Baking with Julia - Season 2
Season 2
Network
Episodes13
Dates -
Episodes
Season 2Episode 130 min
Esther McManus
Esther McManus of Le Bus restaurant in Philadelphia makes a "real" French croissant.
Season 2Episode 230 min
Beatrice Ojakangas
Beatrice Ojakangas, a Scandinavian cookbook author from Duluth, MN, demonstrates how to make a series of real Danish pastries. She creates a flaky dough; apricot, prune, and cream fillings to go inside; and a sugar glaze for the outside. Finally, she shows how to manipulate the dough into a Danish braid.
Season 2Episode 330 min
Naomi Duguid and Jeffrey Alford
Naomi Duguid and Jeffrey Alford prepare pita bread, Afghan snowshoe bread, and Middle Eastern lamb and tomato breads.
Season 2Episode 430 min
Danielle Forestier
Danielle Forestier prepares French breads, including baguette, boule, pain de mie, and pain de campagne.
Season 2Episode 530 min
Markus Farbinger
Pastry specialist Markus Farbinger prepares "cardinal slice" and poppyseed torte.
Season 2Episode 630 min
Charlotte Akoto
Charlotte Akoto prepares meringue cookies, cocoa nests with caramel mousse, and tropical napoleon.
Season 2Episode 730 min
Marion Cunningham
Marion Cunningham prepares buttermilk crumb muffins, buttermilk scones, popovers, Irish soda bread, and baking powder biscuits.
Season 2Episode 830 min
Johanna Killeen
Pastry chef Johanna Killeen makes miniature "baby cakes" from a basic batter. Based on a traditional American pound cake recipe, the batter is made richer with the addition of creme fraiche.
Season 2Episode 930 min
Leslie Mackie
Leslie Mackie, pastry chef and owner of Seattle's Macrina Bakery, bakes a classic French apple tart, a berry yogurt tart, and a blueberry nectarine tart garnished with chopped almonds.
Season 2Episode 1030 min
David Ogonowski
Julia Child observes as chef David Ogonowski makes a triple chocolate truffle treat. He demonstrates how to make the dough for the chocolate tart shell and the filling, which consists of a custard flavored with bits of chopped white and dark chocolate and biscotti. Ogonowski also shows Julia how to make a garnish for the plate the dessert will be served on, including a wafer-thin chocolate cookie topped with homemade espresso parfait, creating a complex dessert of contrasting smooth and crisp textures, and warm and cool temperatures.
Season 2Episode 1130 min
Joe Ortiz
Joe Ortiz, a baker from Gayle's Bakery & Rosticceria in Capitola, California, shows chef Julia Child how to make crusty sourdough bread loaves in several decorative shapes. First, he makes homemade yeast, pulling bacteria wild and yeast out of the air with a mixture of flour, milk, water, and cumin. Adding more flour, he crafts a dough which he shapes into a loaf garnished with a sheaf of wheat, and mini-loaves shaped like a star and a cluster of grapes.
Season 2Episode 1230 min
David Blom
David Blom, pastry chef at Chef Allen's Restaurant in North Miami, shows Julia how to bake traditional Polish cakes known as babas and savarin. He uses a single recipe to create the spongy dough; sweetens it further by soaking it in a sugar syrup after baking; flavors the cakes with a variety of liqueurs, including rum, kirsch, and champagne; and garnishes with fresh fruits, whipped cream, and a homemade custard flavored with vanilla bean.
Season 2Episode 1330 min
Norman Love
Norman Love, executive pastry chef at the Ritz-Carlton in Naples, FL, shows how to make savory puffs and eclairs. The dough, flavored with cucumber and red onion juice, is one of the only pastries that is cooked twice: once in a saucepan, then again in the oven. The puffs are filled with a salmon mousse, while the eclairs are split and filled with a mascarpone cheese and vegetable medley.
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