Baking with Julia

Esther McManus, chef, baker, instructor and consultant, prepares almond croissants, plain croissants, chocolate croissants, pat? filled croissants and basteeya.

Beatrice Ojakangas prepares Danish pastry pockets, Danish braid, Norwegian potato cr?pe, potato lefse and Swedish oatmeal hardtack.

Naomi Duguid and Jeffrey Alford prepare pita bread, Afghan snowshoe bread, and Middle Eastern lamb and tomato breads.

Danielle Forestier prepares French breads, including baguette, boule, pain de mie and pain de campagne.

Markus Farbinger creates a classic Viennese pastry flavored with espresso batter and layered with merengue. He also demonstrates how to make a decorative, edible garnish of baskets made of caramel and filled with fruit.

Pastry chef Charlotte Akoto creates three different desserts: meringue sandwiches with chocolate cream center, chocolate merengues with a caramel cream filling, and a merengue Napoleon with whipped cream and fresh fruit .

Cooking teacher and author of "The New Fanny Farmer Cookbook" Marion Cunningham shows chef Julia Child how to make a series of easy and delicious quickbreads, an American bakery staple. She makes moist buttermilk crumb muffins, bakes scones served with butter, whipped cream and raspberries, an easy-to-make Irish soda bread, and fluffy popovers served with a drizzling of honey.

Pastry chef Johanna Killeen makes "baby cakes"--miniatures made from a basic batter but varied with different flavoring ingredients. In one, she uses hazelnut flour and tops the cake with a dollop of Italian cream cheese flavored with grapa. She then makes upside-down cakes, using a rhubarb and caramel topping on one and rose geranium leaves on another.

Julia Child observes as pastry chef and owner of Seattle's Macrina Bakery Leslie Mackie bakes an assortment of tarts and pies, including a classic French apple tart, a berry yogurt tart, and a blueberry nectarine tart garnished with chopped almonds.

Chef David Ogonowski makes a triple chocolate truffle treat. He demonstrates how to make the chocolate tart shell and the filling, and shows Julia how to make a garnish for the plate the dessert will be served on.

Joe Ortiz demonstrates how to make crusty sourdough bread loaves in several decorative shapes, using homemade yeast.

David Blom, pastry chef at Chef Allen's Restaurant in North Miami, shows Julia Child how to bake traditional Polish cakes known as babas and savarin. The cakes are then garnished with fresh fruits, whipped cream, and a homemade custard flavored with vanilla bean.

Norman Love, executive pastry chef at the Ritz-Carlton in Naples, Florida shows chef Julia Child how to make savory puffs and eclairs. The puffs are filled with a salmon mousse, while the eclairs are split and filled with a mascarpone cheese and vegetable medley.