In my hazy and dispersed memories, the smell of bread occupied our home in the morning before I went to school. My childhood memories about breakfast have been associated with pastries. Never in my life have I known that the process of making croissant required such laborious skills and techniques (in the similar manner as my mother’s character).
Most of my coworkers in the kitchen have atypical tastes when it comes to food. It challenged me to create uncommon birthday cake with a combination of wholesome ingredients which actually yielded delicious result. A marriage among my a la mode almond-cashew frangipane, light mixture, and crunchy texture didn’t leave my crew feeling heavy, instead satisfied with the right amount of sweetness and sourness.
As if the process of baking evoked nostalgia for architecture school, it has inspired me once again to create works of art (though on a different medium). I’m nowhere close to the baker’s path, so I’m enthusiastic in searching for my kind of good desserts at every turn and continue to explore the three dimensions in the pastry world.
// ingredients (12-15 canelés) // 2 cups milk (whole is best // vegan: plant based milk) 3 tbsp butter 2 eggs & 2 yolks (vegan: 3 tbsp flaxmeal + 9 tbsp water) 1-1/2 tsp vanilla bean (or vanilla extract) 1/8 rum (or cognac) 1 cup flour (I use unbleached all-purpose or almond flour) 3/4 coconut […]
There is something special about a pie’s puff pastry that tempts me to have a slice of it anytime, any day. Once you gather all the ingredients you need, it surely doesn’t take long from the start to finish!