In which the heroine nears her destination: buttery mouthfeel croissants with the sought after flaky, shattering layers. A few small, but highly effective changes from #1 and #2: Using European-style butter. Butter with higher fat content, i.e. European butter, made a huge difference both in taste and the look of the croissants. (The higher fat…… Continue reading Homemade Croissants 1.3
Tag: Classics
Homemade Croissants 1.0
Croissants have been on my list of pastries to perfect for the longest time. My third attempt, which is what you’re seeing here, is leaps and bounds above the first two batches. They’re closer to my idea of the perfect croissant, but obviously…there’s always room for improvement. Nonetheless, considering it’s only my third try –…… Continue reading Homemade Croissants 1.0
Brioche with bergamot essence
My mom used to make brioche in the late evening for the next morning’s breakfast. But no matter how hard we tried, we never could wait that long. Within minutes of touching the cooling rack, the brioche would be sliced, most probably buttered (yup), and in between mouthfuls of buttery, buttery bread were our usual…… Continue reading Brioche with bergamot essence
Profiteroles
Here is something sweet and simple to celebrate new beginnings. Choux pastry is relatively easy to make. Assembling them into profiteroles takes a while, but who wouldn’t love to receive these cute little bit-sized ice-cream sandwiches on a plate? For a savoury version, you can fill the plain choux pastry puffs with a mushroom pate, which…… Continue reading Profiteroles
Three Hour Brunch Friend 