Recipe studies: Brioche

brioche control 1 2-5

Every few weeks or so, we’ll explore another aspect of the science behind brioche; from the study of the impact of the egg to milk ratio in the dough, to techniques and further questions. Follow the study here or on instagram: #BRIOCHESTUDY. A list of posts, written or to be published: A brioche study, part […]

Continue Reading

Morning snow – Fromage blanc cake

fromage blanc cake-3

There was a day spent in the garden. A rake in the hands, and dead leaves piled high on a wheelbarrow. That day, the sun was high and warm, just like the two eagles we’d seen earlier, right after sunrise. The following morning was an entirely different story. A story made of snowflakes and a […]

Continue Reading

The macramé coconut bird feeder

IMG_1399

We’re in Åsen for the week. With a very limited internet connection, but this kind of thing doesn’t matter when you have for only alarm, the soft light of the sun through a forest of birches, and the mésanges‘ songs . There are the woodpeckers too, not unlike a ticking clock. Yes, we’ve seen many […]

Continue Reading

A life-changing way to scan watercolours

opinel

This afternoon, I started gathering things I want to bring with us to Åsen (two more days!!). A film camera, and many rolls of my favourite film – Kodak Ektar in case you’re wondering, two bags of stone-ground flour, a glazed ceramic tray, watercolours and brushes. And in the center of the block of cold-pressed […]

Continue Reading

A brioche study, part one: the approach

brioche paris pastry club

Analysing the impact of the egg-to-milk ratio in brioche formulas In the first part of my forever-unfinished feature How to be a pastry chef? – the checklist, I asked you some questions about brioche with the aim to develop your curiosity and drive you to research important techniques. It went along the following lines: Do […]

Continue Reading

Saffransbullar med mandelmassa

saffransbullar-polaroid-illustration

[Swedish saffron and almond buns] Sunrise: 9:33 AM Sunset: 1:28 PM Temperature: -11.8°C The Swedish saffron and almond buns you see here were made on the twenty-fourth of November. Perhaps, it was a Tuesday. Or a Monday. But I remember how we made the dough the night before. And topped it with marzipan butter in […]

Continue Reading

Julhyacinter

julhyacinter-9

Sunrise: 9:22 AM Sunset: 1:33 PM Temperature: 0.1°C Over the next couple of weeks, days are going to get much shorter. This morning, after I went for a sunlit-walk around Nordanå, we potted the julhyacinter [Christmas hyacinths] that we got over the weekend. Now a few hours later, candles have been lit up. In the […]

Continue Reading

Vaniljfudge

vanilla fudge

Sunrise: 9:20 AM Sunset: 1:36 PM Temperature: – 1.9°C I made some fudge yesterday. Vanilla fudge, of the old-fashioned kind. And really, I have no idea what it even means – old-fashioned fudge – but I saw it somewhere and liked the sound of it. Old-fashioned. Perhaps, with more ingredients than your standard condensed milk […]

Continue Reading

Honungssnittar

honungssnittar

A story about honey biscuit-slices, Christmas nook and the first advent Sunday Sunrise: 8:57 AM Sunset: 1:51 PM Temperature: 2.9°C Things haven’t evolved much since the days of my childhood Christmases. The tree gets decorated early. Biscuits get baked. So does my mom’s pain d’épices. Some years, Aïda and I will attempt to make marrons […]

Continue Reading
1 2 3 16