Category: In my kitchen

lemon squares-3

Feed the chefs #1 – Carrés au citron

You can ask any chef; staff meals are a luxury in the restaurant industry. Over the past ten years, I’ve come across almost anything. The baguettes we’d be sent to buy at the wonderful Des gâteaux et du pain, sliced in half lengthways, and placed on the bench along with a container of Bordier butter, […]

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pastry chef tips tour double

Pastry chef tips – Tour double

Single fold? Double fold? When it comes to laminated doughs, you find two types of tours (literally turns, although I tend to refer to them as folds in English): the tour simple – or single fold – and the tour double – otherwise known as double fold. I’m planning on making a post describing both […]

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brioche control 1 2-5

Recipe studies: Brioche

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 […]

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fromage blanc cake-3

Morning snow – Fromage blanc cake

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 […]

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romtårta-3

Stories from a recent past – Romtårta

One morning, we left for Byske as soon as K. got home; with, for only reason, the two horses that he’d seen and wanted to show me. In the distance, a farm broke through the wall of björkar [birches] that lines the road. As we approached, it became clear that the horses had been moved. […]

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brioche paris pastry club

A brioche study, part one: the approach

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 […]

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saffransbullar-polaroid-illustration

Saffransbullar med mandelmassa

[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 […]

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vanilla fudge

Vaniljfudge

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 […]

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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 […]

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raw muesli bars-4

Everything falls into place – Raw muesli bars

I spoke with my grand-mère last night. We settled on soup, mostly. Vegetables and a few spoonfuls of lentils or split peas. And citrouille [pumpkin] cooked with its skin on in a light bouillon. Yes, the approaching winter means soup for dinner. It also means a half-past-three dusk and long evenings at home. Kalle has […]

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kitchenaid-illustration

On Kitchenaids

We’ve now been in Sweden for almost eight months. Many of those were made of snow. And a little summer too. There are now golden leaves everywhere around us. And some mornings, the ground keeps its beautiful frost for hours after the sun rises. Yes, I’ve told you before, I’m looking forward my first Swedish […]

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