Basic pâtisserie creams: la crème pâtissière

The process. Crème pâtissière is the starting point for many other creams, which we’re going to discuss over the next few articles. It’s pretty straight-forward to make. 1. Bring milk and vanilla to the boil; allow to infuse for at least half-an-hour, then pass through a fine-mesh sieve. 2. Whisk the egg yolks and sugar until combined. Then mix in the cornflour. 3. Bring the ...

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Sugar, acid and pectin content of fruits

It seems like we’re having a bit of a jam week around here. I guess it’s only natural when the world around us blooms in an exponential kind of way. Here we’ve had a rather unusual month of May. Lots of sun. Lots of rain too. And because the temperatures rarely get above 20°C, once they will – perhaps after mid-summer – fruits will suddenly ...

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Small-batch rhubarb jam

I made this jam a week ago today. Of course, I had planned on telling you about it straight away, but exciting projects, a redesign, and kick-ass grades in my Swedish classes (insert thumb-up emoji here) got in the way. With Lisa’s comment in mind, I stirred the fruits into the hot syrup. She wanted a simple jar recipe. And here it is. No endless ...

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A quick note on anthocyanins and pH

I absolutely love to make jam; whether it’s ten kilograms of fruits or five hundred grams. Somehow, I’ve always found the process very calming, not unlike some sort of kitchen meditation. One thing I find especially wonderful is how much brighter the colour of the jam becomes after the addition of acid – and for the record, I use citric acid in most cases. This ...

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Oops # 5 – Un gâteau cassé et une glace au cake crumb

[A broken cake, and a cake crumb ice-cream] I am not patient. Or scared to burn my fingers. So this was bound to happen one day or another. Yes, let this cake be a reminder that impatience and hot cakes don’t compute. While I may never learn; I’ll have some cake crumb vanilla ice-cream in my freezer, for when the “good cake-half” will have been ...

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Case closed – Brutally honest banana cake

If you ever thought I’d leave bananas alone for another year or so, please pretend these words never existed while we take care of the cake you see above. No evidence will remain and we won’t even have to tell the universe about it all. Case closed. But if you’re anything like us, then I guess it’s a whole other story. Yes, in our house, ...

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Bonjour Mai

[Hello May] It’s always like this, when I bake more than I can blog about, I subsequently find myself wordless. Even more so this time, because this July will mark my ten years of blogging about food. Yes, some of you might not know but before comme un lait fraise, I used to write on foodbeam and mon petit navire, a more personal blog. And ...

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Pastry chef tips – Flatten the dough with the palm of your hand

More often than not, I always share tips and techniques in my posts. Why clingfilm to the touch, how to fold cream when making a mousse, how to get a neat crack on top of a loaf, how to blindbake tarts, and so on. But since so many of you requested, I thought I’d start a new feature* where I give you not-so-secret tips from ...

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Les élastiques

[Rubber bands] I’ve been having a bit of a rubber band moment. You see I’ve always used them in the kitchen, in one way or another, but these past few weeks, I’ve found myself reaching for the bundle we keep in – what used to be – an ice-cream tub more and more often. So I thought I’d share how I use rubber bands in ...

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