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 crackling fireplace. Both lasted all day, for the record. I ...

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On pâte sucrée (and my favourite lemon meringue tart)

I intended for today’s post to be short – almost-wordless short. Really, it was just meant to be a recipe that I developped for a nut-free pâte sucrée. And that what it is, in essence. With a few notes around it. In France – or at least at the pâtisseries where I worked, and in books and magazines – pâte sucrée will always call for ...

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Something only we know – Our favourite cinnamon shortbreads

It’s still very much winter here in Skellefteå. In fact, we’ve had a blizzard over the weekend; snow, at times twirling around with the winds; and at other times, falling almost horizontally. A western under the snow. Not unlike the Dyonisos album that lullabied my teenage years. Oh love me, Oh kiss me, I’m lying on western under the snow You’re the sky of my ...

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A brioche study, recipe: the “generic” brioche (control)

Analysing the impact of the egg-to-milk ratio in brioche formulas The formula The recipe shown below will make two 500g loaves. I chose, however, to make half a batch, yielding to a single loaf, which is something I’ll carry on doing over the next experiments, as the kneading time of a half-recipe takes longer when done in a stand-mixer; more on that to come in ...

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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 you know brioche dough is an emulsion? Do you treat ...

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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 the morning, just as a trumpet in the distance started ...

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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 recipe. Perhaps, it’s the cream and sugar. Or the way ...

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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 glacés [candied chestnuts], which is never a success since most ...

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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 been tying flies and installing new operating systems on his ...

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My ultimate kanelbullar, un peu comme des brioches

[My ultimate kanelbullar, not unlike cinnamon brioches] Tomorrow is the 4th of October. A date that doesn’t go unnoticed in Sweden. Yes, tomorrow is kanelbullens dag [cinnamon roll day]. I must have felt that this post – which I promised to share with you long before I even knew kanelbullar had their own day – was waiting in my drafts for a reason. This is ...

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