[April showers – Flaky sugar brioches] Today, it hailed three times. Rained once. And snowed twice. With the sun being at its brightest in between. Yes, I think April showers take a… Read more.
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… Read more.
[Brown butter and bourbon canelés] There are stories that never get old, no matter how many times you tell them. Here is a collections of the ones I never-ever want to forget.… Read more.
We finished packing everything today. An empty bedroom, and ten massive boxes that contain – what we consider as the most important things in – our life. I have books, too many,… Read more.
[A rainy weekend, and croissants, not unlike kanelbullar] There was that weekend, many-many months ago. I had told you about the days when blogs were not so editorially perfect and how I… Read more.
[Blueberry clafoutis] The recipes I make don’t come in printed words. They come in barely-readable letters that I’ve written too fast. Felt-tip pen codes, more often than not smudged with water, or… Read more.
[Not unlike lost property – My grand-mother chocolate loaf cake] Last week I told you about… Read more.
[iPhone-me-crazy 101, pronounced iPhoneography] I have too many cameras. A Canon DSLR, which I only use for this blog. Two pentax ME super, which I loved to pieces and used until they… Read more.
Pâte brisée [shortcrust pastry] is a staple in every French home. For us, the recipe comes from my grand-mère, and of course, before I came around, it wasn’t much of a recipe.… Read more.
One of the first things you see through a boulangerie-pâtisserie window in France is a herd of glazed éclairs and choux. Pretty in pink, brown, white, and more often than not, green… Read more.