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illustration

memories

Bonjour Åsen

By On March 31, 2015

[Hello Åsen] This morning, as every morning since the past two weeks or so, I’ve fed Surdeg. Rye flour and water. Stir. Cover. Except, it’s no usual morning. I packed it in… Read More

caramelised white chocolate and hazelnut macarons
la pâtisserie

Toujours dans la neige – Macarons au chocolat blanc caramélisé et aux noisettes

By On March 30, 2015

[Always in the snow – Caramelised white chocolate and hazelnut macarons] I’d like to tell you I’ve made macarons today. I had planned to. Really. Last week, we bought mandelmjöl [ground almonds]… Read More

blind baking tarts
la pâtisserie

A few notes on blind-baking tarts

By On January 28, 2015

Butter the rings I like to butter my rings before lining with dough. It will slide down the ring more easily and won’t ever ever stick to it once baked. How to… Read More