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.
[Crisp cinnamon biscuits] I don’t want fig leaf or oak bark infusion. I don’t want gimmicks and royal icing where it’s not needed. I want to explore flour, sugar, butter and eggs.… 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.
So it seems I’ve told you I’d see you soon with tips for the perfect scones. Apparently, soon can hold different meanings. A birthday to the sound of drum n’ bass, and… Read more.
[Chocolate eclairs, almost like Fauchon’s] When trees are shaped like hearts; and breakfast means just-brewed coffee slash bike ride slash jonchée eaten as soon as I’ve taken my gum boots off. And… Read more.
It was a day at the end of September. A couple of years ago. I put on my pied-de-poule trousers for the first time since the internship I had done the summer… Read more.
[Japanese-style milk buns] It was a night of early winter, I think. It was possibly raining. And dark. I can’t remember for sure, but it seems right. I weighed flour and water… Read more.
[Chocolate-covered pretzel] Many people will tell you that tempering chocolate is easy. Well, I’m afraid I don’t agree. The theory is easy. The practical side of it? Not so much. It’s messy.… Read more.