. sous vide . fermentation . dry curing .
I’ve been playing with flour and butter for some time now. I had recently attempted a take on blue cheese and raisins gougères, it was quite a disaster honestly, don’t tell anyone. What you can tell everyone is that boiling some water, melting some butter and adding some flour while stirring really really fast can […]
I knew at some point I’d come back to my frozen puff pastry which took a good chunk of my time to make but it was well worth it. This sweet pastry treat was a pretty common snack growing up. Very easy to make… once the puff pastry is done of course. Anywho… without further […]
I finally found some time to make classic puff pastry dough. Been extremely curious about it for a while, well, after tasting the results, this dough has to be the best combination between engineering and food making. Ah… the french, they sure know what they’re doing. I own Jacques Pepin’s “La Technique”, a beautiful book […]