. sous vide . fermentation . dry curing .
Cooking sweet things is something I’ve recently started to explore more often. It is quite fun, and pastry same as baking is interesting in a scientific way. All those reactions that make puff pastry puff, or choux paste expand yet be hollow inside. Why gluten formation will make butter-rich doughs tough, how temperature and humidity […]
I tried something a little different today. I made pate au choux and flavored it with hershey’s chocolate syrup AND used coconut oil instead of butter. The combination of coconut and chocolate is incredibly delicious, so why not make puff cream using both. The result is an incredibly delicate and tasty pastry treat. Fill them […]
My house still smells like a french bakery… and it’s been an hour since I finished, if only I could pack this smell so I could take it with me everywhere I go!. So… delicious. Once the gruyère cheese and the butter and the flour cook in the oven, that’s it. There is no explaining […]