Monday, July 27, 2015

tarte grenobloise.


Think chocolate caramel pecan pie with an air of French sophistication - chocolate-almond pâte sablée, bittersweet chocolate cream ganache, a pecan caramel that balances on the delicate line between sauce-like and stodgy with tightrope walker perfection. Oui, s'il vous plaît. 

Saturday, July 18, 2015

cherry almond mascarpone tart.


Hi! I'm back! From a month's absence from this blog that is. I was hoping that a long break from baking would inspire me to make something and I guess it did, eventually. Somehow. But really this is just one of the seemingly thousands of recipes I've bookmarked and sworn to make at some point this year. I was just so restless this week and desperately needed something to occupy my time with, and I'd exhausted most other ideas I had by week four of no baking. Like reading a book - read 11 this month actually - and shopping for clothes for university life - never knew I could get sick of shopping.

And then it struck me. I could bake! I'd not thought about baking for such a long time that I forgot that I actually can bake. I actually find that pretty amazing. The moment that notion popped into my mind I was itching to get started, but on what exactly I was absolutely clueless about. I didn't have a specific ingredient that I wanted to work with - all I knew is that I wanted to do something - so I figured a fruit tart would be the perfect thing to make because I'll just let what fruit that's in season do the deciding for me, which happened to be cherries.

Tuesday, June 16, 2015

michael rostang's double chocolate mousse cake.


Does this cake look like a giant round of chocolate truffle or what? Sorry just had to get that out of my mind and out of the way.

Monday, June 8, 2015

(how-to) ridiculously tall pancakes.


Are you one of those people who look at pancakes that are about three quarters of an inch tall and immediately your eyes narrow as if to sneer disapprovingly - "Fluffy? Those frisbee things?"? Chances are you think that if you have to stoop to view your stack of pancakes at eye level to capture how "tall" they are, they are nowhere near your desired level of thickness. No. Thick and fluffy pancakes are pancakes that no matter what angle from which they are looked at, are undeniably - for the lack of synonyms - tall. That would mean that the pancakes would have to be at least an inch high, and preferably a lot more.

But how?

99% of the recipes out there with superlatives like "fluffiest", "thickest", "bestest buttermilk" (because in the pancake world buttermilk is a sure ticket to fluffy pancakes) often produce pancakes that often fall short - literally - of your expectations. After trying out quite a few myself, I came to the conclusion that even a pancake batter of the greatest potential to rise is unable to achieve great pancake heights by itself. Essentially I mean to say that the key to two-inch-tall pancakes (which incidentally is roughly the height of these pancakes) lies in not just the rising power of the pancake batter but also in the method used to make the pancakes.

Are you curious as to what the method is? Then read on, fellow pancake maniacs!

Monday, June 1, 2015

nutella french toast pudding.


The history of hybrid desserts often goes something like this: If chocolate chip cookies and brownies/pancakes and french toast/doughnuts and croissants are already so good on their own, won't combining them result in double the deliciousness?