You see those cute little guys above. Don’t underestimate them.
Oh no, don’t.
Sure, they do look nice. So plump and golden, you could almost tell right away how crisp and brittle their beautifully thin crust is.
And they certainly do taste good as well. Imagine fragile layers of fine pastry made sticky with oodles of sucre semoule [caster sugar] and beurre doux [unsalted butter]. These are probably what your next dream will be built around, which I would understand [...]
[Hoping for happy accidents - My grand-mother's clafoutis] It all happens on purpose. A few months ago, I came across a couple of old notebooks. Notebooks I once valued as precious. Notebooks I wouldn’t go anywhere without. Notebooks I recorded my food-related ideas into. Notebooks that I thought would turn into a book. Then, I [...]
[Just like Pierre Hermé's - Black olive shortbreads] Remember the day when I said I would write about my internship at Pierre Hermé’s pâtisserie on a weekly basis? Well, I seem to have forgotten that last part: weekly basis… I have to admit I’ve been doing really bad. Out of ten terrific weeks, I managed [...]
This summer, it seems that I cook more than I can reasonably eat and write about. But this matter fact has shown me something: food and cooking hold a major place in my life. I can’t spend a day without: 1) cooking 2) thinking of interesting food / combination / recipe 3) buying things related [...]