Our first attempt at making butter was a deliberate one and it turned out as planned. Lovely fresh butter, a plain version and a version with a hint of coarse salt. To make it a little bit more exciting and to… [Read More...]
In 2010 we bravely started our quest for the perfect croissant. But after two attempts we cowardly sneaked away again. The first attempt was just a disaster. I believe we used a recipe by Michel Roux, so we probably cannot blame the recipe. [Read More...]
I believe there are few things more rewarding than baking bread. The dough, the smell, the cracking of the crust, the warm oven. Eat this loaf while it’s still warm with fresh dairy butter and soft dark brown sugar. I love making this bread with fresh yeast. Use 20 grams of fresh instead of the […] [Read More...]
Buns with poolish: use less yeast, get more flavor and good texture For this recipe we are going to make a starter named a Poolish. A Poolish is a type of wet sponge usually made with an equal weight of water and flour and an extremely small amount of yeast and NO salt. Making a […] [Read More...]
Today I made my first real brioche. By real I mean I took the time and effort to try out a recipe that, to me, seemed the most authentic and French. For the recipe I used one of my most priced possessions for over 12 years, the book on Patisserie by the Roux brothers. This […] [Read More...]
This is a our own version of a recipe Ed’s grandmother got when she got her first gas oven in the 1950’s. The recipe was published in a booklet from the gas company. The cookies are very crisp with an intense buttery caramel taste. Perfect as a little treat with a cup of hot cocoa or earl grey tea.
You can conjure up all kinds of variations with this basic recipe… [Read More...]
With this recipe combines the best of two worlds: The buttery, sandy dough of the Dutch ‘appeltaart’ with the filling of a pie from Normandy. So, no cinnamon this time, but you do get the long lingering scent and taste of Calvados… [Read More...]