Kouign-Amann is one of the most decadent viennoiserie I have ever tasted. Couple that with Dominique Ansel's pastry magic, you have something short of pastry miracle. Ever since tasting this at his bakery last year, I have been working up my courage to give these a go. Unfortunately, I have never had much lucky with... Continue Reading →
These interesting rolls first appeared on Instagram, on some French patissier's feed. A quick google yield some recipes, but they appear to all be from the same original recipe of one Philippe Contincini. I have not heard of him, but, I shall be on a lookout from now on. Finally I decided to follow this recipe as... Continue Reading →
So, I have finally got the chance to replicate the butter croissant recipe I learnt from the pastry class a few weeks ago and I am proud to say, it was a success! Since the marble slab I have at home is rather small, I decided to half the recipe, using only 150g butter. And... Continue Reading →
After many, many failed attempts at making my own puff pastry, and unimaginable amount of wasted butter, I finally decided I should get professional help. And recalling the pleasant experience in the macaron class at Palate Sensations cooking school, I decided to sign up for their puff pastry class. And, for the first time: -... Continue Reading →
I gave these another try, without wholewheat flour. Unfortunately, it did not turn out that great either. Maybe it is time I consider taking a class on puff pastries.
Sometimes, I cursed my persistence. When it comes to croissants, persistence can be really expensive. Anyway, I came across this interesting recipe, where, on top of the ingredients and instructions, the writer also included her entire croissant making experience, together with some very useful tips. I followed the recipe precisely, except substituting instance yeast for... Continue Reading →
Okay, this must have been the ugliest croissant in the history of croissant, to no fault of the recipe. And a personal lesson I learnt - do not start by laminating wholemeal dough. Laminating dough is no joke, and the added grainy texture of wholemeal flour made it a total nightmare. It took me a... Continue Reading →