and the living is easy

bakes and random knickknacks

kouign amann

experimenting with more laminated dough. kouign amann - the brash, caramelised cousin of the croissant. instead of a crust that shatters into delicate flakes before giving way to a light, fluffy interior, it has a crackly, crunchy exterior that splinters into large shards before collapsing into a slightly dense, slightly gooey center.

croissants in the midst of proofing.

Chestnut Tart

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chestnut tart from pierre herme’s plaisirs sucres 

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Pierre Herme’s Galette Ispahan

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inverse puff pastry, rose flavoured frangipane, lychees and raspberries (from ph10)

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pound cake


comparison between pichet ong's condensed milk pound cake, rose levy beranbaum's pound cake and joanne chang's version

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cleaning out my freezer (part dos) - apples, almond paste, raspberries


cleaning out my freezer (part uno) - caramelised bananas, dark chocolate with rum soaked raisins

Wild Mushroom Tart

imagecaramelised shallots and pan fried mushrooms - with just enough custard to hold the filling together - baked in a flaky pie base and served with a sprinkling of fresh thyme

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Tarte Tatin

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flaky pastry base, caramel pastry cream, twice-baked apples, dollop of mascarpone and sour cream

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Caramelised Banana Tart

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almond tart base, almond cream, dark chocolate ganache, caramelised bananas spiked with rum and baked cream cheese custard

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