Une maryse

I got quite a few emails regarding the word maryse. One of you even wrote a kinky poem, because – yes – Maryse, is also a French name. It involved some whipping and folding too… So well, I’m launching yet another category: le kitchenware. This is what happens when I’ve od’ed on holidays. A maryse, pronounced MAH-REESE, is – what chefs call – a rubber ...

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Mastering crème pâtissière, step by step

It was a day at the end of September. A couple of years ago. I put on my pied-de-poule trousers for the first time since the internship I had done the summer before at Pierre Hermé. I walked up the stairs, to the biggest, most beautiful kitchen I had ever seen, with the aim to make my biggest, most beautiful dream come true. A dream ...

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PS. Une brioche avec un peu plus de beurre

[PS. A brioche with a tad more butter] London, sometime in April. I made a brioche. In five minutes; and five days. We woke up early to shape and proof the dough. Well, I did. A couple of hours later, we sat at the table, with our eyes still plein de sommeil [full of sleep]. And we had a slice each. With plenty of strawberry ...

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Chouquettes

[Sugar choux puffs] I could tell you how my dad would take me to the boulangerie after school, as I was smaller than the smallest tree of your garden. In fact, I could barely walk. But making my way to the bottom of the crumpled paper bag handed to me by the lady at the counter seemed easy. That paper bag could hold a dozen ...

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Five-minute brioche

When I mentioned the five-minute brioche, I forgot to say it’s more of a five-minute and five-day brioche. Five days where the blossoms turned into snow. Five days where I got less sleep than what a normal night means to you. Five days where everytime I came home, I opened the fridge to imagine that bubbly dough turn into brioche. And then on the night ...

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