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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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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Mastering focaccia, step by step

By now, you guys should be aware that to me, Dan Lepard is to bread-making what Pierre Hermé is to pastry. My icon and absolute role model. I never really used to make bread, except for the occasional pizza dough; but since I’ve discovered Dan’s take on bread making I’ve literally been unstoppable. Fresh yeast has become a staple in my fridge and I’m known ...

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