Kanelbullar croissants

There was that weekend, many-many months ago. I had told you about the days when blogs were not so editorially perfect and how I miss them; about the two crumpets with raspberry jam that I had had for an early afternoon breakfast; and about how we’d moved the kitchen table by the window and took way too many pictures. Because, you see, my book was ...

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Mastering white pâtissier fondant, step by step

One of the first things you see through a boulangerie-pâtisserie window in France is a herd of glazed éclairs and choux. Pretty in pink, brown, white, and more often than not, green too. Fondant can be bought in professional shops, most likely in one or seven kilo buckets. But did you know you can make it at home with just two ingredients? It takes around ...

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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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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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