[Lemon weekend cake, clementine confit] Originally published on January 29, 2010 This is a cake I’ve made so many times over the years that I could make it with my eyes closed. I remember the first time I posted about…
[Lemon weekend cake, clementine confit] Originally published on January 29, 2010 This is a cake I’ve made so many times over the years that I could make it with my eyes closed. I remember the first time I posted about…
Single fold? Double fold? When it comes to laminated doughs, you find two types of tours (literally turns, although I tend to refer to them as folds in English): the tour simple – or single fold – and the tour…
I intended for today’s post to be short – almost-wordless short. Really, it was just meant to be a recipe that I developed for a nut-free pâte sucrée. And that what it is, in essence. With a few notes around…
Analysing the impact of the egg-to-milk ratio in brioche formulas The formula The recipe shown below will make two 500g loaves. I chose, however, to make half a batch, yielding to a single loaf, which is something I’ll carry on…
Analysing the impact of the egg-to-milk ratio in brioche formulas In the first part of my forever-unfinished feature How to be a pastry chef? – the checklist, I asked you some questions about brioche with the aim to develop your…
Tomorrow is the 4th of October. A date that doesn’t go unnoticed in Sweden. Yes, tomorrow is kanelbullens dag [cinnamon roll day]. I must have felt that this post – which I promised to share with you long before I…
More often than not, I always share tips and techniques in my posts. Why clingfilm to the touch, how to fold cream when making a mousse, how to get a neat crack on top of a loaf, how to blindbake…
[Rubber bands] I’ve been having a bit of a rubber band moment. You see I’ve always used them in the kitchen, in one way or another, but these past few weeks, I’ve found myself reaching for the bundle we keep…
[Brown butter and bourbon canelés] There are stories that never get old, no matter how many times you tell them. Here is a collections of the ones I never-ever want to forget. Every evening, we go to the pond by…
Butter the rings I like to butter my rings before lining with dough. It will slide down the ring more easily and won’t ever ever stick to it once baked. How to roll and cut the dough These days I…
[Crisp cinnamon biscuits] I don’t want fig leaf or oak bark infusion. I don’t want gimmicks and royal icing where it’s not needed. I want to explore flour, sugar, butter and eggs. Give me cinnamon. And whole wheat flour. Oats.…
Being a pastry chef is most possibly the best decision I’ve ever taken. Everyday, I have no words to describe the bliss I feel when I’m busy making things. Yes, making. With my hands dirty, and more often than never,…