Caramel Custard – Crème Caramel

Where I grew up, there is access to many many yogurts of all kind. Most of them come  from industrial brands and they are very creative to come up with new products, packaging fancy deserts, for a day to day consumption. I’d rather not giving up enjoying these delicious yogurts, custards or deserts every day.… Continue reading Caramel Custard – Crème Caramel

Gnocchi

200g flour 200g potatoes 1 egg pinch of salt Boil potatoes until cooked. Puree them. Mix potatoes and egg and flour and knead for 5 minutes (until having a homogeneous dough) Cut part of the  dough into small balls that are rolled into rope of 1cm of diameter. Flour the plan de travail and cut… Continue reading Gnocchi

Wild Wild Bread

If you haven’t tried growing your own wild yeast from scratch and using it to make bread, go for it! It is a fantastic journey. In theory it takes 4 days but in practice you may get there not as quickly. Below is a picture of my wild yeast at three different stages. For the… Continue reading Wild Wild Bread

Petites Brioches au Chocolat

For my daughter’s party I prepared small brioches with mini chocolate kisses. Kids loved it! Brioche recipe, (based on a recipe for Pain au lait) 1kg bread flour 100g sugar 10g active dry yeast (approximately a pack, maybe less) 400g milk (cold) 4 eggs (200g) 200g butter 18g salt semi sweet chocolate mini kisses TOTAL:… Continue reading Petites Brioches au Chocolat

Cinnamon Raisin Bagel

I discovered bagels relatively recently and they are now part of my favorites baking things. I already posted on a wholewheat bagel recipe. In this post, I extended the recipe by adding cinnamon and raisins to get cinnamon raisin bagels. On the universal scale of pleasure, no doubt it competes with fresh morning croissants. For… Continue reading Cinnamon Raisin Bagel

Surface Tension on 3kg Sourdough Bread

Surface tension is very important.   I should always keep in mind when I shape the bread. I decided to explore this one more time and observe the benefits of creating strong surface tensions in order to improve how the loaf of bread rises during proofing and to improve how the bread opens up while baking.… Continue reading Surface Tension on 3kg Sourdough Bread