This is not for the feeble at heart. You know the Belgian people. They are fierce, blood thirsty and they've all been trained in the secret arts of assassination. They're also the masters of waffles, and one can't help but think they can't be so innocent in that enterprise either.
Apple and Gingerbread Tiramisu is one of the best desserts I've tasted. It's also quite perfect for Fall. You know, Fall, that time when poets tell you about freaking leaves and stuff. Fall isn't about that, it's about people giving you truckloads of apples, and you've got no idea what to do with it. So here I am, a true poet, and I offer you this
Baozis are a perfect autumn and of course winter treat. They are little steamed brioches that melt in your mouth, little pieces of couldy pastry which fills you with warmth. It's also quite versatile, and depending on what you've got in store, they can be as sugary or savoury as you want. But this is autumn, so I went with delightful chestnut jam.
I wanted to tackle the challenge of macarons. Long story short, I did it. Yeah, it's been a while but I'll try to post a bit more. So about the macarons. They're not as tricky as they are said to be, if you have enough prep time and the right tools, you can't really mess them up that much. You have to know what you are able to do and stick to that.
I wanted to tackle the challenge of macarons. Long story short, I only partly succeed, but in the process of reaching this half-failure, I made a full success. Namely, homemade creamy lemon curd. With scones. With brioche. Sandwiched between two meringues. The perfectly fresh and zesty treat for summer. Or winter. I had made it, it was mine.
I'm sure this would taste so good with foie-gras. I know I'm mad, I'm sure some people would try to kill me just because I think that way. And some other just because I think of eating foie-gras. I'm not sure who's right or wrong, but I'm pretty sure I'm not on the right side of the argument. Anyway, this is a rich, dense, buttery and sweet cake.
I kind of dreaded this, since it involves precise temperatures and cooking sugar - it's the closest thing to mad scientist-levels of cooking I can do. After a disatrous first try and the resulting therapy, I came to the delightful and slightly easier result you can behold and attempt to replicate. Careful now, this is only for the brave
This is certainly one of the most easy, unmissable treat you can bake, and there's hardly anyone that can say with a straight face they don't like it. Partly because those who don't like it are allergic to peanuts, which makes it hard to keep said face straight when having a reaction. Anyways, crunchy, sweet and savory goodness here.
This one is a combination of goodness: sweets and cakes. Every sane doctor around would probably prohibit you from ever taking a bite off it - a delicious bite one that's soft but still offering a bit of resistance to your teeth... You get the idea, this is the kind of stuff that's so bad it's good.