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On rituals and beautiful habits – Biscuits croustillants à la cannelle
[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...
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A few notes on blind-baking tarts
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...
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Les élastiques
[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...
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Pastry chef tips – Flatten the dough with the palm of your hand
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...
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Basic pâtisserie creams: la crème pâtissière
The process. Crème pâtissière is the starting point for many other creams, which we’re going to discuss over the next few articles. It’s pretty straight-forward to make. 1. Bring milk and vanilla to...
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My ultimate kanelbullar, un peu comme des brioches
[My ultimate kanelbullar, not unlike cinnamon brioches] 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...
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A brioche study, part one: the approach
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...
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A brioche study, recipe: the “generic” brioche (control)
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...
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On pâte sucrée (and my favourite lemon meringue tart)
I intended for today’s post to be short – almost-wordless short. Really, it was just meant to be a recipe that I developped for a nut-free pâte sucrée. And that what it is, in essence. With a few...
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Pastry chef tips – Tour double
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...
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