Roopa I’m a little behind on my blogging. I actually made these back in May! The first month of Covid was around 3 years long, and then the next six months disappeared. One of my baking challenges was to make something involving choux pastry, so I made little profiteroles and eclair like things. I initially … More Choux Pastry with Passionfruit Pastry Cream
Roopa In my short time in SLC, I’ve managed to make friends by bonding over a love of kouign amanns. For those unfamiliar with this obscure pastry, it’s a laminated pastry covered in caramelized sugar that is considered to be the fattiest European pastry. Apparently the name comes for the Breton words for ‘cake’ and … More Kouign Amanns
Roopa I woke up to an earthquake and the Canadian border officially closing in the midst of a pandemic. It’s really reinforced that death by pastry is the way to go. Pop tarts were one of my favourite treats growing up. I tried them again as an adult and realized they mostly taste like processed … More Strawberry Pop Tarts
Roopa I wanted to make something a little bit unique for my sister’s birthday, so after a lot of pondering, I settled on this pear and fig pie. I adapted it from this pie recipe and used my go-to pie crust recipe.
Roopa I made a cake for a friend who said he likes chocolate, and pecan pie, so I figured I’d combine the two! I decided to make this chocolate honey pecan pie from Sprinklebakes. I used the filling from that recipe and one of my favourite pie crust recipes. I hadn’t really baked a pie … More Chocolate Honey Pecan Pie
Roopa I reference sweet pastry (or sweet paste) in a bunch of other posts, so I felt it deserved its own post! It’s a really versatile pastry that can be used in both sweet and savoury dishes, and works very well as a stable and delicious base for cheesecakes. I don’t have a great photo … More Sweet Pastry
Team Shambles For our annual trip – twice makes it annual right? – we decided to hit up NYC and go on a full pastry tour. This included eating an obscene number of pastries, but also taking a Croissant and Brioche course at the Institute of Culinary Education (ICE). We made plain croissants, almond croissants, … More Croissants
Team Shambles As mentioned in the previous post on croissants, the other thing we made in our pastry course was Brioche. Brioche is a viennoiserie, or a “baked good from a yeast-leavened dough in a manner similar to bread, but with added ingredients …and approaching pastry” (Wikipedia, 2018). In case it wasn’t obvious, that is code … More Brioche
Alana Pumpkin pie season is back! Unfortunately I worked all of the Thanksgiving weekend, but thank goodness for nurses because that means potluck at work! Guess what I brought with me! I almost forgot to take a photo before mowing down on this slice! I made a second pie this week because I had a … More Pumpkin Pie (and Crust Troubleshooting)
Alana Theresa and I got up to some baking before a wonderful lady date to Cafe Linnea with Katherine a couple weeks ago. There definitely wasn’t too much debate about whether sour cherry pie was the right choice! The recipe can be found in The Duchess Bake Shop Cookbook. Happy baking!