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
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
Chateau Gateau 