I’m the kind of person who never read recipes first. I’ll be flicking through a cook book, see a picture of something that looks good, quickly browse the ingredients and if I have most of them get started straight away. If it’s a standard thing I’ll have trouble even following the recipe, I’ll just use the quantities and the general order of ingredients as a guide.
About three years ago I saw this recipe for apple confit and needed to make it. After dinner was done and people were washing up I started on this recipe. It obviously wasn’t a standard thing so I followed the recipe as I went along. I put the confit in the oven and referred to the next step to see what I had to do once it was out of the oven. Then I saw it: “Refrigerate overnight until firm”.
I announced we were eating it warm, unfinished and accompanied and resolved to return to it properly prepared one day. One day took quite a while to come around again. But when it did, I was prepared this time.
Pailleté feuilletine is a common ingredient in a lot of chef-ey recipes. All it is is crushed up pieces of crêpes dentelles, or lacey crêpes. The crêpes themselves are more like a tuile or a biscuit than the pancake-type dessert I imagine when I hear ‘crêpes’. These incredibly thin layers of sweet, caremelised crêpe are rolled up into a cigar shape, either with an opening large enough for a filling or no.
I needed pailleté feuilletine for a cake I’m making soon, a cake with a massive list of obscure ingredients. I’ve resorted to making as many of the ingredients on my list as I can, both to cut costs and because it’s good fun.
In many places, crêpes dentelles, or the crushed form of them, are not difficult to find. But here in Australia, they are fairly obscure. It’s an item found almost exclusively in specialty food shops and is certainly not cheap for what you get. Making it at home was not only preferable for my hip pocket, but it produces a beautiful dessert along the way.
I’ve got a jar of dirt. And guess what’s inside it?
I love jar food. It’s so quirky and cute and rustic and just ticks all my aesthetic boxes. It used to be so rare to happen across but now it’s everywhere. It’s even all over MasterChef, and once MasterChef is doing it you know everyone is going to be doing it.
But I have a serious problem. Every time I see jar food, I get a particular sing-song voice stuck in my head. I’ve got a jar of dirt. I’ve got a jar of dirt. And then it’s stuck in my head all day, until I start singing I’ve got a jar of dirt and it gets stuck in everyone elses head. There was only one way to deal with it, and that was to replicate it with food.
I’ve been baking a lot of things that needed egg yolks lately, so to use up all the leftover egg whites I’ve been on a macaron baking spree. I’ve been having a play with sizes and flavours and have baked so many macs I don’t even need to look at a recipe any more. This week I decided to have a little fun with the look of the macarons.
The macaron madness continues! And shows no signs of abating. Since moving to using silicone mats I’ve started to run into macaron errors. I guess it’s better experiencing it now then during my first try of them, but it can be frustrating. It happens most when I tweak the base recipe, so that’s gonna be a given.
But making mistakes is an important part of the learning curve. Through making errors and working to correct them, I’m learning. And hey, an ugly macaron doesn’t mean a bad-tasting macaron. Just an unbloggable macaron. I can deal with more excuses to bake.
Perfectly formed or not, these babies seem to disappear just as quickly as I can make them. So while they’re still desired, I’ll keep on baking!
Time for some salted caramel…
I'm addicted to making macarons lately. And I have no intention of stopping until I iron out the little creases that are the imperfections in my biscuits. As if I'm going to stop when I do finally get them perfect. Ha!
They're so addictive and so appealing to make. It's becoming and\ obsession. There are so many colours and flavours and possibilities just begging to be explored.
My major challenge at the moment is getting the biscuits all the same size. No matter how carefully I drew the circles and how carefully I piped, they'd always be different. I'd spend ages trying to match up same-sized biscuits, getting grumpy about the misshapen ones. So I thought it was time to try something new.
Of all the people I make food for, my number one priority in life is my boyfriend, Cameron. He's what motivates me to learn and try new things and attempt to impress him with some crazy dessert. He gets to eat almost everything I make, the only exception being commissions, really. I'll upload snaps of my cakes to Facebook and people will be quick to tell him how lucky they believe him to be. They think he must get the most amazing, whimsical cakes for his birthday. They think him blessed to be able to request from me to bring anything to life via this edible medium. But the reality is that he wants none of that. At heart, he's a simple man.
So when his 30th birthday rolled around I wanted to make him something impressive to mark the occasion.
He just wanted a cheesecake.
What the birthday boy says, goes…