Posted at 7:34 pm
Cannelé Bordelais, is a traditional French pastry. Said to be created by nuns who would get egg yolk donations from wineries in the Bordeaux region of France. The wineries would use only the egg whites to clarify their wine, leaving the rich fatty egg yolks to be discarded. Here in Canada you don’t see many pastry shops offering cannelé bordelais as a treat, and even If they did, I doubt there would be many takers. The outside of this sweet treat is sugar that has been caramelized in the oven for over an hour, and when sugar is caramelized without added fat, it turns quite dark. Unlike the French, us Canadians tend to prefer everything golden brown. I promise that behind that crispy caramelized shell, there is a soft cruller like centre. So next time you’re in Bordeaux, or anywhere that’s offering cannelé bordelais, go ahead and try one, you might be pleasantly surprised. I gave my own twist on the tradition, and made browned butter cannelé bordelais.
Posted at 6:11 pm
I’ve been sitting, waiting, and wishing that this wasn’t the slowest time of year for chocolatiers. Unfortunately it is, and nobody wants to hire in May. But that’s okay. When I decided to go to culinary school, I knew what kind of risk I was taking. I fully accepted to get up at the crack of dawn, never paint my nails, work 32 hour shifts around Christmas, and make less money than the bag-boy at Safeway. I do it all because it makes me happy. Waking up at the crack of dawn isn’t so bad when the smell croissants coming out of the oven hits you.
I also decided that I wanted to take certain risks in my life. I don’t want to look back and think that I missed out on some great adventure. In the past two years I’ve met some great and some terrible people. Had some marvellous adventures, and tasted awesome food. I will trade in my comfortable bed, for the thin mattress from IKEA. All the while knowing what my goal is, and seeing the bigger picture. So it’s okay that I have to wait two more weeks until anyone that I want to work for will even consider hiring me. I am patient, and can wait for my next big adventure.
In pastry you need to be consistently patient. Waiting for things to rise, bake and cool. A perfect example is croissants. These flaky pastries take all day to make, but in the end all the waiting and folding is worth it.
Posted at 4:21 pm
This morning was hot, rainy and completely perfect. Spring days will soon be full of colour and life, and I can hardly wait. In honour of the season I baked some vanilla bean citrus doughnuts. The recipe was a simple yeasted dough enriched with a bit of extra fat to make it crispy on the outside and soft on the inside. I grated in some lemon zest and scraped in the vanilla seeds for extra flavour. They’re not your typical Tim’s or Krispy Cream, these dough boys are full of tradition, similar to a French beignet.