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.
Posted at 3:27 am
In the past six months I’ve really discovered quite a bit about pastry and tried to focus on my personal style, and what I’d like to try and achieve every time I go into the kitchen. It’s really helpful to know that when I’m finished a project, I should be looking at something relatively modern and extremely feminine. That’s my style. I wish that I could be content with making something extremely structured and minimalistic, but I can’t bring myself to ignore colour and curves. To me this is beautiful pastry, so below you’ll find this weeks bakes. A lemon tart, filled with crème d’amandes, and topped with a macaron crunch. As well as dark hazelnut bonbons.