8 comments

Basil-Peach Cobbler

I’ve got this thing against apple pie. All pies, for that matter. It just seems strange to see photographs of perfect slices of pie. If the crust was truly flaky and perfect it wouldn’t look like that. I’m sorry, but it just wouldn’t. A perfect slice of pie falls apart as soon as it’s taken out of the pan. People need to realize that just because a dessert isn’t presented in neat slices doesn’t mean it’s not delicious. It’s the same thing with cobblers. This cobbler? Delicious.

Digging into rosemary-peach cobbler with a dash of whiskey

Here’s the thing with cobbler: it can be ridiculously simple to make and taste great. What sets cobblers apart though are the extra steps you can take to make them amazing. Sweet, juicy, and ripe summer peaches that drip down your chin are enticing for making peach cobbler but they should be avoided. That’s right – do not use them! While great for eating out of hand, overly juicy peaches actually lead to a mushy peach cobbler that doesn’t have slices of peaches, but peach mush. You shouldn’t have to settle for mush, even if it’s peach mush. Actually, peach mush doesn’t so bad…

Consume more content →

94 comments

Tutorial: French Croissants

Croissants aren’t bread rolls; they’re more than half butter. Croissants, with their 70+ rich and flaky layers, are a must-try item in any French bakery. Regardless, few bakeries can beat a homemade croissant. Even if cutting your croissant doesn’t reveal a cross section with a perfect honeycomb of layers, the buttery treat is sure to impress even the pickiest of eaters.

EDIT (April 1st, 2013): I originally wrote this croissant tutorial on August 13, 2012 and wasn’t completely satisfied with the results. The croissants were delicious, sure, but they weren’t perfect. The pictures were pretty embarrassing as well since the batch came out flat due to improper lamination. I also recently realized that the croissant history I shared was not accurate. My post on French croissants was actually about German croissants. Sigh. I’ve spent a while working on this recipe to significantly improve it, and that’s what this updated post now contains.

If you want to kick your croissants up a notch, you can also check out my Ispahan croissant post with instructions for raspberry, rose, and lychee croissants. You can find it here.

Homemade, fresh, and fluffy croissants

Croissants are made with a yeast-leavened dough that is folded with butter in a process called “lamination”. While baking, the layers of butter give off steam and cause the layers of dough to separate, leaving large gaps. The quality of a croissant can be determined by studying the size of the gaps, since large gaps are a result of proper lamination.

Consume more content →

27 comments

Funnel Cake

Funnel cake is one of my favourite carnival treats. Funnel cake is made with either pancake batter, or choux paste, poured through a funnel into hot oil. That’s why it’s called funnel cake. It’s not because it’s funnel-flavoured. While using pancake batter is definitely quicker, and far more efficient if you run a restaurant (you could make pancakes, waffles, and funnel cakes all from the same batter) choux paste is the tastier alternative that results in a fluffier and lighter funnel cake. While choux paste can be a bit harder to make, if you’re looking for a gourmet carnival treat, it’s the way to go. If you’re looking for a less delicious option, feel free to use pancake batter.

Fresh, homemade funnel cake with strawberries and icing sugar, just like at the carnival! Want a bite? The recipe is super simple! Click to get it.

I’m a big fan of funnel cake. Whenever I go to the local amusement park (which also happens to be the largest in Canada) I always spend time standing behind a glass wall that lets park visitors see how the funnel cakes are made. First, the batter is cooked in hot oil until it turns golden brown. Then, the funnel cake is dusted with icing sugar, topped with strawberries, and served with soft-serve ice cream. I’ve stood behind that window countless times. Well, not countless, but let’s just say I didn’t count.

Consume more content →