Paris is home to some of the world’s best pâtisseries. Some are well known, like Pierre Herme’s stores or Ladurée’s, and others less so. But, undoubtedly, if you want the world’s best pastries, Paris is the place to go. Right?
Well, not necessarily. Some of the most delectable pastries can be found in Japan, where pastry is nothing less than an art form.
Hi, it’s me. You might remember me (Ilan), you might not. It’s been a while… seems like forever, really. But I’m back!
Well, I’ve never actually been gone (from Twitter, at least). I’ve been spending the time working on a new project that I briefly discussed in my last post, and which I’ll talk more about in a future post. With all the time that I’ve been investing in it, there hasn’t been much left for IronWhisk. But now I’ve finished my first year of university! That means I have all summer to share lots of great food with you. First up though, I want to talk about “macaron myths”.
A couple of days ago I flew from Toronto to San Francisco! My brother promised to take me to Chile once I had graduated high school (this was a promise he made six years ago), but I recently decided to switch destinations to the land of sourdough bread.
Before I left, I made these amazing Ispahan croissants, which were inspired by Pierre Hermé’s croissants of the same name. Inside these croissants is homemade rose-scented almond paste and a delightful raspberry-lychee gelée. These are also glazed with rose icing and crunchy freeze-dried raspberries. The Ispahan croissants are totally amazing and surprisingly not much more difficult to make than regular croissants!
