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Archive for the ‘Pastry Round-Up’ Category

During the course of my research, I come across interesting tidbits that don’t always fit into the course of my writing. This doesn’t make them any less worthy of sharing so I am posting these randomly interesting links into a section titled “Pastry Round-Up”. 

(Opusculum) How to Make Chocolate: written by renowned pastry chef and creative director of ICE, Michael Laiskonis, this post explores the botany and science of chocolate, from its humble origins to the complex manufacturing process that transforms the bitter astringent bean into a prized and flavorful confection. After reading this article, you will start to unlearn the notion of an all-purpose chocolate and appreciate the flavor nuances (as well as the price differential) between chocolates of varying origins.

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During the course of my research, I come across interesting tidbits that don’t always fit into the course of my writing. This doesn’t make them any less worthy of sharing so I am posting these randomly interesting links into a section titled “Pastry Round-Up”. 

Rasgulla (Sweet Milk Curd Balls). Rasgulla is an Indian dessert of milk curds poached in a rose syrup. The spongy texture resembles a sweet ricotta dumpling; in fact, you can skip making the milk curds and use ricotta that has been drained overnight. Like the Indian continent of a thousand dialects, rasgulla has many regional variants and there are endless ways to make this dessert suit your taste. The curds can be bound with wheat or semolina flour for a cakey texture, or the syrup can be infused with saffron, cardamom, vanilla bean, or orange blossom water. Unassuming in its simplicity, this can be a tricky dessert to prepare as the milk curds must retain just enough moisture to form a firm spongy texture when poached. This is a uniquely hearty dessert when served warm after a light summer meal or during the coming winter months with w
hipped cream and chilled fruit compote. (more…)

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During the course of my research, I come across interesting tidbits that don’t always fit into the course of my writing. This doesn’t make them any less worthy of sharing so I am posting these randomly interesting links into a section titled “Pastry Round-Up”. 

Mochi Doughnuts. Here is a recipe that deserves to go viral: a rice flour doughnut with the “chew” of its traditional counterpart and none of the rising time. Seriously, the dough can be mixed, rolled and cut in the time it takes for the oil to heat up. Because the dough is made with mochi, a sweet rice flour (also sold as glutinous rice) that is standard fare in any Asian supermarket, it is quite wet and liquid flavorings should be avoided. Spices, citrus oils, and nut pastes work well. And by the way, the correct spelling is: doughnut. “Donut” is a marketing variant that was designed to make the pastry easier to sell in foreign markets. (more…)

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