Sweet little egg-foam sponge cakes with meringue topping. Very light and delicate! Comes together quickly and is super easy to eat. This dessert seems familiar and modern, perhaps a homespun version of fancy Japanese patisserie, but it’s a centuries-old treat: muskot are referenced in a Thai court poem from the first quarter of the 19th […]
Category: Baking
Parkin (oatmeal gingerbread)
Gingerbread made from oatmeal, treacle, golden syrup, and dark brown sugar, spiced with ground ginger and nutmeg. I like the idea of bonfire night, and enjoy thinking of all manner of things to be eaten out of hand before this extremely pagan ritual, but I haven’t actually been out to a see any fireworks for […]
German chocolate jimbo cake
Well, here we are. A tall cake, full of flavour and texture: there’s chocolate cake, a coconut filling that is better than a Bounty bar, salty-sweet pecan-feuilletine crunch, and mellow Ovaltine frosting. Each layer is delicious on its own but makes the most sense together. It’s a lot of work and I’m very proud of […]
Bravetart’s feuilletine recipe (small batch with parchment paper and a butter knife)
So I found a recipe which used feuilletine and thought: today is the day I finally attempt this, since I refuse to spend five quid on a box of it. Homemade feuilletine! This is @bravetart’s recipe. LOV THE CRONCH #baking A post shared by Pear (@pearpiesyrup) on Jul 31, 2017 at 12:25pm PDT Stella Parks’ […]
Choux au craquelin stuffed with banana custard
Not much to say, except these are rather good. Standard choux pastries topped with a rich, barely sweet cocoa cookie crust and stuffed with banana-infused pastry cream. You might be thinking: why bother infusing it? Surely it’s nicer and simpler to just have fresh sliced banana. I am not denying you that option, rather, I’m suggesting this […]