This is a great, simple, and quick dessert. It’s basically a no-heat flan which thickens as it cooks from a liquid state. The clafoutis comes from the Limousin region of France, and while black cherries are traditional, there are numerous variations using other fruits. When other kinds of fruit are used instead of cherries, the …
I thought I’d throw in some equipment articles on appliances & tools that I use on a regular basis, and how I feel about them. So a couple months ago, I’m at work and my wife calls to tell me the oven is broken. Herein starts the journey…..
I used a very slow rise and a well developed starter for this recipe. I maintained the starter for approximately 3 months in the refrigerator with weekly feedings @100% hydration (equal parts water/flour by weight). It was started with 50% kamut/50% bread flour, and fed with a water/white flour for subsequent feedings. The kamut enhances …
Now dont go gitting all stressed out about this one. It’s a little complicated, but pretty tolerant of minor fuckups. Basically, we will build a choux pastry, piped & baked in appropriate shapes, and then filled & assembled with a chantilly cream.
Ok, these rolls are nothing short of friggin awesome. The characteristics that set this one apart is the use of a Tangzhong starter which is a no-ferment roux. The buns are light, airy, with a nice crumb. The crust is a nice golden thin crisp, with a gloss finish. I’d avoid a lot of butter …