Protetto: Maroggia’s Mill Cookbook: Dark Chocolate, Candied Ginger and Orange Zest Fougasse / Il Ricettario del Mulino di Maroggia: Fougasse al cioccolato fondente, zenzero candito e scorza d’arancia

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MTChallenge n°50: And the recipe is… / MTC n°50: La ricetta della sfida di Settembre è…

This month I will be throwing the gauntlet for September’s MTChallenge having won the previous challenge with my Horse Meat Hamburger with Eggplant, Beetroot crisps, Pepper Ketchup in a Liquorice Bun. It has been a hard task, picking the recipe and working on it to achieve a sort of kind of perfect version. Not to mention I have been working through July and August’s heat wave, handling butter and laminating dough. What is waiting for me is a lot of work, reading recipes, commenting, trying to to pick the best one of the bunch. I have the feeling I’ll get a proper headache… If you feel brave enough, if the temperatures are lowering and don’t exceed 20° C you might as well give it a shot. Check out my previous post on croissants to read more about techniques, tips and tricks.

Sourdough Surprises: Croissants

It’s the 20th of the month, Sourdough Surprises’s challenges day. This month Jenni and Shelley dropped a proper ace: the croissant! Indeed, the dreaded croissant! I still remember the only two times gave a shot at making this recipe. Needless to tell you the result were shrivelled and nothing close to leavened croissants, oozing with butter and very badly baked. Such experiences leaves you with a deep sense of failure mixed with a strong feeling of revenge (croissant, I will nail you!). It took me this challenge to take courage in both hands and try once more. I rolled up my sleeves and faced my fears, and must admit I am quite impressed with my first “proper” croissant baking attempt (the other ones I’m not even considering, since I wasn’t even baking with the knowledge I have now).