Chocolate Éclairs / Éclairs al cioccolato

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This is a story about obsession, bitter disappointments, tossed dough and tears. Six times I have rolled up my sleeves and got my sac à poche from my cakes and pastries drawer. Five times the depressing results have flown directly from the baking tray to the garbage bin, not without a sense of frustration for not finding an answer to my question: What am I doing wrong? Continue reading / Continua a leggere…

What a Daring Challenge! Sfogliatelle ricce / Che sfida ardita, le Sfogliatelle ricce per Daring Bakers!

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Sandie of the lovely blog, Crumbs of Love, was our November hostess. Sandie challenged us to make a traditional Italian dessert, along with its American version – Sfogliatelle (or better known in the US – lobster tails!) The flakey, 1000 layers of super thin dough, shaped into a horn and filled with a scrumptious filling. Così buono!

Sfogliatelle ricce has always been one of my favourite sweet treats. Anything made out of layers, especially food, fascinates me. Like a surgeon I dissect mozzarella layer by layer, and do the same thing with Msemen, a moroccan bread a friend taught me to bake recently that will be surely included in the blog. Savouring sfogliatelle I’m used to gently pull one end to see at which extent the spiral will unravel before breaking. It’s a childish but irresistible way of savouring food. Continue reading / Continua a leggere…

Millefeuilles Seventh Heaven / Millefoglie al settimo cielo

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“Thousand tests to tame it, a thousand experiments to find it,
A Millefeuilles to bring them all and in the Paradise of saturated fat bind them.”

Continue reading / Continua a leggere…

Millefeuille, seeing the light at the end of the tunnel? / La Millefoglie e la luce in fondo al tunnel

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A tunnel? Yes indeed, a dark tunnel, from which I will emerge only with the perfect recipe, victorious. Or else I will be condemned to wander in obscurity, maddened by the thought that somewhere out there someone is baking the perfect millefeuille. Continue reading / Continua a leggere…

Mille feuille Tale, part two / Storia di una Millefoglie, parte seconda

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Back to my mille feuille quest, as promised I devote myself to this cause and will do a test recipe once a week until the 28th of September. Last Friday was no exception. But I admit my second row has been part success part fail. Well not fail, I’d rather say bail…out. My excuse? I had many other things on my mind, especially baking fresh goods for guests that came over for the weekend. Continue reading / Continua a leggere…

Brioches for singles having breakfast with friends / Brioches per singoli con amici a colazione

IMG_3794 Sometimes we may be put off and a bit scared of trying out new recipes, especially those classics with foreign names evoking high class, manners or simply a tradition that may not be soiled by our tragicomical home baking attempts. Such is the effect that brioche dough makes on me. I think about Marie Antoinette (even though she never said: ”Let them eat brioche”), french baking tradition and I freeze. Continue reading / Continua a leggere…