Dacquoise. A French cake traditionally made from three disks of nut-studded meringue, filled and frosted with a coffee custard mousse and decorated with chocolate ganache, clusters of caramelised hazelnuts and crushed hazelnut praline. I had been meaning to bake a dacquoise for a while but kept on putting it off because it sounded like a lot of faff. But a combination of seeing how manageable it actually is thanks to the Great British Bake-Off and just wanting to finally give it a go had me start this on a Tuesday night the other week, assembling the various components on Wednesday night, just in time to have a dessert to follow homemade pumpkin ravioli (another one of those recipes I had put off too long until I was desperate for pumpkin recipes to use up a monster of a pumpkin in my fridge). Someone’s tweet about breakfast (Coffee! Toast!) is what ultimately decided I was going to use breadcrumbs instead of
The art of baking
A post about financiers … and a recipe for carrot and mace financiers
Before moving to Rome I had never made financiers let alone consciously eaten one. Then I bought a book on
read more A post about financiers … and a recipe for carrot and mace financiers
Dark Chocolate Banana Mousse
Although I am not vegan, the technical challenge of replacing eggs and other animal products without altering the final outcome
Some more inspiration from the interwebs – April edition
I have been busy book-marking new blogs and mouth-watering recipes so rather than let all of these links collect ‘dust’
read more Some more inspiration from the interwebs – April edition
Buckwheat Olive Oil Cacao Nib Financiers
Sometimes I wake up in the middle of the night with some random thought that keeps me from falling asleep
French Brioche
I learnt an important lesson last week: once in a while you should check the expiration date of your fast
Galette des Rois
Unsurprisingly this past week my reader has been filled with numerous posts entitled something along the lines of “2012 –
