Last time I posted, I said I had some exciting news to share next Monday. That was in August. A lot has happened since then (including almost a year of school), and I’m excited to discuss the details here. I’m also sharing a recipe for an entremet mousse cake because everyone loves cake. Funny enough, this is actually the 100th recipe I’m posting on IronWhisk. Huzzah!
If you follow me on Twitter, you may have noticed that I often tweet about an e-commerce store called Gastromio. Gastromio is a mini-online store that I opened back in August, which sells a collection of premium spices, extracts, and molecular gastronomy ingredients.
A few weeks ago, while browsing the websites of Paris’s top pâtisseries, I spotted Hugo et Victor’s Tarte Fraise (strawberry tart). The pastry’s strawberry-red shell complemented its meticulously arranged strawberry slices superbly—I was quite inspired by its colour.
This weekend, I had a chance to experiment with adding food colouring to tart dough. The results were impressive. The trick is to use a food colouring that does not lose its pigment when baked.