I like to consider myself a waffle connoisseur. Perhaps the title of Professional Waffler is a bit much, but when one purchases a state-of-the-art waffle iron (equipped with patented Waffle IQ™ technology that calculates optimal cooking times, an LCD screen, a batter moat, a few knobs, speakers, a lock, and over a dozen settings) no other title would give my obsession justice.
That’s why, after buying the waffle iron and making waffles a half-dozen times, I was so surprised to see my passion begin to fade. Rather than enjoying a delectable waffle each morning, I sometimes caught myself turning to their inferior pancake cousins. Waffles just became so… boring.
I hadn’t had crème brûlée for years when I came upon it on a restaurant menu last week. Interestingly, rather than serve the classic French dessert in a ramekin, the pastry chef opted for a rather inimitable presentation.
The crème brûlée custard was cut into cubes, arranged on a plate, and then caramelized. A variety of fruity sauces and shredded pieces of cake adorned the dish. The clever presentation inspired this blog post.
A couple of months back I went on a trip to California and discovered the magical banana cream pie at Coco’s Bakery. I’ve had fancier versions before (Tartine Bakery’s creation comes to mind), but Coco’s no-nonsense dessert reigns supreme.
In it, velvety custard and fresh bananas are stuffed into a buttery crust and topped with whipped cream and toasted walnuts. Delicious! I set out on a quest to duplicate Coco’s creation.