Lemon Tartlets
Written by Ilan // 7 commentsThese lemon tartlets are light and refreshing, yet contain over a pound and a half of butter. I was quite impressed that I was able to fit so much butter into such a seemingly light dessert. Less impressive, however, was the plate that I was able to smash to pieces while making these.
I had grabbed some butter out of the freezer and placed it on a flowery porcelain plate. I use the flowery porcelain plates since I can just throw them in the dishwasher, unlike most bowls. Also, they’re flowery. That is a big plus.
Mogador Macarons
Written by Ilan // 21 commentsI’ve made countless batches of macarons over the last month, experimenting with all sorts of flavours. These, the Mogador macaron by Pierre Hermé, are one of my favourite flavours.
The egg shell thick shell gives way to a pillowy almond meringue and a decadent, floral passion fruit-milk chocolate ganache. The acidity of the passion fruit balanced the sweetness of the milk chocolate nicely. They were totally worth risking my life for. Read more >>
Perfecting the French Croissant
Written by Ilan // 7 commentsI wrote a tutorial for French croissants last year. About a month ago I received a comment that pretty much said that I was doing it all wrong. After doing some more research, I realized that my croissants didn’t come out very well at all. I apologize for sharing a less than stellar technique.
While the recipe was fine, I did not chill my dough sufficiently and so my own batch didn’t come out very well. I spent the last few weeks working on improving the recipe, photos, and adding troubleshooting tips. I think it’s much better now. Check it out, if you’d like, by clicking here.