Ispahan Croissants

A couple of days ago I flew from Toronto to San Francisco! My brother promised to take me to Chile once I had graduated high school (this was a promise he made six years ago), but I recently decided to switch destinations to the land of sourdough bread.

Regular croissants are boring. Try making these instead, with a raspberry and lychee filling. Here, I'm sprinkling freeze dried raspberries over the Ispahan croissants. Click for the recipe!

 Before I left, I made these amazing Ispahan croissants, which were inspired by Pierre Hermé’s croissants of the same name. Inside these croissants is homemade rose-scented almond paste and a delightful raspberry-lychee gelée. These are also glazed with rose icing and crunchy freeze-dried raspberries. The Ispahan croissants are totally amazing and surprisingly not much more difficult to make than regular croissants!

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Tutorial: Gingerbread Cookies

Gingerbread cookies became popular under Queen Elizabeth I who gifted gingerbread men (human shaped gingerbread cookies) to foreign dignitaries. Every dignitary would receive a cookie that was supposed to look just like them. Really demanding for the royal pastry chef, eh?

Snowflake gingerbread cookies. Click for a full photo tutorial on how to make amazing gingerbread! Perfect for the holidays #christmasGingerbread is eaten a lot during the holiday season and has been associated with Christmas celebrations. If you want perfectly chewy gingerbread cookies, with a touch of crunch, this recipe is a great place to start. Throughout this tutorial I’ve included suggestions to either spice up the recipe (for a more in-your-face flavour) or tone it down if you’re planning on serving these to kids (or dogs – dogs like gingerbread).

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Tutorial: Making Marshmallow Fondant

Fondant is a type of icing used to decorate cakes, cookies, cupcakes, and pastries (it’s how they make wedding cakes all shiny and smooth!) Fondant can usually be divided into two groups: poured fondant (like the type that can be found in Cadbury Creme Eggs) and rolled fondant. Regular rolled fondant (which contains things like glycerin) is not very tasty, while rolled marshmallow fondant (abbreviated often as MMF) is a bit softer and tastes much better. Fondant can be purchased at cake decorating stores or art supply stores such as Michaels for an outrageous price, or made at home. Store bought fondant is expensive and also tastes awful. I mean, really bad.

Finished fondant

Despite popular belief, fondant can be easy to make, inexpensive, and delicious. Gone are the days of disgustingly sweet fondant (I have personally banished them – you can thank me by subscribing or sending me gifts… I like chocolate).

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