I made mango and vanilla doughnuts. If you read the title, that should have been plenty obvious. If you’re just skimming, I also provided a decently large photo of a mango doughnut, for convenience, under this paragraph. Okay, ready to move on from this awful introduction? I rolled warm, pillowy balls of fried dough in homemade vanilla sugar and stuffed them full of luscious mango curd. Yum.
I’m back from San Francisco, where I got to see a lot of really neat things like artichokes growing on Alcatraz and pistachios growing on a pistachio farm.
I spent a lot of the trip searching for ingredients and equipment that is a tad difficult to find in Toronto, and I am happy to report that I found many great gadgets that I will share with you in the next few weeks.
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.
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!