All posts filed under: La Carte

pains au chocolat 1

Pains au chocolat (almost)

I was asked by a friend to take part in a contest, where you do not win anything, but where you only share the desire to knead. The topic was bicolor brioches: so I decided to prepare some pains au chocolate, made with vanilla and cocoa brioche doughs. A set of classic tastes, which never disappoints. Perfect for breakfast. #briochedeprintemps    

Pane al latte di Hokkaido 1

Hokkaido milk bread

A special milk bread, prepared with a special japanese method: Tangzhong. Tangzhong is a roux, prepared with water or milk, that has to be added to the dough…..your bread will be super soft and very very delicious. You will get a bread higher and lighter than it would otherwise be. A perfect milk bread for breakfast or for tea time. I reduced the sugar a little, but if you follow the original recipe, you can get gorgeous and delicious small brioches or “pains au chocolat”.

Vento indiano 1

Indian wind

Last week, to prepare a dessert, I’ve been given curry as ingredient: a spice mix, especially used in Asian kitchen. We are not used to prepare desserts with curry, but if you think it is a mission impossible….well think again. I used a mild curry powder, that matches perfectly with rich, creamy white chocolate and orange bavarian cream and to have a spicy kick, I melted curry powder in a chocolate ganache. The finished dessert has a delicate flavor balance, especially in aroma and taste. You can adjust the spiciness to your taste by adding or reducing curry powder, although for me it is fine.