I know by now you guys are used to long absences now and then in this space. Nothing new this time, work trips one after the another, couple of deadlines three months ran in a jiffy. Just in a day I’m starting for my long holiday back home. My exciting level is building up, to feel the warmth, meet all my friends and eat day in and out …oh some bit of shopping as well
This cake is from my Japanese friend’s sister who owns a patisserie shop in Japan. I fell in love with the simplicity of the cake, freshness from earl grey tea and moisture in the cake was just way too perfect. I remade this cake couple of time, but last time since it was a birthday celebration, I topped with honey mascarpone to make it more special…trust me it was total winner.
Ok folks, i’m off for another six weeks, this space will be inactive until then, but you enjoy your holiday/Christmas time!
My new found interest is to make fondant cakes. God it opens great doors, windows for creativity. I haven’t still mastered the technique. I’m a youtube learner, sometime spending long time jumping from one video to another…anyhow all I can is it is SO much fun. Moreover when it come for delivering the cakes, fondant cakes are more stable and gives a striking appearance.
“The eggs are the backbone of cooking, the cement that holds the castle of cuisine together.”
From the book mastering the art of southern cooking!
As you all know the main components of egg is albumen and yolk, which is mostly composed of protein. Apart from proteins egg white contains water, small amounts of minerals and sugars whereas the yolk contains fat, vitamins A, D and minerals such as calcium, thiamine, and riboflavin. Depending on the feed of the bird the yolk colour ranges from yellow to deep orange (when the birds are fed with good feed).
The proteins are made up of long chains of amino acids. In the raw eggs proteins are in their native state, i.e. they are in globular form, which means amino acids are twisted, folded and/or curled up in a very specific way giving the protein its shape and properties. Any induced alteration (mechanical or heat) to these proteins will in turn significantly alter the entire structure of the egg.
To try profiteroles has been in my bucket list for years, when Sandy expressed her interest for a guest post. The things that flashed in my brain were profiteroles or petit fours. Quickly I did some research and went through my notes from British bake off and got influenced by petit fours. Then, I came up good combination of flavours. During first stage I experimented strawberry leather, oh my great lord, though it was freaking easy the time it took in the oven was enormous. I couldn’t be left unbothered when there was something getting ready in the oven. I enjoyed my strawberry leather; honestly I didn’t want to redo the whole process all over again. The backup plan was profiteroles, next day at work I asked a French colleague to pass over her trusted recipe, which I could follow with my eyes shut. But…..the beauty of we researchers are we just super forgetful people. There are so many pending recipes that I have promised to share with people but have never done, until they send me a threatening message or email. Every time I see either of them I hide myself in guilt and make promises to send it by tomorrow. The moment I step in my office/lab the promise gets shelved or evaporated. This forgetful nature is good in a way that I’m left only with good and deep memories. Nothing new my colleague too forgot to give me the recipe, but then this recipe is aftermath of some literature survey. Its super simple, best part is pastry shell can be preserved in the freezer up to three weeks and can be filled with cream before serving. Took these profiteroles to coffee table at work, to my surprise it was big success and it was approved by French people. They said it’s just perfect. Do get your hands on these profiteroles with strawberry cream cheese filling!
Surprisingly at sometimes few connections just happens. This was the case with professor from Santiago. By the end of the training, he arranged a group dinner in one of the local restaurant so I could taste fine Galician cuisine. Before reaching the restaurants we stopped by his house where I got to meet his lovely wife and two adorable boys. Briefly he made plans to take me around the city and market along with his family. I was overwhelmed by their kindness and affability. In between I got to know he loved cooking and he is a food blogger too, though it has been dormant for a while (Prof. if you are reading this, the world would love to learn more of your Galician recipes…so please post more!). Oh you know how it works between the food blogger’s the endless topics on love for food, photography, cooking and eating! I promised; next time if I go for training again I will carry a goodie bag of spices so I could cook some for them.