If you just want to get to the recipes already, go here!
For everyone else, this is a unique site which focuses on recipe development. The recipes I work with are aggregated into Notebooks. This allows me to easily compare and track various Tests for each recipe type. If you’re looking for a recipe, checkout the Notebooks menu or the Recipes Worth Repeating section.
In this hot cocoa mix I aimed for a rich, lush cup of hot cocoa with the idea that adding real chocolate should improve flavor and texture. This recipe incorporates a lot of high quality bittersweet chocolate as well as cocoa to try to achieve a perfect chocolatey cup.
The vanilla marshmallows relied on the heated sugar and the gelatin for its structure but David Lebovitz has a different approach in which he also adds meringue as part of the base. I felt that my marshmallow adventures just wouldn’t be complete without trying this out.
Marshmallows should be like biting into a sweet cloud. Like condensed cotton candy with a spring to it – gentle and delicate. This is what these recipes strive to achieve regardless of flavor.
These classical vanilla marshmallows will blow away the store bought version. Light, airy, delicate, and richly vanilla flavored.
Pitas are a bread I grew up eating and have missed greatly. The pitas in the United States are these sad, dry things that only resemble what I ate as a child in that they have a pocket. My goal with this recipe is to achieve a pita that is light, fluffy, soft, and having a pocket would be nice too.
This round I’m testing a jam filling that is much lower in moisture in order to not impact the bake of the croissants while still retaining the spirit of the initial goal to have fruit as the filling.
I really wanted my croissants to have a filling. I knew this wouldn’t be very straight forward based on the type of fillings I usually see inside but I wanted to experience first hand what happens if I just add some jam to my croissants.
After failing test 1 with the freeze-dried strawberries, I decided to step back a bit and try a simpler version in which the basic croissant dough, sans embedded butter, were colored with simple gel food coloring. This test was significantly easier with results that were much more satisfying.
This project was my first venture into how bakeries make those beautiful two toned croissants with that pretty swirl of color running through the interior. Turns out the concept is not complicated, a second colored dough is simply rolled on top of the basic dough. Here I attempt to create color and flavor using freeze-dried strawberries because jumping into the deep end is the only way I know to learn to swim.
Croissants are by no means an easy bake but they are worthy of their time and effort. This is my second round of working with the croissant dough. This time I’ve tweaked the refrigeration time, changes how I cut the dough, and how I baked the final pastries.
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