I baked cupcakes to "celebrate" the occasion. Nothing too inspired, just chocolate cupcakes filled with a coconut caramel and topped with whipped milk chocolate ganache and salted toasted coconut.
Get link
Facebook
Twitter
Pinterest
Email
Other Apps
Comments
Anonymous said…
Chocolate, coconut and caramel? That's one hell of a combination! Happy belated birthday!
I will admit that I don't like a lot of citrus desserts. I like my lemons sour-I eat them with salt-and I'm not too keen on key lime pies, though my mother loves them. Making lemon curd is torture to me. To stand over the pot, stirring the mix of yolks, lemon juice and sugar while smelling the proteins in the yolks coagulate is not a thing of pleasure. I honestly think it stinks myself, but to each his/her own. This doesn't mean I don't make the things I don't like very well. In the world of pastry, you have to cook for your guests and customers, even if that means making something you don't eat. When changing jobs, going into a new kitchen and executing the previous chef's menu, you're torn between keeping their style, and asserting your own (these events are often booked months in advance, and some have tastings where the expectations are established). So when I read Deconstructed Key Lime Pie on the menu, like a flip book, the ideas flickered
Last year for my birthday, I had the pleasure of dining at L2O, a fine dining restaurant that tastefully uses "molecular gastronomy" here in Chicago. I'd done a stage there, unfortunately it did not work out, but I am still quite impressed with Laurent Gras' food philosophy, how well run and organized the kitchen was, as well as the vibe between the cooks. Anyway, months later I had the pleasure of receiving the recipe for their pain au lait rolls via email from Time Out Chicago . These rolls were so good that I chose them more often than the others that were offered in selection from their bread basket. I'd filed the recipe away, and recently had the pleasure of making some for a dinner party. Initially the recipe was converted from weight in ounces to volume, so when I made it, not only did I double-check the accuracy (I found discrepancies) I converted it to a more accurate gram measure. So, pulling out my measuring cups, I converted it correctly to grams
Yes, I bake cakes all day. I get to bake what I want, when I want. It's a lot like those Food Network shows, I'm all fresh and dewy, never sweaty or stressed. I never work so hard I can barely move the next day. You think what I do is glamourous? Hahaha! Let me tell you some of the things that they don't tell you about what I do. When I see ads for culinary schools, and see culinary students, I want to stop them on the street and tell them that it's all bullshit. Whatever the admissions counselor told them ain't crap. Nobody ever told me that my passion would be pushed aside by babysitting duties. Or that I'll have to teach the same people the same skills every day, and then, one day, before they've mastered the basics, or consistency (what's that?), they'll be asking for a raise because they've worked for you for x amount of months. Or that my passion would be smothered by a pile of papers, emails, sticky-notes of reminders and recipe note
Comments
j
I'm trying to start my own blog and was wondering if I could link to yours?
eatandbehappy-Well, my favorite cake is German chocolate, but I didn't feel like making that. I decided to experiment a little.
jenjen-Sure, you can link to my blog. Can't wait to see yours!