As usual, Fanny of the French pastry-centric Foodbeam makes me hungry with her recipe for caramel and milk chocolate peanut tarts. If her photos aren't reason enough to crave this tart, her description should help: I’m not sure what I love most about this tart. The crisp peanut pâte sucrée. The melt-in-your-mouth caramel crème brulée. The crunchy and slightly salty peanuts. The smooth milk chocolate ganache. Or the fluffly vanilla marshmallows. I think I'll take all five. Don't miss her introduction where she equates the feeling of coming up with a new pastry to the electrifying feeling of having your first kiss with someone you really like. She was obviously born to make pastries. Related How to Make Perfect...
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Photograph from foodbeam In her latest post, French blogger Fanny of the sweets and pastry-centric blog foodbeam explains how to make perfect croissants accompanied by photographs that tortuously accentuate every golden, buttery layer. Although I've never thought of seriously making my own croissants considering that the most advanced thing I can bake is a cupcake, Fanny's instructions almost make me believe I have the power to do so. "Making croissant can seem pretty daunting at first," she gently begins, "but once you’ll really pay attention to the different steps, you’ll realise it’s as easy as making pâte feuilletée." Oh yes, it's as easy as that...wait, I've never made pâte feuilletée before. (Of course, Fanny has clearly illustrated instructions for making...
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