Miso Caramel & Dark Chocolate Viennese Whirls
Viennese Whirls are up there with some of my favourite biscuits. I find the tender, buttery crumb so delicious and I can never stop going back for more! Since I love them so much, I thought; why not add an adult twist? A rich dark chocolate ganache pairs so well with salted caramel. By adding in Miso paste into the caramel, it adds a salty edge without adding extra salt. Make sure to use some good-quality chocolate for this recipe and enjoy!
Romania - Cornulete cu gem
How cute are these?! I can’t imagine anyone that wouldn’t be thrilled to see these sitting atop your coffee table, ready to devour. These are made with a very tender, almost melt-in-your-mouth dough using sour cream and egg yolks.
Bulgaria - Garash Cake
This delightful Bulgarian cake is made up of 5 layers of walnut meringue sponge and chocolate cream filling. Once it’s firmed up in the fridge for a few hours, its then finished with a simple chocolate shell made with chocolate and oil. Little does anyone know what beautiful layers lay beneath.
Lune Croissanterie Book Review
I’m one of those crazy people that will spend three days making croissants at home. I just adore every aspect of it. The making, shaping, baking and of course, eating. I find baking so therapeutic and spending days labouring away on some croissant dough is my idea of heaven. I promise that all the effort is worth it when you take that first bite of crisp, buttery, flaky pastry.
Super Seeded Loaf
If you love sourdough but don’t have the time (or memory to remember to feed it) then this is a delightful alternative. This delicious golden loaf is made using a preferment and takes 3 days from start to finish. Don’t be put off by the long prep time, it’s mostly waiting and hardly any ‘active’ time. This recipe makes two loaves which makes all the effort worth it as you can keep one sliced in the freezer for fresh bread whenever you like!
China - Jian Dui (Sesame Balls)
I’m kind of obsessed with how beautifully round these came out. Once the pastries have cooled, you're left with a large ball of sesame fried dough, which is completely hollow until you reach the red bean filling. Something totally different to the desserts I typically make/eat.