Hi there, I know I’ve been quiet this year, but you didn’t think I’d stay quiet over the Christmas period, right? Christmas is the best time for baking; when everyone’s having get-togethers, bringing in biscuit boxes to work or just generally hiding from the cold dark evenings. I’ve still been baking, and I’ve even managed to photograph some of the things I’ve baked. This mean I’ve managed to get a bit of a backlog of recipes to post, and what better time than Christmas to post them? I’ve been trying to push myself with my baking recently, teaching myself new things, or baking things that are outside of my usual comfort zone. One of the things that’s been on my list for years, that I’ve never plucked up the courage to try and make, has been choux pastry. It’s always been intimidating, from bake off to recipe books to many places talk about how hard it is to get right. After a few mistakes with my baking in recent months I was even more worried, but decided that now was the time to try and make some simple Profiteroles, and that it was also time to try my hand at making Crème Patissiere for the first time too. Read more
This is going to be my last post of 2017 and I feel like it’s a good one to sign out on. It’s actually been in the works from as far back as last August, when I went to New York. Whenever I’ve baked this recipe in that time the photos I’ve taken just haven’t been good enough, and for a recipe as good as this one, the photos need to do it justice. So lets rewind to August of 2016; after a day walking around Manhattan in the baking heat we sought out Milk Bar, part of the famed Momofuku group, to stock up on some bakes. Crack Pie had come recommended, and with such a ludicrous name, it sounded like something I needed to try. I didn’t realise that I was about to have one of the single most decadent desserts of my life. Crack Pie is essentially a butter tart, so think a dense layer of gooey, buttery filling sitting on top of a biscuit base.