Buttery, slightly sweet, enriched bread that is a classic. Form into loaves (Nanterre-style is featured in this post), rolls, fat-belled “a tetes” or any shape you desire. A perfect vehicle for butter and jam, and equally delicious contender for French toast with stale leftovers!
Gougeres. How many times have I seen these on a menu, thought “huh, cheese puffs, and I cannot pronounce how to say them, so I’ll just pass…”, and then carried on living. Well, these cheese puffs are worth the few minutes of mixing, piping (or scooping) onto baking trays, and watching the magic of choux… Read More »Gougeres (Burgundian Cheese Puffs)
Summer, in full swing! Hot, humid days followed by warm nights. Cool mornings, perfect for drinking hot coffee outside before things heat up (or an iced coffee inside a stuffy apartment or office). I love the energy of summer! All the sounds, colors, smells, and produce. Strawberries, to make Strawberry Tart (Tart aux Fraises), are… Read More »Strawberry Tart (Tart aux Fraises)
So here we are – once again! I am back at it, baking black raspberry-browned butter financiers. If you have followed along my Dirty Sifter adventures, I hope you’re in for another journey. Why the change? I created the Dirty Sifter during a time in my life that felt uncertain. My goal is clear now:… Read More »Black Raspberry-Browned Butter Financiers