Solace....

I have a gift. Not talent, gift.

I can create magic in the kitchen. No, there is no need for modesty. It isn't about me. It is OF me. It is about the generations of spectacular home cooks I inherit from. I take pride and am thankful for that gift.

Because without it, I would sink into the depths of unspeakable abyss...





When my life insists on turning tables on me, I know I can still trust my hands. They are small, yet, they are strong.

I take solace in them. In knowing that I can walk into my kitchen, take out the flour, butter, sugar, eggs, turn my oven on, and they won't fail me... even when all else does...





So I bake. I knead. I whisk. I cook. I live in the moment. I forget. I come alive.

This weekend... I smiled...

Croissants, meringues, steamed buns, pickled pork belly, semifreddo, custard, baked pears, savory pull apart bread... yes...all in one weekend.





And, so I will... until I no longer can... Because I owe it to my gift.


For the recipe..
Almond Croissants

Croissant dough (Recipe below)
6 oz Almond paste (odense)
1/2 cup almonds, slivered or finely shaved
1 egg yolk + 2 T milk for egg wash

Divide the croissant dough into two. Refrigerate one piece while working on the other. Roll out the dough into a 6 inch wide rectangle of about 1/4 inch thickness. (Adjust the length in accordance to these dimensions)

Starting at one corner cut triangles of the dough. Sprinkle the almond paste evenly over the dough. Gently roll each triangle inward starting from wide base, wrapping the tip gently. Brush with egg wash to seal. Crimp the edges and turn inwards to form crescents. Sprinkle the almond shavings all over.

Place the crescents on a tray atleast 2 inches apart, in a warm (NOT hot) place, to rise for about 15 minutes while the oven preheats to 350F (180C). Bake for 20 minutes until the crust is deep golden brown and the almond aroma overwhelms you!

Cool for 30 seconds and devour!!! :)

For the chocolate version, replace with slabs of dark, oh very rich, dark, chocolate on the wider edge of the triangle or as I did, roll as rectangles.



Croissant Dough
(adapted from Delicious Days)

250 g flour
175 g butter
25 g granulated sugar
2 T canola oil
1.5 tsp salt
1 egg
17 g active dry yeast
100 ml warm (110F) milk

Between two sheets of plastic wrap, gently roll the butter into an approximate square, about 1/2 inch thickness. Refrigerate until ready to use.

Dissolve the yeast in the warm milk with a teaspoon of sugar. Let sit for 10 minutes until foamy. Sift the dry ingredients together. Make a well in the center. Add the egg, oil and yeast mixture and mix. Knead just enough to make the dough. On a floured surface, roll the dough out to twice the length of the butter block.

Place the cold butter slab, just off one edge of the dough and fold the dough over. Crimp the edges over the butter. Roll out the dough into a rectangle of 1/4 inch thickness. Fold the dough into thirds like a business letter.

Wrap in foil and refrigerate for atleast 45 minutes. Remove onto a floured surface, roll into rectangle and fold as a letter. Repeat this process atleast once more. Let the dough sit in the fridge overnight.