Tag Archives: egg

Honey & Pink Peppercorn Brioche

Fact: writing recipes is hard. Perfecting them is even harder.

Not even the best of us kitchen people get it right the first time — I’ve read quotes from top chefs talking about how they’ve spent years developing and tweaking their signature dishes.

And recipes don’t happen in a vacuum, either — in the pastry industry, we walk a path that’s been largely paved for us, relying age-old techniques that allow us to experiment with new forms of presentation and flavours.

If you engross yourself in the work of others and you’re suddenly inspired, then that’s a gift meant to be shared and passed on, not horded and used to polish your own self image.

This issue is often on my mind, because I often see recipes online with no credit given to their original authors.

And it bothers me, because it’s ridiculously disrespectful.

I’m not going to finger-point, but I’m often disgusted by how some of the “big bloggers” out there fail to light the way for those ahead of them by dimming the lights on those behind.

You should never be ashamed to give credit or cite inspiration.

If a reader can flip through more than 5 recipes in a row on a pastry blog and not see a single “adapted from…”, then it’s likely you’ve been pilfering from somewhere (unless you’re David Lebovitz — but even he talks about his inspiration and the recipes picked up from colleagues).

In a nutshell: not giving credit — just don’t do it. Sheesh.

Anyways, with all that off my chest, I bring you an inspired recipe: honey and pink peppercorn brioche.

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Eggnog n’ Orange Rice Pudding

Not to sound like a broken record, but my life has been totally nutters lately!

Between school and work, I’ve been volunteering my time and meager pastry-making skills in a high-volume kitchen in downtown Vancouver these past few days.

Walking into the place, I was definitely nervous — cuz when I say “high-volume”, I’m not kidding around!

They have a frying contraption that’s the same size and shape of a bathtub, a cooking pot that looks like a coffee cup for the Jolly Green Giant, too many ovens to count, and a whole crew of hard working staff.

I’ve been piping a lot of chocolate mousse, making cheesecake batter and tiramisu cream, torching rows and rows of crème brûlée, rolling yule log cakes, scooping Christmas pudding, and helping take some pressure off a really kind and experienced pastry chef.

Just having the opportunity to get a foot in the door at a place where so much is happening so fast has been incredible.

I was thinking the other day that I wasn’t ready for this type of intense work, but then I read a good quote: “Nobody ever feels 100% ready when an opportunity arises, because most great opportunities in life force us to grow beyond our comfort zones, which means we won’t feel totally comfortable at first.”

There have been some moments when I’ve totally felt frustrated to tears and just wanted to go home (like when I almost ruined a bunch of roulade because I forgot to sugar the top of the sheet cake and then it stuck to the pan when I flipped it over), but sticking things out and overcoming frustration builds character!

I can do this!

Anyways, one of the biggest lessons I’ve learned while working in a real kitchen is that “real world” pastry isn’t really complicated after all.

I mean, it is and it isn’t — making cheesecake is still making cheesecake, it’s just that you’re making cheesecake for 500 people instead of 5 people, y’know?

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Sally Lunn Bread

Bread and I don’t always get along.

Our working relationship is strained due to the fact that there have been some long-standing issues between us — um, like…

Bread, why can’t I ever knead you the right way? Bread, why don’t you wanna rise all nice n’ proper for me? Bread, why won’t you ever come out of the oven looking less grumpy n’ lumpy?

Bread, why do you go straight to my hips when I eat you? Bread, I know this is all your fault!

But this particular recipe is a turn for the better for us — no kneading, easy rising, a distinct lack of lumpiness.

I picked up a whiff of Sally Lunn bread from another, much (much, much) more famous and popular blog, and only made a few changes. I added more yeast (since I love the flavour of it), a little more sugar, and a touch of cardamom.

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♥ Purin // プリン ♥

In Japan, one pudding reigns supreme!

That’s because purin (pronounced poo-reen) is the phonetically-derived Japanese version of the English word “pudding” and it’s sold everywhere in Japan.

Okay — purin to pudding might seem like a stretch to your ears, but it works if you know the rules and sound patterns for Japanese.

More examples: the Japanese, lemon-lime flavoured soft drink, ramune (pronouced rah-moo-nay), comes from the word lemonade.

Japanese also use the word furutsu (foo-root-sue) for fruit, and the word pan (pahn) from the French word pain, for bread.

Anyways, when I was in Kyoto last summer, I decided that the best use of my (very sparing) free time would be to see Fushimi-Inari shrine, home of 10,000 torii gates.

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