Puff pastry magic!
Before.
After.
EKA
Spent almost four hours making my first dozen batch of homemade Dominique Ansel’s Kouign Amann (DKA) pastry, with a soft, sweet, flaky croissant-like interior and a sweet caramelized outside crust. Not bad for a first attempt: taste- and texture-wise, it was pretty damned close to the original! It also worked well sandwiching a scoop of my other homemade creation, avocado ice cream.
Magic Book!
This arrived in the mail on Saturday. Look out for my home-made DKA’s and cronuts!
Baked Treats
A custard-filled Cruffin, a bi-color Matcha croissant, a sweet cinnamon chocolate croissant, and a cappuccino to wake things up from Dan The Baker’s Toast Bar. Perfect Saturday morning breakfast fare.
