I made this for NYE and Oh my words... What a treat! I served it with my homemade ginger ice cream and from now on it will be part of our future celebrations.
Laia that is such good news. Homemade ginger ice cream - I've never made that... wow, let's talk! Did you infuse the cream or how did you do it? That sounds SOOOO good.
I do infuse the cream with fresh and ground ginger and add to the cooked custard some chopped stem ginger for extra texture and flavour. Goes especially good with sticky toffee pudding!
It's finally here!!! I've been looking forward to this recipe SO MUCH and it looks STUNNING. I already had my baking plan for this Christmas ready (including a strudel), but I may add this to the list because if HAVE to try it.
I agree with Andrew Lim here, I'm loving this newsletter and these recipes!
P.S.: I guess the chocolate is added after the dough has finished mixing and before the first rise?
P.P.S.: do you reckon I could use dark instead of milk chocolate or would that be overpowering the saffron?
And YES the choc is added once full gluten development has been reached. I totally forgot to add that in - I'm always being told off by substack for making it too long and I have to chop and change things and sometimes things get missed. Thank YOU, I owe you one :)
P.S. at a time when life feels quite blurry, there is something incredibly comforting and clarifying about this newsletter. Who knew a pastry newsletter would be such a soul soother. Thank you.
This looks so good!! Instead of bulk fermenting it for 2 hours then stuck into the freezer before proofing it overnight, would it be possible to just stick it in the fridge to proof overnight straightaway? It is pretty hot outside now (30 degrees Celsius) , not sure if the 2 hours outside would over proof it.
I made this for NYE and Oh my words... What a treat! I served it with my homemade ginger ice cream and from now on it will be part of our future celebrations.
Really enjoying this newsletter! Thank you!
Laia that is such good news. Homemade ginger ice cream - I've never made that... wow, let's talk! Did you infuse the cream or how did you do it? That sounds SOOOO good.
I do infuse the cream with fresh and ground ginger and add to the cooked custard some chopped stem ginger for extra texture and flavour. Goes especially good with sticky toffee pudding!
One of my favourite things every week is your newsletter! Thank you so much!
That genuinely means the world to me! Can't wait to release this weeks!
It's finally here!!! I've been looking forward to this recipe SO MUCH and it looks STUNNING. I already had my baking plan for this Christmas ready (including a strudel), but I may add this to the list because if HAVE to try it.
I agree with Andrew Lim here, I'm loving this newsletter and these recipes!
P.S.: I guess the chocolate is added after the dough has finished mixing and before the first rise?
P.P.S.: do you reckon I could use dark instead of milk chocolate or would that be overpowering the saffron?
Thanks for the recipes!!
Celine! I am so sorry I missed this.
How did your baking plan go?
And YES the choc is added once full gluten development has been reached. I totally forgot to add that in - I'm always being told off by substack for making it too long and I have to chop and change things and sometimes things get missed. Thank YOU, I owe you one :)
The French toast at the end looks dreamy.
P.S. at a time when life feels quite blurry, there is something incredibly comforting and clarifying about this newsletter. Who knew a pastry newsletter would be such a soul soother. Thank you.
Andrew, those words are wonderful. I definitely feel like pastry keeps me sane sometimes and I'm so overjoyed to share that with you!
Am overjoyed too!
This looks so good!! Instead of bulk fermenting it for 2 hours then stuck into the freezer before proofing it overnight, would it be possible to just stick it in the fridge to proof overnight straightaway? It is pretty hot outside now (30 degrees Celsius) , not sure if the 2 hours outside would over proof it.
Amazing recipe. The brioche is like a moist and more buttery panettone