- This curried pumpkin coconut soup.
- These blueberry chia parfaits.
- This tarte au citron.
- These pumpkin oat waffles.
- This avocado and egg sandwich.
- These brown butter madeleines with passionfruit glaze.
- This triple berry cinnamon swirl bread.
- These falafel.
- This grapefruit cosmo.
- These oven baked tortilla chips.
Makes 6-8 buns
DÉTREMPE (Starting Dough)
- 250 g bread flour
- 1 tsp salt (5 g)
- 35 g granulated sugar
- 10 g fresh yeast (5 g instant yeast)
- 115 g luke warm water
- 1 tbsp melted unsalted butter (25 g)
- 125 g unsalted butter
- 150 g chopped pistachios
- 75 g chopped walnuts
- 1 tsp cinnamon
- 1/4 tsp ground cardamom
- 4 tbsp honey
- pinch salt
- 25 g nuts (toasted while making the filling)
- 125 g sugar
- 1 tsp cinnamon
- 1/4 tsp ground cardamom
- Prepare the Détrempe. Combine flour, salt and sugar in a mixing bowl. Dump bowl gently onto your working surface and use the bottom of the bowl to make a well in the center. Crumble yeast into this well and pour water and melted butter on top. Use one hand to slowly incorporate the dry ingredients into the wet, being sure not to break the wall formed by the well until your mixture in the well resembles pancake batter. Use both hands to incorporate all of the ingredients until you have a thready dough. Knead the dough until elastic by first rolling the dough using the heel of your hands into a log, then folding that log in half, then rotating it 90 degrees and beginning the process of rolling again. Continue this process until the dough can be stretched out to the thickness of an inflated balloon without tearing (it should be almost see-through when stretched). Roll the dough into a ball, then wrap in plastic wrap. Allow the dough to sit at room temperature for about 30 minutes, then refrigerate for at least 6 hours before starting lamination stage.
- Prepare the Butter Block. Fold one 8 1/2 by 11 inch piece of printer paper in half to get an 8 1/2 by 5 1/2 inch piece of paper. Place the printer paper in the center of a piece of parchment paper so that the printer paper could be unfolded like a book. Fold first the left and right sides of the parchment paper over the printer paper, making firm creases in the parchment paper. Then fold the top and bottom sides over the printer paper. Unfold everything and discard the printer paper. Place the weighed butter in the center of the marked rectangle where the printer paper used to be. Fold the parchment paper as before along the lines made using the printer paper. Turn the parcel upside down so that the folded sides of paper are on your work surface. Use a rolling pin to gently pound and roll the butter into the shape of the rectangle made by the printer paper. Refrigerate until cold and firm.
- Begin the Tourage (laminating). Use a sharp knife to make and "X" in the Détrempe dough ball, cutting halfway through into the ball. Fold out each corner of the "X" to get a square. Roll the dough into a rectangle.* Place the butter block on the bottom two-thirds of the dough rectangle. Fold the rectangle in thirds like a letter by first folding the top third over the butter block then folding the bottom third of the butter block and dough over the top. This is known as a "simple fold". Use your rolling pin to seal the dough by pressing gently onto each edge.
- Continue Tourage. Roll out the dough again into a rectangle and make what is known as a "double fold". Fold the bottom fourth of dough up to the midline then fold the top fourth of dough down to the midline. Fold the top half of dough over the bottom half of dough. Use your rolling pin to seal the dough by pressing gently onto each edge. Cover the dough in plastic wrap and refrigerate for at least 30 minutes.
- Complete Tourage. Repeat this process at least once more. Professional bakeries will often do several more simple and/or double folds but only one more simple fold is absolutely necessary. To do this, roll out the dough into a rectangle and fold it in thirds like a letter (as in Step 3 but without the butter block). Use your rolling pin to seal the dough by pressing gently onto each edge. Cover the dough in plastic wrap and refrigerate for at least 30 minutes. At this point, dough can be refrigerated for a maximum of 48 hours or frozen for up to 2 months (defrost in the refrigerator before using).
- Prepare filling. Preheat oven to 350° F. Spread pistachios and walnuts on a baking sheet and toast until just fragrant and starting to brown. This should be around 6-8 minutes, but watch them closely so they don't burn. Transfer 25 grams of the toasted nuts to a medium bowl and place in the freezer (these will be used for the nut sugar). Add the remaining nuts to a food processor and process until smooth and creamy, about 5 minutes. Stop to scrape down the sides as needed. Add salt, honey, cinnamon, and cardamom and continue processing until smooth again, 5-10 minutes.
- Shape Morning Buns. Transfer the dough to a floured surface, and roll it out into a 18″ long × 10″ wide (46× 25 cm) rectangle. Spread the filling onto the dough, leaving a 3 cm border along the bottom of the rectangle with no filling. Brush this bare part with water (it will serve to seal the roll). Roll the dough tightly towards you, making sure it is even and there are no air pockets. Using a large sharp knife, cut the log into 5 cm portions. Place them into two muffin tins coated with nonstick spray and loosely cover the buns with plastic wrap. Place them in a warm area to proof for 1 hour (they should double in size).
- Baking. Preheat the oven to 400° F. Create steam in the oven by either throwing 15-20 ice cubes onto the bottom of your oven or by spraying water into the oven. Put the croissants in the oven immediately after creating the steam. Cook for 15-20 minutes until golden in color.
- Prepare pistachio sugar. Pulse the 25 g of cold nuts (toasted previously in Step 6), sugar, and spices in a spice-grinder or food-processor, in small batches, until finely ground.Coat the morning buns with the pistachio sugar as soon as the trays come out of the oven. Transfer them to a wire rack to cool.
*I recommend continuing to use a silpat as your work surface, but if you don't have one just lightly coat your work surface with flour. I also recommend using a lightly floured wooden rolling pin.
Adapted from my Classic Croissant recipe.
- This coconut pistachio butter.
- These spicy sesame peanut noodles.
- This veggie onigirazu.
- These lemon madeleines.
- This pumpkin spice oatmeal latte.
- These sweet potato waffles.
- This snickerdoodle poke cake.
- These garlic butter soy sauce potatoes.
- This coconut milk hot chocolate.
- These swedish cinnamon buns.
Makes 8-10 small waffles
- 1 tbsp ground flaxseed meal
- 2 ½ tbsp water
- 1 cup whole wheat flour
- ½ cup buckwheat flour
- 1 tsp baking powder
- ½ tsp cinnamon
- ½ tsp nutmeg (optional)
- ¼ tsp salt
- ¾ cup unsweetened vanilla almond milk (or other non-dairy milk)
- 3 tbsp coconut oil
- 2 tbsp maple syrup
- 2 small bananas, mashed
- ½ tsp vanilla extract
- non-stick spray
- Stir together flaxseed meal and water. Set aside for 5 minutes.
- Whisk together all dry ingredients in a medium bowl.
- In a small cup, microwave coconut oil on 50% power until melted (about 1 minute). In a medium bowl, microwave almond milk on 50% power until lukewarm (about 20 seconds).
- Add melted coconut oil, maple syrup, mashed bananas, and vanilla to the almond milk. Whisk to combine.
- Gently fold wet ingredients into dry mixture until just combined with no floury streaks. Set aside.
- Preheat a waffle iron (on medium-high if your waffle iron has a temperature setting).
- Once hot, grease a waffle iron with non-stick spray (I use coconut oil). Use an ice cream scoop or 1/3 measuring cup to measure out batter for each waffle. Makes approximately 8-10 small waffles.
Adapted from The Pancake Princess.