August 19th, 2013
I’m talking about the cronut again? Yes. I’m addicted. I made my own version which I’ll call a cro-not. Mine are close but I’ll need a few more tries (Chef Dominique Ansel tested about 10 versions) before I confidently say I’ve got it. And even then, after spending an entire day making them, Jenn’s Cronut Truck is not in the works.
It’s been two months since I had my first cronut but the food memory is still fresh and I’m happy with how these cronuts turned out. A big thank you to my friend and photographer, Johnny for being ambushed into a photo shoot. I wanted to concentrate on baking and not accidentally drop my iPhone in the fryer. Yes, he was compensated with a fresh cronut.
Photo credit: Jenn Yee
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August 17th, 2013
“Get your camera ready”. After spending a good portion of my two-hour lunch at Coqueta taking photos, the comment from the server approaching my table didn’t come as a surprise. I’m sure the whole staff was amused by my constant photographing that afternoon. What can I say, everything was beautifully done from the room decor, serveware, to the food. Speaking of which, a feverishly smoking vessel was placed in front of me and thanks to the heads-up from the server I managed to get a photo and video as the strawberry compote was being poured onto the rhubarb gazpacho, one of three desserts to conclude my first meal at Coqueta.
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August 12th, 2013
After making cream puffs last week from the Bouchon Bakery cookbook, this week’s project involved cream puffs and fondant to make a stacked puff that in the book is named Miss Daisy because she has little fondant daisies on her ensemble. I made mine Parisian and gave her a chocolate fondant petticoat with pearl button closures and a beret. Her bag doesn’t resemble any designer in particular but I’ll just say it’s a Birkin bag. The inspiration for the theme came from Chef Dominique Ansel.
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August 12th, 2013
One of my favorite things to make is pate a choux. I like watching the dough instantly come together after adding the flour to the pot. Pastry nerd alert. Then after piping them into cream puff or eclair shapes, they puff up so beautifully in the oven. The one thing I’ve never been able to master is getting the puffs to have smooth edges, until now. The Bouchon Bakery recipe is great.
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July 29th, 2013
 Aran Goyoaga surrounded by trays of macarons in the Williams-Sonoma demonstration kitchen
Aran Goyoaga, food photographer and stylist shares her life in food on her award-winning blog, Cannelle et Vanille. Not only is the blog a visually stunning food diary, it also provides recipe inspiration for eating gluten-free, something Aran has had to adjust to since discovering her intolerance in 2009. In the fall of 2012, she released her first cookbook, Small Plates & Sweet Treats which contains gluten-free recipes organized by season.
This past weekend, I had the pleasure of meeting Aran when she made a stop at Williams-Sonoma Union Square in San Francisco to sign her book and demonstrate how to make macarons. It is such a finicky pastry to get right so I am always interested in seeing people’s variations on the technique. I’ve jotted down some great tips from Aran and I have to say her macarons tasted delicieux.
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Deliciously Noted is a food blog documenting my life in San Francisco - eating, baking, meeting artisans and chefs, and my getaways to New York and Paris. Enjoy and leave a comment or two!
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