Mini Chocolate Chip Hot Cross Buns

April 13, 2017

It wouldn’t be Easter without a batch of hot cross buns. On my recent trip to New Zealand, I tried a chocolate version from Miann Patisserie, that had chocolate chips and raisins incorporated throughout. I wanted to play up the chocolate more so I omitted the raisins. There is cocoa in the dough to give it a rich color and LOTS of mini chocolate chips throughout. The base recipe comes from my go-to, Bouchon Bakery cookbook. If you prefer classic hot cross buns, I highly recommend the original recipe. It’s fantastic. Chocoholics, enjoy the below!

Continue Reading…

Yogurt Panna Cotta Tart with Blood Oranges and Grapefruit

March 15, 2017

Winter at the farmers’ market is a bit ho hum for me. If it weren’t for citrus, I’d probably have to buy vegetables and actually cook for once. Luckily, I did not need to resort to such drastic measures and instead, made a lovely citrus tart using some beautiful dark Moro blood oranges and pink grapefruit. I’ve always loved the idea of panna cotta, so creamy, smooth andΒ flecked with vanilla bean, but something was missing texturally. It needed crunch. I used the panna cotta as a filling for thisΒ tart and topped it with slices of citrus.

Continue Reading…

Gruyere, Chive & Thyme Dutch Baby

February 5, 2017

My first baby, Dutch baby that is. πŸ™‚ In the morning, I crave savory more than sweet so here is my take on a savory puffy pancake, inspired by Dorie Greenspan. Hers has mixed herbs and scallions but I swapped the scallions for a sprinkling of my favorite cheese on top just before baking. It adds a nice color and saltiness. I also increased the volume of the batter to fit a 12″ pan. Happy brunching!

Continue Reading…

Toasted Black Sesame Ice Cream

January 24, 2017

Humphry Slocombe is one of my favorite ice cream shops in San Francisco. The menu changes daily to incorporate inventive, seasonal flavors. A few of my favorites includeΒ Candy Cap (winter),Β White Miso Peach (summer) and Black Sesame (ongoing). The latter is one of the best versions of sesame I’ve ever had. It has a strong flavor and the flecks of sesame add a nice texture. The flavor is available on and off throughout the year.Β So, the next best thing when I’m craving it, is to make it.

Continue Reading…

#PastryWithJenn January: Galette des Rois with Pistachio Frangipane

January 3, 2017

galette des rois pistachio

It is my third timeΒ making this traditional French pastry to kick off the new year. You can see my first version and read a bit more about the pastry here.

I changedΒ things up a bit with the filling. Almond frangipaneΒ can be pretty strongΒ and, in the past, I’ve balancedΒ it out by incorporating chocolate pastry cream. Note, not all recipes call for frangipane (almond cream + pastry cream). Many call for just the former. However, I like the richness from the pastry cream. So this year, I re-worked the Bouchon Bakery Cookbook’s recipe and made a pistachio frangipane. I highly recommend buying pistachios without shells, unless you enjoy shelling and rubbing off the skins. It took me 1 episode of Dinner at Tiffani’s on the Food Network to get through them all. As much as I enjoy clearing another episode off my TiVo queue, I’d prefer not to have the extra step.

Continue Reading…