IDEAS IN FOOD

In Sight vs Insight

Gain an understanding about what is within view. Work to improve what you have. Look at what is around and really find out how it works.

Do more with less.

What is a foundation? Load bearing principle. Can and should foundations change?

Don't Let Thinking Slow You Down.

Caramelized Cream Croissants

Cooking with cream is currently my thing. It's been this way for a number of years. I could probably write a book on the idea. I certainly have a few chapters created by now. But, the act of writing a book often finalizes an idea. I am currently enjoying the ongoing flow of thoughts on the simple idea.

If you look back at our grated croissants, you'll see we coated the croissants with a slurry of cream and sugar and then roasted them in the oven. I reapplied that idea to slices of our croissant loaves. I brushed the slices with our cream slurry and cooked the croissant slices in a non-stick pan, flipping occasionally to evenly cook the cream and allow the sugar to caramelize on the bread. (We used to do something similar with butter and sugar. The use of cream instead slows down the process and adds steam. The steam warms the croissant slices throughout and makes them warm and buttery.)

When the croissant slices are caramelized we transfer them to cooling racks to allow the sugar to harden into a thin glassy sheen. The caramelized croissant slices are delightful while still warm and still delicious when cooled down.