Lune Croissanterie Book Review
I’m one of those crazy people that will spend three days making croissants at home. I just adore every aspect of it. The making, shaping, baking and of course, eating. I find baking so therapeutic and spending days labouring away on some croissant dough is my idea of heaven. I promise that all the effort is worth it when you take that first bite of crisp, buttery, flaky pastry.
Super Seeded Loaf
If you love sourdough but don’t have the time (or memory to remember to feed it) then this is a delightful alternative. This delicious golden loaf is made using a preferment and takes 3 days from start to finish. Don’t be put off by the long prep time, it’s mostly waiting and hardly any ‘active’ time. This recipe makes two loaves which makes all the effort worth it as you can keep one sliced in the freezer for fresh bread whenever you like!
Brazil - Pão de Queijo
These evoke strong memories from my days working in a 5 star hotel. On long shifts where we all needed a pick me up; one of the Brazilian chefs, Tony, would make these for us. They really perked us up and meant we all got to stop for 5 minutes to eat together. This is a really easy recipe and the tapioca flour is a must! It’s responsible for these Pão de Queijo’s iconic texture.
Sweden - Semlor
Typically eaten around Easter time these Cardamom buns are filled with a soft almond paste and finished off with a tall piping of lightly whipped vanilla cream. Delicious.
Samoa - Pani Popo
Delicious, moist coconut rolls with a sweet thickened coconut milk poured over the top before baking. Heaven for all you coconut lovers
Cyprus - Flaouna
A typical easter bake from Cyrpus, Flaouna is a delicious cheese pastry filled with mint, raisins and herbs. The dough is coated in white sesame seeds before adding in the filling which gives these a delicious nutty flavour. If you can, get your hands on the traditional spices (I’ve included some substitutions in case you can’t.)