I realized the other day, when I try a recipe with a lot of steps, I break it down into smaller steps, much like I learned when I went to law school and broke down statutes to understand them. Le Marquis is one of those recipes.
Glaçage Au Chocolat (Chocolate-butter Icing) is the last recipe in Julia Child’s, Mastering the Art of French Cooking. I had a vision for this recipe, a photography vision based on my new philosophy – food photography can be different if you throw away the idea that food has to look delicious.
This recipe is adapted from “America’s Test Kitchen Family Cookbook.” It was originally part of Jared’s Story.
I’ve had this recipe for almost a year but I didn’t post it. Honestly, I wasn’t quite happy with it. Then the other day, I made these blueberry muffins for a friend who graduated as Valedictorian. She was so sick of cakes and sweets she asked if I would make something more “breakfasty.”
When I decided to make this sweet dough, it was really about making the impossible, possible. I really wanted to learn hot cross buns for a Mother Goose project I wanted to start with food. At this point, I could bake cookies and stuff out of a box, nothing really complex. Proofing? What’s that?