Sunday, January 16, 2011
Kouign-amann (pronounced [,kwiɲaˈmɑ̃nː], Breton pl. kouignoù-amann) is a Breton cake. It is a round crusty cake, made with a dough akin to bread dough with sugar sprinkled between layers. The resulting cake is slowly baked until the butter puffs up the dough (resulting in the layered aspect of it) and the sugar caramelizes. The name derives from the Breton words for cake ("kouign") and butter ("amann"). Kouign-amann is a speciality of the town Douarnenez in Finistère, where it originated in 1865.
Friday, January 14, 2011
Popular French style pear tart called “Tarte Bourdaloue”. It is said that the tart was called after the street “Rue Bourdaloue” which, in turn, had been named for a seventeenth-century preacher, Louis Bourdaloue. Traditionally, either pate brisee, pate a foncer or pate a foncer sucree is used as the tart dough, and a combination of frangipane and pear compote is commonly used for the filling.
Pear d'Anjou is the type of seasonal pear I use. Sometimes got, sometime dun have. In Jalan Ipoh, bananas are everywhere!!!...HEnce, Bourdaloue Banane version is invented! hehehe ;-)
A Stollen is a loaf-shaped cake containing dried fruit, and covered with sugar, powdered sugar or icing sugar. The cake is usually made with chopped candied fruit and/or dried fruit, nuts and spices. Stollen is a traditional German cake, usually eaten during the Christmas season, when called Weihnachtsstollen or Christstollen. A similar cake from the Dutch cuisine is called a Kerststol in Dutch, while in Italian cuisine the panettone also shows a likeness.
Here at Tommy le Baker, we have localised this festive delicacy and have invented a Chinese New Year themed 'Fortune Stollen'. Perhaps in the future, a Raya Stollen, maybe?