When I took Fisher & Paykel’s online quiz WHAT’S YOUR COOKING STYLE? I wasn’t surprised at all that I was branded as the The Busy Baker.
"Baking is in my blood. My great-grandfather was a pastry chef who ran a beautiful little patisserie in Paris. He was an artisan who, even during wartime, insisted on finding a way to serve his customers with something exceptional. He passed his secrets on to my grandparents, and them to me.
I have very early memories of baking fresh fruit tarts, pastries and clafoutis with my grandparents in their tiny Parisian kitchen. I continued to bake as I grew up. I practiced constantly. The kitchen became my domain. I had found my passion.
During the final stages of my schooling, I began to seriously bake in earnest. Fellow sweet-toothed followers became interested in what I was doing, and particularly in the innovative ways in which I was creating treats that weren’t covered in Barbie bright fondant or sprinkles.
In 2010, it became apparent that nearly all of my time was becoming devoted to baking cakes, and my reputation was beginning to require that I make a life-changing decision. In 2010, I went for it. I officially began ‘The Caker.’ "
And I can safely say that now, I am a VERY busy baker!
I am honoured to share with you three recipes, which I believe should be part of any keen baker’s repertoire. Check out recipe #1 below, and keep your eyes peeled for #2 & #3 in the coming weeks!
THE BUSY BAKER RECIPE #1: Silky Dark Chocolate Ganache
Ganache is easy to make, but also pretty easy to mess up as it can be a bit temperamental. When it's made properly it's glossy and thick and delicious smothered over a cake, fruit or ice cream. The key rules to making perfect ganache are: number one - use only the very best quality 70% dark chocolate you can get your hands on, and number two - be very careful not to overheat your cream.
250ml heavy cream
250g 70% very good quality dark chocolate, coarsely chopped
1 teaspoon vanilla extract
Place the chocolate in a medium sized bowl.
Heat the cream in a saucepan over medium heat until it just reaches a gentle boil - this is when small bubbles begin to appear on the surface.
Immediately remove the pan from the heat and pour the cream over the chocolate.
Stir gently to make sure all of the chocolate is covered by the cream and allow it to sit for a minute.
Stir well, until it is smooth and blended. Add the vanilla.
Depending on the consistency that you want the ganache to be, you can use it straight away, or refrigerate it if you want it to be thicker.
This post was made possible thanks to Fisher & Paykel.
This recipe and all photographs are my own.