Freshly and Lovingly Baked on : 29th Mar 2014
I adored many of Pierre Hermes’s creations and seek to achieve equal standard where possible. Many a times, I toyed with the idea of quitting my full time job and take a year off to study pastry making in France. The thought of returning to school and starting a new way of life keep me awake at nights. I love to bake and really hope to have some form of professional certification under my belt. I really think I am lacking in the skill since I learn simply by just putting the recipe to work. I just read and do it. So there is always a lack in me which am feeling inadequate about.
I figured the fear of the unknown is the biggest inertia to putting this plan to work. Will I ultimately do it? Its a big question mark which I shall not dwell too much at the moment. For now, I am satisfying this baking urge with a simple bake from Pierre Hermes cookbook.
Adapted to suit the available ingredients in my fridge.
130g Cake Flour sifted with 1 Tsp of Baking Powder
130g Clarified butter (I did mine by browning the butter over a low heat and let it cooled down)
3 Tsp Rosewater
2 Tsp Pure Vanilla Extract
120g Granulated Sugar
80g Chopped fresh strawberries
6 shredded organic rose petals
Mix sugar, honey, eggs and vanilla extract in a bowl. Mix to combine only. Fold in the flour/baking powder mixture until it is well incorporated. Add in the rosewater, water and clarified butter and combined wel. Lastly, stirred in the chopped strawberries and shredded rose petal. Leave in fridge for an hour or overnight.
Coat the desired molds with butter and a light dusting of cake flour. Scooped or pipe the batter into the molds and bake these in a preheated 190 degree oven for 10 to 13 minutes.
Cool these on racks and serve!