Holidays are a time to celebrate and indulge. Please share pictures of dessert and sweets that you enjoy.
This picture is of a creme caramel brulee with fresh mint garnish. Intense flame in the middle created the floral pattern.
In the afternoon, a cup of tea with baklava completed my indulgence.
Hey @ShipraMitra
The caramel cream Brulee looks tempting.
Have you made it ? Or you had it at some restaurant?
Hi @FalguniP ,
I cooked it at home. Below is my shared covid cooking photo library if you want to look at more pictures:
Continuing with the #holidaysfood theme, baked a savory coroune bread with pesto filling.
Though I would not classify it under #dessert, I think it merits it’s place as a celebratory dish.
The bread is made with tangzhong added to milk, butter, sugar and eggs with bread flour and sourdough starter as the yeast source.
After rolling the proofed bread ball into a 1/2 inch thick sheet, I covered it with the filling, sprinkled some pine nuts and craisins, and rolled it along the long side.
Then I made it to a ring, cut halfway on the outside in radial slits and twisted each slit to make a petal.
The bread was cooked at 475 f for 20 min
