Pear pie – On baking pears and their texture

Ever wondered why there’s ample recipes for apple pies and barely any for pear pies? I did for sure, and guess it has to do something with the availability of apples vs. pears and the way they cook. The last has to do with the difference in texture of apples and …

Today was baking day – profiteroles update

While I’m still busy writing all sorts of posts linking food and science I just couldn’t wait to share my day with you today. Today was baking day! From this morning until 4 in the afternoon I was busy baking, with only a brief running pause in between (my doughs …