Two traditional sweet treat recipes packed with technique but very rewarding when you finally nail them
This week I am back baking two very traditional sweet treats that are packed with technique. Baking and pastry work is certainly the most rewarded section of the professional kitchen, often peppered with heartbreak along the way. Having returned from a stint innearly eight years ago, I remember having one of those serious career conversations with myself. “You need to sort out this pastry thing, you can barely bake a cake or a loaf of bread.
These are the regular conversations I have with myself daily across a variety of topics. Usually based on recipes or the never-ending list of tasks my wife, Gráinne, sends me It proved to me that no matter what career you are in, knowing you don’t have to ask someone to do something you cannot do yourself is key to good management.That brings me to our first recipe.
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