Good evening, friends and neighbors!
Since I’ve lost weight and turned on to a more healthy lifestyle, my tastes have definitively changed.
I no longer crave (and no longer look forward to baking) saccharine-sweet things like I used to, piled deep with the butter and sugar that is cornerstone to pastry as a whole.
Instead, my tastes look toward more European recipes. When I was in culinary school, the running joke was “Take a European pastry, triple the sugar and fat, and you’ve got an American recipe.”
The joke is more true than you might think. European pastries and sweets tend to be considerably less sweet than American counterparts, and focusing on natural sugars like fruit- or more complex sweetness like that of dark chocolate- for their appeal.
That said, my sweet tooth may be diminished, but it’s still strong- though not always for pastry.
For reasons I can’t always eloquently explain, where elegant pastries in a case won’t always seize me…
a bag of rainbow-colored gummi frogs will not fail.