This recipe from Bouchon Bakery yields very moist muffins from letting the batter sit overnight. I used a standard oven so they rise beautifully, as long as you don’t overfill the liners. I was particularly excited to try out the panettone baking molds that give the muffins an artisanal look.
Only good things to say about this scone recipe. There are three scone flavors in the book and this recipe is based off the plain scone recipe which means there are unlimited things you can add to the base. Honestly it is the best scone I have ever tasted and as I write this I still can’t get over how good they are. Using cake flour in this recipe makes the scone texture more crumbly and delicate whereas with all purpose flour, it is more flaky and dense. Note for those wishing to try this, you need to chill/freeze three times over the course of the recipe.
It took two trips before I succeeded in getting some morning pastries from b.patisserie. Several pastry shops have opened in the past year but never have I seen such a demand. My first visit, silly me was mid-day and there was one scone and brioche bun left on their serving boards. The pastry counter was completely empty except for a row of chocolate-covered domes. My second trip, at 9 in the morning I was greeted with nicely stacked plates of golden flaky pastries.
Florentines are what I’ll label as “fancy” cookies from the Bouchon Bakery book. While Thomas Keller’s cookie offerings primarily focus on American classics and interpretations of childhood favorites, florentines are more complex both in execution and flavor.