Learn step by step how to make a perfect flaky crust for your pie with bananas tossed in rum and chocolate creamy filling.
Pavlova is one of the special desserts for me. My mum gave in to our every whim when it came to the birthday cake conversation: baked Alaska one year, a three tiered wedding cake for my sister the next, but pavlova would always pop up around my birthday because it was the quintessential summer dessert. Light, sweet, and airy, just like the ballerina whose tutu it was named after.
I had never made pavlova until this post. It always came with a lot of bother attached because of the meringue, and meringues can be fussy if they want to be. When I mentioned the idea she was ready with tips and corrections, she is a seasoned Pavlova pro after all.
Directed/Cut: Claire Thomas
DP: Yayo Ahumada
Song: Anyone Who Had A Heart by Cilla Black
French Breakfast Puffs
Imagine if some mad scientist crossbred a muffin and a donut, dipped it in butter and rolled it in cinnamon sugar. Well, then you'd have a French Breakfast Puff. These little muffin-y donuts, (or maybe it's donut-y muffins?) don't look like much when they pop out of the oven. They're barely golden brown, and with their vintage origin, I thought maybe it was another vintage recipe bust.
I collect vintage cookbooks, and one discovery I've made is that a lot of cookbook authors from the 30s, 40s, and 50s didn't test their recipes. I've had so many failed attempts at vintage puffs, hushpuppies, tortes, flummeries, and any other ridiculous sounding dish. So as I adapted this recipe for a modern kitchen (exchanging shortening for butter, adding an oven temperature and specific bake time, and of course, vanilla)
and kept my fingers crossed while testing it out.
WOW. These are so simple and so amazingly delicious. Please, please, pretty please give these a try!