Dessert Insanity

At the time of writing, the dessert count for next week currently stands at 17. Some might cry “lunacy!", but I’m idly wondering if I can make it an even 20. I cannot be stopped. I probably should be stopped.

However, if nothing else, this weekend has shown me the mystical ways of the induction cooktop. I’ve always been somewhat sceptical. On Saturday, I cooked a sugar solution to 115ºC in under two minutes. So fast that I was completely unprepared and had to scramble to get my hazelnuts out of the oven.¹ It’s amazing, and may change my frequency of caramel making up here in the frozen North (it takes over an hour to make a caramel on the electric stovetop I have under normal circumstances).

After the first day of baking, I have pâte sucrée, oreo dough, gingerbread, praline paste, two rounds of croissant dough (two sets of chocolate croissants, but one set will go straight into bread pudding…), toffee with pecan-smoked almonds, a second batch of toffee with a recipe that actually worked, cookie dough, graham cracker-flavoured ice cream…,and tomato-chili jam for the bacon naan rolls we’ll be having for breakfast on Thursday (shamelessly stolen from Dishoom).

I have no non-cooking news. Everything is now baking until the end of Friday. Or until my feet give out again.