About a year ago I came across Joanne Chang’s cookbook Flour. After thumbing through the book and drooling over the recipes her brioche dough caught my eye. She mentions that brioche was one of the things that could get her out of bed for those early 3am wake up calls and 16 hour shifts. If brioche can do that for her then surely it was worth taking the time to make. Well, fast forward a year and I’ve finally gotten around to making it. I decided I wanted to try her Pain Aux Raisins recipe. The thought of pastry cream and sweet plump raisins encased around a rich egg and butter dough was too good to pass up. Continue reading
Kelly's Culinary Adventures 