Whoa…this looks absolutely delicious. I have white miso. I have apples. It’s a grey and grizzly perfect afternoon for baking. Thanks so much for your fantastic inspiration!
That is so amazing to hear! Let me know if you want any pointers/recipe ideas for how to use Miso - savoury or sweet! It is one of my favourite ingredients ever! (And I just made some charred hispi cabbage with miso butter inspired by a Thomasina Miers recipe in the Guardian and might have just found a new favourite fall staple veggie side!)
Your use and interplay of flavours has always been unique and a joy to learn about so this is very deserved. Burnt miso isn't new to me but you've reminded me of it and I do think it complements many of the flavours around in this season.
Thank you Claire, what a lovely lovely comment, you just put a huge smile on my face! And agreed, I think the extra complexity/depth of flavour and almost malty notes of the burnt miso really do complement all things fall/autumn. I reckon it would also work really well in a pumpkin loaf!
Congratulations on your milestone 👏 I baked your pear, cocoa and garam maala cake as a present for my friend for her birthday last week 🎂 Baking it for myself this weekend! I have also never used miso paste but i brought white miso for the first time recently and still need to use it!
Thank you Francesca. That is fantastic to hear! I feel honoured you made the Pear, Cococa and Garam Masala Cake for your friend's birthday! What a lovely gesture to bring a homemade cake!
Let me know if you need any pointers - savoury or sweet - to get started with Miso, I adore it so have plenty of ideas to share!
I find larger supermarkets typically have thin round sheets of puff pastry, around 250g per pack, in the cold aisle. However, interestingly it is not necessarily the bigger brands that do all butter versions and the own brand ones that don't. E.g. this time, I ended up using Carrefour's own brand puff pastry since that was all butter whereas I think the Herta brand used some hardened vegetable fats for theirs. So always good to check the ingredient list. Otherwise, you might also have better luck at places like Rob's Gourmet Market but I have not yet tried that.
I absolutely love your Substack ! I just tried the camomille financiers (with the exact same tins that I found in a parisian flea market) and they were amazing ! 🌼🌼
How interesting! I know French financiers moulds tend to be more shallow and bar shaped but I think in Australia, for example, friands as they are called there are typically baked in these deeper tins
Sounds amazing! The burnt miso sounds like such a versatile ingredient! Can't wait to play around with it :)
I think it really is. I have only just started playing with it and will no doubt experiment more and more with burnt miso!
This sounds delicious!!!! I have everything in house except the puff pastry, but that's not gonna stop me making it!
Thank you Myriam, that's the spirit ;-) Have fun and happy baking!
Whoa…this looks absolutely delicious. I have white miso. I have apples. It’s a grey and grizzly perfect afternoon for baking. Thanks so much for your fantastic inspiration!
That sounds indeed like the perfect afternoon for baking!
Love this and congratulations for your 50th post! If I can find some gf and df puff pastry then I'm making this!
Great, and good luck tracking down gf and df puff pastry! Failing that a recipe for gf and df flaky cream cheese dough could be an option?
Oh that sounds amazing!
Might have to immediatly try this this weekend! Burnt miso,, i am so intrigued
Have fun experimenting with it!
I seriously just bought some miso because I keep wanting to make one of your recipes. This looks amazing!
That is so amazing to hear! Let me know if you want any pointers/recipe ideas for how to use Miso - savoury or sweet! It is one of my favourite ingredients ever! (And I just made some charred hispi cabbage with miso butter inspired by a Thomasina Miers recipe in the Guardian and might have just found a new favourite fall staple veggie side!)
Your use and interplay of flavours has always been unique and a joy to learn about so this is very deserved. Burnt miso isn't new to me but you've reminded me of it and I do think it complements many of the flavours around in this season.
Thank you Claire, what a lovely lovely comment, you just put a huge smile on my face! And agreed, I think the extra complexity/depth of flavour and almost malty notes of the burnt miso really do complement all things fall/autumn. I reckon it would also work really well in a pumpkin loaf!
This recipe is fascinating!!! Burnt miso?! I’m so intrigued this is going on the To Try list! 😍
Right? I was super intrigued by it too and will definitely continue using it and experimenting with more ways to use it.
Congratulations on your milestone 👏 I baked your pear, cocoa and garam maala cake as a present for my friend for her birthday last week 🎂 Baking it for myself this weekend! I have also never used miso paste but i brought white miso for the first time recently and still need to use it!
Thank you Francesca. That is fantastic to hear! I feel honoured you made the Pear, Cococa and Garam Masala Cake for your friend's birthday! What a lovely gesture to bring a homemade cake!
Let me know if you need any pointers - savoury or sweet - to get started with Miso, I adore it so have plenty of ideas to share!
Sounds lovely! Where do you find high quality puff pastry with butter in Brussels?
I find larger supermarkets typically have thin round sheets of puff pastry, around 250g per pack, in the cold aisle. However, interestingly it is not necessarily the bigger brands that do all butter versions and the own brand ones that don't. E.g. this time, I ended up using Carrefour's own brand puff pastry since that was all butter whereas I think the Herta brand used some hardened vegetable fats for theirs. So always good to check the ingredient list. Otherwise, you might also have better luck at places like Rob's Gourmet Market but I have not yet tried that.
Very interested to try out "burnt miso" as a flavour. Thank you for experimenting on our behalf!
It's delicious. I think I will try Christina Tosi' burnt miso pound cake recipe next. Or maybe a burnt miso butterscotch custard.
congrats on hitting your milestone! this is a perfectly fitting recipe to celebrate, and sounds so delicious 🎉
Thank you Devan!
Wow that’s sounds so tasty and will be a first for me. Whisper, I’ve never used miso ever or tahini .
Now is as good a moment as any! Let me know if you want any tips!
I absolutely love your Substack ! I just tried the camomille financiers (with the exact same tins that I found in a parisian flea market) and they were amazing ! 🌼🌼
Yeay! That makes me so so so happy to hear! And what a great find at the flea market!
I know ! That's how I learned they were actually aspic molds used to make "oeufs en gelée" or eggs in jelly
How interesting! I know French financiers moulds tend to be more shallow and bar shaped but I think in Australia, for example, friands as they are called there are typically baked in these deeper tins