A Sweet Flashback – Chocoflan

A Sweet Flashback – Chocoflan

I shared this recipe exactly a year ago, during the first COVID19 lockdown in Canada, when we all had a sudden time surplus at home, and many took as an opportunity to bake.  Currently Canada is going through its third (and worst) COVID19 wave, registering record daily numbers of new cases, particularly in intensive care units.  As a result, more restrictions on shopping, gathering and travelling are likely to become precepts in several provinces as of this weekend; I thought re-posting this recipe might provide some distraction and solace, and another chance to bake this interesting dessert while isolating at home … click on title for more

Wafer Chocolate Bars – Tin Larín Style

Wafer Chocolate Bars – Tin Larín Style

Chocolate bars with one or more wafer/biscuit layers are very popular all around the World. Tin Larín is a Mexican wafer sandwich with peanut-flavoured filling and covered with milk chocolate; when I realized it now tasted artificial and too sugary, with hardly a trace of peanut flavour, I decided to make my own at home ... click on title for more

Churros (Unfried)

Churros (Unfried)

Churros are traditionally made from a thick paste extruded through a pastry bag with a star-shaped tip, and then deep-fried. The resulting grooves on the churros add surface area, which makes the texture extra crispy and airy.  My recipe for unfried churros starts with the same paste as traditional churros, but they are cooked in a waffle iron with very little to no oil.  The waffle grid produces the same structural effect as the pastry bag tip.  The final result is a treat with the full flavour and crispiness of traditional churros, without the extruding step, and minus the vat of oil ... click on title for more