The morning meal is most often ingested in a daze while fueling with cold brew, crafted from whichever roast is currently on rotation.
< Pictured above and below:
- Gateau Marcel
- Ham & Cheese Smorhorn
- Chokolade Smorhorn
- Vaniljekranse (6-pack)
- Nougat Medalje (3-pack)
- Chokolade Roulade
- Æblesnitte/Aeblestang (Apple Stick - Slice) >
Bearing a similar presentation to East Asia's favourite Swiss Roll, the Chokolade Roulade was a cake whose appearance proved highly representative of its profile. Tightknit air voids of uniformity, a sturdy, compact exterior, and rigid layers of buttercream were elements indicative of a stiff cake with even stiffer cream filling. Having said that, a single forkful of the satiating scroll was still preferred over the Nougat Medalje.
In comparison to my own roasted renditions, the skin was softer, the insides slicker, and the meat more tender. Our only grip was the generous dose of sodium and powdery breast of the smaller chicken.
I had my fair share of body-less brews from Starbucks Reserve's No. 21 beans throughout the week, thus delved into research with the aim of producing a better cup. Little had I known that espresso was the sole method to be excluded from the Brew Guides. I set out to make Cold Brew almost immediately.
1) Marbled Banana Bread
Quite the non-lover of chocolate chips in cakey creations, with the sole exception of use as toppings (ie. Timmies' Chocolate Chip Muffin), I proceeded to swap the final ingredient with roughly 30g of chopped pecans. They lent a milder flavour to the banana bread than classic walnut, exhibiting a subtle sweetness and toasty aroma.
It all started when I emerged from The Real Canadian Superstore with two packs of ladyfingers in hand. I had not a tub of mascarpone, nor cream cheese, though it didn't matter. In place of the painstaking process of whipping up Italian meringue (aka stabilized eggs), I resorted to the ever-versatile pastry cream: custard and whipped cream were the two primary components. I later opted to alternate the filling with layers of chocolate and coffee cream; one emerged too viscous, while the other too thin. The result were dry, cakey slabs greatly reflective of my six-storey Mocha Cake.