People say that cooking and baking are entirely different – that bakers are all about precision and measurements, and cooking is about taste and improvisation. And, okay, that’s pretty true a lot of the time. But sometimes it’s not.
Like these hazelnut brownie truffles, which I made for the bridal show for Spilled Milk a couple weeks ago. It was one of those “it’s midnight and I need to use up these extra brownie pieces, but I’m not awake enough to follow a recipe” types of moments.
So what did I do? I threw the leftover brownie pieces in the food processor and ground them until they were crumbs. Then I added about a jar of Nutella and some dribbles of heavy cream – just enough until the mixture formed a soft dough. Then I scooped them with a tablespoon, rolled them into balls, dipped them in tempered bittersweet chocolate, and drizzled them with some leftover milk chocolate.
No recipe. Just instincts and idea of the flavors I wanted. See, not all pastry has to be super precise.
Do you have a favorite dessert that doesn’t use a recipe?