Change can be good. Especially when you unexpectedly find it down the back of the couch. But if a change is as good as a holiday, too much change can feel about as comfortable as a three month trek across the Arctic wilderness in Jimmy Choos a size too small. Is the ice going to crack underneath me? Is that polar bear eyeing me off for its next meal? Have I got my heel caught in a crevasse?
So, having moved to a new role at work, and in a new grade in dancing, with an exam lurking menacingly round the corner (a bit like a hungry polar bear), I approached the prospect of Daring Bakers with trepidation. Can’t I just come up with another flavour of brownie and not go looking for unfamiliar and difficult things and poking them with a stick to see what happens? Nope…
- Caramelised white chocolate with chocolate chips (if you decide to do this version, you’ll need to have made the caramelised white chocolate in advance – or to be a vampire and so not need any sleep. Luckily, I had a jar I’d prepared earlier for the purpose... though since discovering this recipe, I’ll be needing to make some more)
- Peanut butter and strawberry jam
- Moreno cherry and ricotta
I would definitely like to try making the dough again, although next time I’ll scale it back to half the quantity and just make two loaves. A marzipan version, a little like a swirly stollen, is an appealing possibility. More likely, though, is that I’ll try using the dough for loaves or small rolls without the swirled filling, or with some fruit or chocolate scattered through. A dark chocolate chip version might even tame my longing for a pain viennois chocolat, which I’ve been carrying since that wonderful discovery in Paris last year.
What you need