When in Lisbon, one does as any tourist does and one visits the Pastéis de Belém bakery for a lovely delicious little custard tart. Sure you can buy them anywhere else, but we’ve tried others and the one at the bakery in Belém – with the long line of tourists in front – is definitely the yummiest. (They sell like a million a day, so don’t expect to find much love and care inside these pastries.)
Pro tip: Notice that you’re supposed to line up in two lines, while all the tourists line up in one line. Queue up there and get some old tourist lady really angry at you for cutting in line. Point annoyingly at the signs that say that you should line up in two lines. Then have that lady push in behind you so that she can get in front again. Fun times!
French fancy-sounding desserts don’t have to be a lot of work. They can actually be super easy! The brains of NDSM offer you the following easy classic: Cherry Clafoutis. Because when it’s right, it’s right. Continue reading →
This cake is basic, but not in the BASIC way. It looks homemade and that is totally fine! As we say in our kitchenlab: rustic, classic and natural are just other words for homemade. Doesn’t it make you feel like home? (If you were priviliged enough to have had caretakers that made you cakes.) Anyway, now YOU can make this easy apple cake yourself! Continue reading →
Ok, we get it professional pie baking people, you’re better at your job than we are at dessert science. You might remember this failed desserting moment in our long history – though, let’s be honest, you probably don’t, because we almost did not remember this one (since we got the flu right after). Anyway, you can buy these rijstevlaai’s at actual bakeries and then they look like this:
I know, so unfair. Why are people that get paid for it so much better at making desserts!
This one really travelled the world. Originally a Chinese fried pastry, but bought in The Netherlands (probably made here too). So, this time around we present you a true international superstar dessert: Onde-Onde, also known as Jin Deui.
In today’s research we evaluate the following hypothesis: Sometimes you have to crack a few eggs to make an omelet. But that doesn’t really make sense in the world of dessert science, so our final hypothesis is: Sometimes you’ve got to crush some nuts to get yourself a delicious cake. Any nut will do, but for the purpose of this experiment, we went for walnuts. Perhaps the craziest nut? We paired them with a classic: chocolate. Because what could go wrong with chocolate!? Nothing. Nothing went wrong with the chocolate. I am not being sarcastic, it was completely fine.