Taking an old recipe you used before and reinventing it is sometimes more difficult than you would expect. However, when you do manage to complete this task, you look at your new product and think, “Well, that wasn’t so hard.”
I upgraded my chocolate ganache from grilled ciabatta bread to spiced pain perdu with baked meringue, pistachio and sea salt. I also really enjoy the fresh orange zest in the chocolate.
Crafted Creations 