Nothing much to share today, a friend on Monday a friend of mine called me on discord to discuss what was the best method to bake a pie because last weekend he went to a peach plantation to pick some peaches and came back with like 3 kilos worth of them, they shared their recipe for the filling but they didn’t mention anything about the crust which was kinda weird since they were asking for baking methods well the most important part of that process is the crust as depending on the amount to flour and butter it has and depending on which type of pie you are baking it tends to stick a little bit to the cast since you bake the crust first with some baking weights in it, they said they were baking it in a skillet and that the and since i’ve never (just once during covid) baked anything in a skillet i assumed that maybe the weights could cause the crust to stick since as opposed to an oven heat from the skillet comes mainly from bellow, so i just told them to use parchment paper if they felt it would stick even a little bit.
For someone that did 3 years of patisserie i don’t actually remember really well what was the last sweet i made. I mean it was probably Ichigo Daifuku the last time we had some leftover adzuki beans at Hikarien (The place where i teached at), we had that alongside some kaki and mugicha what a weird combination… and now that i think about it it was the perfect 三色 traditional style, that’s hilarious.
So, my friend sent sent me a photo of the finished pie alongside with the caption “R8 My π”, then they proceed me to tell me the crust had a lot of butter and then he linked me the recipe… dude, you should have told me that first.
Anyways now that i’m thinking about sweets i got reminded that last year i discovered one of my favourites pieces of fiction that i’ve read in a long time, the Shoshimin Series, a series of novels with the premise of “What if the archetypical Detective type character was actively looking out for misteries to solve instead of kinda stumbling into them”. There’s a lot i want to say about the series but what i wanted to bring out now was that one of the main characters, Osanai Yuki, is an extreme sweets fanatic, she goes around her town looking for sweets shops she has never visited and catalogues by their favorites in a kind of “collectable” way, i kinda did that for a while too hahaha you may have seen it some years ago if you follow me on twitter, anyways, on one of the last scenes in the 4th book during the aftermath of the main event of book 3 and 4 while the two main protagonist of the series thoroughly analyze their behavior and the nature of their relationship (a ton of stuff happens, sorry if you don’t understand) they arrive at a sweets shop that has, as the title of the saga says “Autum Exclusive Kuri Kinton”, after tasting said Kuri Kinton and being enamored by it and then looking at main protagonist Kobato still barely touching his, Osanai says something like this:
“Kobato-kun, do you know how kuri kinton is made?”
Kobato thinks about it briefly and tells her an pretty reasonable answer, and then she responds
“For this, boiled chestnuts are pureed, then mixed with sugar and cooked over low heat. Then, with only the water content extracted from the chestnuts as a binding agent, it is squeezed with a tea cloth. Simple, isn’t it?”
Kobato agrees with her that the recipe sounds simple but then she asks again
“So, do you know how marron glacé is made?”
He doesn’t even know what marron glace is, but Osanai still explains
“You boil the chestnut, peel it, then soak it in syrup. You’ll get a sugary membrane surrounding the chestnut. Next, you need to soak it in a slightly thicker syrup. With this, you get another sugary membrane on top of the first sugary membrane. Then you soak it again in another slightly thicker syrup, forming another membrane… You repeat this again and again.”
“Actually, that outer sugary membrane isn’t important. It’s just sugar, after all. But while making that membrane…”
Then they look at each other for a brief moment and she closes with:
“At some time during that process, the chestnut itself becomes sweet.”
The first time i read that i had to take a really long pause just to swallow the meaning of those words, i think it mainly presents the difference in how a relationship changes someone, even though both recipe’s main ingredient is chestnut and both try to make chestnuts sweeter the way to achieve that sweetness is so intrinsically different that the end result can be expressed even as a difference in culture (a Japanese recipe vs a French recipe), while the Kuri kinton recipe strives to change the flavour of chestnuts by working with the ingredient in itself with as little additives as possible, the Marron glacé recipe imposes sweetness in the chestnut almost by force. As i mirror this in the process of relationships i see how some of them aim to complement and elevate the inner self intrinsically while other relationships change ourselves via a process of repeated experiences. Still no matter recipe you choose, be it for relationships or chestnuts, the main goal is to make them sweeter.
I want to try and make both Kuri Kinton and Marron Glacé, shame they both need chestnuts and they don’t grow here in my country.
Thought of the Day
“Which one do you prefer?”






