This is a new product to me which I read about in Christina Tosi's Milk Bar cookbook. Thanks, dachshundlady, for getting it at the library! It's fascinating and even though some desserts require making three or four base products, they are all easy enough if you have the ingredients. Admittedly, you will have to search some of them out but if you live in a large city, you won't have to mail order much, if anything.
The more difficult ones are glucose and feuilletine -- which, TA DA, you can make, rather than spend $48. + shipping at Amazon! Feuilletine is a whisper thin, crispy caramelized flaky product which texture-wise resembles a corn flake. Flavor wise, not at all. If you try the whole recipe, you will have 14 cups of razor thin flakes which can be a heavenly ingredient or a garnish. You won't have any problem finding uses for it.
Here's the link:
Mike, dlady, and others, check it out! It seems like fun but I'll still need a silicone pan liner or two.
You can't believe how entrancing is the Cinnamon Bun Pie. Crazy as it sounds, it's more like a giant, embellished kolache and while some may think it's a lot of trouble, I will make it as soon as we get some cooler weather. She had a Mother bread dough which is spread into a 10" pie pan, flattened and spread with browned butter and an unusual "Liquid Cheesecake" filling, then more browned butter, streusel, a tsp of cinnamon and a sprinkle of kosher salt.
Between the Crack Pie, the Compost Cookies, the CBPie & the other unique recipes, this book is worth seeking out, at a library if you can. I may even buy the darn thing.
Too bad it's finally suffocatingly hot here. Will bake bits and pieces until we get a break in the weather, which in SoCal, may happen sooner than the center of the country.
I conquered the blowing hot air which burned my bread last week. I found an extra 'broiler pan' from an old toaster oven. It is perforated and I leaned it up against the fan in the back of the oven. It worked perfectly. Evenly browned bread, though it does require raising the oven temp back up to normal rather than 25F degrees lower.
If it will help, I found both Guittard dutch process cocoa, only $4.95 for 8 ounces, and a reasonable little tub of glucose at Janes' Cakes and Chocolates, right here in La Canada. Cake baking specialty stores are popping up everywhere due to the cupcake baking craze. You may find one nearby and it might save you a shipping charge. The glucose is not essential to the cookies, just ask dlady, though I believe I will try it.
You will have on hand everything you need for the Cinnamon Bun Pie.