Nutella crepe and coffeeeeeee, sit together in perfect harmony, Side by side on the table let’s try, oh my, so yummyyyyyyy!!!
I’ve had “Ebony and Ivory” playing in my head since seeing the photo challenge on Friday, and I’m not complaining. I like that song, and love Stevie Wonder and Paul McCartney.
And taking a note from the challenge post about the museum’s music that was both chaotic and melodic, I thought about Times Square in the same way. It’s made up of so many people, each trying to get to a different place, all at the same time, yet somehow it works out in its own unique way. One moment a guy is pushing a nuts cart down the middle of 7th Avenue, and the next minute he’s back up on the sidewalk and traffic resumes.
I love the music and energy of Times Square. For some people, like my dear friend, it’s practically cause for a panic attack. I suppose I get energized and inspired with the possibilities found in New York. It is full of surprises and potential. This concept seems to be distilled and exaggerated in Times Square, but I love it anyway in all its loud and neon glory.
This bread is soooo good that it’s simply impossible to take a good photo of it. Or, possibly, I had made this for Christmas brunch and was in a hurry and did an extra-poor job snapping a pic. So imagine this bread sprinkled with powdered sugar and given a proper photo shoot.
I mentioned in my post about challah that my new hero is Titli Nihaan of The Bread Kitchen site and videos. After learning about braiding techniques in October, I saw her recipe for a Nutella Brioche Flower and decided to try to make it at Christmas. She calls hers a “flower” but I went with “snowflake” to be a little more festive.
It’s delicious, and like she says, similar to a cinnamon roll in texture. The flavor and aroma of the nutella and the lemon zest are out of this world.
It looks impressive but isn’t very difficult. The hardest part for me was rolling out each of the four layers. I discovered two little glitches. One, that people with a lot of experience, such as Titli, can roll out a perfect circle if they desire, and I cannot. I ended up with wonky shapes, but figured I could trim them to make a circle at the end, so no big deal.
The only thing that seemed to be a problem was that my circles started to shrink a bit as they waited around for me to finish the flower/snowflake. I noticed when I was layering them that the bottom circle was getting smaller. I tried to roll out the remaining layers as quickly as possible, but I’m not that good with the rolling pin. So when it was time to make the 16 cuts and twist the pieces together, I struggled a little and tried to stretch the bottom layer to get it to do what I needed.
I don’t know why that happened. Perhaps I was taking too long to roll out the remaining layers. Or maybe the dough wasn’t quite ready to be worked with yet. I’ll do some research and hopefully won’t have that problem next time.