Lately, I’ve been restless. Little have been the moments when I could take the time and meditate over what the past months of my life have been. Life never seems stable. It demands always more and more work and it unfolds always plenty of surprises. I am here where I’d hoped life would take me, and it has been a very challenging journey. Somehow one way. Sometimes too loud, too fast, too scary. Atlanta. The Savannah College of Art and Design. Art.
Following your dream is somehow like the moment when you hear again that music which reminds you about a moment of your life. I know. It is strange how music defines our memories, aspirations and love. And it is comforting and nostalgic to hear a familiar music that marked a big leap in your life. It’s like bringing back those memories as they have never died. Music makes you feel the emotion, urge, courage and determination you need in order to keep walking on the journey you took. Listening to an old song that brings back the essence of what you’ve been or dreamed to be, makes you realize how much you’ve grown, how fast the time has past. You actually have gotten older, survived the most embarrassing moments of your life, succeeded in the things you never though would become true. Music, even if is not as factual as a photograph, holds sometimes more memories than an image. It speaks to you in a way that seems like no other. Be always true to yourself as the music is always rummaging our memories and soul for the comfort of a moment that has passed. Happy Easter!
Two flours french brioche (recipe adapted from Bon Appetit)
Ingredients (makes 12 servings):
1 oz (30 ml) warm water
1 oz (30 ml) warm whole milk
1 1/2 teaspoons active dry yeast
1 cup (125 g) all-purpose flour
2 oz (50 g) corn flour
1/2 teaspoons salt
2 large eggs, room temperature
2 tablespoons sugar
6 tablespoons ( 1/2 stick; 85 g) unsalted butter, room temperature
1 large egg beaten to blend with 1 teaspoon water (for glaze)
1. Combine the warm water and milk in bowl, sprinkle yeast over and stir to moisten evenly. Let stand until yeast dissolves, stirring occasionally, about 8 minutes. Add flour and salt to yeast mixture. Blend at medium-low speed until shaggy lumps form, scraping down sides of bowl occasionally, 1 to 2 minutes. Add eggs, 1 at a time, beating until blended after each addition. Beat in sugar. Increase mixer speed to medium; beat until dough is smooth, about 3 minutes.
2. Reduce speed to low. Add butter, 1 tablespoon at a time, beating until blended after each addition, about 4 minutes (dough will be soft and silky). Increase speed to medium-high and beat until dough pulls away from sides of bowl and climbs paddle, 8 to 9 minutes.
3. Lightly butter large bowl. Scrape dough into bowl. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until almost doubled in volume, about 1 hour 15 minutes to 1 hour 30 minutes.
4. Gently deflate dough by lifting around edges, then letting dough fall back into bowl, turning bowl and repeating as needed. Cover bowl tightly with plastic wrap and chill, deflating dough in same way every 30 minutes until dough stops rising, about 2 hours. Chill overnight.
5. Butter 12 standard (1/3-cup) muffin cups. Divide dough into 12 equal pieces. Roll each small piece between palms into ball.
6. Place muffin pan in warm draft-free area; lay sheet of waxed paper over. Let dough rise until light and almost doubled (dough will rise 1/2 inch to 1 inch above top rim of muffin cups), 50 to 60 minutes.
7. Position rack in center of oven and preheat to 400°F (205°C). Place muffin pan on rimmed baking sheet. Gently brush egg glaze over risen dough, being careful that glaze does not drip between dough and pan (which can prevent full expansion in oven).
8. Bake brioches until golden brown, covering with foil if browning too quickly, about 20 minutes. Transfer pan to rack. Cool 10 minutes. Remove brioches from pan. Serve warm or at room temperature.