Sunday, 16 November 2014



As I explained in my final post, Poires au Chocolat will now function as an archived 'book' of recipes instead of an updating blog.

I've picked my 20 favourite posts to form a homepage of sorts (I didn't use the ones already in the sidebar, but they would definitely be included), starting above with Hot Cross Buns v.4 and continuing below. After that, the Recipe List is the next place to look and will lead you to just over 150 recipes (I've edited the list down to ones I trust from over 300 in total). The Foundations Index also lists all of the foundations posts, from how to make brown butter or meringue to dealing with yeast.

I hope you'll still enjoy making the recipes and reading the posts, and thank you again for the years of support.

Seed Cake


Raspberry-Redcurrant Jam Swiss Roll


Treacle Tart v.2


Salted Caramel Brownies


Treacle Flapjacks


Ginger Bourbon Pecan Pie


Pear & Caramel Pudding Cake


Chocolate Cardamon Cookies


St Lucia Saffron Buns


Seville Orange Marmalade


Vanilla Bean Biscuits


Dutch Baby a.k.a puffed pancake


Steamed Chocolate Sponge Pudding


Strawberry Jam (with a touch of lime)


Mincemeat Squares


Champagne Truffles


Butterkuchen


Apple & Quince Pie


Brown Butter Pound Cake

Friday, 14 November 2014


Hello everyone,

I'm sorry it's taken me a few extra weeks to post. I've been very busy - though very happy and content - with my new life in Cambridge and I wanted some space to think.

The truth is I don't have enough time to blog. I can't cut corners and spend less time on things like testing and editing - it would feel so wrong and I can't bring myself to do it. Over the past few years I've approached this as a (much beloved) professional piece of work and as a result, blogging doesn't feel like relaxing time off. There's no finish line for a blog - no deadline or obvious point to retire - so it's difficult to work out when to let go, but I know that I want to finish on a high, feeling proud of Poires.

My plan is to turn the site into something that functions more like a book than an updating blog.

I will still try to answer any questions you have about the recipes in the comments or by email, though it may take me a touch longer than it used to. (On that note, I'm really sorry if you've sent me an email in the past few weeks and I haven't replied yet - I will get to them soon.)

One of the most exciting things about this is that I get to revisit the recipes myself - there's so little time to go back when you're always working on new content. If they need it, I'll edit any recipes I retry, so the site won't be completely static. Poires is not disappearing or being forgotten - it's just time to retire from the week-to-week work.

This little corner of the internet is very important to me. I've learnt and gained so much from the last five and a half years. It's hard not to sound cheesy and I really don't know how to convey how I feel... but it's been wonderful. Thank you.

All the very best,
Emma
(or Poire, as my lovely new friends have nicknamed me)

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