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In her quest to elevate baked goods, Birdie visits Mr. Holmes Bakehouse to find inspiration for her Defonce infused butterscotch budino.
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Pastry maestro Dominique Ansel sparked hours-long waits when he introduced New Yorkers to the Cronut in 2013, and Mr. Holmes Bakehouse did the same in California with its showstopping Cruffin, a croissant-muffin hybrid that draws early morning lines. In her quest for ideas to elevate infused baked goods, Edibles host Bridie Harrelson visits with Mr. Holmes Bakehouse founder Aaron Caddel at their Highland Park location in Los Angeles. In sampling several of the shop’s finest baked goods, Bridie is especially impressed by the pastry creams, and it inspires her next edibles creation.
Back in the PRØHBTD kitchen, Birdie decides to make an infused butterscotch budino, a creamy dessert that reached newfound popularity in recent years thanks to an award-winning revamp by chefs Nancy Silverton and Dahlia Narvaez. Budino means “budding” in Italian, and Birdie’s version starts with a chocolate cookie wafer crust, a creamy pudding-like filling and a butterscotch and whipped cream topping. Likewise, the host boosts her budino with an infused chocolate swirl. For the swirl, Birdie melts a coffee-flavored Défoncé chocolate bar made with 53 percent cacao, Dutch-style cookies and cracked espresso beans from an Oakland company that’s been roasting beans since the 1950s.
Using the chocolate as the sole source of infusion allows for effortless increases and reductions in cannabinoid dosage. The end result is a rich, creamy budino with five to 10 milligrams of tetrahydrocannabinol per dessert.
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