If you're connected to me via Twitter, Facebook, LinkedIn or Tumblr, you undoubtedly were aware of my adventures with brioche dough in the pursuit of a buttery, flakey, ooey-gooey sticky bun. In fact, while pining away for sweet sticky goodness, I wrote a rather superfluous blog about waiting for brioche. And after hours and hours of work (mostly miserably impatient waiting), I did indeed arrive at a face-stuffed, bug-eyed, sticky-chin moment of sticky bun satisfaction. If that sounds somehow perverse - it kind of was.
But besides the scrumptiousness of the sticky bun itself and the overwhelming sense of relief that I did indeed succeed at something closely resembling brioche bread, the best part of this first attempt was that I have my first recipe for Blue Cornflower CorningWare. In case you haven't read my previous blog, I've rather arrogantly decided to craft a series of recipes designed specifically for Blue Cornflower CorningWare. To make it sound more official (and mildly confusing for people actually seeking recipes using corn flour or possibly somehow cornflower), I've tentatively badged these recipes as "Cooking with Cornflower". I might just even add a tab to my blog for just such recipes.
While I'm not ready to share the recipe just yet (the brioche dough, while delicious, still takes far too long to make), here are two reasons why Blue Cornflower cookware is ideally suited for these sticky buns (and why you just might consider picking up the Blue Cornflower roasting pan yourself):
- Intense yet even heat distribution: Glass and ceramics take longer to heat when placed in a conventional oven (radiated heat vs convection heat), yet once the bakeware is heated it provides more intense heat distribution to the baking food than a metal pan will provide (excluding enameled cast iron). However, there are drawbacks to glass and traditional ceramics (or stoneware): glass allows the radiated heat to pass directly into the food as it offers now form of reflection of the heat, sometimes resulting in hotspots and scorching; both ceramics and glass cannot withstand intense thermal shock and could shatter as you pour, say, molten caramel directly into the pan.
- Easy cleanup: Granted, if you have a partner who sweetly volunteers to clean up your baking messes, you may not care about easy cleanup. But have a heart and spare your cookware from brillo pads and steel wool. The caramel sticky goodness that makes these sticky buns to scrumptious is also the same festering sore for the person having to get this mess of the baking (and cooking) pans.
If you have to create the caramel sauce in a sauce pan before pouring into the bottom of your baking pan. Within mere minutes of pouring the caramel into the baking pan, the caramel left in the sauce pan has hardened quite solidly to the insides of the pan. Then you bake the buns nestled in caramel in a hot oven, further heating the caramel sugars, before turning out the buns. And while you're eagerly cramming buns into your face to satisfy your insatiable appetite for stickiness, the caramel left in the baking pan has sweetly adhered itself like a career politician to Washington.
Thanks to Blue Cornflower Pyroceram, after 5 minutes of soaking, the caramel wipes right off the virtually impermeable, non-porous surface. In fact, if you make the caramel sauce IN a Blue Cornflower cookware dish, clean-up will be even easier. Non-stick pans - unstick this!
Now, back to the kitchen for me - I've got some chocolate cheesecake to attempt (sadly, no Blue Cornflower cookware will be involved).