It’s finally spring! Flowers are blooming, the weather is warming up, and everyone is agonizing over their March Madness bracket. Especially if you didn’t expect that Michigan State upset. So to celebrate the season, I wanted to use citrus for one last time.
French pastries have a knack for looking deceitfully simple and graceful. However, once you start looking deeper you soon learn it’s ALL about the technique and less about the ingredients working for you. Now as you scroll down, the recipe and instructions look dauntingly long, but take a deep breath before panicking! To make things easy (I hope) I’ve separated each component and its steps and in the order I would prepare them. Remember you don’t need to tackle all of these in one day and things like the citrus filling can be made a day ahead.
I know what you’re thinking, ANOTHER food blog?! But bear with me here. I created Lionhead Eats in order to inspire and encourage others to tackle challenging baking projects.
Have you ever had that crazy thought, “I can totally make that multi-layer cake on the cover of Bon Appetit…from scratch!” But when you started reading the recipe you didn’t feel quite as confident anymore? Maybe because the directions were too vague or it required a million ingredients. Now you’re thinking: Oh shit, what have I gotten myself into?!
Like many others I’d see pics of beautiful layered cakes and flaky croissants all over blogs, recipe sites, and food magazines. Bookmarked them thinking I’ll get to it one day, but somehow got “distracted” by other things. The reality was, I made excuses like there’s too many ingredients or I don’t have the time or my pet (Yeti) needs me to feed him a treat right now.
For my first post I decided to tackle Craftsmen & Wolves’ infamous Rebel Within. Which is the food equivalent of Kim Kardashian on Instagram (Except it doesn’t stand naked in the bathroom and take pictures of itself). Because recently Eater published an article revealing the secrets behind this modern day Easter egg hunt. Rather than coloring eggs and hiding candy in plastic shells, why not hide them inside a savory muffin this year?
When I first started this adaptation I figured it’d be an easy slam dunk. But I was to be proven wrong. My first speedbump came when I learned that not all muffin pans are equal. Which meant that baking time will be different than egg-pected. It took several trials and many sacrificial eggs to find the egg-act cooking time. One that not only preserved the still gooey yolk but gave enough time for the batter to set.
After going through this egg-ercise, I won’t be adding the Rebel Within into my usual baking rotation. While I like the idea of a savory breakfast muffin, these rebels were egg-spensive. Not only did it require close to a dozen eggs, but also three types of cheeses! It’s creator even uses crème fraiche, which is egg-stravagant and unfortunately reminds me of Randy’s obsession with it in South Park. Also by the end of all this, I couldn't stand to see let alone eat another soft-boiled egg. At least for awhile.
Verdict: Like any Internet celeb this one is better left admired from afar.