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	<title>IronWhisk</title>
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	<link>http://www.ironwhisk.com</link>
	<description>The food blogging adventures of a Canadian twenty-one year old who frequently whips up awful puns.</description>
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		<title>Macaron Mania: The Recipes of the World&#8217;s Top Pastry Chefs</title>
		<link>http://www.ironwhisk.com/2017/09/macaron-mania-the-recipes-of-the-worlds-top-pastry-chefs/</link>
		<comments>http://www.ironwhisk.com/2017/09/macaron-mania-the-recipes-of-the-worlds-top-pastry-chefs/#comments</comments>
		<pubDate>Mon, 04 Sep 2017 11:00:18 +0000</pubDate>
		<dc:creator><![CDATA[Ilan]]></dc:creator>
				<category><![CDATA[Desserts]]></category>
		<category><![CDATA[French Macarons]]></category>
		<category><![CDATA[Tutorials]]></category>
		<category><![CDATA[almond]]></category>
		<category><![CDATA[antonio bachour]]></category>
		<category><![CDATA[bravetart]]></category>
		<category><![CDATA[french]]></category>
		<category><![CDATA[italian]]></category>
		<category><![CDATA[laduree]]></category>
		<category><![CDATA[macaron]]></category>
		<category><![CDATA[pierre herme]]></category>
		<category><![CDATA[sadaharu aoki]]></category>
		<category><![CDATA[stella parks]]></category>

		<guid isPermaLink="false">http://www.ironwhisk.com/?p=4176</guid>
		<description><![CDATA[When I first wrote a recipe tutorial for French macarons in 2012, I couldn&#8217;t have imagined that, even to this day, it would be the most popular post on IronWhisk. Back then, the macaron craze was just gaining steam. Today, the almond-meringue cookies, which sandwich a ganache or jam filling, are ubiquitous. The macaron&#8217;s popularity [&#8230;]]]></description>
		<wfw:commentRss>http://www.ironwhisk.com/2017/09/macaron-mania-the-recipes-of-the-worlds-top-pastry-chefs/feed/</wfw:commentRss>
		<slash:comments>17</slash:comments>
		</item>
		<item>
		<title>Raspberry &#038; Lychee Pavlova</title>
		<link>http://www.ironwhisk.com/2017/08/raspberry-lychee-pavlova/</link>
		<comments>http://www.ironwhisk.com/2017/08/raspberry-lychee-pavlova/#comments</comments>
		<pubDate>Mon, 21 Aug 2017 11:00:21 +0000</pubDate>
		<dc:creator><![CDATA[Ilan]]></dc:creator>
				<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Pastries]]></category>
		<category><![CDATA[dominique ansel]]></category>
		<category><![CDATA[freeze dried]]></category>
		<category><![CDATA[ganache]]></category>
		<category><![CDATA[lychee]]></category>
		<category><![CDATA[meringue]]></category>
		<category><![CDATA[pavlova]]></category>
		<category><![CDATA[raspberry]]></category>
		<category><![CDATA[secret recipe]]></category>

		<guid isPermaLink="false">http://www.ironwhisk.com/?p=4157</guid>
		<description><![CDATA[When I visited legendary pastry chef Dominique Ansel&#8217;s eponymous bakery in New York a few weeks ago (I wrote about the adventure and the subsequent canelé experiments in my previous post), I managed to get my paws on a raspberry and lychee pavlova. One of the staff members had told me it was her favourite [&#8230;]]]></description>
		<wfw:commentRss>http://www.ironwhisk.com/2017/08/raspberry-lychee-pavlova/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Tutorial: Canelés (Cannelés) de Bordeaux</title>
		<link>http://www.ironwhisk.com/2017/08/caneles-canneles-de-bordeaux/</link>
		<comments>http://www.ironwhisk.com/2017/08/caneles-canneles-de-bordeaux/#comments</comments>
		<pubDate>Mon, 07 Aug 2017 11:00:44 +0000</pubDate>
		<dc:creator><![CDATA[Ilan]]></dc:creator>
				<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Pastries]]></category>
		<category><![CDATA[Tutorials]]></category>
		<category><![CDATA[authentic]]></category>
		<category><![CDATA[bordeaux]]></category>
		<category><![CDATA[canelés]]></category>
		<category><![CDATA[cannelés]]></category>
		<category><![CDATA[copper]]></category>
		<category><![CDATA[guide]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[rum]]></category>
		<category><![CDATA[silicone]]></category>
		<category><![CDATA[traditional]]></category>
		<category><![CDATA[tutorial]]></category>
		<category><![CDATA[vanilla]]></category>

		<guid isPermaLink="false">http://www.ironwhisk.com/?p=3993</guid>
		<description><![CDATA[On a recent trip to New York, I had the delightful opportunity to visit Dominique Ansel&#8217;s bakery. Ansel, who created the Cronut (a croissant-doughnut hybrid), is one of the world&#8217;s most acclaimed pastry chefs. The French-trained Ansel holds numerous awards, including a James Beard Award for Outstanding Pastry Chef. In 2017, he was named the [&#8230;]]]></description>
		<wfw:commentRss>http://www.ironwhisk.com/2017/08/caneles-canneles-de-bordeaux/feed/</wfw:commentRss>
		<slash:comments>12</slash:comments>
		</item>
		<item>
		<title>Liège Waffles</title>
		<link>http://www.ironwhisk.com/2017/07/liege-waffles/</link>
		<comments>http://www.ironwhisk.com/2017/07/liege-waffles/#comments</comments>
		<pubDate>Mon, 31 Jul 2017 11:00:39 +0000</pubDate>
		<dc:creator><![CDATA[Ilan]]></dc:creator>
				<category><![CDATA[Breakfast]]></category>
		<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Pastries]]></category>
		<category><![CDATA[belgian]]></category>
		<category><![CDATA[brioche]]></category>
		<category><![CDATA[brussels]]></category>
		<category><![CDATA[cherry]]></category>
		<category><![CDATA[Liège]]></category>
		<category><![CDATA[raspberry]]></category>
		<category><![CDATA[strawberry]]></category>
		<category><![CDATA[sugar pearl]]></category>
		<category><![CDATA[waffles]]></category>
		<category><![CDATA[yeast]]></category>

		<guid isPermaLink="false">http://www.ironwhisk.com/?p=3973</guid>
		<description><![CDATA[I like to consider myself a waffle connoisseur. Perhaps the title of Professional Waffler is a bit much, but when one purchases a state-of-the-art waffle iron (equipped with patented Waffle IQ™ technology that calculates optimal cooking times, an LCD screen, a batter moat, a few knobs, speakers, a lock, and over a dozen settings) no [&#8230;]]]></description>
		<wfw:commentRss>http://www.ironwhisk.com/2017/07/liege-waffles/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Crème Brûlée Tart with Figs</title>
		<link>http://www.ironwhisk.com/2017/07/fig-creme-brulee-tart/</link>
		<comments>http://www.ironwhisk.com/2017/07/fig-creme-brulee-tart/#respond</comments>
		<pubDate>Mon, 17 Jul 2017 11:00:16 +0000</pubDate>
		<dc:creator><![CDATA[Ilan]]></dc:creator>
				<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Pastries]]></category>
		<category><![CDATA[crème brûlée]]></category>
		<category><![CDATA[custard]]></category>
		<category><![CDATA[figs]]></category>
		<category><![CDATA[meringue]]></category>
		<category><![CDATA[tart]]></category>

		<guid isPermaLink="false">http://www.ironwhisk.com/?p=3955</guid>
		<description><![CDATA[I hadn’t had crème brûlée for years when I came upon it on a restaurant menu last week. Interestingly, rather than serve the classic French dessert in a ramekin, the pastry chef opted for a rather inimitable presentation. The crème brûlée custard was cut into cubes, arranged on a plate, and then caramelized. A variety [&#8230;]]]></description>
		<wfw:commentRss>http://www.ironwhisk.com/2017/07/fig-creme-brulee-tart/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Banana Cream Tart</title>
		<link>http://www.ironwhisk.com/2017/07/banana-cream-tart/</link>
		<comments>http://www.ironwhisk.com/2017/07/banana-cream-tart/#comments</comments>
		<pubDate>Tue, 11 Jul 2017 11:00:30 +0000</pubDate>
		<dc:creator><![CDATA[Ilan]]></dc:creator>
				<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Pastries]]></category>
		<category><![CDATA[banana]]></category>
		<category><![CDATA[cream]]></category>
		<category><![CDATA[flowers]]></category>
		<category><![CDATA[pastry cream]]></category>
		<category><![CDATA[vanilla]]></category>
		<category><![CDATA[whipped cream]]></category>

		<guid isPermaLink="false">http://www.ironwhisk.com/?p=3939</guid>
		<description><![CDATA[A couple of months back I went on a trip to California and discovered the magical banana cream pie at Coco&#8217;s Bakery. I&#8217;ve had fancier versions before (Tartine Bakery&#8217;s creation comes to mind), but Coco&#8217;s no-nonsense dessert reigns supreme. In it, velvety custard and fresh bananas are stuffed into a buttery crust and topped with [&#8230;]]]></description>
		<wfw:commentRss>http://www.ironwhisk.com/2017/07/banana-cream-tart/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Chocolate Blackout Cake</title>
		<link>http://www.ironwhisk.com/2017/05/chocolate-blackout-cake/</link>
		<comments>http://www.ironwhisk.com/2017/05/chocolate-blackout-cake/#comments</comments>
		<pubDate>Fri, 05 May 2017 13:00:01 +0000</pubDate>
		<dc:creator><![CDATA[Ilan]]></dc:creator>
				<category><![CDATA[Cakes]]></category>
		<category><![CDATA[Desserts]]></category>
		<category><![CDATA[cake]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[cream cheese]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[frosting]]></category>

		<guid isPermaLink="false">http://www.ironwhisk.com/?p=3914</guid>
		<description><![CDATA[More than two years have passed since my last post. Time sure does fly! Since then, I&#8217;ve launched a few different start-up projects, completed my undergraduate degree, and rode around on a Segway in fairly questionable settings. I was confident even as recently as a couple of weeks ago that I wouldn&#8217;t share another recipe [&#8230;]]]></description>
		<wfw:commentRss>http://www.ironwhisk.com/2017/05/chocolate-blackout-cake/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Blackberry, Saffron, &#038; Honey Entremet Cake</title>
		<link>http://www.ironwhisk.com/2015/03/blackberry-saffron-and-honey-entremet-cake/</link>
		<comments>http://www.ironwhisk.com/2015/03/blackberry-saffron-and-honey-entremet-cake/#comments</comments>
		<pubDate>Mon, 02 Mar 2015 12:00:52 +0000</pubDate>
		<dc:creator><![CDATA[Ilan]]></dc:creator>
				<category><![CDATA[Cakes]]></category>
		<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Entremets]]></category>
		<category><![CDATA[blackberry]]></category>
		<category><![CDATA[cake]]></category>
		<category><![CDATA[crème brûlée]]></category>
		<category><![CDATA[entremet]]></category>
		<category><![CDATA[honey]]></category>
		<category><![CDATA[saffron]]></category>

		<guid isPermaLink="false">http://www.ironwhisk.com/?p=3884</guid>
		<description><![CDATA[Last time I posted, I said I had some exciting news to share next Monday. That was in August. A lot has happened since then (including almost a year of school), and I’m excited to discuss the details here. I’m also sharing a recipe for an entremet mousse cake because everyone loves cake. Funny enough, [&#8230;]]]></description>
		<wfw:commentRss>http://www.ironwhisk.com/2015/03/blackberry-saffron-and-honey-entremet-cake/feed/</wfw:commentRss>
		<slash:comments>11</slash:comments>
		</item>
		<item>
		<title>Matcha Green Tea Ice Cream</title>
		<link>http://www.ironwhisk.com/2014/08/matcha-green-tea-ice-cream/</link>
		<comments>http://www.ironwhisk.com/2014/08/matcha-green-tea-ice-cream/#comments</comments>
		<pubDate>Mon, 04 Aug 2014 11:00:46 +0000</pubDate>
		<dc:creator><![CDATA[Ilan]]></dc:creator>
				<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Frozen Desserts]]></category>
		<category><![CDATA[asian]]></category>
		<category><![CDATA[gelato]]></category>
		<category><![CDATA[green tea]]></category>
		<category><![CDATA[ice cream]]></category>
		<category><![CDATA[matcha]]></category>

		<guid isPermaLink="false">http://www.ironwhisk.com/?p=3854</guid>
		<description><![CDATA[A couple of weeks ago a company called Kiss Me Organics offered to send me a container full of organic matcha powder to review. Naturally, I couldn’t refuse. Ever since making matcha macarons one year ago (give or take a day), I’ve fallen in love with matcha. In fact, the week after I made those [&#8230;]]]></description>
		<wfw:commentRss>http://www.ironwhisk.com/2014/08/matcha-green-tea-ice-cream/feed/</wfw:commentRss>
		<slash:comments>14</slash:comments>
		</item>
		<item>
		<title>Strawberry, Almond, and Rose Tart</title>
		<link>http://www.ironwhisk.com/2014/07/strawberry-almond-and-rose-tart/</link>
		<comments>http://www.ironwhisk.com/2014/07/strawberry-almond-and-rose-tart/#comments</comments>
		<pubDate>Mon, 28 Jul 2014 11:00:32 +0000</pubDate>
		<dc:creator><![CDATA[Ilan]]></dc:creator>
				<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Pastries]]></category>
		<category><![CDATA[almond]]></category>
		<category><![CDATA[meringue]]></category>
		<category><![CDATA[mint]]></category>
		<category><![CDATA[rose]]></category>
		<category><![CDATA[strawberry]]></category>
		<category><![CDATA[tart]]></category>

		<guid isPermaLink="false">http://www.ironwhisk.com/?p=3838</guid>
		<description><![CDATA[A few weeks ago, while browsing the websites of Paris’s top pâtisseries, I spotted Hugo et Victor’s Tarte Fraise (strawberry tart). The pastry’s strawberry-red shell complemented its meticulously arranged strawberry slices superbly—I was quite inspired by its colour. This weekend, I had a chance to experiment with adding food colouring to tart dough. The results were [&#8230;]]]></description>
		<wfw:commentRss>http://www.ironwhisk.com/2014/07/strawberry-almond-and-rose-tart/feed/</wfw:commentRss>
		<slash:comments>11</slash:comments>
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