"I made a pastry cream with saffron, and bloomed it in the milk for the pastry cream - no vanilla, because we really want the saffron to shine brightly. I decided to make white chocolate tempered with saffron, which I blended and dipped the pastry into, which creates that nice little crunch. It's very saffron-forward, but the white chocolate helps break it up."
"Halwa would be really cool in a sticky bun with gur [jaggery], butter, all the nuts - almonds, walnuts, pistachio - and we just made a badass sticky bun. I put chunks of halwa on the pan, and then I put the dough, so when I invert it, the halwa is crispy right on top. It's got a little toastiness."
Opened in December in Brooklyn Heights, Diljān is a tiny bakery selling out of Afghan baked goods and breads. Co-owners Ali Zaman and Mohamed Ghiasi partnered with baker Bryan Ford to reproduce the traditional breads and pastries Afghan Americans grew up eating. Signature items include a saffron shah: a crescent-shaped pastry filled with saffron pastry cream and dipped in saffron-laced white chocolate, and a halwa sticky bun topped with gur, butter, and mixed nuts with halwa pieces crisped on top. The shop also highlights giant Afghan naans and round pastries filled with Afghan milk fudge.
Read at Eater NY
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