Paris Starn

“Wake up with the sun and head into the kitchen. Put away yesterday’s dishes and unload the dishwasher. Wipe down the stovetop and all surfaces, two times (just because). Make espresso in my refurbished Breville Bambino (I love it so much; it has changed my life for the better). Somehow, this takes an hour.”

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Make a variety of crème pats to test for a little pop-up happening soon. I run out of milk halfway through, so I put on my running clothes and run a mile to BJs (I’m a proud card-carrying member 🙂)– where I pick up grass-fed milk and two dozen free-range organic eggs.”

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I call the NYS Dept of Corporations as soon as they open, as I’ve been trying to move my business from Brooklyn to NJ (we just moved). I then become hyper-fixated on something entirely unrelated – how I’ve styled some cake stands in my new apartment. Note: I’ve rearranged them about 5 times already.
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I turn on my ice cream machine and spin a quart of hazelnut praliné ice cream base I made yesterday. While the machine is running, I do a 50-minute YouTube workout class. I set up my camera to film myself removing the ice cream from the machine and scooping it into pre-frozen cups. ”

“Quick shower while my oven preheats for some sourdough bread I prepped yesterday. Before heading into the oven, I decorate the loaves using a stencil and flour. It takes a bit of time, but the results are so pretty. As they bake, I make a frisée salad and decorate some butter, which complements the final shot well (and my lunch). ”

“Loaves are out of the oven. Shoot some content of them, and post about the loaves on IG while eating my lunch.
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Back to filming the recipe from this morning. I get clips of me making a batch of chocolate mousse and pouring the mousse on top of the ice cream cups. I like to shoot the process from a few different angles, making sure to capture enough content of the dessert looking good. Ice cream cups go back into the freezer to set up.”

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Onto another project. Time to shape sourdough brioche dough into some fun shapes that I’ll fry tomorrow. It’s already too late today; my apartment is too cold to proof them quickly enough. These are also a part of the test I’m working on for the pop-up. ”

“Quick break for Zoom therapy.”

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I set the scene and shoot the finished chocolate mousse/ice cream/whipped cream cups recipe. It’s one of my favorite dessert combos – chocolate, hazelnut, and cream. All soft textures with varying levels of density that taste so good together. Bonus: They’re really quick to make, just require time to set up.”

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I place any leftover ice cream and mousse into quart-size deli containers and store them in the freezer – a late-night snack for weeks to come.”

“30-minute work call and then onto emails. I order dinner from Swadist in Journal Square. You can do no wrong here – everything we’ve tried is really yum.”

“Writing up the recipe I shot earlier before cutting down the videos from earlier into shorter clips. I send those off to my editor (aka cousin Jules), who helps me piece them together. I normally give myself a few days between filming and editing the clips down, but Passover is here, and I figure this would be a great dessert to serve.”