Dessert in a Glass

September 14, 2010

Cherries topped with chocolate Port sauce and hazelnut streusel One of the things I like about serving a dessert in a glass or verrine is that no special equipment is needed. All you basically need is a modern style glass and you are set to go to make a contemporary dessert. The other and most […]

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Liquor Filled Chocolates

September 7, 2010

Liquor filled chocolates intimidating, difficult or confusing to make? Not really. Liquor filled chocolates can be made in a variety of ways and the method I describe here is certainly my favorite.  It is my preferred process for a variety of reasons but mainly it is a texture issue.  Most often Liquor filled chocolates are […]

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Hazelnut shortbread

August 31, 2010

For certain events a professional pastry chef is often faced with having to prepare bite size cookies which are attractive looking and at the same time delicious. Shortbread is usually a good candidate for such instance since they have an undeniable elegance about them. The shortbread featured here is in many places in the world […]

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Cold Brewed Coffee Gelee

August 24, 2010

During the summer months I always infuse or “brew” cold coffee at our home. The full and dynamic flavor with low acidity that cold brewed coffee provides is something that I love.  Infusing cold allows you to detect flavor nuances in the coffee which are nearly impossible to detect when brewed hot. Ordinarily I pour […]

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Strawberry Gelato

August 17, 2010

The combination of strawberries and a balsamic vinegar reduction is a classic for good reason, made with ripe and flavorful strawberries it is simply amazing. For a while now I have been thinking on how to make the strawberry-balsamic reduction work in a frozen entremet or ice cream cake. After several experiments and fine tuning […]

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Chocolate Caramels

August 10, 2010

Salted chocolate caramels A good chocolate cream caramel is not only delicious it is also very addicting. At times I prepare them with pre-toasted hazelnut which is just as with salt, an irresistible combination. Caramels can be a little finicky to prepare, undercooked and they will not cut properly, overcooked and they will be too […]

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Flour Free Chocolate Cake

August 3, 2010

To make certain bakery items gluten free it may be necessary to replace wheat flour with tapioca, rice, bean and or other flours, but at times, great results can also be obtained without using any of these at all. Case in point this featured chocolate hazelnut layer cake, which is moist, all natural and has […]

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Creme Chiboust

July 28, 2010

Chocolate Crème chiboust One of the things I love about a well made Crème Chiboust is that it allows the flavor it contains to really shine through. The primary reason why a crème chiboust has a well pronounced flavor is that it is much lower in fat compared to many other mousses. Fat tends to […]

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Swiss Style Carrot Cake

July 21, 2010

There is something to be said for classic or traditional cakes. Who does not appreciate the comfort and enduring good flavor of a traditional carrot cake? It is fair to say that classic cakes become classic, simply because they stand the test of time due to their flavor and texture balance. I have made all […]

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Belgian Waffles

July 14, 2010

Golden crispy on the outside, tender and moist on the inside with a near see thru appearance are the characteristics of a perfect waffle. In Belgium, this type of waffle is known as the Brussels waffle where it is very popular. The Belgian or Brussels waffle was first introduced in 1856 at the fair in […]

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