Dessert for kids

July 7, 2010

When I make desserts specifically for children I always keep a few things in mind such as incorporating lots of color (without using artificial food color), keep fat at a bare minimum and always add a touch of whimsy. For so many years now have I done a painter’s palette with sorbet and kids always […]

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Feuille De Brick

June 28, 2010

At times when I need plated desserts with impact but are also very quick to make I reach for Feuilles De Brick. The paper thin, non brittle and very easy to handle leaves are full of possibilities.  No matter what time of year I always put them to good use.  Since Feuilles De Brick have […]

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Fruit In Red Wine

June 21, 2010

During my career I had phases when I would be very much focused on one particular ingredient and test it in countless dessert applications. There also have been times when I would go back to something which I believed I already had figured out. For instance, at this time I am very much involved (again) […]

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Egg Free Chocolate Pound Cake

June 14, 2010

Some years ago I had a student who wanted to know if I had a recipe for a moist and tender chocolate pound cake without eggs. At the time I did not, but it did not keep me from hitting my lab and get to work. I knew that the mixing method had to be […]

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Mille – Feuille

June 7, 2010

One of my favorite plants I like to grow in my garden are roses, especially if they exude a strong sweet and irresistible deep scent. These types of roses are perfect candidates for use in the pastry lab. Whether they will be used for rose petal jam, rose sorbet, rose cake, a strong scented rose […]

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Saint Honore

June 1, 2010

We humans like a variety of textures in our patisserie. If you look clearly, the vast majority of the most popular items and classics contain a variety of textures. Think of a simple chocolate chip cookie, the slight crispness from the edges in perfect juxtaposition to the chewy center. Add to this the texture of […]

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Lemon Lime Curd with Bergamot

May 24, 2010

To me, the most magnificent scent on our planet is bergamot. In food, the essence of this tiny citrus is most commonly added to black tea and consequently becomes prized Earl Grey tea.  Several years ago I went through my “Bergamot phase”, where I experimented endlessly with this remarkable essence, and truthfully my love for […]

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Mango Ginger and Vanilla Sorbet

May 17, 2010

Spring is a brand new opportunity for new, lighter and fresher types of desserts. Oftentimes the compositions we were planning to make a year ago, but never found the time for, suddenly get a new chance.  This particular feature, the mango-ginger-vanilla sorbet falls into this category. Last spring, I just never seemed to find the […]

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Chocolate Decor

May 10, 2010

Many pastry students have asked if I could spend a few topics on chocolate decoration techniques so here is the first one. The décor featured here is one of my favorites since it has a contemporary feel and at the same time it is very organic almost crude in appearance. On modern style entremet I […]

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Petit Four Sec

May 3, 2010

Biscuit Vanille | Petit Four Sec Oftentimes pastry chefs are asked “What is your favorite thing to make”? Personally, I’m not sure if I have a true preference for any particular thing, but I must say that I do like the world of Petit Fours.  Since they need to be small, beautiful, and delicious and […]

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