Dark Chocolate mousse

February 22, 2010

Perfect dark chocolate mousse When I visualize a great chocolate mousse it holds certain characteristics. For example, a perfect chocolate mousse should be creamy and smooth and not leave a kind of dryness on the roof of your mouth. In fact it should spoon very easily without being too firm and melt very nicely away […]

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Fondant

February 15, 2010

Fondant There several types of fondant used in a pastry shop. Pastry also known as poured fondant. Confectionery or confiserie fondant. (Can also be used as poured fondant) Rolled fondant. Pastry and confectionery fondant are nearly identical when observed with the naked eye and for many uses they are interchangeable. The main difference is that […]

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Passion fruit white chocolate mousse

February 9, 2010

This year for Valentine’s Day I decided to make a passion fruit white chocolate mousse. When white chocolate is correctly balanced with passion fruit, it gives white chocolate mousse new integrity, a newfound appreciation. Not only is the sweetness experienced in a standard white chocolate mousse completely defeated by the use of passion fruit, it […]

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Passion fruit tart

February 3, 2010

I like flavors with a strong character, the kind which hold their own when they are paired with other distinct flavors. One of my favorites, passion fruit falls exactly in this category, not timid but full of life and temperament. Passion fruit works tremendously well with numerous combinations. It perfectly balances desserts which may have […]

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High Altitude Baking

February 1, 2010

High Altitude Baking About one hundred million Americans or about a third of the US population lives 3,000 feet above sea level and consequently bake in high altitude. Baking in these atmospheric conditions require adjustments made to recipes. In high altitude, the air pressure is lower than at sea level. A lower amount of air […]

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Almond macaroons with star anise and olive oil ganache

January 26, 2010

Although Gerbet macaroons are very much in vogue and are wonderful, equally delicious are the   almond macaroons with a crackly surface. Originated and named in France either Macaron craquelés or Macaron De Nancy. Both types of above mentioned macaroons are made primarily from almonds, sugar and egg whites, however, they do differ a lot in […]

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Gerbet Macaroons | Gerbet Macarons

January 20, 2010

Gerbet macaroons make our head tilt a bit, similar like when we look at a newborn baby. Parisian Gerbet macaroons are cute indeed. They instantly flair up a petit four platter and they are very much appreciated by nearly everyone. Some may think that they are brand new on the scene, however, they have been […]

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Chocolate Caramel Mousse

January 13, 2010

Chocolate mousse is without a doubt one of the great classics of the pastry world and it certainly is one of my favorites.  A perfect chocolate mousse should be creamy, light and airy with a rich chocolate flavor. However, if the chocolate mousse is paired with other flavors it is important not to use chocolate […]

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Ricciarelli

January 5, 2010

During a trip to Florence I discovered these delectable Italian almond cookies. The slight crispness and firm chew makes them simply irresistible. To me, confections made with almonds possess a sense of luxury very similar like chocolates have.  Almonds work so well with chocolate and oftentimes I will dip the ricciarelli in chocolate for a […]

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Belgian Chocolates

December 29, 2009

If you stand still and think about all the specialized topics a pastry chef has to know in order to be functional in a pastry kitchen, it is quite amazing. One has to know several highly specialized fields such as frozen desserts, wedding and decorated cakes, entremets -tortes, laminated dough, tarts and pies, breakfast goods, […]

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