Quick Lime Curd

June 6, 2011

  For plated desserts I very much make sure that the various elements are not too scattered, preventing the consumer of having to “work” at the dessert (Ensuring that every bite has a good balance). Most of us like desserts which are multi layered with zero effort during the consumption. For example take an éclair. […]

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Lemon Sorbet | Lemon Rose Geranium Sorbet

May 30, 2011

Few desserts refresh and excite our taste buds as lemon sorbet.  Lemon is wonderful when paired within the citrus family but can be equally as delicious when harmonized with black or red currant, edible geranium, ginger, apricot, milk chocolate and others.  Ginger, edible geranium and other flowers or herbs are simply extracted into the sorbet […]

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Opaline | Transparent Tuile

May 23, 2011

For many desserts, Opaline also known as a transparent tuile can be an eye catching decoration. It is easy to make and it can be colored as well. Since the ingredients are basically like a lollipop, opaline can be flavored with herbs, spices, extracts etc.  Like most sugar products it is quickly affected by humidity […]

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White Chocolate Cremeux

May 16, 2011

If there is one ingredient which Pastry Chefs feel a bit uneasy about using in the pastry kitchen, it must be white chocolate. We know very well that many people consider white chocolate not real chocolate and most of us are not smitten with white chocolate the same way as we are with milk and […]

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Tuile Designs

May 9, 2011

  Certain plated desserts require a touch of elegance which can be achieved by a variety of means. One of them is a contemporary tuile décor. Easy and fast to make and well liked by our guest. Getting It All Together! Tuile decors will absorb humidity quickly, therefore it is important to make these daily […]

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Arlettes

May 2, 2011

One of the things I like to prepare with leftover puff pastry trimmings are arlettes. Their lightness pairs perfectly with gelato, sorbet or a good fruit soup/plate. While I am writing this, I have arlettes by my side but no gelato or sorbet, only good espresso, and I must say it is quite delicious as […]

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Petit Four | Lemon

March 29, 2011

  Serving Petit fours are often more complicated than one would believe. How they will be served is just one of the issues. At a cocktail party where the guest usually have a beverage in one hand, it is important to keep in mind that they have little opportunity to fuss with forks, spoons, napkins […]

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Mango Cremeux

March 22, 2011

Key to any good dessert is balance of ingredients. Using too much of any component can make any dessert unpleasant to eat. Unless of course if you particularly love a certain component. Take for example this individual Mango tart. The ratio of this light and delicate Breton Shortbread is rather high to the ratio of […]

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Chocolate syrup / Cocoa Syrup

March 16, 2011

Daily stresses and working in a Pastry lab requires us to fuel our body very well. One of my favorite ways is a good cold glass of chocolate milk. Since I have not found any product on the market which satisfies my desire for a well pronounced chocolate flavor I simply make my own mix. […]

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Inverse Puff Pastry

March 7, 2011

Pastry Chefs have several options when it comes down to making Puff pastry and oftentimes will prepare the type which they are most familiar with or which they most prefer. Personally I have found that all types can produce excellent results when the procedure is properly followed. However based upon my research I do believe […]

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