Meet the Chef: Ewald Notter

By ChuckM

In this installment of “Meet the Chef,” we are delighted to introduce Chef Ewald Notter. Ewald boasts global acclaim as a pastry chef, and since 1991, he has been an integral member of Club Coupe du Monde Team USA. Read our story on The Basics of Pastry: Essential Tools Needed for Sugar and Pastillage Work.…

Recipe: Chef Scott Green’s Sugar Cream Pie

By ChuckM

While pastry chefs might wish to claim Pi Day solely for pies, the truth is, it’s dedicated to the mathematical constant π. Pi, approximately equal to 3.14159, represents the ratio of a circle’s circumference to its diameter. Given that pies are often circular in shape, it’s fitting that we have embraced this day as our…

The History of the Cheesecake

By ChuckM

Less than 10 months remain until the 2025 Coupe du Monde de la Pâtisserie. Currently, the Continental Selections are in progress to ascertain which countries will secure a place to compete against the world’s finest pastry chefs next January in Lyon, France. The European Selection took place in France this past January, with France, Italy,…

Everything you need to know about a (chocolate) soufflé

By ChuckM

Today, February 28th is Celebrate National Chocolate Soufflé Day! So it is only fitting we pay tribute to this heavenly, delectable, timeless dessert. While this indulgence remains beloved, it tends to grace the menus of upscale restaurants more frequently nowadays. Crafting a soufflé is a culinary challenge requiring precision. Numerous elements must align for that…

Recipe: Chef Scott Green’s Chocolate Peppermint Bundt Cake

By ChuckM

Yes, we know Christmas was two months ago and the time for anything peppermint flavored has long passed, but has it? Not for some. Although this flavor combination is associated with the holidays, we can … and have … been enjoying it in sweets all year long. Girl Scout cookie sales are in full swing…