Recipe: Chef Scott Green’s Chocolate Peppermint Bundt Cake
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
Recipe: Raspberry & Chocolate Mousse Cake
Fruit and chocolate, a match made in culinary heaven! There’s something utterly delightful about the combination of sweet, creamy chocolate and the natural sweetness and tang of fresh fruit. Whether it’s the classic pairing of strawberries dipped in rich, velvety chocolate, the tropical twist of bananas drizzled with melted chocolate,
The Basics of Pastry: Essential Tools Needed for Sugar and Pastillage Work
Sugar and pastillage work represent intricate and delicate forms of culinary artistry, transforming basic ingredients into stunning edible creations. These techniques have been refined over centuries, captivating both professional pastry chefs and hobbyists alike with their versatility and beauty. Sugar work involves manipulating sugar in various forms to create decorative
Meet the Chef: Rabii Saber, Club Coupe du Monde Team USA 2017
As part of our ongoing “Meet the Chef” series, we are delighted to present Chef Rabii Saber, the Executive Pastry Chef at the Four Seasons Resort Orlando at Walt Disney World. Chef Saber was a valuable member of Club Coupe du Monde Team USA in 2017, alongside Chefs Bill Foltz,
The Basics of Pastry: Marzipan
Though marzipan might not have gained as much popularity in the United States, it is a delightful and sweet delicacy cherished in various regions worldwide. Today, on January 12, as we celebrate National Marzipan Day, we hope to change that perception. Marzipan throughout the world Serious Eats says that the
The Basics of Pastry: A primer on bittersweet chocolate
In celebration of National Bittersweet Chocolate Day on January 10th, let’s delve into a brief narrative about the enchanting and delicious world of bittersweet chocolate. Once upon a time, in the lush landscapes of Central and South America, ancient civilizations cultivated and cherished a divine treasure – the cacao bean.
Recipe: Chef Jacquy Pfeiffer’s Galette des Rois #2
Years ago, the mention of crafting a galette des rois evoked a singular image – a circular confection of almond cream encased in puff pastry. Concealed within this delectable treat was a fève, a miniature trinket, and on top a gold crown – typically fashioned out of cardboard. The person
The Basics of Pastry: All purpose traditional puff pastry
A viennoiserie or dessert made with puff pastry is one of the most delicious things on the planet. It’s ethereal, light, buttery, and crunchy. Yes, the flaky layers get all over your clothes and the table, but that is part of the experience. Besides, who hasn’t poked their fingers on
Recipe: Galette des Rois #1
Starting around Christmas and running through the Feast of the Epiphany (January 6), the French celebrate with a variety of traditional dishes. One of them is a Galette des Rois or King Cake. Following tradition, a Galette des Rois is traditionally served as dessert on the Feast of the Epiphany,
Chef Mary Cech’s Holiday Dried and Fresh Fruit Tartlets
Amidst organizing gatherings, attending festive events, and shopping for gifts—whether for family and friends or as host/hostess presents—the holiday season can be a demanding and stressful time of the year. If you’re organizing a New Year’s Eve or New Year’s Day celebration and aiming for a simpler approach, crafting a
Recipe: Ringing in the New Year with a Bûche de Nöel
Each holiday brings with it a unique set of traditions, and food invariably plays a significant role in these celebratory customs. Depending on your family’s cultural background, a delightful collision of various traditions and flavors may unfold. Starting today and running until January 6, we’ll be showcasing desserts that are
Recipe: Chef Jacquy Pfeiffer’s Cherry Bread Pudding (Bettelman aux Cerises)
In the United States and certain regions of Canada, pudding is a milk-based dessert similar to egg-based custards, instant custards, or a mousse. It typically takes the form of a silky, sweet confection, often prepared from a packaged mix. However, in various other countries, it may manifest in diverse variations,
