Recipe: Chef Scott Green’s Sugar Cream Pie
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
The History of the Cheesecake
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
Everything you need to know about a (chocolate) soufflé
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
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,
