“Who is the guy over there with the big hair?” referring to Jon, who hada lotof hair at the time. I told her he was my husband’s friend, but I wanted to know why she was asking. She informed me that he had been warning our guests who were just arrivingnotto eat the cream ...
Thank you so much for spending some time with me today. Enjoy the cinnamon King Cake Cheesecake! Take care, y’all. Jennifer Field Former Special Education teacher turned pastry chef. Now I marry my two passions by teaching people how to cook and bake through my website, blog and my vide...
Warmly welcome to Able Well and hope to cooperate with you in near future.Why Choose Us:Q1:Is your company a manufacturer or a trading company?A1:We are the professional manufacturer with more than 10 years' export experience. We are located in Qingdao City, Shan...
Warmly welcome to Able Well and hope to cooperate with you in near future.Why Choose Us:Q1:Is your company a manufacturer or a trading company?A1:We are the professional manufacturer with more than 10 years' export experience. We are located in ...
Spoon some of the fruit and juices onto the center of each puff pastry square. Working one at a time, fold all four corners over the filling, so that the points meet near the center but do not touch (leave about ¼‑inch of space between them). Press lightly to distribute the fil...
Make an Empathy roll for me, Nitrine. Definitely not one of my better skills. Hah. But hey, good roll. Uh... 12. It doesn’t take a genius to notice by the way Lenney is holding the pale girl’s -Sylthia’s- hand, and standing near her protectively, that there’s something be...
In the pantheon of legendary pastry talents, the French will point to Marie-Antoine Carême, Gaston Lenôtre, Pierre Hermé, perhaps Dominique Ansel for his culture-bending cronut, and nowCédric Groletwho, at 31, is arguably the most recognizable figure in the pastry world today. ...
Then I remember Shauna’s words"too much butter"and started working on the butter part of the recipe. This one left me puzzled. Classically trained. French. And now I had to do this Holy Grail of pastry with less butter. Oooohhh… I stripped it down to the very minimum and I went to...
"When I lived in London I used to live near one of Ottolenghi's shops and would stop by for a coffee and cake almost every morning," says Chef Carla Henriques, Executive Pastry Chef of Hawksmoor NYC. "The recipes in this book are simple, detailed and showcase a diverse range of offeri...
‘If a trained pastry chef is struggling to adapt recipes to gluten-free, how does the average Joe do it?’ It comes naturally to me now. But you only need one flour if you’re using wheat, so to go from that to using three or four different flours in ...