Making the world a little sweeter one pastry tip at at time.
I was going to talk about a Tres Leches cake but thought about the Trois Frères cake, too. Completely different cakes, but both revolve around the number three. So, I decided to talk about both. Tres Leches Cake As the name suggests, this Mexican dessert is …read more
Today is National Peach Cobbler Day. My go-to recipe for peach cobbler at home comes straight from the pages of Southern Living Magazine. I was a fan of the magazine long before my big move to the South, and have yet to try a recipe …read more
Celebrate National Chinese Almond Cookie Day by making these crisp almond flavored sugar cookies, often baked with a whole blanched almond on top. Brush the tops with a simple yolk glaze to create a shiny surface after baking. Here’s one version to get you started. …read more
If there was an award for the most inventive S’mores recipe, I think it would probably have to go to Pastry Chef Ben Roche (of Moto Restaurant, Chicago) and his S’More Bombs. Complete with a burning wick, liquefied graham cracker center, and dark chocolate coating. So, …read more
Celebrate National Gum Drop Day (February 15) with this recipe from Pastry Sampler: JewelsThese cookies are topped with small gumdrops before being baked. 2 cups flour 3/4 cup sugar 1/4 teaspoon salt 1/2 cup butter 1/3 cup molasses 1 egg 1/2 teaspoon baking soda 1/2 …read more
JEM – of JEM Cutters and jemcutters.com – is a South African based company that produces pastry cutters specifically designed for sugar paste art. According to their website, the name JEM comes from the owner’s name: Jill Elaine Maytham. JEM’s petal paste recipe is included …read more
Pizzelles – crisp, flat, and oh so versatile, they are to pastry what biscuits are to baking. They can be stamped in a variety of shapes using whatever iron you have. Some pizzelle irons have designs that are geometric and formal looking while others are more …read more
I always referred to this method as the ‘marble method’ since I tempered the chocolate on a slab of marble or on a marble table. It’s also referred to as ‘tabling’ since the chocolate is worked on a flat surface, i.e. a marble table. Here …read more
I recently made a savory tomato tart with mozzerella for the family. Big hit, especially with the kids who have suddenly found anything with fresh tomatoes heaven (last year it was barely edible…). The first thing I did was line the pastry mold with pie …read more
Make something light for dessert tonight – angel food cake fits the bill. This recipe is from PastrySampler.com. For a brown sugar butterscotch version, visit Angel Food Cake Recipes on the site. Angel Food Cake This classic recipe requires inverting in the pan to cool. …read more