This Pave d’Amour or Cake of Love is truly a celebration cake made for all the highlights of life. It is one of those recipes that looks daunting but actually isn’t. It just requires a schedule and can be done over a number of days or even weeks as desired. While not as fast as some cakes, its complexity is what makes it so special. Since May and June are such celebration months, I’m reintroducing this cake as one of my all time favorites because I think everyone should know about it. Continue reading
These Pecan Bars are one of the most used recipes from the Culinary Institute of America. I have seen various versions of these Pecan Bars but this one is the one we used in the bakery. The key is to boil the filling to 240 degrees or the filling will sag when it is cut. Otherwise this is the easiest of recipes to make.
While the CIA cuts these Pecan Bars into diamonds, we cut them into bars or into squares to avoid any loss of product. We used the squares for petit fours and they never failed to please. The baked bars or squares may be frozen.
For these Pean Bars, I don’t toast the nuts before using them as they bake in the oven. Make these once and I’m sure you will be adding them to your favorites list. Continue reading
I was once asked where creativity comes from. It can be found anywhere and everywhere. A pot of basil can inspire pesto but then what to do with it. Why turn it into a Goat Cheese Pesto Tart of course. A great dessert you tasted can make you think of what you would do with it – how you would tweak it.
I always mean to start early when I have designed something on paper but not tested it in the kitchen. I usually don’t. As the days counted down to the class, I tried every lemon mousse I could think of and made some up myself. In the end, I reverted to my go-to recipe for the most lemony of all fillings – lemon curd. It was a simple matter of folding in beaten egg whites and whipped cream to give the Lemonade Cake a smooth, luxurious feel in your mouth. There is just enough gelatin in the curd to have the mousse set up perfectly. Continue reading
The title, “60 Second Brioche” (pronounced BREE-ohsh) comes from the article title as it appeared in Bon Appetit Magazine. While it takes a few minutes to prepare the ingredients, it does indeed come together in about sixty seconds in the food processor, making it the fastest brioche around.
In my first book, “The New Pastry Cook”, the theme was to take a basic dough and make 10 to 12 items using that dough. When I first started learning to make the classic doughs I thought it a shame to spend the time to learn them and then use them for just one or two things. In the Bon Appetit article, they used the 11 recipes I developed for my book and an additional one I developed for them as they wanted an even dozen.
I learned to make many of the traditional French pastries from Andre Gotti, a marvelous French pastry chef. After I learned the traditional method, I became a consultant to Cuisinart specializing in pastry using the food processor. I modernized many of the traditional French techniques without sacrificing quality. Brioche was among them. Continue reading