professional tips to make your baking fabulous
Improving as a baker takes time, effort, and patience! I have been a pastry chef for more than two decades and I am still learning each time I create something in my kitchen. Here are my top ten tips for honing your skills whether you are a beginner or have years of experience. Practice these and you are on your way to better baking!
Tropical islands are a wonderful, light, and simple to make dessert. Both components can be made in advance and the dessert just needs to be assembled before serving. So simple and so very delicious!
Continue reading “Tropical Islands (Meringue Islands With Lime Cream)”
Ca phe sua da is an iced coffee drink in Vietnam made with strong espresso and sweetened condensed milk and it is addictive! In that spirit, here is a French classic with a Vietnamese twist – Vietnamese coffee eclairs. They are almost as addictive as the drink!
We are in Hong Kong for Chinese New Year! Parades, light shows, and lots of great food are in store for these three days! Street food here is AMAZING and one of the most traditional street foods happens to be a dessert – egg custard tarts. Try these delectable treats when they are still warm from the oven!
Looking for a last minute little something for Valentine’s Day? Make these macaroon hearts. They are simple and quick, taste delicious, and look elegant. A lovely, sweet treat for your valentine!
This is a wonderful plated dessert and the first true, professional style plated dessert I have done for the blog. Why? Because it takes time to learn and basic skills need to be developed before attempting such a dessert. Plus, this basic plated dessert has seven components – seven! Yes, I realize thats quite a few but I will explain how make each one and provide a schedule to make a dessert like this.
Flourless chocolate cake is a wonderful addition to the battery of basic recipes any pastry chef should have. It is extremely versatile and is simple to prepare. Best of all, it is superb for those who can’t have wheat.
Cremeux has become the darling of the pastry kitchen. Creamy and delicious (hence the name cremeux), this dense, smooth pudding like creation is silky enough to spoon and firm enough to quenelle. Made in a dizzying array of flavors, cremeux should be a foundation recipe that everyone should master.
Mirco sponge is just what it sounds like – sponge cake cooked in the microwave. I know. I’m not a proponent of microwaves but this is so easy and turns out so well I have to include it. Best of all, it cooks in a paper cup in about 30 seconds. This garnish will add interest to any plate you produce.
A coulis is a sauce, almost always fruit based, although vegetable coulis are common in the savory kitchen. They dress up any plate and add punch of color and flavor. They can be piped, spread, drizzled, and poured.
