professional tips to make your baking fabulous
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.
Hard meringues, or crisp meringues, are completely dry all the way through with no chewy center. They are wonderful plate decorations and can be made into many shapes. Larger meringues can be used to hold cream and berries or can be used as a cake layer to add textural interest. Plan to make these on a dry day since they will become sticky in humidity.
It’s February and that means all things heart shaped, chocolate, and in varying shades of pink and red! Let’s kick off our Valentine’s Day desserts with these wonderful dacquoise hearts. They are light, delicious, and, most importantly, can be made in advance and then assembled just before serving.
Sapodilla is a tropical fruit grown in many parts of the world including the Yucatan, the Indian subcontinent, and Southeast Asia. Here in Vietnam the fruits are about 4 inches across with a deep peach colored flesh. They are extremely sweet when they are ripe and make fantastic granita! Paired with the tang of passion fruit, it’s a hard to beat combination!
Coconuts are everywhere in Vietnam. You can buy them whole in stores or on the street for a quick refreshing drink. This moist, delicious cake uses coconut cream and dried coconut to give a deep rich flavor. Paired with caramelized fruits and kaffir lime, this coconut pound cake makes for a wonderful treat.
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Lime is the citrus of choice in Vietnam, from soups and stews to fish dishes and more. While not as acidic as lemon, it still packs a punch in these lime meltaways. These little bites take the best of Vietnam and turn it into a light, refreshing ending for any meal.
Rice pudding is one of the all time comfort foods and this coconut rice pudding is sure to become a new favorite! Laced with cinnamon and star anise, serve this pudding warm or chilled for a comforting taste of the tropics!
Banana fritters are street food in Vietnam, particularly in Saigon. Locals set up small stands and make these delicious street treats to order. Here I’ve taken the liberty of adding a sauce for dipping these delicious bites. It’s not traditional but it’s oh so good!
