Cooking Classics The Technique Vanilla Bean Poached Apricots Poached fruits make lovely, simple desserts. Many stone fruits including peaches & apricots may be sliced in half then cooked briefly to soften them a bit. A reduction of the poaching syrup gently sweetens & they may be served with the skin still on the fruit or […]
Tag Archives | Dessert
The Basics: Apricots
Cooking & Baking Essentials The Profile Apricots Apricots are a delicate stone fruit available from May to August that are ideal to use in pies, tarts & galettes. They may also be used to make wonderful jams & jellies. Apricots offer many health benefits as they are good sources of beta carotene, vitamin C & fiber […]
Rebecca Gordon’s Buttermilk Lipstick Presents The Recipe Blueprint: Fruit Diction
Cooking & Baking Essentials The Profile Fruit Diction Firm, ripe fruit versus ripe fruit. You may ask yourself what does that really mean or you may just buy what is available, not give it much thought, then wonder what happened when your expectation was not achieved. Knowing how to interpret a recipe as to it’s […]
The Basics: Stone Fruits
Cooking & Baking Essentials The Profile Stone Fruits Classified as species of Prunus, members of the rose family, stone fruits become available from farm stands & local markets in the summer months. The broad term is used to signal that a stone hard covering may be found encasing the seed in the center of the […]
The Basics: Almonds
Cooking & Baking Essentials The Technique Almonds Almonds hold such value in the kitchen. They may be used for savory applications in salads & breading for meats or in sweet desserts. In the bakeshop, almonds are ground & added to cakes, used to make marzipan for decorations & toasted for simple garnishes. They are available […]
Baking Classics: Bittersweet Chocolate Glaze
Baking Classics The Technique Bittersweet Chocolate Glaze Bittersweet Chocolate Glaze is the quintessential finishing component to many fine desserts including Hazelnut Opera Cake & other confections. The key to beautiful results depends on consistent execution. Once the process begins, it’s important to complete in a timely manner. Have items that are to be glazed ready […]
Baking Classics: Chocolate-Hazelnut Croustillant
Baking Classics The Technique Chocolate-Hazelnut Croustillant A crisp chocolate filling makes so many bakeshop specialties better. Hazelnut Opera Cake features this rich ganache based component with Feuilletine folded into it that provides a wonderful texture. Consider using it for traditional rolled & layer cakes to add depth to the standard. Learn how to make a classic filling […]
The Basics: Coffee Simple Syrup
Baking & Pastry Essentials The Technique Coffee Simple Syrup Simple syrups hold such value in the bakeshop as they may be used to brush over cake layers to ensure premium texture, particularly when genoise & biscuit joconde sponge cakes are featured. The syrups may be as straightforward as a one to one ratio of sugar to […]
