Cooking Classics The Technique Vanilla Bean Creme Patisserie Once a recipe of basic Vanilla Pastry Cream has been prepared, it may be enhanced a number of ways & used for a variety of fine dessert applications. In this version for Creme Patisserie, vanilla bean paste replaces pure vanilla extract & the option of adding a […]
Baking Classics: Palmiers
Baking Classics The Technique Palmiers Palmiers are some of the most lovely cookies that may be prepared with a small batch of Buttermilk Puff Pastry dough. They’re simple in nature but truly make an impact when offered with a fine collection of desserts ranging from Buttermilk Petit Fours to Classic Lemon Bars. A bakeshop staple, granulated […]
The Basics: Buttermilk Puff Pastry
Cooking & Baking Essentials The Technique Puff Pastry Puff Pastry is a basic laminated dough that utilizes a roll-&-fold technique of incorporating butter that in turn provides a voluminous lift during baking. It’s then left to become golden & crisp. It may be used to prepare appetizer & dessert canapés that range from layered items, […]
The Essential Spring Entertaining Party Primer
Spring Entertaining Southern Socials The Essential Spring Entertaining Party Primer Although much of this information was presented last spring, timeless advice always rings true when planning lovely spring parties. First & foremost, beautiful gatherings begin with your good taste & they need not be complicated. Simple flower arrangements, polished heirloom silver & a backdrop of […]
Baking Classics: Pain au Chocolat
Baking Classics The Technique Pain au Chocolat A chocolate croissant is a real treat. The cutting & rolling technique varies slightly from that of a Buttermilk Croissant, however the same dough may be used to prepare them. Have a pastry wheel available to make the process quick. Since the shape begins with a simple rectangle […]
Baking Classics: Croissants
Baking Classics The Technique Croissants Although typically thought of as a classic French pastry, the croissant is Austrian in origin created over 300 years ago. A croissant of quality is prepared using yeast, sugar & a good bit of butter– the latter of which aides in producing their signature flakiness. Buttermilk Croissants offer a distinct […]