Cooking & Baking Essentials
The Technique
The Essential Guide To Classic French Desserts
A striking selection of handcrafted petite cakes, custards, pastries & cookies are perfect to offer guests & loved ones for a number of occasions from Valentine’s Day to bridal teas. Over the past year or so, I have featured many classic French desserts by detailing the procedure that is necessary so that you may prepare them in your own kitchen when entertaining. Petit fours, Opera Cake, classic génoise & a myriad of butter cakes ranging from Canelé, Financiers & Honey-Lavender Madeleines to Queen Of Sheba Petit Fours with the latter being my own creation that celebrates the traditional concept in a fresh, modern way & one more appropriate for parties are just a few of the creations for which the country may be credited. However, there are many types of desserts well worth your attention that make lovely offerings when entertaining. By all means, brush up a bit & look to The Essential Guide To Classic Cake Styles & the tutorials associated with it if cake is a favorite. In the next few weeks though, I’ll be highlighting many custard based classics & true traditional plated dessert beauties. I hope you find the information & my approach to them, resourceful, refreshing & most importantly inspiring.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{helpful advice}
How To Make Classic French Desserts
Most everything lovely that comes out of your kitchen begins with planning & logistics. From curating the finest ingredients to making certain supplies are available to create beautiful & delicious cakes, many tasks must be taken care of before cooking & baking can even begin. Create a list, place orders for items now & make a timeline. Once the baking has concluded, items may be enjoyed right away or stored short term & used to offer guests when entertaining. You may even consider packaging & sharing many of these items with friends.
The Essential Guide To Classic French Desserts
The Essential Guide To Classic French Desserts is designed to cover many of the basic fundamentals that will aide in achieving accurate results. Specially prepared desserts make lovely offerings to guests when entertaining. Just a few ingredients, tools, equipment, recipes formulas & proper technique will open the door to many classics. Be certain you’re on task in advance & stock up on essentials before beginning.
No. 1
The Ingredient Staples
A well stocked pantry & refrigerator is the first step to making sure baking will be effortless. Eggs play a vital role in making cookies, custards, cakes & dessert components in general. They may aide in creating an airy texture or used a thickener, a binder or to add richness to recipes. Use only the freshest eggs. I’ll guide you through the procedure to help you look for valuable visual cues.
Standard all purpose flour may be used for most of the recipe formulas I’ll be showcasing & be certain to have both granulated & powdered sugar stocked as well. Although I’ll be featuring chocolate as a key ingredient in many of the tutorials, have some cocoa powder on hand, too. Salt will aide in taste & only use high quality butter for the best flavor.
No. 2
The Tools & Equipment
Stainless steel & glass bowls in a variety of sizes will prove to be helpful. The stainless may be used to create a bain marie while the glass can be heated in the microwave for more streamlined procedure more realistic for the home cook. Have a small & a medium sized whisk available & several sturdy silicone spatulas. It’s always a good idea to have parchment paper stocked for various tasks as well.
No. 3
The Logistics
Many of the desserts I’ll be sharing may be eaten after a bit of chill or set time but some will need to be served right away. Let individual recipes guide you in determining the best methods for wrapping, storing & serving these scrumptious morsels.
The Tune
“Goody Goody” Julie London
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