tag:blogger.com,1999:blog-22714534296706093902024-03-08T00:20:33.143-08:00SoCal Pastry ChefA woman's dream to become a Pastry Chef...http://www.blogger.com/profile/06160664297355309810noreply@blogger.comBlogger148125tag:blogger.com,1999:blog-2271453429670609390.post-30869430536818802722009-08-04T13:13:00.000-07:002009-08-04T13:31:38.824-07:00man vs. food VS. UsMy uncle was telling me about some television show where a man goes around to different restaurants and enters challenges that the restaurant is known for. An example would be that he had to eat 6 of these atomic wings in order to have his picture placed on the 'wall of flame.'While in Los Angeles he visited Orochon Ramen in Little Tokyo (downtown LA). They have a dish there that (on the show) ...http://www.blogger.com/profile/06160664297355309810noreply@blogger.com6tag:blogger.com,1999:blog-2271453429670609390.post-67905642693144329042009-08-04T11:47:00.000-07:002009-08-04T13:07:41.582-07:00"The Amber"Another fine, elegant Geneva creation is The Amber. The cake itself is composed of (from the top to bottom) carmel glaze, carmel mousse, chocolate decoration, sponge cake, pears in syrup wiht hazelnut nougatine and lastly pear mousse. YUM!Making the cake was fun, decorating it was even better. Enjoy.... be prepared to wait AT LEAST 24 hours before you can enjoy this masterpiece. (Sorry for the ...http://www.blogger.com/profile/06160664297355309810noreply@blogger.com2tag:blogger.com,1999:blog-2271453429670609390.post-60325724038351189182009-07-23T13:57:00.000-07:002009-07-23T15:19:11.636-07:00"The Divine"So this quarter I'm taking a European Cakes and Tortes class. Our first assignment was to make a chocolate mousse cake (basically). The problem is, there's nothing "basic" about this torte. It's 4 layers of the best of the best... CHOCOLATE. Top layer = Milk Chocolate Glacage (glaze)2nd layer = Milk Chocolate Cream (mousse)3rd layer = Hazelnut Feuilletine (wafer crumbs)4th layer = Almond ...http://www.blogger.com/profile/06160664297355309810noreply@blogger.com0tag:blogger.com,1999:blog-2271453429670609390.post-55472337552834244442009-07-23T13:19:00.000-07:002009-07-23T13:36:04.736-07:00Petits Four GlaceSo... have you ever been out to one of those "fancy-smancy" restaurants and they gave you a mini-dessert to "have" along with the bill? Not the after-dinner mints.These small pastries, cookies and mini-desserts are known as "Petit Four" or miniature pastries. They are meant to be consumed in 1-2 bites.Honestly you can turn amost any recipe into a 'petit four' just pay close attention to detail, ...http://www.blogger.com/profile/06160664297355309810noreply@blogger.com0tag:blogger.com,1999:blog-2271453429670609390.post-37086339020749843882009-07-23T11:58:00.000-07:002009-07-23T12:12:43.351-07:00Madeleines*Please do not attempt this recipe UNLESS you have a madeleine molded tray/pan.Nothing tooooooooo fancy about these cookies. They're ok. Easy to make and decorate.RECIPE: (yield 12 cookies)4oz unsalted butter2 eggs3oz sugar1tsp lemon zest1/4tsp vanilla extract1/4tsp baking powder3oz cake flourDirections: Brown the butter (place butter in pan and cook slowly until it turns brown - do not burn). ...http://www.blogger.com/profile/06160664297355309810noreply@blogger.com0tag:blogger.com,1999:blog-2271453429670609390.post-74510512560770860432009-07-23T11:43:00.000-07:002009-07-23T11:53:52.181-07:00Spritz Cookies w/Raspberry PreservesSo these cookies are sold everywhere. I know that I pick them up all the time. Peperidge Farm (sp?) sells them in raspberry, blueberry, etc. The trick in making them is just using a star tip during the piping process.RECIPE: (yield 12 cookies)4oz butter, softened2oz sugar1/4tsp salt1tsp vanilla1 egg5oz cake flour4oz raspberry preservespowdered sugar, as neededDirections: Cream butter and sugar ...http://www.blogger.com/profile/06160664297355309810noreply@blogger.com0tag:blogger.com,1999:blog-2271453429670609390.post-85038898393195999372009-07-23T11:34:00.000-07:002009-07-23T11:42:07.925-07:00Chocolate SouffleSo, we had to make these as a group, so it's hard to determine exactly which one is mine, out of a group of 20. I made 5 though, so THERE!RECIPE:1pt orange juice8 egg yolks4oz sugar3oz A/P flour8oz bittersweet chocolate, chopped fine2oz orange liquorButter, melted - as neededSugar, as needed16 egg whitesPowdered sugar, as neededDirections: Heat OJ to lukewarm in saucepan. Whisk egg yolks with 3oz...http://www.blogger.com/profile/06160664297355309810noreply@blogger.com0tag:blogger.com,1999:blog-2271453429670609390.post-8099337335848866102009-07-23T10:55:00.000-07:002009-07-23T11:32:32.083-07:00Chocolate Pistacio Biscotti w/CranberriesWarning, the making of biscotti resembles something you make when you're alone in the bathroom. It's a very tricky process that can go wrong easily.RECIPE:.2oz cinnamon, ground.3oz baking powder10oz hazelnut flower3oz almond flour1lb pastry flour5 eggs1lb sugar8oz butter, melted10oz whole pistacios10oz dried cranberries 4 oz cooled, melted chocolatewarm, melted chocolate (as needed)Directions: ...http://www.blogger.com/profile/06160664297355309810noreply@blogger.com0tag:blogger.com,1999:blog-2271453429670609390.post-55452806371968536072009-07-23T09:40:00.000-07:002009-07-23T09:56:10.732-07:00Eclair Paste (Pate a Choux)Best made using a convection oven, these treats can be made and frozen in advance.Use pastry cream (see a previous post for recipe - or ask) to fill and dip/drizzle with melted chocolate.Eclair Paste Recipe:8oz water8oz milk.3oz salt.3oz sugar (optional)7oz butter10oz bread flour10-11 eggsDirections: Bring liquids to a boil, with salt and sugar (if using). Sift dry ingredients. Turn off heat. Add...http://www.blogger.com/profile/06160664297355309810noreply@blogger.com1tag:blogger.com,1999:blog-2271453429670609390.post-71994271998685150052009-07-23T08:22:00.000-07:002009-07-23T08:24:27.777-07:00I'm Back!Ok.... so it's been a while.School really kicked my butt last quarter, and softball and the family didn't help ease the pain when I wasn't in school.Anyhoot... I'm back. Here to share the greatest recipes (from school) ever and also here to try out some of yours.Stay tuned... for a lot of catching up :)...http://www.blogger.com/profile/06160664297355309810noreply@blogger.com1tag:blogger.com,1999:blog-2271453429670609390.post-16086375985038496872009-04-19T21:37:00.000-07:002009-04-19T22:04:24.221-07:00Sacher (not soccer) CakeSo, when I was first told that I would be preparing this cake, the instructor said the name so fast I thought we were making a cake, in the shape of a soccer ball. I quickly found out that that was not the case. I give a CHOCOLATE CAKE to end all chocolate cakes. Sorry some of the pictures didn't come out so great, I'm taking pictures in class with my iPhone, and well... get over it.RECIPE: ...http://www.blogger.com/profile/06160664297355309810noreply@blogger.com5tag:blogger.com,1999:blog-2271453429670609390.post-71978846571018039072009-04-19T19:43:00.000-07:002009-04-19T19:53:41.660-07:00Ganache filled LadyfingersEven though I wasn't a really big fan of the ganache we made, I still think it turned out pretty good. The ladyfingers could have been piped better, there was way too many different shapes (meaning some were longer, fatter than others) but HAY! ... they all tasted the same when I dumped them into my mouth.RECIPE: Ladyfingers3oz cornstarch4oz bread flour6 egg yolks6oz sugar6 egg whites1/2 tsp ...http://www.blogger.com/profile/06160664297355309810noreply@blogger.com0tag:blogger.com,1999:blog-2271453429670609390.post-70516438179939685132009-04-19T19:11:00.000-07:002009-04-19T19:25:04.331-07:00Orange Chiffon w/ Chantilly CreamThis cake is wonderfully light, and has a great orange/lemon compliment flavor.The normal chiffon cake is suppose to be made in a bundt pan, however we decided to make it into a 'jelly roll' and have a little fun. You could also fill this one up with a lemon curd... and it would equally as great!RECIPE:8oz cake flour, sifted12oz granulated sugar1 tbsp baking powder1 tsp salt4 fl oz vegetable oil6...http://www.blogger.com/profile/06160664297355309810noreply@blogger.com1tag:blogger.com,1999:blog-2271453429670609390.post-64084716625646197632009-04-16T11:29:00.000-07:002009-04-16T11:38:10.997-07:00Vennoise BaguetteThe last of the projects made this week in bread class was the "Vennois."At first glance its made almost exactly like a standard baguette.It has an egg wash (that you first brush on; refrigerate the bread for a couple of minutes, and then re-egg wash the bread) that makes it incredibly shiny.The other difference is in how you "slash" the bread. If you slash it almost straight across it looks like...http://www.blogger.com/profile/06160664297355309810noreply@blogger.com2tag:blogger.com,1999:blog-2271453429670609390.post-67708994925961287922009-04-16T11:15:00.000-07:002009-04-16T11:18:39.499-07:00Baguette RollsUsing pretty much the same recipe as in my previous post HERE, we made some baguette rolls, to be served with dinner at the local bistro (on campus).There is a slight difference in the recipe, but basically you make the baguette the same way, however after you slash the tops of the bread, you then cut the bread into smaller pieces to create the "roll" effect.RECIPE: baguette roll1 kl flour650g ...http://www.blogger.com/profile/06160664297355309810noreply@blogger.com0tag:blogger.com,1999:blog-2271453429670609390.post-49761017935062326182009-04-16T11:04:00.000-07:002009-04-16T11:13:49.528-07:00(unbaked) Brown Sugar/Cinnamon CurlsYou would think that as much money as we (all of the students) are paying to go to school all, or most, of our ovens would work properly - EVERYDAY. Well for the past few days only the bottom layer of our 3-tiered deck oven have worked. This only truly affects the classes that bake bread. In addition to that oven not working, only (1) layer of our convection oven is working also. With this in ...http://www.blogger.com/profile/06160664297355309810noreply@blogger.com3tag:blogger.com,1999:blog-2271453429670609390.post-59525148895801414372009-04-16T10:44:00.000-07:002009-04-16T11:02:13.930-07:00Chocolate Chip Milk Bread SwirlsI really enjoyed making these in class last night, mostly because I was able to eat large portions of quality chocolate chips while waiting around to do "stuff."Again, the steps to making bread by hand are far too long to list (and my arm is damn near numb from doing all of the kneading).RECIPE:1 kl bread flour20g salt100g sugar40g yeast6 eggs275g milk200g butter, cold and cubedAfter mixing and ...http://www.blogger.com/profile/06160664297355309810noreply@blogger.com1tag:blogger.com,1999:blog-2271453429670609390.post-51987768208775125442009-04-16T10:37:00.000-07:002009-04-16T10:44:17.251-07:00Brioche BraidSo... because I truly hate having to make bread by hand, I'm not going to write down instructions on how to prepare... trust me, you'll thank me later. Just make this bread the same way you would any other loaf, except add the butter in last, after the dough comes together for the first time.RECIPE:1 kl bread flour20g salt150g sugar40g yeast12 eggs125g milk500g butter, cold and cubed*egg wash (...http://www.blogger.com/profile/06160664297355309810noreply@blogger.com2tag:blogger.com,1999:blog-2271453429670609390.post-83114252237924600022009-04-16T09:32:00.000-07:002009-04-16T12:00:09.368-07:00Armaretto GenoiseLast week in pastry class we were focusing on specialty frostings and unique cakes: genoise and classic sponge cakes. Both can be flavored to taste like just about anything, and both are used in a variety of designs and ways.We also had our first lesson using gelatin sheets (these looker boogers are fun and interesting). To bad you can't purchase them locally, only in UBER-specialty stores. If ...http://www.blogger.com/profile/06160664297355309810noreply@blogger.com2tag:blogger.com,1999:blog-2271453429670609390.post-8359275339648615722009-04-16T09:30:00.000-07:002009-04-16T09:32:44.192-07:00Uncooked Wheat loavesWhile looking through my iPhone, to get ready and post some more pics from class, I forgot to post these "naked" pictures of the wheat loaf before baking (also pre-proofing - they deflated).No recipe here, just some more pictures....http://www.blogger.com/profile/06160664297355309810noreply@blogger.com0tag:blogger.com,1999:blog-2271453429670609390.post-78966590630618439352009-04-09T23:50:00.000-07:002009-04-10T00:51:12.445-07:00Happy Birthday Hubby!All day long, I've wanted to post about my hubby's birthday. I've been running around from doctor's appointment, lunch date (with hubby), picking up Ryann from school, Big 5's, making birthday pancakes, and baking in school for 5 hours.During the very short, moment I got to spend with Cliffy-Clif I was able to give him his gift and a birthday cake made out of pancakes (he doesn't care for sweets)...http://www.blogger.com/profile/06160664297355309810noreply@blogger.com4tag:blogger.com,1999:blog-2271453429670609390.post-72071837005063166732009-04-08T23:24:00.001-07:002009-04-08T23:33:01.531-07:00Wheat LoafAs you can see, it's been pretty busy at school... all of this and it's only our 2nd day of class (I'm not even blogging about the 36 rolls I had to make + the additional 24 I had to make (me and the other 19 students in the class) to supply the "bistro" with enough bread to make it through the dinner shift.RECIPE:600 gm bread flour400 gm wheat flour (it's tricky to use an "all" wheat recipe; ...http://www.blogger.com/profile/06160664297355309810noreply@blogger.com1tag:blogger.com,1999:blog-2271453429670609390.post-27835512546930882222009-04-08T23:07:00.001-07:002009-04-08T23:24:04.097-07:00Country BaguetteNothing says "Welcome back to pastry school" like a fresh bread.RECIPE: (sorry... we use the metric system in school)800 gm bread flour200 gm rye flour300 gm fremented dough (recipe to follow)650 gm water30 gm yeast (1/2 this ingredient if using "active/dry" yeast)20 gm saltActivate yeast in water. Mix dry ingredients. Add wet ingredients. Combine until dough comes together. Add fermented dough. ...http://www.blogger.com/profile/06160664297355309810noreply@blogger.com0tag:blogger.com,1999:blog-2271453429670609390.post-28427742460384431282009-04-08T22:54:00.001-07:002009-04-08T23:07:19.246-07:00Cheesecake - Party of 1!Ok, so here is a way to have your cheesecake and eat it to.What better way to have more than 1 cheesecake (when you're craving)... just make "mini" cheesecakes. Then you can have 2 or 4 and feel good about yourself(or is this just my twisted logic?)RECIPE:*Crust*1 c graham cracker crumbs1/4 c sugar7-8 tbsp butter, meltedPreheat oven to 350.Combine above ingredients thoroughly, and spoon into the ...http://www.blogger.com/profile/06160664297355309810noreply@blogger.com1tag:blogger.com,1999:blog-2271453429670609390.post-46051306921867352082009-04-07T07:55:00.001-07:002009-04-07T08:04:52.919-07:001 banana, 2 banana, 3 banana (bread) moreOn my quest to find the best banana bread recipe, I have to keep finding, baking and tasting all the ones that catch my attention. So here, again, is another recipe.RECIPE:2 c AP flour1/2 tsp baking soda1 c sugar1 egg5 tbsp milk1 tsp baking powder1/2 tsp salt1/2 c butter1 c mashed bananas1/2 c walnuts (optional)Preheat oven to 350.Sift together flour, baking powder, baking soda and salt.Cream ...http://www.blogger.com/profile/06160664297355309810noreply@blogger.com1