Today was not the most exciting day in class due to the fact that I spent much of my time sitting around waiting. We made souffles and choux pastry.
I’ve done souffles before, both at a chooking class and at home, so they were nothing …
I was shopping at Sur la Table the other day when I overheard a saleswoman trying to help a young French woman find a specific type of sugar for a recipe she wanted to make. There was a little bit of a communication problem taking place and as I listened in (I …
Pasty cream, or creme patissiere, is one of the staples of a pastry chef. It is basically a thinner, sometime richer type of custard. It is most often used to fill things like donuts and eclairs, but it can be used as the base for a fruit tart or many …
Today was not the most exciting day in class due to the fact that I spent much of my time sitting around waiting. We made souffles and choux pastry.
I’ve done souffles before, both at a chooking class and at home, so they were nothing …