Learn how to make a pastry called pate a choux, the basis for cream puffs, profiteroles, and a towering croquembouche. Get the recipe at http://www.finecooking.com/recipes/salty-caramel-croquembouche-ricotta-cream.aspx.
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White House Pastry Chef Whips Up Low Fat MousseThe Graduate Center, CUNY - Prohansky AuditoriumPhysicist Amy Rowat pioneered the use of examples from food and cooking as vehicles for teaching sophisticated physics con...
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Pastry Chef: Tarek Yadroudj
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A twist on the classic sweet tart dough (short crust) - this one adds vanilla beans to the pastry. Vanilla tart pastry:1⅔ cup all purpose flourpinch of salt5 Tbsp (50g) icing sugar½ cup (125g) cold butterVanilla seeds...
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