White House Pastry Chef Whips Up Low Fat Mousse
The Graduate Center, CUNY – Prohansky Auditorium
Physicist Amy Rowat pioneered the use of examples from food and cooking as vehicles for teaching sophisticated physics concepts to a general audience. William Yosses is the executive pastry chef at the White House and a CUNY alumnus. Together, they explore the physics behind some of our favorite foods.
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Toaster pastries are the perfect breakfast treat for kids and can be a real crowd-pleaser when you're hosting a sleepover. Here's an easy recipe for homemade...
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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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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...