Chocolate Caramel Mousse

January 13, 2010

Chocolate mousse is without a doubt one of the great classics of the pastry world and it certainly is one of my favorites.  A perfect chocolate mousse should be creamy, light and airy with a rich chocolate flavor. However, if the chocolate mousse is paired with other flavors it is important not to use chocolate [...]

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Ricciarelli

January 5, 2010

During a trip to Florence I discovered these delectable Italian almond cookies. The slight crispness and firm chew makes them simply irresistible. To me, confections made with almonds possess a sense of luxury very similar like chocolates have.  Almonds work so well with chocolate and oftentimes I will dip the ricciarelli in chocolate for a [...]

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Belgian Chocolates

December 29, 2009

If you stand still and think about all the specialized topics a pastry chef has to know in order to be functional in a pastry kitchen, it is quite amazing. One has to know several highly specialized fields such as frozen desserts, wedding and decorated cakes, entremets -tortes, laminated dough, tarts and pies, breakfast goods, [...]

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Bûche de Noël

December 22, 2009

Bûche de Noël
Nothing finishes a festive holiday meal like a bûche de Noël. It’s fitting and it always seems to bring a sense of joy to the guests. Every year I make a different flavor combination to keep things exciting. This time I choose to bring mascarpone cheese and chestnuts together for a delicious finally [...]

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Chestnut Paste

December 15, 2009

Chestnut paste
During the fall and winter months it is very easy to get fresh chestnuts in the stores. Chestnuts are absolutely delicious when roasted, candied or puréed into a paste. Chestnut paste can be used in countless ways and is easily prepared at home or in a professional setting. In well-stocked markets, canned chestnut paste [...]

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Meyer Lemon Tarts

December 10, 2009

Meyer lemon tarts
Citrus ads a sense of elegance to desserts like no other fruit can. Using a good recipe and following proper technique, citrus strikes a wonderful balance between sweet and tart. To this, add the incomparable aroma of citrus and you have a startling dessert.
The most amazing essence of the citrus family is without [...]

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Caramel Tuile

December 8, 2009

Caramel Tuile -Chocolate Caramel Tuile
Oftentimes novice and professional pastry chefs are in need of edible decoration with a modern yet organic look. Chocolate caramel tuiles fit exactly in that category. They are easily made and can be shaped into any form. Caramel tuiles look great on plated desserts and pair very well with gelatos and [...]

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Caramelized almonds

December 1, 2009

Caramelized Almonds dipped in chocolate
When we entertain, caramelized almonds are always served. Either they will be tossed in a crisp salad or sitting on a cheese tray or simply enjoyed as a snack with a good glass of wine or Belgian beer. Making caramelized almonds is easy and I like to flavor them with all [...]

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How to peel almonds

December 1, 2009

How to peel almonds
Sometimes we forget how healthy and nutritious certain foods really are. Case in point: Almonds.  They pack an amazing amount of nutrition, being rich in vitamin E, manganese, magnesium and a good source of fiber, copper, riboflavin and phosphorous.
Almonds are treasured all around the world.  In the 1700s the Spanish brought the [...]

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Sweet potato pie

November 23, 2009

Sweet potato Pie or Tart
Totally new for me when I arrived in America was sweet potato, pumpkin and pecan pie. It took me less than a full second to fall in love with these American classics. Since I did not grow up with these pies, they are absolutely not season bound in my head, and [...]

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