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Adventures of a culinary student beginning a pastry chef.

Owner: SoCalPastryChef

Listed in: Food & Drink

Language: English

Tags: desserts, bread, cakes, dinner, foodie

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Latest Blog Posts for SoCal Pastry Chef

  • man 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 pl...
  • "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...
  • Spritz Cookies w/Raspberry Preserves
    on Jul 23, 2009 in cookies Spritz Cookies
    So 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 but...
  • Chocolate Souffle
    on Jul 23, 2009 in Chocolate Souffle
    So, 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 liquor...
  • Petits Four Glace
    on Jul 23, 2009 in Petit Four Glace Joconde
    So... 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 "...
  • Madeleines
    on Jul 23, 2009 in cookies Madeleines
    *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 vanil...
  • Eclair Paste (Pate a Choux)
    on Jul 23, 2009 in Eclairs Paris-Brest Cream
    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 (optio...
  • Chocolate Pistacio Biscotti w/Cranberries
    on Jul 23, 2009 in biscotti dried cranberries pistacios
    Warning, 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 eg...
  • I'm Back!
    on Jul 23, 2009 in apologies school
    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...
  • "The Divine"
    on Jul 23, 2009 in chocolate mousse cake 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...
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