Browsing All Posts filed under »Complicated«

THE Chocolate Making Post – Part 2

February 12, 2014

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So you made it through the last chocolate post, but now you’re wondering, “what kind of chocolate should I use, if not chocolate chips?”  When I say don’t use chocolate chips, I mean tollhouse, etc – meant for cookie making.  You can use Pistoles – which are the flat round, or sometimes oblong, pieces of temper […]

THE Chocolate Making Post

February 11, 2014

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There are a few types of chocolate filling – ganache (butter and cream based), sugar based fillings, nut based fillings, etc.  Below is a recipe for butter ganache… which has the best texture in my opinion, and keeps really well.  Use good butter.  It is also key to use liquid sweetener, as the sweetener doesn’t […]

Corn Ice Cream

August 6, 2013

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I haven’t posted recipes in a while since I find myself less inspired lately, and not reading a lot of blogs since the demise of google reader.  But there are lots of awesome things at the farmers market. -1.0 setup and necessary objects Buy at least 4 ears of sweet corn Have an ice cream maker […]

Gluten Free Croissants

April 19, 2013

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Croissants are possibly my favorite thing.  I use a base recipe from Jacques Torres (from Dessert Circus) – but have tweaked things slightly over the years I’ve been making them.  (I’m trying out the Tartine SF croissant recipe from their bread book right now – it’s breadier than I like my viennoiserie). A friend asked […]

bombe glacée – blood orange sorbet and vanilla ice cream

March 3, 2013

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Bombe glacée is a super retro dessert, but it is pretty and tasty.  It is a molded ice cream dish, usually a half dome (hence, bomb, I think…).  This one is filled with vanilla “ice cream” (dairy free, made with almond milk, or coconut milk), and blood orange sorbet – kind of like a fancy […]

Gâteau Saint Honoré – Saint Honoré Cake

January 15, 2013

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Gâteau Saint Honoré is a traditional French/European dessert.  Saint Honoré is the patron saint of bakers.  A quick note, about the scale of the one I made – it looks like a croquembouche because it needed to feed ~10-12 people.  Normally these seem to be smaller (2-4 people) – but making more of them.  This would make a […]

Cream Puffs – pâte à choux (pate a choux)

January 11, 2013

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Another classic, basic pastry, pâte à choux, can be used to make all sorts of awesome things fairly quickly.  From cream puffs, to eclairs, to savory gougères, it’s a good trick to have up your sleeve. The Alton Brown episode where he makes pate a choux is awesome, by the way, like most things he does. 1.0 pâte à choux Ingredients: 1 1⁄2 […]