Meat Filling 2 tablespoons butter or vegetable oil 1 small onion 1/2 pound ground beef or finely chopped brisket 2 tablespoons finely chopped fresh parsley 1 tablespoon tomato paste salt and pepper pepper to taste This classic blintz filling can be customized as you see fit. Chop the onion finely and sweat it in a […]
READ ONPotato Filling 1 lb. Yukon Gold or Russet potatoes, peeled and cut into 1” cubes 1 onion 2 tablespoons vegetable oil or butter 2-3 tablespoons milk salt and pepper This is excellent for blintzes! Bring an inch of water to the boil in a large pot. Put the potatoes in a vegetable steamer and insert […]
READ ONFrangipane is pastry cream-lightened almond cream. You simply need to stir the latter into the former and you have an excellent filling for oh, say, a Galette des Rois. Start with two cups (one recipe) of almond cream and stir in half a cup of pastry cream by the spoonful. Once it’s all mixed in, […]
READ ONAlmond cream is a very straightforward affair. Start by grinding your almonds. Place them in a food processor (a coffee grinder also works very well if you want to do this in small batches). Grind them as finely as you can without reducing them to a paste. This is about as good as I can […]
READ ONAlmond cream is frangipane without the pastry cream, which makes it a better choice for high-heat applications. 3 ounces (2/3 cup) ground almonds 3 ounces (2/3 cup) powdered sugar 1 egg 1 tablespoon cornstarch 2 teaspoons rum 3 ounces (6 tablespoons) soft butter With a whisk, in a medium mixing bowl (or in the bowl […]
READ ONOh silky, lovely bavarian cream…all set to be poured into a mold (after I’ve dipped my finger in it a time or two, of course). Making a crème anglaise-style Bavarian cream is only a little more complicated than making crème anglaise. All you’re doing is combining your custard with whipped cream and gelatin. Easy. Below […]
READ ONI hesitated at first to do Bavarian cream because I’ve had so many bad experiences with it. No, not making it. Eating it. For Bavarian cream is a much abused substance in the baking world. So often it has so much gelatin in it that it comes off like JELL-O pudding. Thankfully, pastry chef Laura […]
READ ONChantilly cream is a tremendously useful variation on standard whipped cream. Not only is it sweeter and more aromatic thanks to the added sugar and vanilla, it holds up much better than ordinary whipped cream. If you imagine an individual bubble in a whipped cream foam, that bubble’s skin is made of water reinforced by […]
READ ONHere reader Aaron, an apprentice chocolatier who really has a handle on how to make a suerior ganache, weighs in. All those who aspire to use ganache to make candies like truffles, you’ll want to pay close attention. If I may submit a few tips on making a ganache. In my opinion, it is actually […]
READ ONHere’s a classic sweet cream cheese filling for Danishes or coffee cakes. The filling is simplicity itself, something that I almost always just improvise. The rough proportions are as follows: 8 ounces cream cheese 1/4 cup sugar 1 egg yolk 1/2 teaspoon vanilla extract 1 teaspoon lemon juice Sometimes I’ll add a little lemon or […]
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