Oh 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 ONThis is a standard, easy, workingman’s ganache, great for baking applications. Ganache (pronounced ga-NAHsh) is most commonly a 50-50 combination of chocolate and heavy cream (by weight). Known as “soft” ganache, this is the kind that is typically used for toppings and drizzles, or whipped to make cake fillings. Heavier “firm” ganaches (say, 2-1 chocolate […]
READ ONThis is the pastry cream you want for things like Napoleons, layer cake filling, or other applications where the pastry cream must stand up on its own and not run. You can make this a variety of ways depending on how rich and/or sweet you like it. You can make it with all milk, 50% […]
READ ONObviously the homemade stuff turns out a little more, how shall I say…textured than store-bought. But the flavors are vastly superior (and it’s also about a quarter of the cost). It has a much deeper toasted nut flavor, and the good, honest aftertaste you get from zero additives. Working through this recipe, it was very […]
READ ONThe wife, being a chocoholic bar none, commented that I haven’t made any “real desserts” in a while, meaning of course that I haven’t done anything with chocolate. So, to entice you choco-fiends back into the fold, I think it’s time for an oldie but a goodie: crêpes with Nutella and bananas. But since I […]
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