Potato 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 ONYou know, it occurred to me just this morning that I’ve never put one of these up, which makes me the a leading contender for the International Captain Obvious “Duh” Award when it’s bestowed in Copenhagen later this year. Lord, what a dimwit I am. Anyway, here’s one I like quite a bit: For the […]
READ ONHeavier still are these sauce-like syrups that weigh in at a ratio of 1.5 parts sugar to 1 part water or more. You typically find them in plated desserts where they’re puddled or drizzled around to create various decorative effects. The recipe is: 8 ounces water 14 ounces sugar Flavoring elements of your choice – […]
READ ONI’d put up photo tutorials for syrups, but in all honesty there’s not much to photograph (a pan of water with sugar being poured into it, that’s about it). Plus, the result would be a heck of a lot of syrup in my house! Cake syrups are typically a little heavier than poaching syrups, at […]
READ ONA fruit poaching syrup is typically the lightest of the syrups used in the pastry kitchen, at a ratio of 1 part sugar to 2 parts water by weight. Heavier syrups are sometimes used, certainly, but in general if you’re simply poaching peaches or pears, this is the formula you’d use: 8 ounces water 4 […]
READ ONSimply syrup is used mostly for drinks like sweet tea or for cocktails. It’s very light, made of 1 part sugar and 1 part water by volume. To make a simple syrup, combine: 1 cup (8 ounces) water 1 cup (7 ounces) sugar Heat for about three minutes until the sugar is dissolved. Allow it […]
READ ONMost of us know how to whip sugar and egg whites together, but since this multi-purpose meringue requires an extra folding step, I thought it would be worth a few photos. First, you’ll need to sift the powdered sugar and flour together: Easy. Now set that bowl aside. Place your egg whites in the bowl […]
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