Did you know that National Blonde Brownie Day is an actual holiday? (There really is a day for everything!) Celebrated on the 22nd of January, it’s a day to bake and enjoy blondies, a brown …
Autumn Pear Entremet Cake
One of my latest creations is this autumn pear entremet cake. Built inside a metal ring, entremets (layered mousse cakes) feature a variety of contrasting components. This combination creates the experience of tasting multiple flavors …
Pastry School Diary – Superior Pâtisserie, Weeks 3-4
Week three of Superior Pâtisserie kicked off with everyone’s favorite night…cheese night! The cheese lecture, given by Tom Badcock of Harvey & Brockless, is always a highlight of the term. For the Superior lecture, we …
Pastry School Diary – Intermediate Pâtisserie, Weeks 2 – 3
Week Two: Viennoiserie During the second week of Intermediate Pâtisserie, we focused on Viennoiserie. Viennoiserie serves as the “bridge” between pâtisserie and boulangerie. These are pastries which are generally made with an enriched dough. Enriched …
Neapolitan Ice Cream Popsicles
Traditionally, Neapolitan ice cream consists of three separate ice cream flavors (vanilla, chocolate, and strawberry) layered side-by-side in a single container, or sometimes in individually wrapped blocks. It is similar to Italian spumone, and was …
Chocolate Covered Strawberry Ice Cream
Fresh strawberry and ice cream? Two of my absolute favorite things about summer! I love all kinds of ice cream and frozen treats. I love everything from store-bought ice cream like Ben & Jerry’s to …