Monthly Archives: March 2012
Culinary School Here I Come (78) Frozen Entremets, Peanut Brittle and Mid-Terms
Ugh, my advanced baking II mid-term was not pretty. 2 1/2 hours and I needed every minute. We are allowed to take a 1 page cheat sheet in so I printed everything on 8 font. Even with all my notes … Continue reading
Culinary School Here I Come (77) Blue Cheese Ice Cream, Frozen Entremets & Crack in the Bake Shop!
Well not really crack but as close to crack as can be for me. Pistachio paste and also Hazelnut paste, these two pastes when used in anything is addictive and deadly delicious. I’d have a pistachio paste and jelly sandwich … Continue reading
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Tagged Callebaut, chocolate, Culinary School, frozen entremet, gelato, Ice Cream, maytag blue cheese, Pate a Bombe, rack of lamb, sorbet, Sous Vide, sugar showpiece
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Culinary School Here I Come (76) Semifreddo (Younger Brother of Alfredo)
We started our aerated still-frozen dessert section of Advanced Baking and I already have a new friend, Semifreddo. I don’t have any pics to show yet. Of all the still-frozen desserts, the semifreddo is the most complicated as it contains … Continue reading
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