Imagine a doughnut filled with marzipan chocolate ganache. That is just one of the novel fillings being used in Israel where pastry chefs are busy preparing for Hanukkah. Today’s Washington Post reports on Hanukkah sweets trends. This is the time of the year when foods friend in oil (like potato latkes) are traditional. Naturally the recipe [...]
December 5th, 2012 · No Comments · Professional Baking, Recipe Ideas
December 2nd, 2011 · No Comments · Recipes
Looking for a lighter cake that was not too rich, we came across this spongecake made with almond paste. The batter, basically a type of French génoise, is made from eggs that are whipped for a long time to build structure in the batter. Unlike other spongecake batters, this one holds up well although you [...]
February 10th, 2011 · No Comments · Baking at Home with.....
Have you ever considered making your own chocolates for Valentine’s Day? Here’s an appealing recipe that requires no special skills. At the Chocolate Show in New York in December, Pastry Chef Donald Wressell showed a packed crowd how to work with chocolate. Triple chocolate cookies and chocolate candies made with delicious single-origin chocolate from E. [...]
December 6th, 2010 · No Comments · Events, Recipes
This festive “cookie” is really a cake. Like many classic petit fours, Neapolitans are thin layers of rich butter cake sandwiched with jam. Almond paste in the batter keeps the cake moist for a week or more at room temperature, a month or more when frozen. Don’t be daunted by what appears to be a [...]