Choux pastry

Staring out as a ring-shaped brioche filled with pastry cream, the St. Honoré Cake has transformed greatly since it was originally created. The very first St. Honoré Cake was invented in the year 1846 by a man named Chiboust. Paying homage to both the saint and the name of the street, Saint Honoé St, with his cake but giving it his own name to the filling. At this time, 1840’s, the world of pastry was evolving especially for the French pastry. It was a time of change from tall, inedible pièces

order. The fried choux pastry contains butter, water, flour, and eggs with a high moisture content, rather than a raising agent, to puff the pastry. Fresh out of the frier, they are coated with confectioner’s sugar and served with three distinct sauces, including a Mexican inspired chocolate sauce with the perfect balance of sugar and spice. Aside from foreignly imported specialties, locally-baked goods can be enjoyed. Delectable pastries are brought in daily from Wave Hill pastries and breads, a cafe

Whipping cream has a high fat content of thirty to forty percent, the higher the fat content in the whipping cream the less likely it is to weep or separate into liquid and foam”(Gisslen, p44, ch3). To have a taste of France making a Pate a choux would be ideal. Pate a choux means cabbage paste referring to cream puffs that look like little cabbages. It consist of water, milk, half water or milk, shortening, salt, bread flour, and eggs”(Gisslen, p279, ch12). Making dough from scratch can be a tricky process

The name of the recipe I will be making is Mexican hot chocolate cookies. The reason I chose Mexican hot chocolate cookies is I find this cookie super unique in taste and texture compared to other cookies. It is fairly simple to make. I learned how to make these cookies with my mother. It was not for a special occasion, we just wanted to try a new recipe. Our family often packages the cookies, three per bag, to take to the military base and distribute to the security forces folks on duty. They really

For some, the idea of baking seems as menacing as the idea of drinking bleach; but to others it is an incredible way to relieve stress, show individuality, or even impress a significant other. As intimidating as baking can be, it is actually quite a simple process and if you can follow these instructions then you can achieve your baking dreams in a few simple steps. The first thing we need to do is get out our ingredients. Some people prefer to measure them out and put them in cute bowls and ceramic

This week project the 'Roses Alpha Bakers' is baking the an "all American cheesecake" .We start with the first layer, which is red velvet cake for the red stripes,a cheesecake for the white and finishing with blueberries topping laying on a 'Dreamy Creamy White Chocolate Frosting' the name really say it all. I decide to start with making the cheesecake, which is absolutely my favorite cake to make, not to much in the work yet very satisfying result.here's are the steps: i than added the eggs some

meringue topping Meringue making sends many otherwise good bakers into a tailspin when their lus- trous topping weeps (beads of liquid sugar rise to the surface) and deflates into a shriveled version of its initial glory. Here is a meringue that holds its shape and stays fluffy without weeping. The step of warming the egg whites and dissolving the sugar—which takes just a few seconds—before beating the meringue is its key to success. I like a generous topping, so this amount will cover any

Perfect Pies &More by Michele Stuart Michele Stuart, also known as the “pie lady” is one of kind pastry chef and business owner of two Michele’s Pies Bakeries in Norwalk and Westport, Connecticut. In her book people will discover wonderful recipes of not only pies, but of tea breads, cookies, bars, and other sweet treats. Stuart’s book starts with different types of crusts & toppings, furthermore, I will discussing three desserts from her lovely book. In addition, I will also be explaining her

teaspoons of ground cloves, one teaspoon of baking soda, two cups of white all-purpose flour, two tablespoons of water, white chocolate, one pound of powdered sugar, two large white eggs, one teaspoon of vanilla, assorted candies, rimless cookie sheet, pastry bag (for icing), straight edged knife, thick paper, pencil, ruler, and scissors. Candies are going to be used to decorate the house and should be chosen wisely (Food Network). Now the gingerbread for the gingerbread house can be started on. First

confectioners sugar, egg-white powder, and water until completely combined. Increase speed to high and beat mixture until the icing is very stiff, shiny, and thick enough to pipe. Once you are done mixing the icing, fill a pastry bag to pipe the icing onto the cookies. To fill the pastry bag use a rubber spatula to scoop the icing into the