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[1] Eclairs decorated by pastry great Johnny Iuzzini for Le Meridien hotels. [2] Decorated eclairs by Master Pastry Chef Michel Richard at Pomme Palais in New York Palace Hotel. [3] The Dsmile decorating pen makes it easy to decorate with designs or writing. Éclairs are a special-occasion pastry. Only sugar-avoiders would turn down the…
Continue reading “TIP OF THE DAY: DIY Éclair Party”
We don’t know what Chef Ingrid Hoffmann is making for Cinco de Mayo, but we’re breakfasting on our adaptation of her Fried Egg Quesadillas. A simple Mexican snack food. A basic Quesadilla is a Mexican snack food: a turnover (photo #1) made with an uncooked tortilla and a variety of fillings—beans, cheese, meats, potatoes, then…
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[1] The original truffles (photo © Roz Marina | 123rf). [2] The selection at Pierre Hermé, a top Paris destination. [3] Contemporary flavors of ganache enrobed in chocolate (photo © Good Eggs). [4] Royce Chocolate, a commercial producer in Japan, prefers rectangle truffles (they’re easier to make and pack). [5] The Périgord black truffle, more…
Continue reading “Truffles Vs. Not Truffles: What Is A Chocolate Truffle?”
[1] Basic tres leches cake with added rum. Here’s the recipe from Bake Or Break. [2] Add some fruit garnish. Here’s the recipe from Renee’s Kitchen Adventures. [3] Go chocolate, with this recipe from The Domestic Rebel. [4] Go fancy for a special occasion. Here’s the recipe from Vika’s Home Goods. First: There is…
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If your Mother’s Day celebration includes nougat fans, whip up a batch of this Strawberry Pistachio Nougat from chef and cookbook author Samir Nosrat. There’s also nougat history—the roots of the recipe go as far back as the 10th century in the Middle East. A delicious recipe is below. Nougat (U.S. pronunciation: NOO-got, French pronunciation…
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