Monday, September 27, 2010

Vanilla Bean Marshmallows

These vanilla bean marshmallows are sweet, sticky, and pretty in pink. Making a batch of marshmallow meringue, Caroline, Melissa and I decided to stripe ours pink. The vanilla bean added great flavor to a basic marshmallow recipe. The gooey mixture was set in a pan and cooled to room temperature. I was surprised to see how quickly they set and were ready by the end of class. I'm really looking forward to hot cocoa this winter.

Vanilla Bean Marshmallow Squares

Friday, September 17, 2010

Apple + Cranberry = Fall Flavors

While we've been making souffle in class, we've also been making a lot of meringue. Meringue cookies, decorations and buttercream. Meegan and I made our Swiss Meringue buttercream with a touch of Rum. I went home and made a fantastic apple cake to go with it. Welcome Autumn!

Apple Cake with Swiss Meringue Buttercream

After making flourless chocolate souffles we also made flourless Cranberry Souffle. I LOVED THEM. Check out how high they rose in the oven. What a great combination of sweet and tart berries in a fluffy texture.

Flourless Cranberry Souffle

Sunday, September 12, 2010

Chocolate Chocolate Chocolate

Here's a showing of what's been baking:

I was hosting a bunch of the guys (Mike, Chris, Z, Pete) a few weekends ago and wanted to make a simple sampler to go with the apricot pate de fruits I had made. I purchased some truffle molds and was really excited to learn tempering. I had read about it in one of my books and decided to go for it. The result- chocolate peanut butter truffles and mint chocolate truffles. First my first time, I feel it was successful. And they were tasty.

Making chocolate flourless souffles in class. Yum. Below is a photo of how warm and fluffy they looked in the oven. Add a little confectioners sugar and Voila!

Friday, September 10, 2010

In New York...There's nothing you can't do...

I have said my goodbyes to Boston and moved to New York City! So here I am, having begun the Baking and Pastry Arts program at The Institute of Culinary Education in mid August. Almost two months in and I am loving every aspect.

My first class taught me this: I knew null about pastry or baking.

I am really excited being here. There is so much opportunity all around me. So far I've volunteered the StarChef's Annual International Chefs Congress where I was lucky enough to assist the Pastry Competition and some top pastry chefs. The Winebow Trade Event was my second endeavor and reinforced my wine knowledge. I represented Athenee Importers for the day and met some great professionals during the process.

Here's what we've been doing in class:

Strawberry Salad with Balsamic and Tarragon

Apricot Pate de Fruits

Poached Pears in Caramel Sauce