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

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

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!

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