Thursday, April 28, 2011

New Items at the Cafe

Here are three new items that we started offering today.




This cake is made of Dark Chocolate Mousse (body), Coconut Panna Cotta (inclusion), Dark Chocolate Genoise (Sponge) and Lemon Bubble Chocolate (base).




Chocolate Coated Macarons. Overkill? I think not!








Blackout Chocolate Cake filled with Dulce de Leche, Coated in Almond Marzipan.








Thursday, April 14, 2011

Perfect Pastry Cream Video

One of the most viewed posts (if not the most viewed) ever on this blog was of a new method I learned to make pastry cream in December of '09 at the Alicia Foundation in Spain (see the post here and then see the recipe here). I showed a demo of it today at the CIA in Greystone (St. Helena, California) for the students and it was very exciting to see their response to it. I thought it would be nice to share it with you as well. Sharing is caring.

Check it out here





Wednesday, April 6, 2011

Adding Texture to Confections

I had an idea for incorporating more textures to confections I had been thinking about for a while but was not sure about how to execute. i wanted to incorporate these chocolate pearls that Valrhona makes which are incredible little spheres of crunch (puffed rice coated in chocolate) that you can add to many different pastry preparations such as desserts, cakes and in this case confections. But I wanted to be able to show them a bit, so that you could see them before eating them. The answer was not that complicated. the mold is coated in a light mist of Peridot green cocoa butter, the pearls are spooned in (3 at a time) and then you pipe tempered chocolate around the spheres to affix them to the mold. Once that amount of chocolate sets, then you cast the mold with more tempered chocolate and proceed as normal. This particular confection is filled with a lemon ganache.