Saturday, February 27, 2016


Light yuzu mousse / milk chocolate Chantilly / lychee sablé Breton / meringue kisses. A great technique here is piping meringues directly onto colored cocoa butter transfer sheets as it transfers into meringue as well as chocolate. 

Thursday, February 18, 2016

Crème brûlée ice cream V2

I can't get enough of this technique as putting a flame onto ice cream shouldn't work, yet it does in this case. Why? This ice cream is my recipe for pastry cream that has been frozen and sheared in a Pacojet. The starch in the pastry cream keeps things in place. I use turbinado sugar (raw sugar) as the larger crystals create a thicker shell of caramelized sugar.