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Amazing Cranberry-Pumpkin Pastries Every Fall I pick several "sugar pie pumpkins," bake them and freeze in 16 ounce increments. This way I have…	Robyn Savoie окт. 2013 Продвинутый	1 голос 5 комментариев 4353 визита
Brown Sugar Caramel Souffles I first made these in culinary school for extra credit with one of my Final Practical meals. *The cooking time noted reflects the (approximate)…	Syi апр. 2012 Продвинутый	1 голос 1930 визитов
Mocha Amaretto crème brûlée Almond crunch Voila, a satisfying, crunchy crust to top a sublime crème custard. Blowtorch be gone, all I need is a little…	Foodessa янв. 2012 Профессионал	1 голос 1761 визит
Crème CHANTILLY cream A classic’ whipped FRENCH cream. Often used in combination with Italian custard cream in order to create a 'Diplomatic cream'. For a dedicated…	Foodessa нояб. 2011 Профессионал	1 голос 1585 визитов
perfecting the CHOUX pastry PUFF shell BAKING from the perspective of SCIENCE to get the POOF in the ideal PUFF. Follow all the steps without…	Foodessa апр. 2011 Профессионал	2 голоса 1 отзыв 3312 визитов

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