Whisk: a food blog: Basic Pastry Class 03

Showing posts with label Basic Pastry Class 03. Show all posts

Monday, September 5, 2011

Chocolate Meringue Kisses with Mousse: A Simplified Concorde

For those who dream of mastering the intricate Concorde Cake but crave a simpler alternative, chocolate meringue kisses filled with mousse are the perfect solution. Inspired by Gaston Lenôtre's legendary dessert, these mini treats retain the decadence of the original without the complexity.

The real deal consists of layers of chocolate meringue and chocolate pudding with sticks of chocolate meringue to decorate the outside. It was created by the famous French pastry chef Gaston Lenôtre to celebrate the first flight of the Concorde. Or is it named after the Place de la Concorde in Paris?

The recipe for Lenôtre’s Concorde appears in Lenôtre's Desserts and Pastries (affiliate link). At age 14, Pierre Hermé started apprenticing with Lenôtre and a recipe for Concorde can also be found in Chocolate Desserts by Pierre Hermé.

The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking
by Glenn Rinsky, Laura Halpin Rinsky

Someday, I’ll make this supersonic Concorde cake, but these little chocolate kisses were simple yet decadent.

Recipe: Chocolate Meringue Kisses with Mousse

Serves: 6

Ingredients:

Chocolate Meringue: 1 cup confectioner’s sugar 6 tablespoons cocoa powder 5 egg whites ¾ cup granulated sugar ½ teaspoon vanilla extract
Chocolate Mousse: 3½ ounces semi-sweet chocolate, cut into small pieces 4 tablespoons unsalted butter 5 tablespoons granulated sugar 2 egg yolks 4 egg whites
Confectioner’s sugar, for dusting

[You can find the recipe for Concorde (Chocolate Meringue Cake Filled with Chocolate Mousse) in the book Le Cordon Bleu at Home (affiliate link) or here.]

Instructions:

1. Prepare the Meringue:

Preheat the oven to 250°F (120°C) and line a baking sheet with parchment paper.
Beat egg whites until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form.
Fold in the sifted cocoa powder gently to maintain the airy texture.
Pipe or spoon small mounds onto the baking sheet.
Bake for 1 hour, then turn off the oven and let the meringues cool completely inside.

2. Make the Chocolate Mousse:

Melt the dark chocolate and let it cool slightly.
Gently fold the whipped cream and vanilla extract into the chocolate until smooth.

3. Assemble the Kisses:

Pipe or spoon chocolate mousse onto the flat side of a meringue.
Top with another meringue to create a sandwich.

4. Chill and Serve:

Refrigerate the assembled kisses for at least 30 minutes before serving.

Tasting Notes
“I like the chewiness.”
“This is good; this is real good.”
“Can I have another?”
These were quotes from my three young taste testers.

Next Time
Croissants in Le Cordon Bleu Complete Cook Home Collection page 429

Links
Video: Chocolate Concorde cake recipe
Food & Wine: Concorde Cake
No Special Effects’ Concorde
Carnival’s Concorde Cake

::Whisk::
I'm baking my way through a cooking school curriculum using the Le Cordon Bleu at Home (affiliate link) cookbook. The "classes" are based on the Le Cordon Bleu curriculum found online and used as a guideline. Not all the items in the curriculum are in the cookbook, but most are. Where the items are not in the book, I try to find a suitable substitution.

More to Explore:

Monday, August 8, 2011

Gâteau Basque Recipe: A Classic Almond Pastry Cream Delight

Is it a cake or a pie? The Gâteau Basque blurs the lines between both, offering a crispy crust and a luscious almond-flavored pastry cream filling. If you love the rich, velvety texture of crème pâtissière, this traditional dessert from the Basque region of Spain is a must-try.

The Basque Country, situated between Spain and France, is known for its unique culinary traditions, and Gâteau Basque is one of its signature desserts. With its buttery crust and creamy almond filling, it’s a perfect balance of texture and flavor.

Despite its name, it's not really a gâteaux, or cake, but rather two layers of buttery, crumbly crust filled with pastry cream. As it bakes, the crust and filling meld into one delicious whole.
- Sunday Suppers at Lucques: Seasonal Recipes from Market to Table
by Suzanne Goin, Teri Gelber

Recipe: Gâteaux Basque (Almond-Filled Basque Cake)

Serves: 8

Ingredients:

Gâteaux Basque 1 1/2 cups all-purpose flour 3/4 cup cake flour 1 cup sugar Pinch salt 1 lemon, zested 12 tablespoons unsalted butter, cut into small pieces and softened 1 whole egg 2 egg yolks
Almond Pastry Cream 1 cup milk 1 teaspoon vanilla extract 2 egg yolks 1/4 cup sugar 1/4 cup all-purpose flour 1 ounce fine-ground almonds (about 1/4 cup)
1 egg, lightly beaten, for glazing Unsalted butter for pastry cream and tart pan

Instructions:

1 Prepare the Pastry Cream (Crème Pâtissière):

Heat the milk and vanilla in a saucepan until it reaches a boil.
In a stand mixer, whisk together egg yolks and sugar until smooth.
Gradually fold in flour and ground almonds.
Slowly drizzle the boiled milk into the yolk mixture while whisking continuously.
Return the mixture to the heat and bring it to a gentle boil, simmering for 5 minutes while stirring constantly.

2. Cool the Pastry Cream:

Pour the cream into a shallow pan, cover with plastic wrap, and optionally dot with butter to prevent a skin from forming.

3. Assemble the Gâteau Basque:

Use a food processor to prepare the dough for the crispy crust.
Layer the pastry cream filling inside the crust.

4. Bake:

Bake at 350°F for 50 to 60 minutes until the crust is golden and crisp.

You can find the recipe for Gâteaux Basque (Almond-Filled Basque Cake) in the book Le Cordon Bleu at Home (affiliate link).

Tasting Notes
I loved the crust, but I would fill it with more than just almond pastry cream next time.

More Almond-Inspired Desserts
Ask Chef Dennis: Home » Recipes » Cake Recipes Gateau Basque {Basque Cake Recipe}
Epicurious: Gâteau Basque

Next Time
Meringue in Concorde (Chocolate Meringue Cake Filled with Chocolate Mousse) page 464

::Whisk::
I'm baking my way through a cooking school curriculum using the Le Cordon Bleu at Home (affiliate link) cookbook. The "classes" are based on the Le Cordon Bleu curriculum found online and used as a guideline. Not all the items in the curriculum are in the cookbook, but most are. Where the items are not in the book, I try to find a suitable substitution.

More to Explore:

Monday, July 25, 2011

Charlotte aux Poires, Coulis de Framboise (Pear Charlotte with Raspberry Coulis)

Unlike last week's simple and delicious Oeufs à la Neige (Snow Eggs with Caramel and Crème Anglaise, today's recipe is a bit more involved, with five components—meaning a pile of dishes to clean afterward!

Let’s start with the ladyfingers. They’re quite straightforward this time, especially since I followed the instructions carefully and sprinkled the confectioner's sugar on top of the piped fingers, instead of mixing it into the batter like I did last time. To make them, whip the egg whites, fold in the yolks, and then incorporate the flour. Pipe the batter, sprinkle with icing sugar, and bake at 350°F until golden.

Now, onto the pears. Why do the French have such a love for pears? I’ve never been a huge fan, finding them a bit mealy. However, poaching really brings out their sweetness and improves the texture. To prepare them, halve the pears and poach them in water, sugar, and vanilla until soft. Once they’ve cooled, purée half of the pears and dice the other half.

The star of this dessert, for me, is the Crème Anglaise. Some people can eat raw cookie dough (which I personally can't), but I could easily devour a whole saucepan of Crème Anglaise. That said, adding the softened gelatin and water mixture to the custard doesn’t do it any favors in my opinion—jelly and custard just don’t mix well.

Afterward, whip the cream (I usually add a bit of liqueur, but I opted to leave it out this time) and gently fold it into the Bavarian cream, which is a mixture of Crème Anglaise and gelatin.

To finish, purée the raspberries, strain out the seeds if desired, and whisk in the confectioner’s sugar and lemon juice.

Now, the hardest part: patience. After all that work, you’ll need to wait 4-5 hours for the Bavarian cream to set!

Bavarois is a classic French dessert that combines gelatin to thicken the mixture and whipped cream to lighten it, creating a rich yet airy treat perfect for any special occasion.

Recipe: Charlotte aux Poires, Coulis de Framboise (Pear Charlotte with Raspberry Coulis)

Serves: 6

Ingredients:

Ladyfingers

3 eggs, separated

6 tablespoons granulated sugar

1/4 cup cake flour

Confectioner's sugar, sifted

Unsalted butter, softened for the baking sheet

Pear Bavarian Cream

1 pound pears

3/4 cup sugar

1 teaspoon vanilla extract

1/4 ounce powdered gelatin (about 1 tablespoon)

2 tablespoons cold water

Crème Anglaise

1 cup milk

1 teaspoon vanilla extract

2 egg yolks

1/4 cup sugar

Whipped Cream

1/4 cup Poire William or domestic pear brandy (I ended up leaving this out)

1/2 cup heavy cream

Raspberry Coulis

1 1/2 cups raspberries

1/2 cup confectioner's sugar

Juice of 1/2 lemon, strained

Instructions:

1. Make the Ladyfingers:

Preheat the oven to 350°F (175°C).
Whip the egg whites in a stand mixer or by hand until soft peaks form. Gradually add the confectioner's sugar, whipping until stiff peaks form.
In a separate bowl, beat the egg yolks and sift the flour.
Gently fold the yolk mixture into the egg whites until fully combined. Be careful not to deflate the batter.
Pipe the batter into long, finger-shaped lines on a parchment-lined baking sheet. Sprinkle the tops with a light dusting of icing sugar.
Bake for 10-12 minutes, or until golden brown. Set aside to cool.

2. Poach the Pears:

Peel, core, and halve the pears.
In a medium saucepan, add water, sugar, and vanilla (split the vanilla bean and scrape the seeds into the water, or use vanilla extract). Bring to a simmer.
Add the pear halves to the simmering liquid. Cook for about 15-20 minutes, until pears are tender but not mushy.
Remove the pears from the liquid and let them cool. Once cool, purée half the pears and dice the other half for garnish. Set aside.

3. Prepare the Crème Anglaise:

In a saucepan, heat the milk and vanilla over medium heat until it comes to a simmer (do not let it boil).
In a bowl, whisk the egg yolks, sugar, and cornstarch together until smooth.
Gradually whisk the hot milk into the egg mixture, tempering the yolks. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens to coat the back of a spoon (about 5 minutes).
Strain through a fine mesh sieve into a bowl to remove any lumps. Allow to cool completely.

4. Make the Bavarois:

Sprinkle the gelatin over 1/4 cup cold water and let it sit for 5 minutes to bloom.
Warm the gelatin mixture in the microwave for about 10 seconds until it dissolves completely. Add it to the cooled Crème Anglaise.
In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the Crème Anglaise mixture, making sure everything is evenly combined.
Pour the Bavarois mixture into serving dishes or a mold and refrigerate for 4-5 hours, or until set.

5. Prepare the Raspberry Sauce:

In a blender or food processor, purée the raspberries until smooth.
Strain the purée through a fine mesh sieve to remove the seeds.
Add sugar and lemon juice to the raspberry purée. Adjust sweetness to taste.
Refrigerate the raspberry sauce until ready to serve.

6. Assemble the Dessert:

Once the Bavarois has set, spoon a layer of the diced poached pears over the top of the Bavarois.
Drizzle the raspberry sauce over the pears and Bavarois.
Garnish with the ladyfingers, either whole or cut into pieces.
Serve chilled and enjoy!

You can find the recipe for Charlotte aux Poires, Coulis de Framboise (Pear Charlotte with Raspberry Coulis) in the book Le Cordon Bleu at Home (affiliate link).

Tasting Notes
If you like pears, you'll like this recipe. If you like jello, you'll like this recipe. I liked the ladyfingers and the Crème Anglaise so all was not wasted. And you can't go wrong with raspberry coulis, but it's a very strong taste that likes to overpower the subtle taste of pear.

More Charlottes
• Whisk: Charlotte aux Pommes, Crème Anglaise au Rhum (Apple Charlotte with Rum-Flavored Crème Anglaise)
• Whisk: Charlotte Malakoff (Almond Cream Charlotte)
• Whisk: Charlotte aux pommes, crème anglaise au Calvados (Apple Charlotte served with Calvados custard sauce)
• La Cerise: Charlotte and Biscuits à la Cuillère (Ladyfingers)
• Happy Home Baking: Tiramisu Charlotte Cake

More Bavarois
• Whisk: Bavarois à la Vanille, Coulis de Framboise (Vanilla Bavarian Cream with Raspberry Coulis)
• Whisk: Bavarois à la Fraise (Strawberry Bavarian Cream with Strawberry Coulis)

Next Time
Crème d’amande (Almond cream) in Almond-Filled Basque Cake page 253

::Whisk::
I'm baking my way through a cooking school curriculum using the Le Cordon Bleu at Home (affiliate link) cookbook. The "classes" are based on the Le Cordon Bleu curriculum found online and used as a guideline. Not all the items in the curriculum are in the cookbook, but most are. Where the items are not in the book, I try to find a suitable substitution.

More to Explore:

Monday, July 18, 2011

Oeufs à la Neige (Snow Eggs with Caramel and Crème Anglaise)

This is one of my favorite desserts. It's just poached meringue in custard and caramel. It's simple, bistro food. And each component can be made ahead. Plus it's economical and contains ingredients you would normally have on hand. The egg whites are used to make the meringue and the yolks are used for the custard. There are only three parts to this dessert:

Meringue
Crème Anglaise
Caramel

What’s the Difference Between Snow Eggs and Floating Islands?

There is some debate about the difference between "Snow Eggs" (Oeufs à la Neige) and "Floating Islands" (Île Flottante). I haven't been able to get a definitive answer. Here are the possibilities:

Snow eggs are typically poached in milk while floating islands are baked in a bain-marie.
Snow eggs don’t traditionally include caramel, whereas floating islands often do.
Floating islands may include hazelnuts in the meringue and are sometimes baked in molds.
The names themselves refer to their presentation: snow eggs are shaped like eggs, while floating islands "float" on a pool of Crème Anglaise.

If you know the answer to this naming mystery, let me know.

Recipe: Oeufs à la Neige (Snow Eggs with Caramel and Crème Anglaise)

Serves: 6

Ingredients:

Crème Anglaise

2 cups milk
1 teaspoon vanilla extract

4 egg yolks

1/3 cup sugar

French Meringue

4 egg whites

4 tablespoons sugar

Caramel

1/2 cup sugar

1/2 cup water

Instructions:

Prepare the Crème Anglaise: Heat milk and vanilla in a saucepan until just boiling. In a separate bowl, whisk egg yolks and sugar until pale. Slowly pour the hot milk into the yolk mixture, whisking constantly. Return to the pan and heat gently, stirring until thickened. Avoid letting it boil. Cool and set aside.
Make the Meringue: Beat egg whites until stiff peaks form. Gradually add sugar and whisk until glossy and firm.
Poach the Meringue: Simmer water in a wide pan. Drop large spoonfuls of meringue into the water and poach for about 3 minutes on each side. Remove and drain on a clean kitchen towel.
Prepare the Caramel: Heat sugar and water in a saucepan until it turns a golden amber colour. Add 1/4 cup of water to stop the cooking process. Keep warm.
Assemble the Dessert: Pour Crème Anglaise into serving bowls, gently place poached meringue on top, and drizzle with caramel. Serve immediately or chill until ready to enjoy.

You can find the recipe for Oeufs à la Neige (Snow Eggs with Caramel and Crème Anglaise) in the book Le Cordon Bleu at Home (affiliate link).

Tasting Notes
It's my favorite dessert. Sweet. Comforting. Light.

Links
• Video (in French): how to poach meringue

More Oeufs à la Neige
• Whisk: Floating Islands
• La Tartine Gourmande: Pisatachio Floating Island for Benoit
• La Tartine Gourmande: Vanilla, Cardamom Snow Eggs
• Joe Pastry: Floating Islands Recipe

Next Time
Crème bavarois (Bavarian cream) in Charlotte aux Poires, Coulis de Framboise (Pear Carlotte with Raspberry Coulis) page 308

::Whisk::
I'm baking my way through a cooking school curriculum using the Le Cordon Bleu at Home (affiliate link) cookbook. The "classes" are based on the Le Cordon Bleu curriculum found online and used as a guideline. Not all the items in the curriculum are in the cookbook, but most are. Where the items are not in the book, I try to find a suitable substitution.

More to Explore:

Monday, July 11, 2011

Crêpes Soufflées au Cointreau (Souffléed Crêpes Flamed with Cointreau)

Are crêpes making a comeback? Judging by my recent encounter with Lemon Sugar Crêpes at a Seattle food cart called Anita’s Crêpes, I’d say yes. The experience was unforgettable—fresh lemon juice squeezed over a perfectly cooked crêpe, sprinkled with sugar, and then brûléed with a torch. A dollop of whipped cream sealed the deal. Absolute heaven!

This week, I decided to step up my crêpe game with Crêpes Soufflées au Cointreau—souffléed crêpes flamed with Cointreau. While I adore crêpes, I’ve never been a fan of pastry cream. But I couldn’t resist the challenge of combining it with a flambé finish.

Recipe: Crêpes Soufflées au Cointreau (Souffléed Crêpes Flamed with Cointreau)

Serves: 6

Ingredients:

Sweet Crêpe Batter

1 cup all-purpose flour

2 eggs

Pinch salt

2 tablespoons sugar

1 cup milk

5 tablespoons unsalted butter, melted

Grated zest of 1 orange

Pastry Cream

1 cup milk

1 teaspoon vanilla extract

2 egg yolks

1/3 cup sugar

2 tablespoons all-purpose flour

2 tablespoons cornstarch

¼ cup Cointreau plus 3 tablespoons for flaming the crêpes

1 egg, separated

3 egg whites

Confectioner’s sugar for dusting

Unsalted butter, melted, for crêpe pan

Instructions:

1. Make the Crêpe Batter

Blend all the ingredients until smooth. Let the batter rest for 30 minutes.

2. Prepare the Pastry Cream

Heat milk and vanilla until boiling.
In a separate bowl, whisk egg yolks with sugar, then add flour and cornstarch.
Slowly pour the hot milk into the egg mixture while whisking. Return to the stove and cook until thickened. Let cool.

3. Assemble the Soufflé Mixture

Whisk 3 egg whites until stiff peaks form. Fold them gently into the cooled pastry cream.

4. Cook the Crêpes

Heat a crêpe pan with melted butter. Cook each crêpe until golden on both sides. Set aside.

5. Fill and Bake

Preheat oven to 350°F.
Spread the soufflé mixture onto each crêpe, fold, and place on a baking sheet. Bake for 15 minutes until golden and puffed.

6. Flambé the Crêpes

Heat 3 tablespoons of Cointreau in a saucepan. Light with a match and pour over the crêpes once the flame subsides.

You can find the recipe for Crêpes Soufflées au Cointreau (Souffléed Crêpes Flamed with Cointreau) in the book Le Cordon Bleu at Home (affiliate link) or here.

Tasting Notes
I love anything wrapped in a crêpe. By baking these in the oven for 15 minutes, they were crispy and even tastier. My imagination is going crazy thinking of the combinations I could put inside the crêpe instead of the pastry cream. Plus this could be an easy make-ahead dessert since the crêpes can be made early and stored between sheets of waxed paper.

More Sweet Crêpes
• Whisk: Crêpes au sucre (Sugar pancakes)
• 101 Cookbooks: Sweet Crepes Recipe
• Chocolate & Zucchini: Crêpes
• Spectacularly Delicious: Lemon Crepes

Links
• Video: Crêpes soufflées à la crème chiboust, flambées au grand (in French, but it shows the technique)
• No Recipes: 5 tips for making perfect crêpes (recipe for crêpes with buttered apples)
• Food Wishes: How to Make Crepes - Even the Messed-Up Ones Will Be Perfect!

Next Time
Crème anglaise in Oeufs à la Neige (Snow Eggs with Caramel and Crème Anglaise) on page 51

::Whisk::
I'm baking my way through a cooking school curriculum using the Le Cordon Bleu at Home (affiliate link) cookbook The "classes" are based on the Le Cordon Bleu curriculum found online and used as a guideline. Not all the items in the curriculum are in the cookbook, but most are. Where the items are not in the book, I try to find a suitable substitution.

More to Explore:

Monday, July 4, 2011

Charlotte Malakoff (Almond Cream Charlotte)

The Charlotte Malakoff is a dessert steeped in history, celebrating the French capture of a Ukrainian town in 1855. While war is never worth celebrating, a rich dessert like this certainly is! With its fortress of ladyfingers encasing a kirsch-infused almond cream, topped with Chantilly cream and fresh berries, this French classic is both indulgent and celebratory.

Creating this dessert is an adventure that doesn’t demand perfection, as I quickly discovered. Despite my own deviations from the recipe, the result was delightful—a reminder that even kitchen mishaps can lead to sweet victories.

My first defeat was with the ladyfingers. Instead of saving the confectioner’s sugar to sprinkle on the piped fingers, I whisked both sugars with the egg whites and then folded in the yolks and flour. But I claim this as a victory since the ladyfingers survived and actually tasted yummy.

Without trouble, I whisked all the syrup ingredients together.

But the almond cream took a beating. Everything was going well at first. I softened the butter in the stand mixer and added the confectioner’s sugar, ground almonds and kirsch. But at this point, I forgot that I needed another ¾ cup of cream that was to be whisked to whipped cream status. Instead I proceeded to make the Chantilly cream and folded that in. So my almond cream had some extra vanilla and sweetness.

I admitted utter defeat when attempting to assemble this Malakoff. I dipped the cut ends of my less-than-perfect ladyfingers into the syrup and formed my weak fortress. I piped in my rogue almond cream (using a Ziploc bag and a fancy tip) and put it in the fridge where I hoped some magic would turn my unsightly Charlotte into a princess.

I surrender.

Recipe: Charlotte Malakoff (Almond Cream Charlotte)

Serves: 6

Ingredients:

Ladyfingers

3 eggs, separated

6 tablespoons granulated sugar

¾ cup cake flour, sifted

6 tablespoons confectioner’s sugar

Sugar Syrup

2 tablespoons cold water

2 tablespoons kirsch

2 tablespoons confectioner’s sugar

Almond Cream

¼ pound unsalted butter

½ cup confectioner’s sugar

4 oz finely ground almonds (about 1 cup)

3 tablespoons kirsch

¾ cup heavy cream

Chantilly Cream

¾ cup heavy cream

1 teaspoon vanilla extract

1 tablespoon confectioner’s sugar

Instructions:

1. Make the Ladyfingers:

Preheat your oven to 350°F.
Whisk egg whites until stiff peaks form, gradually adding granulated sugar.
Fold in the egg yolks and sifted cake flour gently.
Pipe the batter into ladyfinger shapes on a parchment-lined baking sheet.
Dust with confectioner’s sugar and bake for 10–12 minutes or until golden.

2. Prepare the Sugar Syrup:

Whisk together water, kirsch, and confectioner’s sugar until dissolved.

3. Make the Almond Cream:

Cream butter with confectioner’s sugar in a mixer.
Add ground almonds and kirsch, mixing until smooth.
Whip the heavy cream to stiff peaks and gently fold it into the almond mixture.

4. Prepare the Chantilly Cream;

Whisk heavy cream, vanilla, and confectioner’s sugar until soft peaks form.

5. Assemble the Charlotte:

Dip the cut ends of the ladyfingers in the sugar syrup.
Line a mold with the ladyfingers to form a “fortress.”
Pipe in the almond cream, smoothing the surface.
Chill for at least 2 hours.
Top with Chantilly cream and fresh berries before serving.

You can find the recipe for Charlotte Malakoff (Almond Cream Charlotte) in the book Le Cordon Bleu at Home (affiliate link).

Tasting Notes
A bit boozy, so next time I would half the kirsch or leave it out. This dessert is definitely best with fresh berries to cut the richness, but the ladyfingers are charming.

More Charlottes
• Whisk: Charlotte aux Pommes, Crème Anglaise au Rhum (Apple Charlotte with Rum-Flavored Crème Anglaise)
• Whisk: Charlotte aux pommes, crème anglaise au Calvados (Apple Charlotte served with Calvados custard sauce)
• Tartelette: Strawberry Tartelette
• Bake or Break: Chocolate Charlotte
• Cannelle et Vanille: Summer Berry Charlotte

Links
Prepared Pantry: Ten Ways to Make Flavored Whipped Cream

Next Time
Crème pâtissière (Pastry cream) in Crêpes Soufflées au Cointreau (Souffléed Crêpes Flamed with Cointreau) page 182

::Whisk::
I'm baking my way through a cooking school curriculum using the Le Cordon Bleu at Home (affiliate link) cookbook. The "classes" are based on the Le Cordon Bleu curriculum found online and used as a guideline. Not all the items in the curriculum are in the cookbook, but most are. Where the items are not in the book, I try to find a suitable substitution.

More to Explore:

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Monday, September 5, 2011

Chocolate Meringue Kisses with Mousse: A Simplified Concorde

Ingredients:

Instructions:

Monday, August 8, 2011

Gâteau Basque Recipe: A Classic Almond Pastry Cream Delight

Ingredients:

Instructions:

Monday, July 25, 2011

Charlotte aux Poires, Coulis de Framboise (Pear Charlotte with Raspberry Coulis)

Ingredients:

Instructions:

Monday, July 18, 2011

Oeufs à la Neige (Snow Eggs with Caramel and Crème Anglaise)

Ingredients:

Instructions:

Monday, July 11, 2011

Crêpes Soufflées au Cointreau (Souffléed Crêpes Flamed with Cointreau)

Recipe: Crêpes Soufflées au Cointreau (Souffléed Crêpes Flamed with Cointreau)

Ingredients:

Instructions:

1. Make the Crêpe Batter

2. Prepare the Pastry Cream

3. Assemble the Soufflé Mixture

4. Cook the Crêpes

5. Fill and Bake

6. Flambé the Crêpes

Monday, July 4, 2011

Charlotte Malakoff (Almond Cream Charlotte)

Ingredients:

Instructions:

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