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Category Archives: Pastry Techniques
Happy Valentine’s Day: Cocoa Orange Cashew Torte
As I was lounging on the divan the other day, eating my ‘Shewtella off a spoon and feeling very smug that I was snacking on something closely resembling health food, I got an Idea. And the idea came in Two … Continue reading
Posted in Pastry Techniques, recipes
Tagged cake recipes, celebration cakes, cocoa orange cashew torte, Valentine's Desserts
7 Comments
How to Torte, Fill and Frost a Cake: Picture and Video Tutorial
Well, hello there, friends! Welcome to my happy little tutorial on torting, filling and frosting a cake. Originally, I was just going to put together a picture tutorial, but then I realized that I hadn’t made a video in awhile. … Continue reading
Middle of the Night Awesome Idea: Mango Lassi Genoise
I grew up eating straight-up UhMERkin food. Solid. Filling. Nourishing. But not exotic. And honestly, as a kid, exotic would have scared me. But still. I don’t think I even had “Chinese” food–and by “Chinese,” I mean sweet and sour … Continue reading
PMAT University Class EF201 Offering Certification in All Things Egg Foam
Please click the lovely sponge cake for photo attribution. Thank you miniQQ I admit to being a Bit of a slacker sometimes. Case in point: probably 2-3 months ago now, a reader asked a Very Lot of excellent questions regarding … Continue reading
Espresso Pumpkin Butter Sweet Rolls and Sticky Buns: Two, Two, Two Treats in One
In my career as a Human Being, I have had some interesting ideas: flour, water, sugar and pink food coloring to make a beverage for a tea party? Awesome! I’ve had some Terrible ideas: Gee, Greg (my younger brother), sorry … Continue reading
Brown Sugar-Cinnamon Pound Cake
A couple of weekends ago, our neighbor had his 10th annual (and last) Crawfish Fest in his back yard. He has done this every year (obviously, since it’s annual) to raise money for different charities. He generally raises about $2000 … Continue reading
PMAT Live! Episode 15: An Even Temper
Tempering chocolate is one of those tasks that feels intimidating. Even to me. I rarely do it; as a matter of fact, I haven’t done it since I worked at my first restaurant. But, I opened my Big Yap a … Continue reading
Posted in Pastry Techniques, PMAT Live
Tagged how to temper chocolate, tempering chocolate
9 Comments
PMAT Live! Episode 13: Working with Puff Pastry–The Riveting Conclusion to the Two-Part Puff Pastry Series
I finally pulled myself together enough to finish the second part of the puff pastry video. Once you see it, you will see where I Really Mess Up. I debated about leaving all that out (editing is a very powerful … Continue reading
Dessert Components: Pastry Dough, Part I
I wrote a post a long time ago called Edible Legos. No, it’s not about recreating those little plastic blocks in fondant or marzipan for Home Consumption (although I suppose you could, as long as it doesn’t confuse Junior). I … Continue reading
What To Do with a Bag O' Cranberries, Part Deux, or Cranberry Ketchup, or Why "Tomato" is an Adjective in the Phrase "Tomato Ketchup"
I was considering ketchup the other day. Of course I was. I mean, who doesn’t? Right? Ahem. At any rate, it’s often written as tomato ketchup on bottles. Sure, we shorten it to ketchup: “Hey, pass the ketchup,” “Oh poo, … Continue reading
Posted in Pastry Techniques, recipes
Tagged condiments, cooking with fruit, cranberries, fruit ketchup
15 Comments
