Why Make This Recipe? It seems a little ridiculous to say that my streusel recipe is better than anyone else's. At the end of the day, streusel is pretty much streusel, no matter how you slice it. I do hope that you will come away with some more ideas for ways of using streusel, for more ways of flavoring it, and with permission to play with proportions so you get the streusel of your dreams! Basic Streusel At its most basic, make streusel with equal parts butter and sugar and ... continue reading...
Pastry Cream
Pastry cream is a basic staple in the bake shop. Think of it as a thick vanilla pudding. Then consider lightening it by folding in some whipped cream. Or steeping some nuts in the milk for a day or two before starting. Set it more firmly with some gelatin. Possibilities are endless. Fill a donut. Fill a tart shell and layer on some fruit. Fill a cake. Have a ball. Pastry Cream The basis of many fillings in classical French patisserie, and a wonderful filling all on its own, pastry cream ... continue reading...
Basic Vanilla Pound Cake
Back to front: lemon, vanilla and cinnamon pound cakes. If you haven't noticed, I am a huge fan of pound cake. Huge! Other countries have their own versions, but I was raised in the American South, so for me, Southern Pound Cake is Where it is At. Baked in a tube pan or Bundt pan. I don't want my pound cake to look like a loaf a bread. It should make a Statement. There are pound cake variations all over this site, and you can read all about how Van Halen Pound Cake got its name here. But here is ... continue reading...
Creme Anglaise
Creme anglaise, or English cream, is the all purpose dessert sauce. Almost any flavor can be steeped into it or introduced using extracts/liqueurs, although the traditional flavor is vanilla. This is a rich sauce. To lighten it, you can replace a portion of the cream with milk or half and half. You can also use 3 or 5 yolks, understanding that the yolks provide the thickening power, so fewer yolks will yield a thinner sauce. Add a bit more sugar if you want it sweeter. Do NOT leave the salt ... continue reading...
Make Perfect Crème Brûlée at Home
Watch my how to make perfect creme brulee web story here. Welcome to My Creme Brulee Class And I'm not just saying that. Here's a comment from reader (and creme brulee maker) Gayla: Thank you so much the wonderful details you have given here! I had made creme brulee once before and it was very good. Following your recipe and instructions this time, it was absolutely fantastic! I appreciate very much your taking the time to post this, what is actually, in effect, a class on making creme ... continue reading...
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