Todas las recetas » French

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 Octubre de 2013 Avanzado	1 voto 5 comentarios 4353 views
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 Abril de 2012 Avanzado	1 voto 1930 views
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 Enero de 2012 Profesional	1 voto 1761 views
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 Noviembre de 2011 Profesional	1 voto 1585 views
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 Abril de 2011 Profesional	2 votos 1 evaluación 3312 views

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