1 - 8 of 8 Results
1 - 8 of 8
  • Lavender Crème Brûlée

    Although we think of lavender as a perfume, it also has culinary uses. Used culinarily, lavender exudes a nuanced peppery flavor, with a hint of intense aroma. Here the lavender is combined with a bit of vanilla bean to add a familiar background note to the unexpected flavor of lavender. It is especially attractive to garnish these custards with a sprig of rosemary, either fresh or dried.

  • Café Cream Crème Brûlée

    Because cracked coffee beans are used to flavor the custard rather than powdered coffee, the custards remain classically cream-colored, but have the rich taste of cream-laced coffee. If concerned about caffeine, use decaffeinated beans.

  • White Chocolate Raspberry Charlotte

    Charlottes make for a very sophisticated dessert presentation. This recipe is no exception with its raspberry swirled vanilla sponge cake dome, filled with velvety white chocolate mousse. However, don’t let appearances fool you - the preparation is surprisingly easy. This cake is best made the day before serving so you can cross it off of your to-do list the day of your event.

  • Chocolate Ganache

    Chocolate ganache can be used as a filling, frosting or glaze. It can also be used as a chocolate truffle base, truffle filling or a filling in a tart. Because this recipe has only 3 ingredients, use good quality chocolate. Ganache is a staple in every Pastry Chefs kitchen!

  • Almond and Olive Oil Cake

    A cake enjoyed in cafes all over France, particularly in the southern parts is dense and moist, and made using olive oil and almonds – healthily delicious!

  • Vanilla-Ginger Crème Brulee

    Piquant ginger adds a slightly spicy tickle to the palate in this sophisticated twist on the classic crème brulee.

  • Asparagus with Tarragon Vinaigrette and Eggs Mimosa

    Mimosa is a classic French garnish of sieved hard-cooked eggs that is frequently used for asparagus and leeks. Tarragon, which has an affinity for both asparagus and eggs, enhances the sherry vinaigrette.

  • Quick Coq Au Vin

    This hearty stew makes a complete meal when served over broad noodles. Use chicken breast or thigh meat, or a combination.