I know it’s three days of lessons, but I’m going to skip lessons 5, 6, & 7 for now. At some point, once I have my notes in order, I’ll blog about how to turn brioches, croissants, and puff pastry dough into buttery delights like fruit cake, croissants and pithiviers. So here we are with [...]
Filed under: FOOD, Le Cordon Bleu, Pastry, recipes | 3 Comments »
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Filed under: Le Cordon Bleu, Pastry | Tagged: creams, fillings, lemont tart, pastry | 2 Comments »
From left to right: pastry cream, crème anglaise, crème chantilly, ganache, crème au beurre (butter cream), crème d'amande (almond cream), and far right crème bavaroise, and Italian meringue. Pastry Creams Read and post comments | Send to a friend
Filed under: Le Cordon Bleu | Tagged: creams, fillings, masking | 3 Comments »
