Gelatin is used as a stabilizer in many baking preparations. In small amounts, gelatin adds body, like to a sauce or whipped cream; in greater amounts, it can set a liquid so firmly that it can be sliced or cut into shapes. Using the precise amount of gelatin is crucial: […]
Makes about 4 cups, or enough to fill a 9-inch cake This filling is featured in Chocolate Sabayon Torte. You can also use it to make a dramatic version of a chocolate cream pie: pipe or spoon the sabayon into a fully baked pie or tart crust. Or, serve it […]
Makes about 4 cups Diplomat Cream, a blend of pastry cream and whipped cream, can be used as a filling for cream puffs or chocolate éclairs, or as a layer in a trifle or icebox cake. The pastries should be baked and cooled before you make the diplomat cream; once […]
Essential to cooking and baking, thickeners are responsible for the texture and viscosity of many sauces, puddings, fillings, and candies. We rely on these ingredients, also known as hydrocolloids (a substance that absorbs water, forming a gel), across the culinary sphere, but each has its own unique qualities, uses, and […]
Makes 80 pieces Ingredients 3/4 oz (3 tablespoons; 3 envelopes) powdered gelatin 1/2 cup very cold water 1 1/2 cups granulated sugar 3/4 cup light corn syrup 1/4 cup honey 1/2 cup water 1 tablespoon vanilla extract 1/2 cup confectioners’ sugar, unsifted 1/2 cup cornstarch Directions Stir the gelatin into […]
Makes one 9-inch tart A simple but stunning tart that features ripe raspberries on a layer of lemon and honey-sweetened mascarpone. Try substituting other berries depending on what is available at your local farm stand. Strawberries are a typical early summer choice, but as the berry season comes into full […]