There is no universally perfect chocolate chip cookie, but we all know what cookie is perfect for us. And whether you like it chewy, crispy, cakey, or maybe a little salty, finding the right mix can take a lot of trial and error. Landing on the perfect recipe doesn’t always […]
Looking for a fun time with other food-minded friends? Or, do you just love chocolate and want to know everything out it? Consider a chocolate tasting! Like wine, chocolate is a multifaceted food, with each step of its growth and processing—from bean to bar—impacting its texture, flavor, and usability. No […]
As I began my journey at CIA, I was obviously quite eager to start my Baking and Pastry Fundamentals class. This is the course that is the basis for all bakeshop classes at the CIA—the real meat and potatoes of culinary school. Culinary-track students take their own Culinary Fundamentals class, […]
When it comes to the fine details on picture-perfect pastries, there is a handy tool all pastry chefs keep in their toolbox: parchment paper cones. Unlike large piping bags, parchment paper cones are very small. This makes them steady and easy to grip, but it also allows for a very […]
Both baking soda and baking powder, referred to as chemical leaveners, give breads, cakes, and other doughs and batters a light texture by introducing carbon dioxide gas into the batter. The gas expands the bubbles that are already present in the batter due to the action of mixing or creaming. […]
Bewildering arrays of cocoa and chocolate products exist and vary widely in quality and availability. The first step in properly selecting these products is to understand the makeup of each and their uses. Bittersweet/semisweet chocolate Often simply called dark chocolate, the FDA regulates that this type of chocolate must contain […]
Have you ever tried to make a lemon meringue pie and ended up with a sort of sad, droopy meringue top? We all have! Luckily, once you master the meringue, it’s a super simple trick to have up your sleeve for pies, cookies, and even cakes! Whipping egg whites with […]
Pâte à choux is a simple and versatile French pastry batter made from milk (or water), butter, flour, and eggs. It is typically piped and baked to a crisp, hollow shell that is perfect for filling with sweet or savory ingredients. Even if you’ve never made pâte à choux, you’ve […]
Available in many shapes and materials, rolling pins are essential to pie making and are necessary for rolling dough evenly. The most common rolling pin material is hardwood, but for pastry items, like pie dough, you might select marble or stainless steel, as these materials will remain cool and not […]
Makes two discs (enough for two, single-crust pies or one, double-crust pie) Rolling the Dough for Single- or Double-Crust Pies:
Makes one, 5 1/2 by 17-inch slab pie Ingredients 2 lb Golden Delicious apples, peeled and cut into 1/4-inch slices 2 teaspoons fresh lemon juice 1 cup granulated sugar 3 tablespoon all-purpose flour 1 teaspoon vanilla extract 1 teaspoon ground cinnamon 1/8 teaspoon freshly grated nutmeg Egg wash, as needed […]
Makes 6 servings Strudels are known for their paper-thin, flaky crust, which takes some patience, but is worth the effort. Once you get the hang of it, you’ll be strudel-ing all of your favorite fillings. You can even use this dough with savory fillings, like seared mushrooms and goat cheese. […]