Blog Posts

featured, Technical

Jam Doughnuts

“A naughty treat that’s unbeatable when eaten warm and covered in sugar.” That’s the description for Paul Hollywood’s jam doughnuts on the BBC website. And it’s true.

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Sweet Buns

Because I love cinnamon rolls, and I grew up with my mom’s recipe for cinnamon rolls, I wanted to use her recipe. But I wanted to put my own spin on it. A couple spins really. I know it's not a revolutionary combination, by any means, but a maple-bacon cinnamon-cardamom roll sounded like a little bit of heaven to me, so I set out to create it!

featured, showstopper

Showstopper Strudel

When I think of the thin, flaky pastry surrounding a strudel filling, it reminds me of one of my favorite hors d’oeuvres served at fancy cocktail parties: spanakopita triangles! So I decided to make a strudel with a very similar filling—the fresh flavors of sautéed spinach, leeks and onions seasoned with lemon zest, nutmeg, fresh basil, thyme and a little bit of dill. I also used a combination of feta, parmesan and ricotta cheese.

featured, Technical

Queen of Puddings

For such a noble name, the queen of puddings is a rather humble combination of custard fortified with breadcrumbs, topped with a layer of jam and crowned with peaks of meringue (another theory on the origins of its name).

featured, Signature, Uncategorized

Sponge Puddings

So we’re going from American pie last week to British puddings this week. Any American who’s watched The Great British Baking Show for a season or more realizes that what the British mean by pudding isn’t what Americans call pudding. What we in the U.S. usually consider pudding is generally referred to as custard on the other… Continue reading Sponge Puddings

featured, showstopper

An American Pie

Wanting to impress the Paul and Mary in my head, I sought to produce the “subtlety of flavors” that Paul was looking for and a pie that would achieve what Mary wanted—that “every single slice will look beautiful on the plate.” I decided to create a sweet crust pastry shell with crushed lavender, fill it with coconut cream, top that with a thin layer of lime curd and garnish it with lavender-infused mascarpone whipped cream.

featured, Technical

Hand-Raised Pies

Hand-raised pies use a hot water crust pastry, which is made with boiling water and lard. As for the fillings, this recipe uses chicken, bacon and dried apricots seasoned with fresh thyme. They are hearty and sturdy, as long as you can get the pastry to cooperate.

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A Wellington

For this challenge, Paul and Mary only specified that the Wellington be at least 8 inches long and be completely covered in pastry. They didn’t specify what the filling should be. I decided to use a turkey breast stuffed with cheese, wrapped in prosciutto and then pastry.

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Layered Meringue Dessert

This was a complicated challenge. The brief was to create a four-layer meringue dessert with “exciting fillings,” in the words of Mary Berry, “that will complement the meringue.” Once I had decided on the elements of my dessert, I laid out my plan: Two layers of dacquoise alternating with two layers of chocolate French meringue separated by coffee buttercream and fresh, whole raspberries.

featured, Technical

Crème Caramel

What’s the difference between crème caramel and flan? Apparently nothing, when you’re talking about the dessert baked with a golden caramel sauce that tops a creamy, light yellow custard base when it's turned upside down and popped out of its ramekin. But this technical challenge is for crème caramel, and since I have pledged to tackle every challenge set before the bakers in the Great White Tent, I will do my best to create the best crème caramel I possibly can.