For years, I have served Baked Alaska at my workplace. And each year I say we'll try something different. Up till now, no luck. As the saying goes, you can't teach an old dog new tricks. Well, how about old wolves? Call me what you want, but Caroline Schiff inspired...
While preparing buttercream for my annual Christmas bûche de Nöel, I decided on praline as flavoring. Carefully caramelizing the sugar, I mixed in the nuts, my eyes watching carefully for any attendant burn. The final result was worth the vigilance. I finalized it by...
A classic patisserie item found at any bakery in France, Canelé Bordelaise have now gone global, showing up as ubiquitous at all of New York City's high end pastry shops. They consist of a batter basically made from sweetened milk, eggs, flour, and sugar, then...
Baba, which are rum-soaked yeast cakes, were a featured dessert on a party menu. I first made them while working with my chef Jean Michel. Together we turned them into savarin - a ring moulded variety with basically the same characteristics as the traditional baba....
Over the weekend while preparing a dinner party at home, I was inspired by a dessert we'd done with my old chef for a special event. It was a grand Lyonnaise-inspired meal for a producer of wines. The finale was a dessert I always liked. It had three components;...
Summer just started for many people, but at work, our season is now winding down. Soooo? Well, it inspired me to buy that sensually iconic fruit that captures the lusciousness of summer. Cherries! And then? Well, then I brought out the sablé dough and lined a tart...
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