Cake is a form of bread or bread-like food. In its modern forms, it is typically a sweet baked dessert. In its oldest forms, cakes were normally fried breads or cheesecakes, and normally had a disk shape. Determining whether a given food should be classified as bread, cake, or pastry can be difficult. For more details visit us.
Non-Stick Silicone Coated Fiberglass Baking Mat, Reusable Pastry and Cookie Liner, Food Grade and Professional Quality Bakeware, Easy Clean Up, Saves Time and Money, Oven and Freezer Safe, FDA Compliant
Take a look behind the scenes of Toronto`s best cake and pastry shop, Amadeus Fine Cakes. They are located at 7380 Bathurst St. Thornhill, ON L4J 7M1 and specialize in custom cakes and speciality cakes. Visit www.amadeusfinecakes.com for more informa http://www.amadeusfinecakes.com
Try this wonderful beech smoked cheese from the O’Farrell family in Carrigaline, Co Cork, Ireland. This earthy combination of crab apples and smoked cheese is sure to please. 1 box (10oz) pastry shells 1 lb crab apples 1 3/4 cup sugar 1 cup water 1 cup of Carrigaline Beech Smoked Cheese pieces 1 cup warm milk 2 Tbsp butter 2 Tbsp flour 2 oz grated Carrigaline Beech Smoked Cheese fresh thyme for garnish Prepare pastry shells as instructed on the box. When baked, remove tops and set aside until ready to use. Remove stems from the crab apples , cut in half and using a paring knife, remove seeds. In a medium saucepan combine water and sugar. Add apples, bring to a boil , reduce heat and simmer. Simmer for 10 minutes or until apples are soft. Mash with masher. Pass apples through a strainer. You may use the liquids later for crab apple jelly if you wish. Remove skins from strainer. Set pulp aside. Add butter to a medium sized cold saucepan. Melt over a low heat, add flour and mix with a wooden spoon. Gradually whisk warm milk to mixture until smooth. Mix in grated Carrigaline Beech Smoked cheese. Into each pastry shell, place a piece of Carrigaline Beech Smoked cheese. Pour creamy cheese sauce on top followed by a tablespoon of apple sauce. Return pastry shells to the oven for approx 4-5 minutes, taking care not to burn. Remove from oven, sprinkle with fresh thyme to garnish.
Baklava is made up of nuts, syrup, flaky pastry and lots o' butter. While this Turkish delight may seem difficult to make, it'€™s actually a snap! http://www.WatchMojo.com shows you how to make your very own Baklava right at home.
http://www.millersgrainhouse.com AWESOME WHEAT TORTILLAS Makes approx. 16-18 6-8" tortillas Ingredients: 4 ½ - 5 Cups fresh milled Soft White Wheat or Kamut or Spelt ½ tsp baking soda 2 tsp Sea salt ¼ Cup olive oil 1 ½ Cups warm water Directions: Drizzle half of the oil over the dry mixture. Combine with either a fork or pastry cutter until almost a fine powder, and then repeat this procedure until oil is gone. CAREFUL - you MAY NOT end up using all the water. Drizzle half of the water over the top of oiled flour and combine - mixture should still be dry. Now while mixing drizzle down the sides of the bowl, turn bowl occasionally to make sure all sides are drizzled. Keep on mixing (not necessarily pouring water) until a soft dough is established. It should be moist and slightly gooey to the touch. Plop dough out on some cellophane cut long enough to form a tube (should be about the length and diameter of an inner cardboard of a paper towel roll) cover and let sit in fridge for at least 10 but no more than 30 minutes. While tortilla press (or griddle) is heating divide into equal balls shaped like hockey pucks. Use a gram or an oz scale to weigh the total dough; this will help you make each ball duplicate. Begin pressing the ball that you first made first and work your way through the line of dough balls in that order. The setting of the hockey pucks helps the tortilla hold together better. Follow manufacture directions on tortilla press or press out by hand with rolling pin. Modifications: Add garlic salt instead of salt and olive oil as the oil for savory seasoned tortillas. Add 1 TBS succanant or sugar and 1 tsp cinnamon to make sweet breakfast/dessert tortillas EnJOY!
Encased in a flaky pastry crust on the top and bottom, this savory meal is a great treat for a cold evening. http://www.WatchMojo.com shows you how to make a delicious and hearty Chicken Pot Pie to serve the whole family.
Download the FREE ebook "The Perfect Cream Puff" at http://master-pastry.com Making perfect cream puffs is easy, when you know some of the tricks I am going to share with you. You find more details in the free ebook "The Perfect Cream Puff". It contains the full recipe and step-by-step instructions. You don't need any experience in baking to make these perfect cream puffs!
How exactly do you know when it's time to open your own restaurant? Six years in, Mindy Segal gives us insight into the creation of her own boutique establishment, Hot Chocolate. She discusses her transition from pastry chef to head chef, managing a restaurant with more kitchen experience than front-end, developing a restaurant from the eyes of a pastry chef, and the difficulties of maintaining a personal life while running a busy restaurant. She also reveals her plans to reinvent the American bakery. Explore more of the cultural world of food and wine at http://www.gastrotommy.com/episodes/episode-7.
Feel the fire that is Mindy Segal! The owner and executive chef of Chicago's Hot Chocolate meets with Gastrotommy.com and discusses her early career at Marche, working as a pastry chef under Michael Kornick at MK, and her quest to bake the perfect chocolate chip cookie. Explore more of the cultural world of food and wine at http://www.gastrotommy.com/episodes/episode-7.
Tom and Dan of www.gastrotommy.com discuss Mindy Segal, Chef/Owner of Hot Chocolate. Mindy is a nationally acclaimed pastry chef. She is also a brilliant savory talent and a tremendous educator. Explore more of the cultural world of food and wine at http://www.gastrotommy.com/episodes
Cala Millor Pastelería, our customers can find in our windows too wide a section of salt cakes, and our pastry section with our cakes and parfaits. C/ Fermín Caballero, 70, 28034 Madrid
http://pastryfriends.com/ – Cupcakes with flower topping. Here you see how I prepare the flower decorations for my cupcakes. I use buttercream (mix of whipped butter and meringue) for the topping. There are endless ways to decorate cupcakes… just listen to your imagination. :-)
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Pastry Crème is a staple in pastry kitchens, used to fill cakes, cream puffs, éclairs, Napoleons, tarts, and other pastries.For more fresh produce hints & tips, visit http://www.blackbookcooking.com
http://www.Kenmore.com/GeniusTips Make your own pastry bag in seconds with cooking tips and tricks thatll make you say, Now thats genius! Patrick Justice shows the Kenmore Live Studio audience what to do if youre looking to bake a cake or scratch pie and dont have the resources. For more Thats Genius tips, visit us on the web, and watch this video to learn how to make your own pastry bag.
Chocolate Peanut Butter Cups - when you combine chocolate, marshmallow, peanut butter and puff pastry, you know youâre in for something decadently delicious.
Two or three tablespoons of sauce are all you need for a small pizza. Spread it on with a large spoon. Or, apply oil to the dough with a pastry brush and drizzle a little more on the top of the pizza, if desired.
More on www.searchpizzadelivery.com
http://omisanfrancisco.com ~ Omi San Francisco Coffee is a great place to visit and have fun when in San Francisco California. You can relax with a custom brewed Blue Bottle Coffee or reach heaven with one of Reina's privately made pastry.
http://keikos-cake.com - Some impressions from my recent trip to Japan. You see typical bakeries, patissier shops and cakes. The traditional Japanese style "pastry" (called wagashi) is not shown, though. Japanese people like French patisserie... :)
http://www.beverlyhillshotel.com - Jean-Francois Suteau, Executive Pastry Chef at The Beverly Hills Hotel, shows how to make a smooth, chocolate ganache recipe.
By slowly melting chocolate and combining with rich cream, you create the ultimate ganache velvety texture with a glossy sheen to use as a glaze for cakes, truffle filling or as the perfect cupcake frosting recipe.
This easy to execute how to tip is a simple way to add a little panache to your ganache.
http://www.principedisavoia.com - Giglio Imperiale, Pastry Chef at Hotel Principe di Savoia Milan, demonstrates how to make delectable wafer dessert cups. Similar to a tart shell or waffle cup, this edible wafer can easily be molded to your desired shape cones, cups, or bowls and filled with fresh fruits, ice cream or yogurt. This easy to execute how to tip is ideal for an ALL edible dessert.
http://www.newyorkpalace.com - David Carmichael, Executive Pastry Chef at The New York Palace, prepares a raspberry tuile, a stylish topping for your desserts.
Deep red in color, this raspberry recipe uses a homemade raspberry puree, which is baked into tuile and can be molded into desired abstract shapes. The tuiles tart and tangy flavor adds a creative finish to top rich chocolate cakes or fresh fruits.
Just follow this easy to execute, two-ingredient how to tip for a perfect tuile!
http://www.lemeurice.com - Camille Lesecq, Head Pastry Chef at Le Meurice, demonstrates a simple candied grapefruit recipe using three basic ingredients.
Tangy pink grapefruit, sugar and water combine to create a sweet and sour treat which can be easily recreated at home. Candied fruit is the perfect way to enhance your favorite ice cream desserts.
This simple how to tip is the perfect way to dress up your sweets with extra flare.
http://www.coworthpark.com - Simon Jenkins, Head Pastry Chef at Coworth Park, demonstrates how to make an espumas (foam), which is a unique mango recipe to spice up your desserts with exotic flavor and texture.
Vivid orange in color, this refreshing foam is the perfect way to enhance a simple bowl of tropical fruit, while highlighting the intense flavor of mango puree.
Use this simple how to tip to create mango foam at home.
Mermaids Bakery and Pie House is a grassroots, independent and highly creative American bakery. Prepare yourself for inspired baked goodness and beautiful storybook pastry. With a turn of their enchanted bake tins, the mermaids turn the ordinary into extraordinary, and the traditional into mythical. Allow Mermaids Bakery to create a unique experience for you!
http://PastryFriends.com - For eight eclairs, you'll need roughly 350-400g choux pastry (dough) and 500g pastry cream. You find both in my "Cream Puffs" recipe ebook that you can download for FREE at http://PastryFriends.com - Happy baking! :-D
In this video I show you how to make dumpling pastry for Chinese dumplings(jiaozi). Making pastries for Chinese dumplings is not only easy but can be very achievable.
In this edition of ITâS TODDâS SHOW â The Bark Hollywood Team offers up 10:00 Prime Time/Rating-Grabbing Shows to NBC since the Jay Leno/Conan OâBrien Shake-Up. The list includes Celebrity Doggies Gone Wild, Kathy Griffin, Outspoken Celebs Banished to Remote Islands, Pup Flicks and a Sniffing Oscar Bound Reporter!
In the second installment of TODDâS SHUFFLE, Todd realizes heâs blown through all his cash and applies for a job as a pastry chefâs assistant at his palâs restaurant. The pastry chef at Fredâs Breakfast, Lamont LaRue, turns out to be a serious nutcase whoâs hooked on sugar and snaps when Todd samples the goods. Also, the twisted yet talented Dame Bisquette offers up tips on what to do when your pet pees on the carpet as guests arrive for a dinner party. The Freak of the Week is Muzzle Dog who wishes his owners would lighten up!
DCT is located in the village of Vitznau, situated within the international tourism region of Luzern and on the shores of the famous Lake Lucerne. http://www.universitieshandbook.com/ DCT offers a unique choice of academic and professional programs in both the hospitality management and culinary arts fields, including undergraduate diploma and certification programs, post-graduate diploma and MBA studies, and a highly respected U.S. BachelorâÂÂs Degree program delivered directly on the DCT campus in Switzerland by Lynn University (Florida, USA). DCTâÂÂs programs are comprehensive, yet accelerated to meet the expectations of students who want to complete a quality education in less time and at less total cost than the traditional university system. http://www.universitieshandbook.com/ DCT is institutionally accredited by the New England Association of Schools and Colleges (NEASC) at the diploma level, and Lynn University is accredited by the Southern Association of Colleges & Schools (SACS). The educational excellence of DCTâÂÂs programs has also earned recognition through accreditation by the Association of Collegiate Business Schools & Programs (ACBSP), and DCTâÂÂs European Culinary Arts program is one of only 22 programs world-wide to be awarded âÂÂExemplary Programâ accreditation status by the American Culinary Federation (ACF). DCTâÂÂs programs include: BachelorâÂÂs Degree, by Lynn University (on DCTâÂÂs campus), Master of Business Administration Degree in Hospitality Management Diploma or Advanced Diploma in Hotel & Tourism Management, Post-Graduate Diploma in Hotel & Tourism Management Food & Beverage Operations Certification Associate Degree in European Culinary Management Advanced Diploma in European Culinary Arts European Gourmet Cuisine Certification European Pastry & Chocolate Certification All programs are in English and begin every January, April, July and October. http://www.universitieshandbook.com/
There's nothing like a fruit-filled turnover on a crisp fall day...whether an afternoon nibble or dessert! We visit the pastry kitchen at Borgata in Atlantic City for a sweets session with former White House Executive Pastry Chef, Thaddeus DuBois.
Culinary art careers are exciting and constantly changing. Jobs in culinary arts include line/prep cooks, head, pastry and executive chefs. Culinary arts jobs can be found in hotels, restaurants, resorts and private households.
http://PastryFriends.com - Do you want to feel like a pastry master? Be my pastry friend and I will show you how to make masterful pastry. Impress you friends with delicious cakes and perfect desserts... even if you are a beginner!
http://PastryFriends.com - Madeleines are small traditional sponge cakes from France. Here I show you how to make perfect madeleines for your friends... ;)
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