Tag: pastry

How Jungsik’s Executive Pastry Chef Makes a Black Truffle Dessert — Sugar Coated

(upbeat music) – I want to make something sexy. Can I say that? Can I say that? So if it’s not good let me know. – Today we’re at two Michelin star Jungsik and we’re going to hang out with chef Eunji and she’s gonna show us the whole process of her famous dessert the…

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Gabo bakes his very own ‘Breadnaissance’ | Make It With You (With Eng Subs)

Sir, let me. – Thank you. – You’re welcome. Nanny, what are those? Sir, I’m about to throw these bread. These are leftovers from Tinapay Corner. No, just leave it there. But, sir… we have new ones. Just do what I say. – Leave it there. – Okay, sir. You’re all yummy. But sorry, you…

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Baking Classes Edmonton – Learn To Bake With Edmonton Classes – Edmonton Cooking Classes Online Bake

No scenario, not the bass, a little bit. This is not so thick. When you add it back into the cream, obviously you can use a a 10 or a tray or whatever you really like, but what are we going to do? Shakeup. Just can we fake it by heart?

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Study on a Hospitality & Catering course at Wirral Met

[music] I’m Olivia Nicholson and I do level two technical certificate in Hospitality and Catering After I have completed the level two technical certificate in Hospitality and Catering, I wish to progress to the level three NVQ Professional Cookery Advanced Diploma. After this course I wish to progress into employment to become a professional pastry…

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Study on a Hospitality & Catering course at Wirral Met

[music] I’m Olivia Nicholson and I do level two technical certificate in Hospitality and Catering After I have completed the level two technical certificate in Hospitality and Catering, I wish to progress to the level three NVQ Professional Cookery Advanced Diploma. After this course I wish to progress into employment to become a professional pastry…

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Transform Balsamic into Spun Sugar

At the Institute of Culinary Education we like to push the boundaries. In this case, I’m using balsamic, a savory ingredient and pastry to add balance and aesthetic appeal to a plated dessert. Balsamic Vinegar of Modena in the form of spun sugar achieves a high-sheen gold effect — and it melts in your mouth….

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Chef Jean-Georges Vongerichten Bakes a Black Sea Bass Pastry

-Welcome back to “Late Night.” We’re here with Chef Jean-Georges Vongerichten! [ Cheers and applause ] The owner of two Michelin Star restaurants, Jean-Georges’ memoir “JGV: A Life in 12 Recipes” is out now. Thank you so much for being here! -Thank you very much. -And let’s start. Should we start with a drink? -Let’s…

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Bake for Someone – by Electrolux

It’s really delicious. Everyone! Thank you all for coming to the grand opening of my pop-up bakery – Bake for Someone. So, I have a confession to make. I didn’t bake a single item. So let me introduce you to the team who made all of this possible. The true heroes.

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Mint Chocolate Chip Baked Alaska – Cake Boss Style! | Fast Cakes Ep11

I’m Buddy Valastro and welcome to Fast Cakes, where we make cakes at the speed of life! I’m gonna show you a great way to spice up your regular, ordinary cake, by adding a couple little things to it. So we got your comment, and today we’re gonna make something with mint! I’m making mint…

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La pâte feuilletée (Tout ce qu’il faut savoir !)

translation in the description #INTRODUCTION With the help of 2 cooking sheets of 30*40 and 30*80 cm…. make a template of 20*36 cm and… and a 15*18 cm template. Sift 150g of T45 flour. Cut into small cubes 375g of soft butter. Add them to the flour. Then, using the flat beater, mix… until you…

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