Tag: pastry

Pite në mënyrë të ndryshme me shum shije Recept i Nenes ” Pite “

Pite with puff pastry 500 grams of puff pastry 300 grams of sheep’s cheese 200 grams of butter or margarine 200 grams of yogurt 2 eggs A bit of salt 200 grams of yogurt Mix 400 ml milk Brush with butter Brush the puff pastry with butter Sheep cheese Bake for 30 to 35 minutes…

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Pound Cake from the 1700’s – Food Wishes

hello this is chef john from food whooshes comm with pound cake from the 1700s that’s right i decided to make a historically accurate pound cake which means one made with no Electric mixers since they didn’t have those back then in fact they didn’t even have electricity and all the social media was actually…

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Londoner #222 Steve is a baker at famous Brick Lane Beigel Bake

It’s open all weekend. Like, people working all weekend, but weekdays, like, we make for today for tomorrow. The owner, I must’ve known him for, before I work here maybe 25 years. I lived all my life here, I was born in, I was born in a house ’round the corner. Boil the beigel and…

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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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