Tempering Chocolate

Tempering chocolate is taking real chocolate, such as eating chocolate and preparing it for use.  There is no need to temper chocolate if you will be using it for baking, but in cases where you will be using it as a decorative garnish, or as a coating, it is highly recommended that you temper your Read More …

What kind of Chocolate?

I’m always getting questions about the types of chocolate I use in my baking and finding myself telling people that they should try a different type of chocolate for theirs – so today, I’d like to talk to you about the different types of chocolate you can use. Chocolate by Cocoa Content Most chocolates are Read More …

Crème Pâtissière (or Pastry Cream)

What the heck is crème pâtissière, you ask?  It’s a pastry cream used in many of the Martha Stewart’s Pies and Tarts recipes.  The recipe makes about 2 1/2 cups of cream. Ingredients: 1 cup milk 1/2 vanilla bean 1/4 cup + 1 tablespoon sugar 3 egg yolks 1 tablespoon corn starch 1 tablespoon flour Read More …

Candied Citrus Slices

This recipe for candied citrus slices comes from the 1985 edition of Martha Stewart’s Pies and Tarts.  They are super great frozen and set in the rim of your lemonade glass.  The book also states that you can use cirtus peels, instead of slices, by using a zester to remove the peels in thin sections. Read More …