The Culinary Institute of America
Episodes
Saturday Sep 18, 2021
Black Bean Baby Cakes with Mocha Black Bean Aquafaba Frosting
Saturday Sep 18, 2021
Saturday Sep 18, 2021
Looking for a decadent dessert with a healthy plant-forward twist? Chef Toni Sakaguchi at The Culinary Institute of America adds black beans to these chocolate baby cakes for a rich and fudgy texture. She tops the cakes with mocha aquafaba frosting made from the liquid of canned black beans. You would never know that these delicious chocolate cakes are packed with protein and fiber.
Find recipes, more information and videos with closed captioning here!!
Tuesday Mar 09, 2021
Making Croissants at the Model Bakery
Tuesday Mar 09, 2021
Tuesday Mar 09, 2021
At the Model Bakery in Napa, California, we talk with Owner Sarah Mitchell Hansen and Head Production Baker Gordon Patty about their secrets to baking flaky, buttery Croissants.
Get Recipes and watch the full series with closed captioning at:
https://www.ciaprochef.com/butter/.
Monday Mar 08, 2021
The Model Bakery’s World-Famous English Muffins
Monday Mar 08, 2021
Monday Mar 08, 2021
We’ll learn the secrets behind the Model Bakery’s world-famous English Muffins, named one of Oprah’s favorite things. These flaky English muffins get their buttery flavor from a luxurious bath of clarified butter. We talk with Model Bakery Owner Sarah Mitchell Hansen and Head Production Baker Gordon Patty about the origins of their English muffins and how they are made.
Get Recipes and watch the full series with closed captioning at:
https://www.ciaprochef.com/butter/.
Sunday Mar 07, 2021
Lemon Cardamom Madeleines with Lemon Curd and Blackberries
Sunday Mar 07, 2021
Sunday Mar 07, 2021
Chef Toni Sakaguchi from The Culinary Institute of America shows us how to make classic French madeleines made with Butter of Europe. For an unexpected twist, she is flavoring these buttery madeleines with lemon zest and cardamom, and filling them with blackberries and lemon curd.
Madeleines are little French cakes with a wonderful cookie-like crust on the outside and a tender buttery cake-like crumb on the inside. Perhaps bringing back memories of childhood, you will love these airy, tender and buttery madeleines!
Get Recipes and watch the full series with closed captioning here!!
Saturday Mar 06, 2021
Brown Butter Raspberry Financiers with Chocolate Raspberry Ganache
Saturday Mar 06, 2021
Saturday Mar 06, 2021
Chef Toni Sakaguchi from The Culinary Institute of America shows us how to make a classic French dessert: Brown Butter Raspberry Financiers with Chocolate Raspberry Ganache, made with Butter of Europe. The richness of the dark chocolate and fruity tart flavor of the raspberries in the ganache is the perfect companion to these buttery financiers. To make this classic French dessert, of course Chef Toni is using French butter. The higher fat content creates a beautiful buttery flavor and texture in these financiers.
Get Recipes and watch the full series with closed captioning here!!
Friday Mar 05, 2021
Corn Flour Sablés with Avery Ruzicka at Manresa Bakery
Friday Mar 05, 2021
Friday Mar 05, 2021
We visit the Manresa Bakery in Los Gatos, California with Head Baker Avery Ruzicka. Chef Ruzicka shares the secrets to making her scrumptious corn Flour Sablés featuring creamy French butter. Sables are a traditional French butter cookie with crushed corn added to the dough for crispy crunch.
Get Recipes and watch the full series with closed captioning at:
https://www.ciaprochef.com/butter/
Thursday Mar 04, 2021
Kouign-amanns with Avery Ruzicka at Manresa Bakery
Thursday Mar 04, 2021
Thursday Mar 04, 2021
We visit the Manresa Bakery in Los Gatos, California with Partner, Founder and Head Baker Avery Ruzicka. Chef Ruzicka shows us the secrets to making her classic pastry Kouign-amanns, originally from Brittany, France. She deliciously layers her pastry with raspberry plum jam and creamy French butter.
Get Recipes and watch the full series with closed captioning at:
https://www.ciaprochef.com/butter/
Wednesday Mar 03, 2021
Wednesday Mar 03, 2021
Pastry Chef Juan Contreras at the three Michelin star restaurant Atelier Crenn in San Francisco shows us his creative play on the nostalgic flavors of caramel apple in his Apple Pâte à Choux with Candied Pecans and Caramel. Due to the high fat content, Chef Contreras uses French butter to make his playful Apple Pâte à Choux creations.
Get Recipes and watch the full series with closed captioning at:
https://www.ciaprochef.com/butter/