Archive for the 'Baking' Category

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 the Lemon Cardamom Madeleines with Lemon Curd and Blackberries recipe!

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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 the Brown Butter Raspberry Financiers with Chocolate Raspberry Ganache recipe!

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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.

Watch this and more baking and pastry videos at https://www.ciaprochef.com/butter/.

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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.

Watch this and more baking and pastry videos at https://www.ciaprochef.com/butter/.

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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.

Watch this and more baking and pastry videos at https://www.ciaprochef.com/butter/

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We visit Pastry Chef Juan Contreras at the three Michelin star restaurant Atelier Crenn in San Francisco. Chef Contreras shows us the secrets in making his Hazelnut Dragees, where creamy French Butter is combined with rich cocoa powder for a luxurious mouthfeel. He uses a panning machine to crystalize layers of chocolate and praline onto the dragees.

Watch this and more baking and pastry videos at https://www.ciaprochef.com/butter/

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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.

Watch this and more baking and pastry videos at https://www.ciaprochef.com/butter/

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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.

Watch this and more baking and pastry videos at https://www.ciaprochef.com/butter/

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Watch Chef Barbara Alexander make Ice Cream Sandwiches using Walnut Butter Cookies with Brown Butter Ice Cream. The ice cream sandwiches are served with a rich butterscotch sauce, made with real scotch. The addition of classic French brown adds a delicious, rich, nutty flavor to the ice cream. These ice cream sandwiches are a fun and decadent shared dessert.

Get the recipe at: https://www.ciaprochef.com/butter/brownbuttericecreamsandwiches/

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Watch Chef Barbara Alexander make a classic Brown Butter Pear Upside Down Cake. This beautiful cake is paired with a Crème Fraiche, a delicious finish to the sweet pears and the rich, buttery texture of the cake. The secret to the deliciousness of the cake, is the addition of classic French brown. Brown butter, also known as Beurre Noisette, adds a delicious nutty flavor that can be revealed through careful rendering.

Recipe at: https://www.ciaprochef.com/butter/pearupsidedowncake/

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Perhaps prompting memories of childhood, these airy, tender madeleines will delight with fresh notes of lemon and Grand Marnier. Canola oil’s neutral taste permits these ingredient flavors to shine. And these cookies don’t crumble!

Recipe at: http://www.ciaprochef.com/canola/recipe1/

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Pistachio Baklava

This honey syrup-glazed baklava is a sweet, nutty treat that’s simple to assemble. Brushing the layers of phyllo with canola oil instead of butter yields a light and flaky result with much less saturated fat.

Go to recipe: http://www.ciaprochef.com/canola/recipe2/

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Molten Chocolate Cake

With all the elegance of a plated dessert and all the gooey goodness of a brownie, these individual chocolate cakes are a perfect finish to any special meal. Canola oil in place of butter produces a tender crumb while significantly reducing the saturated fat content.

Go to recipe: http://ciaprochef.com/canola/recipe3/

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This pound cake recipe reduces the amount of butter normally used in pound cake by half. The lemon zest and vanilla bean infused canola oil adds great flavor while reducing the amount of saturated fat. Not all fats are alike. Good fats, canola oil among them, can even improve our health if they replace bad fats in our diet. This delicious recipe features canola oil as an essential ingredient.

Recipe at: http://ciaprochef.com/canola/recipe5/

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CIA Baking and Pastry Instructor Stephen Durfee show us how to make an American classic cake, the chiffon. Chiffon is a foam type cake that gets its light fluffy texture from using canola oil instead of butter as the fat.

Recipe at: http://ciaprochef.com/canola/recipe6/

 

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CIA Baking and Pastry Instructor Stephen Durfee show us how to make a heart healthy pie crust. In place of butter, lard or partially hydrogenated vegetable shortening, he uses canola oil.

Go to recipe page: http://ciaprochef.com/canola/recipe7/

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CIA Baking and Pastry Instructor Stephen Durfee show us how to make a heart healthy pie crust that you press into the pan rather than roll out into a sheet of dough. In place of butter, lard or partially hydrogenated vegetable shortening, he uses canola oil.

Go to recipe page: http://www.ciaprochef.com/canola/recipe8/

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Making Buttercream Roses

Step-by-step instructions for creating beautiful decorations for both cakes and cupcakes. Buttercream roses are a classic garnish for special occasion cakes. Using a petal tip, piping bag and flower nail, the Chef prepares individual two-toned roses.

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