The Culinary Institute of America
Episodes
Tuesday Mar 02, 2021
Hazelnut Dragees with Atelier Crenn Pastry Chef Juan Contreras
Tuesday Mar 02, 2021
Tuesday Mar 02, 2021
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.
Get Recipes and watch the full series with closed captioning at:
https://www.ciaprochef.com/butter/
Monday Mar 01, 2021
Monday Mar 01, 2021
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 Recipes and watch the full series with closed captioning at:
https://www.ciaprochef.com/butter/brownbuttericecreamsandwiches/
Wednesday Jan 06, 2021
Brown Butter Pear Upside Down Cake
Wednesday Jan 06, 2021
Wednesday Jan 06, 2021
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.
Get Recipes and watch the full series with closed captioning at:
https://www.ciaprochef.com/butter/pearupsidedowncake/