The Culinary Institute of America

Ajo Blanco with Slow-Roasted Grapes

Ajo blanco is a white version of the Spanish gazpacho. If a smoother soup is desired, soak the blanched almonds in milk before blending; the texture will be smoother and richer. Chef Scott Samuel of the Culinary Institute of America was asked to develop some contemporary recipes with California table grapes.
Download a printer-friendly copy of the recipe at: http://ciaprochef.com/grapes/recipe19/

Making Croissants at the Model Bakery

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/.

The Model Bakery’s World-Famous English Muffins

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/.

Lemon Cardamom Madeleines with Lemon Curd and Blackberries

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!!

Brown Butter Raspberry Financiers with Chocolate Raspberry Ganache

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!!

Corn Flour Sablés with Avery Ruzicka at Manresa Bakery

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/

Kouign-amanns with Avery Ruzicka at Manresa Bakery

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/

Apple Pâte à Choux with Candied Pecans and Caramel with Atelier Crenn Pastry Chef Juan Contreras

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/