Hello friends! As I write this, it is late July here on the South Carolina coast. Which is to say, the weather is hot and humid. There’s no better time to break out the ice cream maker than right now, and just typing that makes me very happy. I’ve been having fun at work playing around with some different flavors, and this one is a gem. Delicious on it’s own, this gelato is also a great base for inclusions such…
Hello friends! In my last entry, I mentioned how much I love chocolate chip cookies. I stand by that love, and that recipe, but they’re not the only cookies I love. The very first cookie recipe I ever created for myself was this one, for peanut butter cookies. Don’t get me wrong, I’m not claiming to have invented peanut butter cookies, I’m only saying this is my idealized recipe. These are my go-to peanut butter cookies, the ones I happily…
Hello friends! There are few things I’ll snack on faster than a plate of chocolate chip cookies. To say I’m a fan is an understatement. It’s no exaggeration to say I’ve tried dozens of different recipes over the years, and I’ve only ever come across one recipe for chocolate chip cookies I didn’t love. Unfortunately, I didn’t keep that opinion to myself, and offended my boss at the time quite badly. That’s a story for another day. But I have…
Hello friends! There is really nothing that makes me happier than homemade Danish pastry. And I do mean homemade; the textures and flavors are significantly better than anything available in a grocery store. Whether it’s used to make cheese-filled braids that are sliced and served, or individual rolls that can be stuffed with any variety of fruit, Danish pastry is truly one if life’s great pleasures. Along with my cinnamon rolls, I have built my reputation as a baker on…
Hello friends! One of the surprise hits for me at work recently has been this black raspberry gelato. I first made it for New Year’s Eve, when I paired it with lemon-filled bomboloni. I recieved some nice comments, so I put it on my regular dessert menu next to carrot cake. Two nights ago, we sold out of the gelato, because guests were ordering by itself, by the bowl. 250 grams seedless blackberry puree 250 grams seedless raspberry puree 250…
Hello friends! Creme anglaise is one of the most basic formulas in every pastry chef’s playbook. And for good reason! On its own, it is a thick, rich sauce, delightful served with warm desserts such as bread pudding or apple pie. But that’s just where it begins to be useful. Whipped cream and gelatine folded into creme anglaise make Bavarian creme, the classic filling for a proper Charlotte Russe. There are also buttercream formulas that add both italian meringue and…
Hello friends! Growing up, all the bread I knew about was either wheat bread, or some variation of soft white bread. Oh, and rye bread, the light kind loaded with caraway seeds. To this day, after 22 years of baking professionally, I still don’t relate to people’s love for great crusty loaves. As an example, I’ve made thousands of baguettes over the years, and I judge them by their flavor and crumb structure. The idea of a crunchy crust is…
Hello friends! Let me start with a confession: I don’t love doughnuts. To be sure, I’ll eat them if they are on hand, but I don’t seek them out. I seek out ice cream. I seek out chocolate chip cookies. I don’t seek out doughnuts. I don’t love making doughnuts, either. I don’t hate making them, but standing in front of a hot fryer isn’t my idea of a good time. And let me quickly add, regardless out what you…
Hello Friends! Growing up, my dad was famous for his his cinnamon rolls and his doughnuts. Turns out, he was using the same formula for both. The summer I turned 18, I asked him to teach me how to make them. He did, and so began my love affair with viennoiserie. This isn’t my dad’s formula. This is mine. I spent multiple years making this formula what I wanted it to be, and I am proud of it. To be…