Method of Preparation Bring to a boil the milk, sugar, salt and butter. Sift the flour and add to boiling milk off the stove. Continue to cook on low heat for one minute. Transfer the panade to the mixer and cool slightly on low speed using the paddle. Slowly add the eggs to the panade…. Read more »
Branching Out: On the Menu: Pistachio Snail Danish
A breakfast buffet sure to make anyone an early riser. (To download the poster as a whole, click here.) Method of Preparation Two days before baking: 1. Bring the eggs and milk to 65°F (18°C). Place all of the ingredients, except the butter block, in the bowl of a five quart mixer and mix with… Read more »
Chef’s Nest: PreGel America and Cacao Barry Joint Demonstration with Two Top Pastry Chefs
Local Los Angeles pastry chefs and industry professionals gained insight into the talented minds of Chefs Ramon Perez and Jerome Landrieu at a recent joint demonstration presented by PreGel AMERICA and Cacao Barry. The event was held at Bakon USA in Torrence, CA, and featured some of today’s most innovative techniques, products, and recipes in… Read more »