Pastry Chef Secrets

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Bring the magic of high-end pastry to your home kitchen! You’re in for a sweet treat as we unlock the vault of professional patisserie secrets. Elevate your baking game and learn the tricks of the trade that pastry chefs use to make their desserts look and taste like works of art. Explore exquisite choux au craquelins and dazzling meringue techniques from the comfort of your couch– who needs an education at Le Cordon Bleu?

Recipe 1/4

Birthday Enchiladas

60 Min

Easy

6-8 Servings

Ingredients:

Directions:

Borsch

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Borsch

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Borsch

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Recipe 1/5

Meringue Cookies

Ingredients:

Directions:

  1. Combine all the ingredients and whisk until soft peaks form.
  2. Bake at 225F for 1 hour.

Recipe 2/5

Tuile Cone

Ingredients:

Directions:

  1. Sift flour and sugar, set aside
  2. Whisk melted butter and whites and slowly add to the flour mix 
  3. Cover bowl and refrigerate 1-2 hours
  4. Spread thinly onto silpat and bake in an oven preheated to 400F for 4-5 minutes.
  5. Shape immediately into cone

Recipe 3/5

Craquelin Choux

Ingredients:

Directions:

  1. Combine all the ingredients for choux batter. Transfer batter into the piping bag.
  2. Combine all the ingredients for craquelin dough. Roll into a thin layer and refrigerate for 1 hour.
  3. When craquelin dough is ready cut small circles of dough using a cookie cutter.
  4. Pipe choux batter onto the baking sheet. Top it with circle of craquelin dough.
  5. Bake at 375F for 26 min.

Recipe 4/5

Honeycomb Tuile

Ingredients:

Directions:

  1. Combine together all the ingredients.
  2. Using an ice cream scoop scoop some dough and place on the silicone honeycomb pad.
  3. Using a spatula spread the dough over the pad.
  4. Bake at 400F for 6 minutes.
  5. Let the dough cool down and remove the honeycomb tuile from the pad.
  6. Break into pieces and decorate the dessert.

Recipe 5/5

Rocher Glaze

Ingredients:

Directions:

  1. Melt the chocolate, add crushed almonds and mix well.
  2. Dip the ice cream circles into melted chocolate and let set.
  3. Decorate with whipped cream and cocoa nibs.

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