Dulce De Leche Pumpkin Pie

Dulce de leche Pumpkin Pie (makes two pies) 2              graham cracker crumb crusts 300g       dulce de leche purchased or prepared by simmering a can …

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On being a female chef

I’ve been receiving a lot of media attention lately. You see, I’ve been nominated for a James Beard award in the outstanding pastry chef category. It’s an incredible honor, and …

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How To Laminate Dough

Tuesday, Oct 6th, 2015 I’m never surprised to hear that home cooks are intimidated by puff pastry. With 729 layers—yes, really—puff pastry can make you feel like you have 729 …

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Trailing

Monday, Jul 20th, 2015 We are in the process of rehiring for two positions between Blackbird and Avec. Part of the interview process for a cooks position is a trail, …

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Soft Sugar Cookies

Soft sugar cookies are in the drop-cookie family. This means the dough is dropped on a cookie sheet in a small, even mound, and the cookie spreads into its shape …

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Blog

Thursday, Apr 2nd, 2015 by Dana Cree On being a female chef I’ve been receiving a lot of media attention lately. You see, I’ve been nominated for a James Beard …

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Blog

Tuesday, Oct 6th, 2015 by Dana Cree How To Laminate Dough I’m never surprised to hear that home cooks are intimidated by puff pastry. With 729 layers—yes, really—puff pastry can …

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Blog

I first started following the work of Ron Mendoza, long before I started following the work of Ron Mendoza. It’s confusing, I know. But about 3 years ago, I started …

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Blog

 Mathew Rice, the pastry chef at The Publican restaurant in Chicago, sat down for a lovely chat about his recent experience on the first all dessert episode of the Food …

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Blog

My latest piece over at Lucky Peach is filled with very graphic information about making meringue. I feel like it should come with a warning label, since even I started …

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Blog

Thursday, Jul 18th, 2013 by Dana Cree It wasn’t development on a new dessert that brought Danish into our pastry department. It wasn’t a desire to explore the limitations of lamination, a lesson …

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Rolled Sugar Cookies     

Monday, Jan 26th, 2015 A rolled sugar cookie can give even the most seasoned cookie baker a headache. The dough needs to be durable enough to withstand rolling and cutting …

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Graham Cracker Crust

250g buckwheat graham cracker crumb 50g melted butter mix the buckwheat graham cracker crumbs and melted butter together until moist.  The crumbs should hold their shape when squeezed in your …

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Buckwheat Graham Cracker Crumb

Graham Crackers 500        flour          cup-for-cup gluten free flour, or all purpose wheat flour 100         buckwheat flour 15g         kosher or sea salt 8g           baking soda 10g         …

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A girl in the kitchen

A recent rash of articles has been written about sexual harassment in professional kitchens. Just google it, you’ll find them. I’ve cycled through a complete spectrum of emotions recently after …

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How creamy can creamy be?

Tuesday, Oct 25th, 2016 As a pastry chef, I tend to chase textures. Unlike a savory chef, who has a wide array of nature-made textures at their disposal, for example, …

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Fruit Puree

Fruit purees, bright viscous liquid fruits, are a staple in a pastry kitchen. They are the base for sauces, ice creams, panna cottas, fluid gels, mousses, and glazes. Most home …

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Blog

Tuesday, Jan 30th, 2018 by Dana Cree Breaking News or Breaking the News Cycle I’m doing something I never do- I’m writing from a place of anger. And I might …

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Dana Cree

Posted January 30th, 2018 by Dana Cree & filed under Uncategorized. I’m doing something I never do- I’m writing from a place of anger. And I might even hit publish …

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Frozen Custard

If given a specific ratio of cream, milk, eggs, and sugar, a stirred custard can become the base for one of the richest ice creams around. Any home ice cream …

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Almond Butter Caramels

300g       sucrose 300g       butter, cubed 1              vanilla bean, Tahitian 3.5g        salt 80g         honey 450g       sliced almonds Spread almonds in an even layer on a full sheet pan and toast …

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Chocolate Sambuca Pudding

400g        chocoalte TCHO 84 % 100g        milk chocolate TCHO 53% 20g          cocoa powder 1250g      milk 300g        sucrose 10g          vanilla extract 4g            salt 60g          cornstarch dissolved in 100g cold water 50g          …

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Cream Cheese Pie Crust

– makes 1 double crust 350g               AP flour 5g                    salt 25g                  sugar 150g               cream cheese from a block 150g               butter, cold, cut in 1/2 …

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pate de fruit

425g    fruit puree 275g    water 25g      pectin yellow 75g      sucrose 750g    sucrose 150g    glucose liquid 10g      malic acid Prepare a half sheet pan …

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The Proposal

Tuesday, Sep 12th, 2017 Part 2 in the series….. The thought of writing a book proposal was really intimidating for me. I’d been sent a couple of proposals that looked …

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Pumpkin Pie for Me and You

Sunday, Nov 19th, 2017 This is my first holiday season since I lost my ability to eat wheat and holiday pies feel very of reach for me this year. That flaky, crispy, …

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The Shoulders We Stand On

Saturday, Dec 2nd, 2017 I’ve long wanted to write a series of posts on this blog dedicated to the shoulders we stand on. Everything I know, I learned from someone …

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It’s Not Actually Funny

Sunday, Nov 26th, 2017 Food and Wine asked me to write something for a new column they are publishing called Communal Table- in case it passed you by, here it …

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Blog

Wednesday, Apr 19th, 2017 by Dana Cree Hello My Name Is Ice Cream March 28th, my first book was published, a cook book about ice cream, called Hello My Name …

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Swiss Meringue

Thursday, Jan 26th, 2017 Swiss meringue is made by combining sugar and egg whites in a bowl and stirring them over a water bath until the temperature reaches 145 degrees …

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Burnt Vanilla Pavlova

200g       egg whites 300g       sucrose 20g         cornstarch 3g            cream of tartar 5g            burnt vanilla 3              vanilla beans madagascar 2g            salt Place the egg whites in the bowl of a kitchen …

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Bourbon – rose poached pears

Ripe Pears bartlett Bourbon rose syrup Peel the pears, remove the stem and core that runs the lenghth of the pear, along with the seeds and their hard hulled region. …

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Rum Bling

Rum Bling 100g         rum 400g         sucrose 100g         isomalt 10g           salt Place sucrose, isomalt, rum, and salt in a medium small pot. Place over medium high heat, and cook to a …

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Teff Crepes

Teff Crepe 100g         teff flour 30g           cocoa powder 400g         flour ap 150g         sucrose 5g              salt 10             eggs 250g         butter melted 800g         milk Place flour, cocoa powder, flour, sucrose, salt, eggs, …

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Puffed Rice-Urfa Biber Crunch

200g  Puffed Rice 20g  urfa biber 10g  salt 1. Place puffed rice, urfa biker, and salt in the bowl of a robot coupe. Pulse until the mixture is the broken …

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Chocolate purse batter

450g    dark chocolate cocoa barry guyaquil 64% 500g    olive oil perales 250g    flour ap 400g    eggs 200g    yolks 300g    sucrose 5g        salt Place chocolate and olive oil in a medium …

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Avocado Puree

300g         avocado green 100g         sweetened condensed milk 5g              salt 2g              malic acid Place avocado, sweetened condensed milk, salt, and malic acid in the cup of the blender. Blend on high, …

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Charred Oranges

Oranges Supreme orange segments. Line them up on a half sheet pan fit with a rack. Place in the dehydrator for 15 minutes. After 15 minutes, remove the oranges and …

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Passion fruit caramel

500g        sucrose 100g        water 1000g      passion fruit puree heated above 150 degrees F Place sucrose and water in a medium sized pot, and place over high heat. Cook until the …

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Chewy Apple Shreds

4                      apples honey crisp 500g               apple cider Peel apples, and grate on the large holed hand cheese grater, discarding the core. Place shredded apple and cider in a large …

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Fig Leaf Ice Cream

120g               milk powder 700g               sucrose 300g               glucose atomized 15g                 stablizer 2700g            milk 1500g            cream 200g               sucrose 200g               dried figs cut in quarters 10                   fig leaves torn up into small pieces, …

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Horseradish Butter Pearls

Horseradish Cream 1900g      cream 2 quarts 400g        horseradish Place the cream in a medium pot. Set aside. Cut horseradish into ½ inch pieces, and transfer to the cup of a …

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Sourdough Crumpets

Mr. Darcy, the sourdough starter 700g        Mr. Darcy 700g        flour ap 700g        water cold from the tap After 6 in the evening, Pour 700g of Mr. Darcy into a large …

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white chocolate glaze (hot applications)

500g        cream 200g        water cold 5g            gellan low acyl 100g        buttermilk 500g        white chocolate Place cream in a small pot and bring to a boil. Set aside. Place water in …

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Black Raspberry Drip

1000g          black raspberry puree 10g                malic acid 1000g          water 300g             sucrose 10g                gellan low acyl Place the black raspberry puree and malic acid in a small pot, and bring to …

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Amaretto Cake

Amaretto Cake 400g       almond paste 140g       sucrose 50g         honey 225g       butter soft 6              eggs 50g         amaretto 90g         flour AP 5g            salt 100g       almond soaker Place almond paste, sucrose, and honey …

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Morello Chocolate Shavings

2000g      chocolate cocoa barry 70 percent 8g            morello cherry extract Temper the chocolate and fold in morello cherry. Cast into a quarter sized sheet pan and allow to fully crystalize. …

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