Almond Cream
Almond cream is a common filling in classic pâtisserie, made of almond meal, butter, sugar, and eggs. It is often prepared by the bucketful in professional bakeries, and scooped daily …
Almond cream is a common filling in classic pâtisserie, made of almond meal, butter, sugar, and eggs. It is often prepared by the bucketful in professional bakeries, and scooped daily …
A custard is an age old dessert made with eggs, sugar, and cream, cooked together into silky smooth bliss. The flavor of a custard, sweet and a little eggy, is …
350g flour all purpose 450g butter cold 10g salt 175g ice water Place the flour and salt in a medium sized bowl and place in a freezer for 10 minutes. …
3 parts pastry cream 2 parts italian meringue Place the pastry cream in a medium sized work bowl and whisk until smooth and even. Add any flavorings you’d like here, …
300g pastry cream 25g grand mariner 150g cream whipped to soft peaks place the pastry cream and grand mariner in a medium sized work bowl and whisk together until very smooth. …
This pastry cream recipe has evolved from years of making several other chef’s recipes. I make use of two small appliances, a stand mixer to whip the eggs, sugar, and …
***We get our fine cornmeal from Hazzard Free Farms, which you can order online, using their floriani flint cornmeal for this recipe. It’s bright yellow. When we make this with blueberries, …
a/n fruit pitted or cored as needed 5000g sucrose 10000g water 500g lemon juice 1 vanilla bean a/n aromatic herbs, spices, liquor, tea, wine 1. Place sucrose, water, lemon juice, …
600g water 300g sucrose 100g glucose atomized 100g vermouth ransom 100g verjus white 350g rhubarb juice 300g rhubarb puree from cooked rhubarb 5g malic acid 1g xanthan Place water, sucrose, …
A note: This cremeux has been stabilized to be heated. It takes a few tries to discover the nuances in your kitchen oven that will heat the pudding through without …
Danielle Snow walked into my life one lunch service, over a year ago. She had applied for the pastry cook position I had posted, and took it upon herself to …
Friday, Nov 27th, 2015 my latest contribution to Chefs Feed delves into what it’s like for a chef to vacation. I struggled to write this piece, as I had only …
If you want to start a lively debate, put a savory chef and a pastry chef in a room and bring up Pacojets. Invented in Switzerland in the 1980s and …
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 …
Jose M. Osorio, Chicago Tribune Leigh Omilinsky has been haunting the pastry departments of Chicago for the past decade, a city not far from where she grew up. From the …
I’ve been quiet this summer. It’s not you, really. It’s me. I’ve been without words, drained of them. I was promoting my book, and in doing that I traversed the country, …
Before working for Dana Cree, I knew mochi to be a chewy topping for frozen yogurt or a thin veil wrapped around adzuki bean paste. The Blackbird pastry kitchen offered a …
Friday, Mar 6th, 2015 I have been the pastry chef of Blackbird restaurant for almost 3 years now. A respectable tenure by all means, but one that comes at the …
Tuesday, Dec 9th, 2014 One of the most striking desserts I’ve had this year came from a place I had only considered for their decadent burger, a good beer and …
Friday, Nov 21st, 2014 Blackbird went through a big transition recently. We bid goodbye and good luck to David Posey, the Chef de cuisine I’ve worked with for the past …
Monday, Nov 3rd, 2014 Inspiration most often comes in the least likely packages. Our most recent dessert, a Parmesan cruller glazed in white chocolate, and served with basil and blackberries, …
Thursday, Jul 10th, 2014 Sitting high above the countertops on a shelf many of can only reach on tip toes, we keep larger containers of dry goods we access on …
Thursday, Apr 10th, 2014 The topic of culinary school has come up lately here in Blackbirds pastry department as we get to know the newer members of our team, Krystle …
Thursday, Jan 23rd, 2014 On the occasion I leave my restaurant for the night, or have entire days off, I can occasionally be tempted to join the greater part of …
Friday, Nov 15th, 2013 I make a strong effort to keep one, if not two (or three!) gluten free desserts on the menu at blackbird. Yes, it’s a hot topic …
Friday, Dec 13th, 2013 We’ve been playing with a lot of starchy components in the blackbird pastry kitchen these days. Specifically, potatoes, rice, and beans. It’s been an interesting venture. …
Friday, Aug 16th, 2013 photo by Christian Seel “The running blackberry would adorn the parlors of heaven” according to the prose of Walt Whitman. A testament indeed to the wide reach of bramble berry vines, …
Tuesday, Nov 17th, 2015 My latest installment over at Lucky Peach is just in time for your holiday baking! A guide to pie crusts includes the in’s and outs of making …
Saturday, Oct 3rd, 2015 The window I’ve opened here into my own kitchen experiences no longer looks into a pastry department. Instead, it looks into a fledgeling dairy, a pasture …
Wednesday, Apr 8th, 2015 A rhubarb sorbet made today took my thoughts back 10 years to the first menu I had creative control over. I had just started my tenure …
Monday, Feb 3rd, 2014 The only thing constant about Blackbird is that it is in constant flux. The restaurant, founded to house the cuisine of Paul Kahan 16 years ago, …
Tuesday, Jan 7th, 2014 A comment on twitter regarding the last post about posset doubted the recipe’s authenticity due to the inclusion of 2 sheets of gelatin. I can understand …
Tuesday, Nov 17th, 2015 It’s been a busy past few weeks….but isn’t it always. Seven weeks ago I was happy to participate in the Valrhona C3 competition held at the StarChefs …
Friday, Nov 6th, 2015 This post is intended to summarize a typical shift as the morning pastry cook at Blackbird, in the case that more people outside of just my …
Thursday, Oct 22nd, 2015 sweet potato hide and seek i work in Carmel, CA. a place most people don’t go. one of the most beautiful places in the world. Big …
Friday, Oct 16th, 2015 The latest column from Chefs Feed, this one discusses what happens to those left behind when a chef leaves. I’ve left a team behind at blackbird, just as …
Tuesday, Oct 6th, 2015 By Leigh Omilinsky I remember being very young and getting a knot in my stomach every time I knew things were getting ready to change. Sometimes …
Thursday, May 28th, 2015 I’m doing something really mean to my staff this week. I’m taking away all their mingardise recipes. Not to test their memorization skills, or make their …
Thursday, Feb 12th, 2015 The pastry department at Blackbird, with all it’s nuances and challenges is structurally straightforward. Our menu invites guests to dine with an appetizer, entree, and dessert, …
Saturday, May 31st, 2014 Our pastry work at Blackbird has remained exploratory in nature. We rarely use a recipe twice. Instead of relying on something we’ve mastered, we push ourselves …
Friday, Aug 9th, 2013 What flavor is your sugar? This is a question we ask ourselves when we start developing a dish. Sugar, for us, is a family, not that …