chocolate purse- assembly
Chocolate Purse Batter chilled Chocolate sesame truffles Melted butter Brick pastry Lay a single piece of brick pastry on a work surface and brush with melted butter. Using a 2 oz …
Candied Blood Orange
Candied Blood Orange yield 2 pints 4 blood oranges 1000g blood orange puree 1000g sucrose 10g malic acid Slice the blood oranges on the meat slicer at number 15. …
Rhubarb sorbet, then and now
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 …
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 …
Rhubarb sorbet, then and now
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 …
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 …
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 …
Rhubarb sorbet, then and now
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 …
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 …
Rhubarb sorbet, then and now
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 …
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 …
Oat Flour Brownie
Oat Brownie 800g chocolate valrhona guanaja 600g butter 100g cocoa powder 600g sucrose 10g salt 12 eggs 400g oat flour 100g mochi flour 5g baking powder Place chocolate, butter, and …
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 …
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 …
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 …
Warm Chocolate Purse
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, …
just stick it in your mouth
Saturday, Apr 25th, 2015 There are very few moments when I will sit down and eat dessert just for the sake of it. It seems counter intuitive, a pastry chef …
Warm Chocolate Purse
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, …
The Pastry Department
Saturday, May 11th, 2013 In a small nook in the back of the kitchen. On half a table shared with garde manger. Around the corner from the walk in. Against …
just stick it in your mouth
Saturday, Apr 25th, 2015 There are very few moments when I will sit down and eat dessert just for the sake of it. It seems counter intuitive, a pastry chef …
peanut buttery hypocrisy
Thursday, May 7th, 2015 I share recipes. All of them. It’s one of the deepest arteries of our pastry kitchen at Blackbird, pumping fiercely through our body of work. It …
peanut buttery hypocrisy
Thursday, May 7th, 2015 I share recipes. All of them. It’s one of the deepest arteries of our pastry kitchen at Blackbird, pumping fiercely through our body of work. It …
peanut buttery hypocrisy
Thursday, May 7th, 2015 I share recipes. All of them. It’s one of the deepest arteries of our pastry kitchen at Blackbird, pumping fiercely through our body of work. It …
just stick it in your mouth
Saturday, Apr 25th, 2015 There are very few moments when I will sit down and eat dessert just for the sake of it. It seems counter intuitive, a pastry chef …
Molten Chocolate Cake
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 …
just stick it in your mouth
Saturday, Apr 25th, 2015 There are very few moments when I will sit down and eat dessert just for the sake of it. It seems counter intuitive, a pastry chef …
peanut buttery hypocrisy
Thursday, May 7th, 2015 I share recipes. All of them. It’s one of the deepest arteries of our pastry kitchen at Blackbird, pumping fiercely through our body of work. It …
peanut buttery hypocrisy
Thursday, May 7th, 2015 I share recipes. All of them. It’s one of the deepest arteries of our pastry kitchen at Blackbird, pumping fiercely through our body of work. It …
peanut buttery hypocrisy
Thursday, May 7th, 2015 I share recipes. All of them. It’s one of the deepest arteries of our pastry kitchen at Blackbird, pumping fiercely through our body of work. It …
peanut buttery hypocrisy
Thursday, May 7th, 2015 I share recipes. All of them. It’s one of the deepest arteries of our pastry kitchen at Blackbird, pumping fiercely through our body of work. It …
grapefruit jewels
Candied Grapefruit 4 grapefruit pink with unblemished skins 3000g sucrose 3000g water Blanch grapefruit in clean boiling water 3 times, chilling them in an ice bath between blanchings. Cut each …
Pearl Sugar
50g sucrose 100g rum 100g water 450g sugcrose 2g salt 1.Place 50g of sucrose in a bowl and set aside. 2.Place the rum, water, 450g sucrose, and salt in a …