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Last week we took on Karen Tack’s clever cupcakes from her book, Hello Cupcake! The book really emphasizes using everyday things to create wow pieces. What I love is each cupcake invites a whole conversation on how it was made and everyone is always amazed when discovering what the ingredients are.
Top: Shark Attack, Sunflower …then create it at home. The culinary symbol of Paris, I think, is a fresh, flaky croissant. It about the 3 C’s: crackle, crunch, and crumbs (all over yourself) after you bite into it. We tackled this at Sur la Table last month. The whole class was devoted to just the croissant and the technique of making it from scratch (yes that means doing the folds with layers of butter in between). It was definitely very tedious but fascinating at the same time to see how it is done by hand. Unfortunately I ran out of batteries so I saved the pics for the finished product. It was probably for the best, to avoid seeing how much butter really goes into the dough. Adding fillings into the croissants. Shown above is a ham and Swiss cheese. I personally think Gruyere cheese would be fantastic in place of the Swiss. all the recipes really emphasized plating and allowed for you to creatively present it however you like. i was too anxious to spend too much time doing that. i wanted to eat instead three of the recipes plated. the chocolate parfait is shown below SHARE:      |
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