wednesday, august 17, 2011
Hello! Today we'll talk about two Petits Fours that has the right size to make you want more !
That's right, two bites and nothing more!
This is one of the characteristics of a Petit Four, as in French means"small oven" they are
smaller productions witch have a very reach flavor, so they have the right size for you just
pray for a little bit more kkkkk !
Well I really love these little petits I hope you like it too!
Kisses and see you!!
Ju
Glazed Petit Fours
It is built like this (from bottom to top):
- Pate Glacier - is a chocolate that contains oil, that will create a thin crust in the button of the first layer of the Bicuit.
- Petit Four Biscuit - It's a Biscuit that contains almond paste in your dough.
- Jelly - We used Apricot jelly, which is quite common for this preparation.
- Biscuit again
- Jelly again
- Marzipan - on top put a thin layer.
- Fondant - After the layers are put it together, cut into squares or diamonds shapes and bathe the pieces with fondant (which can be colored with coloring food).
Opera Cake
- Patê à Galcer
- Hazelnut Biscuit
- Coffee ButterCream
- Biscuit de Avelã
- Chocolate Ganache
- Hazelnut Biscuit- Coffee ButterCream
- Chocolate Glaze
Kisses Again !!! :****
Ju
2 comments
tuesday, august 16, 2011
Hello everyone! Today we'll talk about a cake that brazilians are very familiar to in: Carrot Cake!
But here in the U.S. carrot cake is very different from ours cake!
A Cream Cheese Frosting replace our Chocolate Syrup, and they make carrot candy with thin
slices of carrot for the decoration, which is completed with Mini Marzipan Carrots! I am
particularly crazy about our traditional Brazilian Carrot Cake, but you know that this new
version of this cake fascinated me too!
I hope you like it!
Kisses and SAUDADES ( there is no translation for this word :)
Ju
Making the Dough
Making the Cream Cheese Frosting to Filling and Cover the Cake
Decorations:
Carrot Candy
Mini Marzipan Carrot
Decorated Cake
Monday, august 15, 2011Hi guys! Guess what we'll gonna talk today ??
That's it ! We'll talk about Biscuit!! kkkkkkkOh my God there is too much Biscuit in my life ....
This cake is made with several layers of Biscuit Dobb and it is filled and covered with
chocolate buttercream and the decoration on top it's a layer of Biscuit covered with hard
caramel and cut into triangles! The effect is really cool!
Hope you enjoy!
Kisses!Ju
Preparing the Mass for Baking
Filling and Covering the Cake
Preparing the Caramel and Caramelizing the Decoration
Decorating!!!!
Saturday, august 13, 2011
Hello everyone! I hope you are fine... Here don't talking about the heat that has done
everything is great!
Well, today for the lovers of coffee and almond that's a full plate! I'm talking about the
Dacquoise!
Well this is a dessert made with layers of Dacquoise, which is nothing more than a meringue
that contains ground almonds, its filling with a Coffee ButterCream, and its decorated with
Nougatine which is a caramel with almonds.
Simply Amazing !!
See you !!!
Kisses :****
Ju
Dacquoise Preparation
After Baking
Assembling the Layers
Making the Nougatine
Final Decoration
0 comments
friday, august 12, 2011
Hello!!!
Today we'll see a dessert that is not just beautiful, it's really tasty! And It could be served
plated: the Mousse Cake!
This dessert is another type of Biscuit, in this case the Biscuit D'Amandes which takes
almond flour and butter in your composition. The decoration in the mass is made with pate a
Cornet, which is like thicker mass ( made using the mass of the Biscuit D'Amandes) with
cocoa powder used to make designs in the dough before baking it. Drawings can be made by
free hand with a pastry bag, or with stencils! The dough is baked after it's cut, than is placed in
forms and filled with mousse. On the we top used a jelly to give a mirror finish and decorations
it's really up to your imagination!
Hope you enjoy !!!
Kisses Ju
This is the preparation of the dough
After Baked
Final Result
Special Decoration: Crystallized Flowers
wednesday, August10, 2011
Hello everyone I'm back but now with another desserts!
Leaving for a while the cakes with fondant there is a lot of types of desserts that are amazing too!
So, the next posts will be about very different things from what I usually bring to you,hope you enjoy!!
To start, a very light dessert: Charlotte Russe!
This is a dessert made with the Crème Bavaroise as a filling (in this case raspberry), and the dough is a very light, but at the same time very flexible which is the Biscuit à la cuillère. On top we have whipped cream to decorate and Berrys! Delicious ....
Crème Bavaroise:
This cream is very light and is very similar to the texture of a mousse, with the difference that the base can be fruit pure or Crème Angles and in the mousse the base are the eggs.
Biscuit à la cuillère
As I said, this is a very light dought but very flexible because the name Biscuit will always be related to a dough that in the preparation method you have to whisk the egg whites separated from yolks, allowing the mass to be more flexible.
As I said, this is a very light dought but very flexible because the name Biscuit will always be related to a dough that in the preparation method you have to whisk the egg whites separated from yolks, allowing the mass to be more flexible.
Now see the result!
Saturday, july 16, 2011
Birthday Cake! Third Practical Test
Hiiiii!!!! You can't imagine how I'm tired! Today, was the day of the written and practical test ....
My Goodness, when I finished the cake I felt like a truck had passed over me, I'm broken!
But I think that the result was pretty cool! In the practical exam we had to make a birthday cake, but following some design rules like: the cake had to have a bond and a plaque where it should be written Happy Birthday! And we had to made a technique with fondant and another with royal Icing!
I thought it was cute! Now we have to wait to see what the chef found it! kkkkkk
Kisses
Ju
Ah! Sorry about the paper inside the bow but it was still drying when I took the photo:)
friday, july 8, 2011
CupCake Day !!!
Today was super different! We put aside the cakes with fondant and started to play with the cupcakes!
But these cupcakes are quite different from those that usually eat! They were made with Gluten Free or Vegan recipes.
Let me explain, not just here but especially here in the U.S., people are taking out Gluten of their daily diets, because some are intolerant to it or just trying to look for healthier alternatives. In the case of Vegan products, these follow the same line of intolerance or personal preference. However, what is removed from the menu are all animal products.What becomes a big challenge for all of us in the business of food. You can imagine cooking without eggs, butter, or milk! Difficult huh??!!!But I must confess that I loved the cupcakes, the decoration was very simple using modeling with marzipan, because we didn't have much time!
Kisses
Ju
thursday, July 7, 2011
Cake with Sponge Painting Techinique
Hello everyone! I hope you are well, I'm dying of homesickness for Brazil, mainly of Brazilian food! Oh, how I miss my rice and beans! kkkkkkkkkWell, but I don't want to think about it! So let's talk about cakes! Today we made a cake that we used many kinds of different decorations.We use sponges with coloring food to give a background like a stamp in our fondant. The details of the side were made with the application of stencils with Royal Icing (explain in the end ok).And the ribbon with the bow that are at the bottom are textured fondant, in my case resembling a grosgrain ribbon, but you can apply a thousand of different texture in the gum paste.
And on top we did a technique called "Brush Embroidery" where we passed a wet brush lightly over the design of Royal Icingto give the impression that this is "embroidery" on the cake.
As promised I will explain what is a stencil. Well, stencil is a technique used to move a drawing in a surface to another, in this case using Royal Icing, across of perforations on paper or acetate.
Hope you enjoyed!
Kisses and until next time!
Ju
Tuesday, July 5, 2011
Cake with Marzipan Cover
Hello! Today we did a classic cake covered with marzipan and with Royal Icing decorations.In England, the wedding cakes were usually made with fruit dough and coverage of marzipan. And with a Royal Icing decoration that you can go crazy if you want.Oh sorry, for those unfamiliar with Marzipan, I'll explain what it is!
Marzipan is a paste made with almond paste, confectioners' sugar and glucose. It has a texture similar to the Gum Paste. But it is much more practical and cheaper to buy ready-made marzipan, because almond paste, one ingredient, is very expensive! I hope you enjoy the cake!Kisses
Ju
Marzipan's Roses
Marzipan's plaque with "Lace Points" details, this type of decoration is made piece by piece in different templates. Quite an effort but with an incredible result! The little pieces are glued one by one and need support to sustain the position until the completely dry. And that's the result!
Saturday, july 16, 2011
Birthday Cake! Third Practical Test
Hiiiii!!!! You can't imagine how I'm tired! Today, was the day of the written and practical test ....
My Goodness, when I finished the cake I felt like a truck had passed over me, I'm broken!
But I think that the result was pretty cool! In the practical exam we had to make a birthday cake, but following some design rules like: the cake had to have a bond and a plaque where it should be written Happy Birthday! And we had to made a technique with fondant and another with royal Icing!
I thought it was cute! Now we have to wait to see what the chef found it! kkkkkk
Kisses
Ju
Ah! Sorry about the paper inside the bow but it was still drying when I took the photo:)
friday, july 8, 2011
CupCake Day !!!
Today was super different! We put aside the cakes with fondant and started to play with the cupcakes!
But these cupcakes are quite different from those that usually eat! They were made with Gluten Free or Vegan recipes.
Let me explain, not just here but especially here in the U.S., people are taking out Gluten of their daily diets, because some are intolerant to it or just trying to look for healthier alternatives. In the case of Vegan products, these follow the same line of intolerance or personal preference. However, what is removed from the menu are all animal products.What becomes a big challenge for all of us in the business of food. You can imagine cooking without eggs, butter, or milk! Difficult huh??!!!But I must confess that I loved the cupcakes, the decoration was very simple using modeling with marzipan, because we didn't have much time!
Kisses
Ju
Saturday, july 16, 2011
Birthday Cake! Third Practical Test
Hiiiii!!!! You can't imagine how I'm tired! Today, was the day of the written and practical test ....
My Goodness, when I finished the cake I felt like a truck had passed over me, I'm broken!
But I think that the result was pretty cool! In the practical exam we had to make a birthday cake, but following some design rules like: the cake had to have a bond and a plaque where it should be written Happy Birthday! And we had to made a technique with fondant and another with royal Icing!
I thought it was cute! Now we have to wait to see what the chef found it! kkkkkk
Kisses
Ju
Ah! Sorry about the paper inside the bow but it was still drying when I took the photo:)
My Goodness, when I finished the cake I felt like a truck had passed over me, I'm broken!
But I think that the result was pretty cool! In the practical exam we had to make a birthday cake, but following some design rules like: the cake had to have a bond and a plaque where it should be written Happy Birthday! And we had to made a technique with fondant and another with royal Icing!
I thought it was cute! Now we have to wait to see what the chef found it! kkkkkk
Kisses
Ju
Ah! Sorry about the paper inside the bow but it was still drying when I took the photo:)
CupCake Day !!!
Today was super different! We put aside the cakes with fondant and started to play with the cupcakes!
But these cupcakes are quite different from those that usually eat! They were made with Gluten Free or Vegan recipes.
Let me explain, not just here but especially here in the U.S., people are taking out Gluten of their daily diets, because some are intolerant to it or just trying to look for healthier alternatives.
But these cupcakes are quite different from those that usually eat! They were made with Gluten Free or Vegan recipes.
Let me explain, not just here but especially here in the U.S., people are taking out Gluten of their daily diets, because some are intolerant to it or just trying to look for healthier alternatives.
In the case of Vegan products, these follow the same line of intolerance or personal preference. However, what is removed from the menu are all animal products.
What becomes a big challenge for all of us in the business of food.
You can imagine cooking without eggs, butter, or milk! Difficult huh??!!!
But I must confess that I loved the cupcakes, the decoration was very simple using modeling with marzipan, because we didn't have much time!
Kisses
Ju
Kisses
Ju
thursday, July 7, 2011
Cake with Sponge Painting Techinique
Hello everyone! I hope you are well, I'm dying of homesickness for Brazil, mainly of Brazilian food! Oh, how I miss my rice and beans! kkkkkkkkk
Well, but I don't want to think about it! So let's talk about cakes!
Today we made a cake that we used many kinds of different decorations.
We use sponges with coloring food to give a background like a stamp in our fondant. The details of the side were made with the application of stencils with Royal Icing (explain in the end ok).And the ribbon with the bow that are at the bottom are textured fondant, in my case resembling a grosgrain ribbon, but you can apply a thousand of different texture in the gum paste.
And on top we did a technique called "Brush Embroidery" where we passed a wet brush lightly over the design of Royal Icingto give the impression that this is "embroidery" on the cake.
As promised I will explain what is a stencil. Well, stencil is a technique used to move a drawing in a surface to another, in this case using Royal Icing, across of perforations on paper or acetate.
Hope you enjoyed!
Kisses and until next time!
Ju
Kisses and until next time!
Ju
Tuesday, July 5, 2011
Hello! Today we did a classic cake covered with marzipan and with Royal Icing decorations.In England, the wedding cakes were usually made with fruit dough and coverage of marzipan. And with a Royal Icing decoration that you can go crazy if you want.Oh sorry, for those unfamiliar with Marzipan, I'll explain what it is!
Marzipan is a paste made with almond paste, confectioners' sugar and glucose. It has a texture similar to the Gum Paste. But it is much more practical and cheaper to buy ready-made marzipan, because almond paste, one ingredient, is very expensive! I hope you enjoy the cake!
Kisses
Ju
Marzipan's Roses
Marzipan's plaque with "Lace Points" details, this type of decoration is made piece by piece in different templates. Quite an effort but with an incredible result! The little pieces are glued one by one and need support to sustain the position until the completely dry. And that's the result!
MONDAY, JULY 4, 2011
Gift Box Cake
Hello again! I hope everyone is well!
Today we made a cake that I loved!
It was a cake decorated as a square gift box for baby! I thought it was very sweet and delicate the and the bow on top gave an extra special touch!
Hope you enjoy!
Kisses Ju
Gift Box Cake
Hello again! I hope everyone is well!
Today we made a cake that I loved!
It was a cake decorated as a square gift box for baby! I thought it was very sweet and delicate the and the bow on top gave an extra special touch!
Hope you enjoy!
Kisses Ju
Today we made a cake that I loved!
It was a cake decorated as a square gift box for baby! I thought it was very sweet and delicate the and the bow on top gave an extra special touch!
Hope you enjoy!
Kisses Ju
SATURDAY, JULY 2, 2011
Cookies !!!
Hello everyone! Today I'm very happy because we did something that I really love: COOKIES!
We did two types of dough: a sugar dough and gingerbread dough!
I'll show you step by step how to decorate the cookies, hope you enjoy!
First step: using the Royal Icing in a firm consistency, that can hold the shape, make a border around the cookie.
Then, using the icing at a running consistency, fill the design of the cookie.
Now you just have to wait for the icing to dry, the only thing that makes me very sad is that when the icing dries completely all its shine goes away ... But the important thing, is that the flavor still wonderful!
See you soon
Kisses
Ju
Friday, July first, 2011
The Classic Never go out of Style
Well today we made our first cake with Gum Paste! We did a simple decoration with "Swiss Dots" using Royal Icing. But I really think we never went wrong with the classic!
I hope you are enjoying my classes here at the FrenchCulinary! And please if you have questions or curiosities about any issue posted here, or even related to NY writ for me! I'll be very happy to answer!
Kisses and until next time!
Ju
Thursday, June 30, 2011
Angel Food Cake and Devil's Food Cake
Hello everyone I'm taking the opportunity to catch up with you.Well, in this post I'm putting two classics American's cakes: AngelFood Cake and Devil's Food Cake. The first cake is a white cake, that has a very fine texture and mild flavor. The second one is chocolate cake with a moist dough, more tender and with a pronounced flavor.
Hope you enjoy!
Kisses
Angel Food Cake
This cake was made with a filling of Strawberry Italian ButterCream and the shape was designed like a Basket, Berrys where put on top for the decoration. Very mild, the fruits smooth the flavor of the filling and cover.
Devil's Food Cake
This dense chocolate cake was filled and covered with Chocolate Ganache! And its decoration made with Chocolate Molding, that is very similar of a Gum Past but its made with chocolate. Very tasty and rich!
Classes, Tests and more Classes ....
Hello everyone! I know I had promised not stop to post, but you have no idea of how everything is so rushed here! Even the classes do not happen every day, I have a lot of tests and the study for me is in double! I have to study the matter and the english !!!!! kkkkk
Look I've got to tell you that is not easy, and no matter how much English you know, when you get here everything is different ... There are thousands terms and slangs that you just heard when you're here!!
Look I've got to tell you that is not easy, and no matter how much English you know, when you get here everything is different ... There are thousands terms and slangs that you just heard when you're here!!
Oh! I never thought I would miss the old and good Portuguese, with all its rules and peculiarities .... kkkk
Well, but here I'm to share with you what I have done because besides all I don't know many people here to tell and show the news!
I hope you enjoy and know that I'm missing Brazil so much! Such a wonderful country!
One more thing: Giiiiiiillllsssoooonnnnn my dear photographer you have no idea how I miss you!! :)
I hope you enjoy and know that I'm missing Brazil so much! Such a wonderful country!
One more thing: Giiiiiiillllsssoooonnnnn my dear photographer you have no idea how I miss you!! :)
Well, this was the first two layers cake that I made here in New York, it was one of the best dough that I've ever had in my life.
This was a white cake, known as Hi-Ratio or Two Stages, due to the way that the dough is made. And its was filling with Peach Butter Cream and Hazelnut Butter Cream. Delicious!!
This was a white cake, known as Hi-Ratio or Two Stages, due to the way that the dough is made. And its was filling with Peach Butter Cream and Hazelnut Butter Cream. Delicious!!
In this cake the coverage and decorations are made with butter cream, which in my opinion, makes the finished of the cake much more work than with Gum Paste, because the surface with the cream should be impeccably smooth!
Thursday, may 19, 2011
NY directly to the Blog !!!!
Hello everybody!!
Finally I'm able to establish myself here in NY!
I apologize for the delay but only now I could buy a computer ...
But, from now on, I promise not let you down!!
Telling a little bit about these first 2 weeks: (can you believe there are already two weeks that I am in NY!)
- Arriving at the airport: Well God put an angel to take me home, Charlls, the cutest taxi driver in the whole world, in the way to Fer's house, I met his entire life can you believe!
In fact, if anyone needs a taxi driver in NY ask me his contact, he's the best!
- Coming home: my second angel, Fer opened her house for me with the greatest care in the world and taught me everything I know about NY, without her I would got crazy here!
When I arrived, it seemed that the city would swallow me! A multitude of street and people, not mention the subway that becomes the karma of my life! Loses train, take the wrong train, the train leaves, comes back, goes wrong again .... And It was this way until I get used to all that colorful and twisted lines, witch people said that led to somewhere (the subway map)!
On the first day when I got home, I had a crying fit, and I kept thanking God for bringing me back because, at some times I thought that it would be impossible to find that blessed street with the name that no one understood when I spoke! :)
Now speaking of school! I'm in love, is truly a dream come true, the school is beautiful chefs are great, the classes super cool! Although, I didn't take good photos (not that I know how to do this kkkk) but it was because I haven't bought a camera!
The classes started and I had a test already! I'm loving and things will only get better in the course!
I wanted to say I'm very happy but I'm also very homesick, especially missing my mammy, my dad, my lovely fiancé Bru, my angels Gildinha and Flavinha and all my dear friends!
Everything I see here reminds me of some of you!
Well I'll put some pictures to kill all the curiosity slowly ok!
Many kisses and until next time!
Ju
Brazil's Farewell- The Gate 24 straight to NY
My School
My First Cake in NY !!
Yummy ! Butter Cream with Red Fruit Jelly
Second Cake !
Chocolate Butter Cream with Vanilla Mousseline
Sorry if there is any mistake of writing I'm trying to get better in my English :)
Nenhum comentário:
Postar um comentário