I first learned how to make an entremet (a fancy, layered cake built inside a metal ring, and containing contrasting components and flavors) during my studies at Le Cordon Bleu London. At Le Cordon Bleu …

costumes to confections
costumes to confections
I first learned how to make an entremet (a fancy, layered cake built inside a metal ring, and containing contrasting components and flavors) during my studies at Le Cordon Bleu London. At Le Cordon Bleu …
Hand pies are one of my favorite pastries to make. They can be simple or fancy, sweet or savory, breakfast or dinner. In pastry school, we were taught to make a classic French version called …
Hello, friends. It’s been awhile. It’s amazing how much things have changed since my last blog post. At this point, and after all that’s been happening, exams feel like a lifetime ago. (In reality, it’s …
This week, we had demos and practicals for the first two of our four exam dishes: the opéra cake and the fraisier cake. It’s hard to believe that we’ve already arrived at week four and …
These mixed berry breakfast pastries (a.k.a. fancy homemade pop tarts) are the perfect way to use up an excess of fresh summer fruit. While most homemade pop tart recipes call for a shortcrust pastry or …
It’s hard to believe, but week four of pastry school kicked off with a mid-term assessment! After submitting a written self-analysis of our progress in the program, we met one-on-one with the chef to discuss …