The Art of French Pastry

cake pan (to find food- grade acetate, see the supplier list). Temper 100 grams of dark chocolate couvertu ...

and spread a thin layer of tempered chocolate on it using an offset spatula. Immediately wrap the cake: h ...

chocolate to set and then remove the strip of acetate from right to left. Fill the top generously with chocola ...

with vanilla sauce on the side. OPTION 1 Using a medium offset spatula frost the top and sides with the chocol ...

top. OPTION 2 Spread a thin layer of tempered chocolate on a ...

strip of acetate using an offset spatula. Immediately wrap the cake: hold the strip with an end in each han ...

IT’S DONE WHEN IT’S DONE The mousse should be soft but not icy; the sponge should be moist but not wet. Y ...

interaction between the cherries, the chocolate, the vanilla, and the kirschwasser. Remember that you can increase ...

STORAGE You can keep this finished cake in the freezer for up to 1 month and it keeps for 2 to 3 full da ...

BLACK FOREST CAKE ALWAYS MAKES ME THINK of a young chef named Keegan Gerhard, who worked for me when I ...

The Chicago Sheraton is a big hotel with the largest ballroom in the Midwest. Keegan applied for the assistant ...

attitude. I always tell my students that I can teach them all the pastry techniques in the world but I ...

was touring the hotel with eight other newly hired employees as part of their orientation. I pulled him out ...

when I was a kid I made one once with my Oma [grandmother].” “Great!” I said. “We need 368 nine-inch Bl ...

wrong person would have come up with all sorts of excuses, not realizing that I was testing him. We alr ...

The large events that we were catering forced my team and me to be very organized. I trained them to time ...

seconds to plate one slice; this, multiplied by 4,000, was 16,000 seconds— about 4 hours and 45 minutes. For su ...

team had this type of detail down to a science. They knew how many strawberries, raspberries, or bluebe ...

to make one good one. ...

CHOCOLATE MOUSSE CAKE IN A GLASS / GÂTEAU MOUSSE AU CHOCOLAT ...