Warm Chocolate Souffle

One of my chefs at school taught us an amazing warm chocolate souffle recipe. It actually made my fall in love with souffle! Who wouldn't want to eat something that jumps up out of the bowl like this. When I served them I poked a hole in the top and inserted fresh whipped cream! They were delicious!

It is kind of hard to describe how our classes are at the Culinary Institute of America. So I ran into this video of my current teacher that was done three years ago. His name is Chef Schorner and he has been one of the best teachers I have had here at the Culinary. When I was watching this video I felt like I was in class making the Sachertorte with him.

Good Morning!

These we a gift from a very special MM. They were edible nondairy chocolate cups that came with a packet of mousse that you had to add heavy cream to. They were so much fun to make because they took a second to put together! And then it took two seconds for everyone to eat them! Thanks MM for the delicious Mousse Cups!

Merry Christmas!

Merry Christmas from Together Cooking! We hope everyone has a safe and happy holiday!

Charlotte Russe

This cake is called a Charlotte Russe Cake. It has two layers of vanilla sponge and two layers of Bavarian cream. On top we piped whipped cream and made chocolate shavings. On the sides we layered fresh lady fingers. At first I didn't think that I would like this cake, but my rule is that I have to try everything. And oh boy! This cake was delicious! It sort of tasted like an ice cream sundae! I could have eaten two pieces it was so nice and light!

Coconut Granita

 

This frozen treat is something that I stumbled across on my refrigerator at home. DD had conveniently posted an entire recipe guide from a magazine about granita. There were four variations and I tried two. My favorite one was the one with coconut milk and the other one I made was with green tea and honey. It was a little strong on the honey side even after I adjusted it. So I made the coconut one again! It was delicious, healthy and vegan! Three things that didn't make it last long, hence the empty cup above and neglected tray of coconut macaroons. It is quite easy, put the three ingredients into a pot and bring to a boil. If you are going to add a flavor such as lime juice or mango puree add this after you take it off the stove. Then put in a shallow container into the freezer uncovered. Every hour or so stir the mixture with a whisk or fork and place it back in the freezer.

16oz coconut milk
8oz sugar
4oz water

and since 1 can of coconut milk is usually 13.5oz here is the conversion:
13.5oz coconut milk
6.6oz sugar
3.3oz water

+a little mango puree or lime juice for flavor

Pithivier

This is a puff pastry cut into a flower shape filled with frangipane. It is called a Pithivier. It is a french specialty from the town of Pithivier. It was delicious and I ate half of it! The frangipane filling was the best part because of the strong flavor from the almond paste. I could eat this for breakfast everyday! 

Carrot Cake with Cream Cheese Frosting

Right now I am taking a class called Basic & Classical Cakes...and over the past week and a half I have had my share of cake! I've resorted to splitting a piece with my partner during class just to "test the product." This being said, I brought home three pieces of Black Forest Cake last night. I still have two pieces left!

This cake is a traditional carrot cake topped with handmade marzipan carrots with lots of walnuts inside! Maybe too many. I prefer I much moister carrot cake. I would recommend finding a recipe that includes pineapple. This seems to help keep the cake moist. However I would use the same cream cheese icing. It has orange and lemon rind inside and lots of cream cheese! Absolutely delicious!

Cream Cheese Frosting, yields 2 cakes

1# 8oz Cream Cheese
.5 each Lemon Zest
.5 each Orange Zest
1.5 tsp Vanilla
12oz Butter, soft
12oz Powdered Sugar

Cream the cream cheese in a mixer with a paddle until smooth. There can be NO LUMPS. Then add the zest, vanilla and softened butter. Once this is completely combined add the sugar until incorporated. DO NOT OVER WHIP. This will cause the sugar to start to melt and you will have a mess on your hands!

Waiting for Snow

Above: Marzipan Snowman...edible.

We're waiting for snow. Patiently. But waiting. Please snow come to Poughkeepsie!

Early Night!

 And I just finished up this piping homework! Whew! No more piping until the New Year! Now it's time to study hard for the written exam on Monday and two day practical starting Tuesday! Wish me luck!
-cream puff

Life @ the CIA

My daily schedule starts with either work or working out. Then around 11:30am I eat lunch. Recently I have found a new kitchen that I enjoy...it is called "Fun with Food." It is always fun, and interesting...mostly fun. Then I review for class, then I go to class at 1:30pm. Around 6pm I eat dinner. Hopefully at "Fun with Food" and then I go back to class until 8:30pm. Then I go back to my room and do piping homework. My life has been filled with lots of piping homework at late hours. The patterns usually look like this (above) and I study them and recreate them with chocolate piping gel on a sheet of cardboard wrapped in plastic wrap. Then I go to bed around 11:00pm.

I really like my days! And I hope to be posting more about school and what I've been learning! I have another plan and that is to turn my current graphic design website into a food portfolio! Wish me luck!

Everyone is talking about it...

On the last day of Thanksgiving break...there was one thing that really caught everyones attention. It was this cup of coffee. As each person slowly emerged from their bedrooms and entered the kitchen. Everyone oood and ahhhhd at this beautiful cup of coffee sitting on the kitchen table. DD had woken up a little before everyone else and made this irresistible cup of coffee. I think her and Portman both have futures in the coffee business! I will let her share her coffee making secrets with you. Until another post!
-Cream Puff

Oreo Cupcakes

Meet buttery sticks. Meet buttery sticks meet oreo cupcakes. I made these as the nondairy option at then end of our dinner over Thanksgiving break. While buttery stick and carrot chopper ate these delicious cupcakes the rest of us enjoyed warm chocolate souffle! The recipe for that will be coming soon!

Buttery stick asked me to make these cupcakes after finding a recipe on the internet. They were so simple and fun! What a great surprise to find a whole oreo on the bottom! You'll definitely need a glass of milk with these little guys! I used my vegan chocolate cake recipe to make these and then a vanilla frosting on top. But any chocolate cake and frosting mixture would work. The composition is quite easy. In a cupcake pan, place liners first and then an oreo like the picture above. I used doublestuff! And then pour batter on top and bake normally!

Almond Crescents

These cookies were apart of my cookie practical last week. They are quite simple to make and delicious! I would recommend making these this year for the holidays!

16oz almond paste
8oz sugar
3.5oz egg whites
to taste lemon zest

sliced, crushed almonds
chocolate coating

1. With paddle in a kitchenaid mixer add almond paste, sugar and lemon zest until the mixture resembles small peas.
2. Add the whites slowly and scrape often.
3. Once the mixture is homogenous, scoop even portions (or use a no.100 scoop) into a bowl of sliced, crushed almonds.
4. Roll balls into logs an inch and a half long and shape into crescents.
5. Bake at 350 degrees F until light brown. Dip in chocolate when they are cool.

Lemon Meringue Tart

Unfortunately school has been quite demanding and I haven't been able to post as much as I'd like to. I wanted to share a piece of my practical from last week. This was my lemon meringue tart that I made for my Tart Practical last week. The components of this dessert are a sugar cookie dough, lemon filling, and shell border done with swiss meringue that I torched! I think I have changed from a pie lover to a tart lover!