This chocolate cake is light and fluffy – great for cupcakes and birthday cakes. This is also a scratch cake with a scratch pudding mixture. it smells and taste fabulous. With a little patience you too can make this cake. Read the rest of this entry »

I love cream puffs, but HATE making all those little individual things! So here is an easy alternative that satisfies your cream puff craving!
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The secret of the recipe is the fact that all ingredients need to be 1/4 of all.
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This is a classic rich dessert. It is so simple to make yet it will dazzle your family and friends.

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This is the recipe I use to make eclairs. They are rich and so delicious. It takes some time and a little elbow grease, but it’s well worth it. Make the pastry cream the day before so that the flavors can get to know each other better and it’s even better!
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This is a wonderful dense flourless chocolate orange cake with a glaze on it …wonderful with a strong cup of coffee and you only need a small slice..it is only about 1″ high

The texture isn’t really like cake we are used to but rest assured, it is delicious
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This mousse can be used as a filling for tarts as well as inside of a chocolate bag. It is very light and refreshing.
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If you are new to the petit fours arena, do not be intimidated. Most of the “oohs” and “aahs” of this type of work comes from the decorations and attention to detail to each item. One way to make a good impression is to invest in the silicone flexipan/fleximolds to make the impossible possible. The use of gelatin helps this fluid mass maintain it’s shape; but not forever. This recipe is a pate a bomb batter which slightly warmed mascarpone cheese and whipped cream is folded into. TEMPERATURE IS VERY IMPORTANT IN THIS RECIPE SO PLEASE READ THROUGH THE RECIPE.
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Petit fours are any type of pastry small enough to be eaten in one or two bites. It is common practice that a pastry chef will make smaller versions of larger patisserie. This is a filling to be used with mini-tarts as petit fours. You can use your choice of shortbread dough or use the one provided.
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I love the classics. This is a spectacular confection! Named for a bicycle race run between the two cities of Paris and Brest, this wheel-shaped pastry of choux paste is hands down impressive. The classic version is made with a praline-flavored center but this pastry cream version is just as tasty.
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