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perfecting the CHOUX pastry PUFF shellBAKING from the perspective of SCIENCE to get the POOF in the ideal PUFF. Follow all the steps without deviating and you'll soon be rewarded with magical clouds of pastry. For a dedicated post...refer to: http://www.foodessa.com/2011/04/puff-choux-pastry-ricotta-cream-zeppole.html |
2 votes
3312 views
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custard CREAM with RICOTTA and Maple SyrupTaking the Italian custard to a new level of texture and creaminess not equalled by any other. Perfect for filling cakes, cream puffs or ‘Zeppole di San Giuseppe’. Let your imagination ride. For a dedicated post...refer to: http://www.foodessa.com/2011/04/puff-choux-pastry-ricotta-cream-zeppole.html |
1 vote
1487 views
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chocolate CRINKLE cookie CRACKLE color CHUCKLECRACKLE and CRINKLE your way through COLOR in Spring time. Every decadent, fudgy CHOCOLATE cookie bite will make your tummy CHUCKLE. Note: the cookie dough can be made a day ahead which is best. For a dedicated post...please refer to: http://www.foodessa.com/2011/04/chocolate-crinkle-cookie-crackle-color.html |
1 vote
5668 views
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LEMON mousse frozen PIE no bake - updatedCreamy smoothness experienced in every sweet, tangy bite from this cool mousse decadence. I'm in lemon heaven with this cool mousse pie. For a dedicated post...refer to: http://www.foodessa.com/2010/07/lemon-mousse-frozen-pie-no-bake.html |
1 vote
4013 views
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NUTTY flourless cookie CRISPS < Brutti ma Buoni >Got a few egg whites left over from a recipe? Here's a super easy crispy, flourless cookie called < Brutti ma Buoni >. It's an Italian saying...loosely translated as ugly looking (not really) but yummy. Originally made with roasted hazelnuts...however, re-created to include roasted almonds instead. I also reduced much of the… |
3 votes
7574 views
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