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Witches’ Cauldron Soufflé

Tuesday, October 13th, 2009

Witches’ Cauldron Soufflé Daniel Bonnot Bizou New Orleans LA Small pumpkins turn into cauldrons to hold soft pumpkin souffles. Blood-red strawberry puree decorates the plates around the pumpkins. Dim the lights and use lots of candles for the right atmosphere. Serves 4 4 baby pumpkins 2 cups water 1 cup brown sugar 4 ounces (1 [...]

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Dracula’s Bite of Delight

Friday, October 9th, 2009

Dracula’s Bite of Delight Daniel Bonnot Consultant/Instructor New Orleans LA; Nyons, France Serves 4 Two 6-inch-by-12-inch sheets of puff pastry 2 cups granulated sugar Chocolate Mousse 1 pound Swiss chocolate, chopped 2 egg yolks 1/2 cup chocolate syrup 4 cups heavy (whipping) cream Garnish 1 pint strawberries 4 tablespoons strawberry puree 2 ounces Chambord or [...]

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Chocolate Garnishes

Friday, May 15th, 2009

Chocolate Garnishes Chocolate can be very tricky, ‚“seizing‚” (stiffening) instantly if a drop of water accidentally falls into the pan. ‚“breaking‚” (separating) if heat is applied incorrectly, and requiring a ‚“tempering‚” process for coating and molding work. Yet sculpted flowers, leaves, geometric pieces and filigree designs is worth the effort of learning to work with [...]

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