Saturday, November 11, 2017

Chocolate festival 2017

Impact of water on shelf life of ganache,
find our PowerPoint HERE.

Chocolate festival 2017

Here we are today is the 2017 NorthWest Chocolate festival in Seattle.

This year we will demonstrate a Super Delicious Chocolate Chunks Cookies26gr
Here is the recipe:
1 Delicious Crunchy:
26gr  dark chcolate
26gr milk chocolate
40gr Praline paste (or peanut butter)
50gr crunchy cereals

Melt the chocolate together, add the praline paste and crunchy cereal, mix well, and allow to cool, until hard.

2 The Cookie Dough:
50gr sugar
140gr butter
50gr brown sugar
1 egg
5gr vanilla extract
5gr baking soda
5gr baking powder
5gr salt
220gr flour
80gr chunks of milk chocolate
100gr chunks of dark chocolate
143gr (the whole batch) of crunchy mix

Cream the sugars with the butter, add the egg, add the dry ingredients, finally add the chunks of chocolates, and the crunchy mix.

Scoop on baking trays, and bake at 350F (180c) for about 10 minutes.

Friday, September 22, 2017

Art Institute Culinary joins forces with the Fashion department

The culinary department Advanced Patisserie class, took on the challenge of creating a cake for the Americana Luxury Handbags MOD EXPLOSION, which consisted of a sheet cake and a chocolate replica of a 1960's Gucci Vanity Purse.

The original vs the Chocolate

Capstone Summer 2017 at The Art Institute of Seattle

Thursday, February 9, 2017

Advanced pâtisserie 2017, week 4

Week 4

Cinnamon croissant before baking

Cinnamon croissant

Classic butter croissant

Red fruit and lychee verrine, inspired by Pierre Hermé

Sablé breton, with pistachio cream, berries, and chocolate decor

Wednesday, January 25, 2017

Advanced pâtisserie 2017

Cherry insert

Chocolate cake

Vanilla and Cherry inserts
Mousse cake built upside down

Chocolate mousse cake with cherry and vanilla insert,
After Spraying


Baba au rum

Classic European Cuisine 2017 week 2

Tuna Palermo

Tuna Palermo

Stuffed Porc Bundle