Adapted from the pâte á choux recipe in Madeleine Kamman’s The Making of a Cook, this basic formulation can be used with both sweet and savory fillings simply by tweaking the salt content a bit. Though there are different schools of thought about the ingredients that yield the maximum puff, I subscribe to
A casual dollop of this zippy accompaniment does wonders atop smoked fish or roasted or grilled meat. (Its three tablespoons of horseradish pack a punch, so you won’t need much!) But it also “cleans up” well when piped into fancier
Wafer paper . . . frosting sheets . . . edible images . . . yeah, the array of edible papers used for cookie and cake decorating can be mind-boggling! But stay tuned! In this video, I aim to demystify
In my latest YouTube video, I show how to make several cookie- and cake-top decorations, from bows to roses, all of which start with a basic fondant or chocolate dough ribbon. If you like this video, please give it a
Limited video release from my Ultimate Cookies Decorating Series on DVD! Because of the large quantity of requests I’ve received for basic cookie stenciling tips, I’ve released Lesson 10 (basic cookie stenciling) from my DVD series to YouTube for the world to
Vacation is for keeping it simple with easy and versatile dishes – especially when you spend your work week decorating lavish treats as I do. After a strictly enforced four-day hiatus from cooking during a recent holiday in Maine, I
Wondering how to create curvaceous pieces of cookie dough, like the half-circles used to create my cookie baskets in my Contoured Cookie Baskets video? Well, you’re in luck! In this video, I show you all the ins and outs of shaping
What the heck is dual-mode stenciling, you ask?! (So sorry – it’s the former engineer in me who loves to make up pseudo-scientific names to explain cookie decorating techniques!) Anywho . . . it’s a term I coined (I think)
Yum! Here’s my Rhubarb-Ginger Compote all souped up in a sour cream streusel coffee cake! (Betcha can’t say that three times fast.) Enjoy it warm from the oven; cooled to room temp and cut into big, satisfying slabs; or reheated with
High on spice yet relatively delicate in texture, this dough is perfect for 2-D cookies and small-scale 3-D construction projects. It also spreads less than my Signature Sugar Cookie Dough, making it more suitable for tight-fitting angular constructions
When seafood goes straight from the water to your local market – as it does on my island home-away-from-home in Stonington, Maine – resist the temptation to dress it up with fancy sauces or dips or lots of mayo and other gunk. Instead, let its essence of summer sing out loud and clear
Recently I’ve heard some trepidation about modeling chocolate expressed within my circles on the internet. But, truly, there’s nothing to fear about this quick and easy two-ingredient recipe. Plus, it’s really tasty, much tastier than
Hey, have you mastered semisweet modeling chocolate yet? If so, it’s time to advance to the white chocolate version. As yummy as the semisweet recipe is, it has its limitations – like it’s impossible to tint! So when I’m in need of a really tasty modeling medium and the flexibility to add color, I turn to
Lovely for Easter, May Day, or Mother’s Day, these baskets are made from contoured cookie dough covered with frosting sheets. Simply swap out what’s tucked inside to adapt them to a particular holiday! To see the video version of this tutorial, click here.
Super creamy and not cloyingly sweet (like its American counterpart), my Italian Buttercream lets flavor shine over sugar, and is the best icing I’ve found for smoothly icing cakes. It’s also my go-to icing whenever I want
If you hadn’t already gathered, I have a sweet spot for 3-D cookies that resemble things you never thought they could be – like these holiday cookie crackers filled with candies and special messages. I originally designed them for party
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