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I live and breathe fine food and wines. Right now, I am learning new techniques, recipes and pastry, and freaking out over the failure of our food system! One thing leads to another.

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CordonBlues' Blog

English - Food, Wine, Recipes

http://cordonblues.wordpress.com

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CordonBlues' Blog · 1Y ago

Lesson 8: Gateau Forêt noire ( Black Forest Cake)

I know it’s three days of lessons, but I’m going to skip lessons 5, 6, & 7 for now. At some point, once I have my notes in order, I’ll blog about how to turn brioches, croissants, and puff pastry dough into buttery delights like fruit cake, croissants and pithiviers. So here we are with [...]

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CordonBlues' Blog · 1Y ago

Lesson 4: Tartapalooza!

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CordonBlues' Blog · 1Y ago

You Can Now Follow Me At: www.cordonblues.wordpress.com

Update your links and bookmarks, you can follow me at : www.cordonblues.wordpress.com. I'm at wordpress. Read and post comments | Send to a friend

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CordonBlues' Blog · 1Y ago

Goodbye Vox!

Done with Vox! You can now follow me at cordonblues.wordpress.com http://cordonblues.wordpress.com/, so please update your links! Thanks to all vox bloggers and non, for reading my blog, leaving comments, and supporting me with kind words. Thank ... Read and post comments | Se

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CordonBlues' Blog · 1Y ago

CordonBlues' Blog

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CordonBlues' Blog · 1Y ago

Lesson 3: Crème (Creams)

From left to right: pastry cream, crème anglaise, crème chantilly, ganache, crème au beurre (butter cream), crème d'amande (almond cream), and far right crème bavaroise, and Italian meringue. Pastry Creams Read and post comments | Send to a friend Filed under: Le Cordon Bleu Tagged: creams, fillin

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CordonBlues' Blog · 1Y ago

Day 2: Pâte (Dough)

Day 2. Nine hours later. With outside being 32 degrees Celsius, but feeling like 40 degrees everywhere-- even hotter near the stoves. I can complain. But, I’m not going to. I’m pretty happy with how smooth things are going in the pastry kitchen. ... Read and post comments | Sen

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CordonBlues' Blog · 1Y ago

Day 3: Crème (Creams)

From left to right: pastry cream, crème anglaise, crème chantilly, ganache, crème au beurre (butter cream), crème d'amande (almond cream), and far right crème bavaroise, and Italian meringue. Read and post comments | Send to a friend

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CordonBlues' Blog · 1Y ago

Lesson 2: Pâte (Dough)

Day 2. Nine hours later. With outside being 32 degrees Celsius, but feeling like 40 degrees everywhere– even hotter near the stoves. I can complain. But, I’m not going to. I’m pretty happy with how smooth things are going in the pastry kitchen. Today, the chef demonstrated 10 recipes, and the studen

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CordonBlues' Blog · 1Y ago

En École

Finally, it took me three years to find the money and time to get back to Le Cordon Bleu. So here is what I am in for, my favourite kind of vacation – a white apron with sensible shoes. This time around I am going to learn the basics of French p... Read and post comments | Send

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