A simple and perfect chocolate treat.
Tutorials in this course: 14
Total viewing time: 1 hour 30 minutes
Total course time (including prep and cooking): 40 hours
Creating desserts from scratch can be a daunting task for anyone, especially when it comes to baking. While savory cooking is about working up to a balance of texture and flavor by tasting, testing, and adjusting, baking calls for a greater focus on precise temperatures, meticulous measurements, and lots of finicky equipment.
This course is designed for those times when life calls for something sweet but doesn't offer the time for a leisurely figure-it-out baking session. From a luxurious rice pudding to an indulgent chocolate torta, candied orange peels and crunchy cannoli, this course will help you break free of baking fears and routines without making any compromises in deliciousness.
Pastry Chef Genevieve Gergis is half of the culinary super team behind the wildly successful Los Angeles restaurant Bestia. Thanks to their "from scratch" approach, Bestia has become one of the city's most highly regarded restaurants, named in 2014 as LA’s #1 Newcomer by Zagat.
Chef Miro (short for Miroslav) Uskokovic is the Pastry Chef of the world-renowned Gramercy Tavern in New York City. His culinary philosophy is built upon celebrating seasonal, local ingredients.
Caitlin Dysart is the pastry chef at celebrated upscale DC restaurant, 294, where she combines her classic French training with modern New American flavors to create beautiful and unique desserts. In April 2013, Dysart was named as one of 50 Pastry Chefs in the U.S. to be nominated for Food & Wine magazine’s The People’s Best New Pastry Chef 2013 Award.
Irene Li is a chef and co-owner of Mei Mei The restaurant specializes in creative Chinese-American cuisine driven by locally, ethically, and sustainably sourced ingredients. In 2015, Irene was nominated for "Rising Star Chef of the Year" by the James Beard Foundation.
Jane Soudah owns and operates Sweet Jane Bakeshop, and leads the pastry program at Sunset Boulevard’s rustic and charming Eveleigh restaurant. Jane has a background in science and earned degrees in Food Science and Food Microbiology from Cornell University.
Corina Weibel is the chef and co-owner of Canelé, a French-American bistro in Southern California. At Canelé, Corina crafts Mediterranean-inspired comfort cuisine, lauded by Bon Appetite Magazine, The Los Angeles Times, LA Weekly, Zagat, Eater, and many other online publications.
Steve Samson is the executive chef and co-owner of Sotto in Los Angeles. Sotto achieved immediate acclaim, being named one of Esquire Magazine's “Best New Restaurants in America” and Los Angeles Magazine's #1 “Best New Restaurant".
Harold Marmulstein is the executive chef and partner at American gastropub, Salty Sow. At Salty Sow Chef Harold serves up southern inspired cuisine at the restaurant's Austin, Phoenix, and Scottsdale locations. Chef Harold has worked as an executive chef for 30 years. He has been awarded "Who's Who of Chefs in America" and his restaurants have been voted "Best New Restaurants."
Roman Murphy is the executive chef at Austin eatery, Bess Bistro. His ability to create dishes that are sophisticated and uniquely his own has recently landed him recognition by Zagat on their Austin’s 30 under 30 list.
Teri Lyn Fisher and Jenny Park are the bloggers behind the wildly popular Spoon Fork Bacon. The blog combines Teri Lyn’s photography skills with Jenny’s culinary expertise. In 2013, Spoon Fork Bacon was nominated for Saveur’s Best Food Blog. Teri and Jenny are also co-authors of cookbooks Tiny Food Party! and Cocktails for the Four Seasons.
John Sedlar is the executive chef and co-owner of Rivera in downtown Los Angeles. Globally renowned for his Latin and creative Southwestern cuisine, Chef John is the youngest chef ever to receive the Silver Spoon Award from Food Arts magazine in 199. He was also named “Chef of the Year” by Esquire in 2011.
What You Need
- Cutting board
- Chef's knife
- Sauce pot
- Mixing bowls
- Food processor
- Stand mixer
- Pasta machine
- Kitchen torch
- Slotted spoon
- Pastry brush
- Pie dish
- 9-inch tart pan
- Sheet tray
- Wire rack
- Candy thermometer
- Disposable piping bag
- Coffee filters
- Plastic wrap
- Wax paper
- Stencil (optional)
- Large circular cookie cutter
- Metal dowel or cannoli form
- Spray bottle with water
- Ingredients are listed within each respective tutorial
Perfectly flambéd bananas are paired with light and fluffy beignet batter to make a unique New Orleans-inspired dessert.
Rustic donut bites are elevated with homemade raspberry curd and vanilla bean crème fraîche.