Month: July 2011

How to Correct Mishaps in Baking Like a Professional?

Did you figure out what is our aim, at Chocolates & Figs? First, I’d like to help you in anything you want to be better at. Weather you want to create elaborate desserts, or able to bake foolproof cakes, or learn to understand the difference among the ingredients we use in baking (i.e. for instance,…


Famous Gundel Crepes – Now You Too Can Make This Delightful Dessert

Rolling up the filled crepe This time I share a great post with Katherine Martinelli about crepes, but not just any crepes; these were created by a famous chef in Budapest, Hungary, at a famous restaurant, named Gundel. Katherine’s blog has one of the oldest crepe recipes, named “stacked crepes”, or “rakott palacsinta” in Hungarian,…


Sexiest Dessert in the World – PAVLOVA

Elegant, lithe, graceful—a beautiful and famous ballerina dancing the Dying Swan, or perhaps the tragic bewitched White Swan Queen. Now imagine a dessert that would embody the lightness of the dancer in the air. That was the challenge for pastry chefs when inspired by the greatness and celebrity of Anna Pavlova, (1881-1931) one of the…


Easy, No Bake, Delightful Dessert for These Scorching Days

Flakey tart shell with cream cheese filling that is topped with blueberry compote If you recall we were experimenting with the ratios of two types of flours (cake and all-purpose) in the preparation of tart dough shells for the summer about a month ago. If you want to refresh your memory, please click here. Also,…


A HEALTHY DESSERT UNDER 30 MINUTES

What a beautiful day today! The sun is shining, the sky is bright blue and there is this gentle breeze, just enough for flying the flags that decorate the many homes around us. By now, Ken is pretty much used to the idea that the entire country is celebrating his birthday. For years, we were…


IMPRESSIVE, EASY-TO-PREPARE HUNGARIAN DESSERT

A variation of Rigo Jancsi (Double chocolate sponge cake, with mile high chocolate mousse and whipped cream fillings) If you have visited me often, you know that I love to teach and I love to share my knowledge with anyone interested to listen. Lately, I have carried out my wish for “sharing” by guest posting…


HOW TO SAVE A BRIOCHE CAKE WITH IMPROVISING

Brioche dough used in making a Walnut-layered, apricot jam-filled Yeast-leavened Sweet Cake If you recall, in my earlier post about yeast-leavened cakes, I promised to write a post about how seemingly minor differences in a recipe will create a substantially different cake. I love to bake sweet yeast-leavened cakes, because they are great for a…


Four Steps for Ready-Made Desserts for the Entire Summer

A two-layers tart; usually not used with fruit fillings Hi, I am back. I trust every body is doing fine and you all enjoyed some great fruit tarts for the weekend? So lets continue with our tarts preparation. I like desserts that are easy to prepare, but not if it is on the account of…