A baked English dessert made by layering bread, cake, or ladyfingers with dried fruit and custard. It is unmolded and served with crème anglaise.
A fruit with a flavor that resembles a cross between a pear and apple. The quince falls into season from October to December. The fruit is better cooked in fruit tarts, jellies, and jams, rather than eaten out of hand. Although the quince has been used in Asian and Mediterranean cuisine for thousands of years,
Just starting out on your first job hunt and wondering what will give you a leg up on the competition? PastryScoop.com polled several top pastry chefs from across the country to see what they do—and don’t—look for in their assistants. Compiled by associate editor Raina Bien. Jordi Panisello, Azul, Mandarin Orange Hotel, Miami “I ask … Continue reading →
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