“Hazelnut” in French.
A chocolate-buttermilk cake layered with a boiled vanilla-flavored frosting containing pecans and coconut. It’s origins are difficult to pinpoint, but it is an all-American cake that was popularized when published in a local Dallas newspaper in 1957. The name comes from Baker’s German’s Sweet Chocolate, a chocolate bar developed for the company by Sam German,
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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