Pastryscoop

crème caramel

A French term for a custard that has been baked in a caramel-coated mold. When the chilled custard is turned out onto a serving plate the caramel serves as a sauce for the custard.

The Dish: Rachel Zoe Insler

passion fruit with Venezuelan white chocolate truffles We here at PastryScoop.com know how difficult it can be for pastry chefs to find time to get out of their kitchens to meet their fellow colleagues and for the public to meet the creators of their favorite desserts. Consider THE DISH your introduction to some of the … Continue reading →

Our new site has launched! http://www.pastryscoop.com/ Coming up:chef interviews, Bay Area ice cream, cooking with honey, and much more. 2011/05/24

Follow student Sharon Martin as she writes about her time in professional 8-week bread course at The FCI on Food2.com http://bit.ly/lyr33Q 2011/05/20

RT @coolhunting: An interview with Diego Badaro about organic farming and his award-winning Brazilian chocolates http://bit.ly/in9a7C 2011/05/10