Chocolate Ganache Glaze For Doughtnuts and Pastries
Here's a simple recipe that yields a delicious chocolate ganache glaze perfect for freshly fried brioche doughnuts!
Here's a simple recipe that yields a delicious chocolate ganache glaze perfect for freshly fried brioche doughnuts!
A rillette is made from meat, (usually pork or game), that is slowly cooked in fat or a flavored liquid, and then pounded into a paste using some or all of the cooking liquid. The resulting paste is then placed in a jar or ramekin and capped with fat, which allows the meat to cure and the flavors to meld.
This European style brown bread is hearty, complex of flavor, and most importantly, delicious. If you need a mid day "pick me up," this bread will give you a surprising boost of energy and sustain you between meals.
This "reconstructed" berry pie is a simple play on a traditional favorite. I love macerated berries in the summer time, and who doesn't like a good berry pie? This dessert takes half the work and a third of the time as a normal berry pie, and by rethinking its structure, it allows you to keep your berries moist and macerated in a delicious simple syrup while keeping your crust crisp and flaky.
In a previous video recipe I demonstrated how to make amazing hamburger brioche buns. But the dough used in that recipe isn't limited to just hamburger buns, it also makes a great loaf of bread.
If you're looking for the best brioche bun recipe ever, you've found it. I don't mean to put you off by hyperbole, but this really is an excellent, versatile bun recipe that will absolutely take your hamburger game to the next level.
There are few things in this world more enjoyable then a fresh doughnut, served piping hot. Unfortunately, most people rarely experience this pleasure since hot, fresh doughnuts can be difficult to come by
That is unless you make your own.
Don't let the name fool you; this isn't your standard, soulless, supermarket variety of white bread. This recipe will yield you 2 loaves of real white bread that works great for toast, sandwiches or stuffing. It's also a great base recipe to which you can add any number of flavors to take your bread to the next level.
If you've ever eaten dinner at Stella, you probably recognize the picture above. Our chocolate truffles have turned into an "accidental" signature dish. Brought out to every table as the check is presented, this truffle recipe itself is solid if not simple; why mess with a good thing?
A spicy aioli that goes great with fish or tempura.