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HOW TO MAKE PIE CRUST RECIPE

Making your own pie crust is something that’s truly worth the trouble because it tastes so great and it’s really EASY! With just a few simple ingredients: flour, butter, sugar, and salt, are all it takes to make the perfect pie crust. The best part is, you can make it up to a month ahead and freeze it until you’re ready to use it — one less thing on the Thanksgiving “to do” list! Now, watch the video to see how easy it is and find out the secret to getting a flaky crust, and the best way to store the dough so that it’s easier to roll out later on.

yield: Makes 2 pie crust

2-1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
2 sticks chilled unsalted butter, cut into pieces

*** For directions watch the video.

Posted on Nov 18, 2013

HOW TO USE GELATIN

Gelatin comes in either sheets or powder, and it’s usually used as a thickening agent in desserts… Watch and learn how to properly prepare gelatin to use in recipes.

Posted on Oct 25, 2013

HOW TO MAKE SUMMER PUDDING RECIPE

Watch and learn how Gordon Ramsay makes this quintessential English summer dessert recipe with slices of strawberries, a blackcurrant coulis, and blueberries.

Posted on Aug 21, 2013

HOW TO MAKE YOUR OWN WEDDING CAKE

Watch and learn how to make your own fondant covered wedding cake with Chef Alan Tetreault of Global Sugar Art. In this Part 1 of the 2 part series, you will learn how to cut, fill and ice the cake, cover with rolled fondant, assemble the three tiered cake, make molded borders and add flowers.

Tools needed:
Alice Vintage Lace Mold by Karen Davies
Roses Border Mold by Sunflower Sugar Art
Rose Border Mold by GSA

In this Part 2 of 2, Alan teaches you how to accent your finished borders and complete the cake with gumpaste flowers. He also shows the same cake decorated with different flowers to show how a simple flower change will alter the look and style of the cake.

Posted on Jul 18, 2013

HOW TO MAKE BRIOCHE WITH MICHEL ROUX

Warm milk, plenty of butter and a yolk glaze are the secrets behind Michel Roux’s melt-in-the-mouth French brioche. Watch and learn how Michel Roux makes brioche dough. This classic French dough can be frozen, well wrapped, for up to 2 weeks. To use, leave to thaw in the fridge for 12 hours before molding it into the required shape and cooking as usual.

70 ml tepid milk
15 g yeast
500 g plain flour
6 eggs, beaten
350 g butter, slightly softened, plus extra to grease
30 g caster sugar
1 egg yolk, mixed with 1 tbsp milk, for egg wash

Special equipment: Brioche Molds

*** For directions watch the video.

About…
MICHEL ROUX has held three Michelin stars for an astonishing 25 years at his renowned restaurant, The Waterside Inn at Bray. His career has been hugely successful ever since he opened his first restaurant, the acclaimed Le Gavroche in London, with his brother Albert. Michel has received countless other culinary honors, culminating in the OBE and Chevalier de la Legion d’Honneur. Michel frequently appears on television and has written several successful books, including eggs, sauces and pastry in this popular format. The latter received the Andre Simon special commendation award and his original sauces book won the Glenfiddich Visual Award and sold 300,000 copies.

Posted on Jun 6, 2013

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