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This delicious Honey Caramelized Asian Pears Pound Cake is served with vanilla ice cream
at Philippe in Miami. Pastry Chef Keith Freiman of Philippe in Miami will take you step-by-step through his recipe and share tips and trick-of-the-trade to make this wonderful pound cake studded with honey caramelized Asian pears. | VIDEO

by Keith Freiman, pastry chef at Philippe, Miami Beach, FL

2305 Collins Avenue
Miami Beach, FL

Posted on May 29, 2009


This delicious cake is made with a light and creamy white chocolate mousse flavored with orange for an easy and impressive special occasion dessert. | VIDEO

by Tomi Harase, chef/owner of Cafe Blanc, CA

Makes 30 (6-cm diameter x 5-cm height) cakes

Cafe Blanc
298 E. 17th Street Unit B
Costa Mesa, CA

Posted on May 29, 2009


The word tiramisu literally means “pick-me-up” in Italian. This is a very quick and easy dessert and you don’t need much experience to get the best results. Use the best ingredients you can afford. Savoiardi ladyfinger is a must. I never make them at home, the store-bought are perfect for this quick and easy classic Italian dessert recipe. Don’t soak the cookies too much or else the tiramisu will end up soggy. It is usually flavored with a coffee liqueur but you can use rum or cognac.

The traditional tiramisu recipe uses raw eggs. If you can get very fresh eggs or you are not worried about salmonella contamination, just skip the bain-marie while making the sabayon. Sabayon (zablagione or zabaione) is an Italian dessert made with egg yolks, sugar, and sweet Marsala wine (feel free to substitute dark rum or cognac). It’s a light custard, which has been whipped to incorporate air. The sabayon by itself is usually served with fresh fruits. (Note: If you are concerned with salmonella contamination from consuming raw eggs, you can eliminate it entirely by using pasteurized eggs.)

2 large egg yolks
1 Tablespoon cognac (optional)
4 Tablespoons granulated sugar
7 oz. mascarpone cheese
1/2 cup heavy cream
1 Tablespoon granulated sugar
1/4 cup instant espresso coffee
1/8 teaspoon salt
2 Tablespoons coffee liqueur
5 to 6 Savaiordi ladyfingers
Cocoa powder

1. Fill a pot just with enough water so that when you set the bowl over the pot the water does not touch. Bring the water to a simmer and reduce the heat to low. Set the bowl containing the custard mixture over the pot. Make sure that the water does not boil. Beat the yolks, salt and sugar with a whisk or a handheld electric beater until it is thicken and lighten and falls back on itself in thick ribbons when the whisk or beater are lifted. Add the cognac (if using) and mix until combined. Place the bowl to cool over ice bath, mix occasionally until cooled.

2. Place mascarpone cheese in mixing bowl and paddle on low speed until there are no lumps. Remove the bowl from the machine and fold the egg mixture in the mascarpone until incorporated. Whip the heavy cream with the sugar until soft peak form. Fold the cream mixture into the mascarpone mixture until well combined.

3. To assemble, pipe or spoon 1/3 of the cream in the bottom of two glass containers and sprinkle with a little cocoa powder. Mix the coffee and liqueur in a bowl. Quickly dip both sides of the ladyfingers in the coffee mixture (just long enough to moisten the cookies without making them soggy) and place them on top of the cream. Pipe 1/3 of the cream on top of the cookies and sprinkle with cocoa powder. Dip the remaining cookies and place on top of the cream. Lastly divide the remaining cream between the two glasses and sprinkle with cocoa powder. Refrigerate for at least three hours. Before serving, top with finely grated semisweet chocolate.

Posted on May 27, 2009


This rich, buttery, sweet short dough, known as pate sucree. This sweet pastry dough is like a delicate butter cookie rather than a traditional flaky pie dough. To keep the crust tender, work with the dough as little as possible. This recipe makes a cookie-like crust that is sturdy enough to either roll out or crumble into a pie plate and press in with your fingers. This recipe makes enough dough for two 10-inch tart shells. You can freeze half for another time, or you can roll out and shape both dough and freeze one of them, well wrapped for up to a month.

Almond cream, or frangipane, is often used as a filling in cakes, tarts, and petits fours. When the cream is baked, it has a cake-like texture. It is said to have been created by French pastry chefs in honor of the 16th century Italian nobleman Marquis Muzio Frangipani, who invented a technique to infuse gloves with the perfume of bitter almonds. His invention was all the rage, and inspired pastry chefs to create a delicacy in his name. The flavor of raspberries and almonds have a magical affinity and this is a simple almond tart to prepare. Other fruits such as fresh apricots, cherries, poached pears or apples can also be used instead of raspberries with equal success. You may substitute this dough recipe with your favorite pastry dough recipe.

Posted on Mar 5, 2009


The quintessential strawberry tart, classically French, with a shell that’s buttery yet crisp and delicate. For contrast there is a sweet light layer of pastry cream to cushion the fresh strawberries gleaming beneath a shiny glaze. It is so simple, with just a few components in complete harmony. This recipe makes two 10-inch tarts. You can make only one tart. Freeze half of the tart dough for up to one month.

Posted on Mar 2, 2009

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