Charlotte's posts

Valrhona Dark Chocolate

Why I recommend Valrhona dark bittersweet chocolate for baking… For starters, it’s French. Similar to champagne, French chocolate ranks at the top, in terms of taste and quality, among the … [more]

Chocolate Glaze (for plating and decoration)

Have you ever wanted to drizzle chocolate sauce on a white dessert plate just for decoration? Then, try this recipe. I used this glaze to decorate the dessert I made in class, Gateau Paris-Brest … [more]

Pate a Choux

Pate a choux is a light pastry dough used to make sweet things (eg, cream puffs, eclairs, and profiteroles), as well as savory foods (eg, gougere). A photo of my finished product, cream puff, is … [more]

Mille Feuille

Mille Feuille is French for “a thousand layers”. A photo of my finished product is shown at right. (Not quite a thousand layers but I tried…) [more]