Makes 5 servings We can all thank legendary CIA pastry chef instructor, Dieter Schorner, for reinvigorating the United States’ collective love of crème brûlée as pastry chef of New York City’s famed Le Cirque in the 1980s. Enjoy our classic version, but don’t be afraid to add spices or other […]
Crème Caramel
Makes 6 servings Crème caramel is a dessert that produces its own sauce, as long as you are patient with it. After the custard bakes, it needs to cool long enough for two things to happen: the custard must become firm enough to unmold, and the caramel underneath the custard […]
Crêpes Suzette
Makes 10 servings Ingredients 10 tablespoons sugar 1 1/2 cups (24 tbsp/3 sticks) butter, cubed 1 tbsp orange zest 3/4 cup fresh orange juice 30 Crêpes 3/4 cup Grand Marnier 3/4 cup brandy or cognac 1 orange, sliced into segments or supremes Whipped Cream, as needed Directions Sprinkle the sugar […]
Dark Chocolate Truffles
Makes 60 truffles Hints for truffle-making success: • To guarantee the most flavorful truffles, use top-quality chocolate. • Make sure the ganache has enough time to firm in the refrigerator. An hour is a good guideline, but it is okay to leave it in longer, even overnight if desired. • […]
Decorating Holiday Cookies
Decorating cookies is fun any time of the year, but ‘tis the season for extra special treats to share with your friends and family! Whether you bring them as a gift to your teachers or to grandma’s house, there are so many easy ways to dress up your favorite cookies […]
Devil’s Food Cake
This is the perfect chocolate cake, if we do say so ourselves. Full of rich chocolate flavor with the perfect moist-texture, this cake makes for the ultimate celebration cake when paired with Devil’s Fudge Icing or Italian Buttercream. Ingredients All-purpose flour, for dusting 2 1/2 cups cake flour 1 3/4 […]
Devil’s Fudge Icing
Makes about 5 cups, or enough to fill and ice an 8- or 9-inch cake Ingredients 1 1/2 cups unsweetened cocoa powder 1/2 cup (1 stick) unsalted butter, at room temperature 1/2 cup light corn syrup 1 teaspoon vanilla extract 1/2 teaspoon kosher salt 1/2 cup hot water 2 1/4 […]
Erin McDowell’s Double-Crust Berry Galette
Makes one 10-by-5-inch galette This recipe comes from friend-of-the-CIA, Erin McDowell, a 2009 graduate of our Hyde Park, NY campus. Erin is now a food writer, recipe developer, and talented food stylist, especially well known for her beautiful pies! She has shared this amazing summer berry recipe from her first […]
Financiers
Makes about 24 cookies Chef’s Note: You may substitute canned pineapple that has been drained and patted dry.
Flavoring Homemade Ice Cream
As the summer settles in, there is no greater joy than a scoop of ice cream on a hot day. No matter your favorite flavor, from simple vanilla to the rockiest rocky road, an ice cream cone is the ultimate way to treat yourself. Near our San Antonio campus, where […]
Flourless Chocolate Soufflé Cake
Makes one 8-inch cake Ingredients 5 oz bittersweet chocolate, chopped 3/4 cup (1 1/2 sticks) unsalted butter plus extra for greasing 10 large eggs (divided use) 2/3 cup sugar (divided use) 1/4 cup Grand Marnier or other orange-flavored liqueur Confectioners’ sugar, for dusting (optional) Directions Preheat the oven to 375°F. […]
French Vanilla Ice Cream
Makes about 1 1/4 quarts, or 8 servings This is your classic vanilla ice cream, with a clean vanilla flavor and those signature flecks from the seeds of a fresh vanilla bean. If you can’t find vanilla beans, vanilla paste is your best substitute. Ingredients 3 cups heavy cream 1 […]