Chocolate chantilly: the recipe

October 26, 2017 by Lucia D'Ulivo in Dessert

6 years ago I moved to Canada and I discovered that whipped cream is more versatile than I thought. One day, I was talking about ganache* with a roommate who, at the time, was attending a pastry chef school, when she said: “you can also whip a ganache”. That’s so true! After all they contain about 50% of cream, how did it never come to my mind??? So, if you are tired of the usual pairing whipped cream-strawberries, here a quick recipe for a decadent dessert.

English custard: the recipe

October 19, 2017 by Lucia D'Ulivo in Dessert

Now that we know how to master emulsions, we can move to another classic recipe: the English custard.

As crème patissiere, also English custard is an O/W emulsion. The only difference is the absence of starch.

Crème patissière: the recipe

October 17, 2017 by Lucia D'Ulivo in Dessert

How did you like the story of crème patissière? You might have laughed about that (I hope), but I swear that nothing upset me more in the kitchen than a failed crème patissière. Speaking about that, I promised you a recipe, right? Very well, today I will post even two recipes: the one for crème patissière and that one of the famous raspberry pie I made years ago.