S.T.R.M.B. 3 The Quinelle

The Quenelle is another site I draw great inspiration from.

Francisco Migoya, the sties author, is the Associate Professor at The Culinary Institute of America in New York. The author of “Frozen Deserts” and “The Modern Café” both cracking books! He was as Pastry Chef for The French Laundry, and for some time of Bouchon Bakery and Bouchon Bistro. The intention of his blog is to communicate ideas about pastry and bread making to professionals and other serious food enthusiasts.

I just plagiarized straight from his bio but hell that's what chefs do best.






Comments

Post a Comment

Popular posts from this blog

Never Ending Chestnut Saga

Image
With the massive influx of chestnuts the other week things got a little out of control. personally the highlight was the tarts (2.0) the low point was throwing out a 2L bucket of puree that had turned sour. Not far from the bottom rung of the ladder was some shit chestnut chocolate cookies i made. I just dont know, I veered too far of course, yogurt was added and nowhere near enough sugar, they were just shit. They resurfaced whilst doing another re-arrange/cleanup of the cool room on Friday, on Saturday they surfaced again and the guilt set in. They all made their way into the blender and turned into cookie crumbs. then into the Hobart with some softened butter, sugar flour a cup of water and became the base to some pretty snazzy chestnut chocolate ricotta and honey cheesecakes. the actual recipe for the base will always remain a mystery but i quickly jotted down the cheese part down for future reference, enter iota carrageenan , aka irish moss. This enabled me to set the che
Read more