Feb 16, 2019 Last Updated 6:31 AM, Nov 9, 2017
 
 

In this issue, Julie and Jimmy MacMillan explore fried dough in dessert.

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In this issue, Julie and Jimmy MacMillan explore coconut-derived sugars and applications.

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In this issue we’d like to approach a very broad topic, namely the use of flowers, herbs and leaves in the pastry kitchen. The seed idea for this article was our reaction from sampling so many desserts with gratuitous use of these ingredients. Although we ‘eat with our eyes’, in the modern sense, ingredients without taste purpose should have a limited role on the plate.

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In this issue, Julie and Jimmy MacMillan explore the modern day pàte à choux.

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