January 14, 2021
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Continuing Education from CIA Strategic Initiatives and Industry Leadership Group
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Lecture
Brown butter pear upside-down cake
(The Culinary Institute of America)
Watch chef Barbara Alexander make a classic brown butter pear upside-down cake. This beautiful cake is paired with creme fraiche, a delicious finish to the sweet pears and the rich, buttery texture of the cake. The secret to the deliciousness of the cake is the addition of classic French brown butter. Brown butter, also known as beurre noisette, adds a delicious nutty flavor that can be revealed through careful rendering. Watch this and more baking and pastry videos.
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New OZO™ Plant-Based Products in Foodservice
Grow your menu and your business with a full range of new OZO plant-based protein products. Delicious plant-based nuggets, ground, burgers and breakfast sausage make for easy one-ingredient recipe swaps. Now available in foodservice packs! LEARN MORE
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Demo
Brown butter ice cream sandwiches with walnut butter cookies and butterscotch
(The Culinary Institute of America)
Watch chef Barbara Alexander make ice cream sandwiches using walnut butter cookies with brown butter ice cream. The ice cream sandwiches are served with a rich butterscotch sauce, made with real Scotch whisky. The addition of classic French brown butter adds a delicious, rich, nutty flavor to the ice cream. These ice cream sandwiches are a fun and decadent shared dessert. Watch this and more baking and pastry videos.
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Tracking the plant-based trend and its opportunities
A perfect storm of consumer demand for healthy, sustainable and flavorful foods has both new companies and legacy brands alike turning their focus to plant-based options. Join industry experts as they discuss what consumers really want in this category, the future of the trend, and untapped opportunities for foodservice operators and manufacturers.
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Tasting
Hazelnut dragees with Atelier Crenn pastry chef Juan Contreras
(The Culinary Institute of America)
We visit pastry chef Juan Contreras at the three Michelin star restaurant Atelier Crenn in San Francisco. Chef Contreras shows us the secrets in making his hazelnut dragees, where creamy French butter is combined with rich cocoa powder. Watch this and more baking and pastry videos.
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Extra Credit
Making croissants at the Model Bakery
(The Culinary Institute of America)
At the Model Bakery in Napa, Calif., we talk with owner Sarah Mitchell Hansen and head production baker Gordon Patty about their secrets to baking flaky, buttery croissants. Watch this and more baking and pastry videos.
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Worlds of Flavor  |    CIA Prochef.com  |    CIA Chef.edu
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