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News Stories

Luc beaudet modern petit fours

Artisan Bread seminar with Patrick Jacquot of the croissant Bakery

Geoffrey Blount wins the Joseph Amendola Outstanding Member Award

Heather Hurlbert Named Southeast ACF Pastry Chef of the Year

Results are in from The 2008 Sugar Art Casting Challenge

The Sugar Art Casting Challenge Promo

Pastry in Europe is now available

Lionel Clement from the Wynn Hotel in Las Vegas, Nevada, has won the USA national selection for the World Chocolate Masters

Chef En-Ming Hsu named Chef Instructor at the French Pastry School.

Dimitri Fayard named Chef Instructor at the French Pastry School.

Results for the 2008 National Bread and Pastry Championship that took place in Atlantic City, New Jersey, USA

Winners and more info about the Asian Pastry Cup

Blown Sugar photos and technique overview featuring Laurent Branlard

Naomi MIzuno Is the 2007 World Chocolate Masters Winner





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Soft Banana Cake with Yogurt Sorbet and Chicory Glaze

Yield:   12 Portions

Ingredients                                            Amounts

Soft Banana cake

Butter                                                        55   g
Sugar                                                         75   g
Demerara sugar, ground fine                  40   g        
Egg yolks                                                     3   ea
Flour                                                          50   g
Nutmeg                                               pinch  
Salt                                                              2   g  ( ¼ tsp)
Banana puree                                         140   g
Lemon juice                                              25   g
Milk                                                         200   g
Sour cream                                               40   g
Egg whites                                                  3   ea
Sugar                                                         30   g
Cream of tartar                                   pinch



Yogurt Sorbet

Greek Yogurt                                          400   g
Sugar                                                       150   g
Water                                                      150   g
Banana puree                                           40   g
Lemon juice                                              10   g

4. Combine ingredients with an immersion blender.  Process mixture in the ice cream machine.


Pecan Dentelle:

Butter, melted and cooled                        30   g
Corn syrup                                               10   g
Sugar                                                         40   g
Pecans, chopped                                      40   g

5. Combine all ingredients and refrigerate.  Pipe out ½“diameter drops into shallow tart tins.   Bake at 350°F until golden, about 10 minutes.


Chicory Brown Sugar Sauce

Cream                                                     120   g
Chicory coffee                                          20   g
Brown sugar                                             40   g
Salt                                                          1/8   tsp
Butter                                                        30   g
Vanilla extract                                           ½   tsp.
6. Infuse cream with chicory, then strain.  Measure out 60 g of infused liquid.  Bring to a simmer with brown sugar and salt, then whisk in cold butter.  Add vanilla.



Tulip Cookie

Butter, softened                                        45   g
Powdered sugar                                       53   g
Trimoline                                                  32   g
Egg whites                                                24   g
Flour                                                          52   g

7. Lightly cream butter and powdered sugar.  Add the trimoline. Stir in the egg whites, then the flour to make a smooth paste.  Chill briefly before using.  Bake at 350˚F.  Immediately shape while cookies are hot.


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