Sep 25, 2018
Cakes that use the Sponge method are explored in detail. Sponge cakes are leavened with air, and have less fat than other types of cakes. They are made from egg foams or meringues. The two basic categories of sponge cakes are discussed in detail- Whole Egg Foams and Separated Egg Foams. Chef Sokol breaks down the...
Sep 18, 2018
Mousses are defined and discussed in detail. Some mousses use eggs and some do not. Learn about the different types of mousses with chocolate mousse being the emphasis. Chef Sokol reviews the difficulties of combining chocolate and cream, and how to avoid these issues. An authentic recipe for French Chocolate Mousse...
Sep 12, 2018
Did you know that a marshmallow is really a stabilized meringue that can be made with or without egg whites? Learn why you would want to make them yourself, and how easy they are to create. Find out Chef Sokol’s best tips to get the fluffiest marshmallows ever. She also shares an easy recipe, so you, too, can make...
Sep 4, 2018
The ingredients that typically go into an ice cream, a churn frozen dessert, are discussed. Explore the churning process itself, and what it does for the texture and taste of ice cream. Learn the secrets of creating the most flavorful ice cream, and how to store it properly.