This video is about Modern Art Desserts, an inspired book by the talented pastry chef Caitlin Freeman with photography by Clay McLachlan. Modern Art Desserts is a book published by Ten Speed Press and it contains twenty-seven desserts you can make at home each inspired by a work of art.
Presenting Ready for Dessert, a recipe collection of the all-time favorite desserts and recipes from pastry chef David Lebovitz, author of The Perfect Scoop and The Sweet Life in Paris. Come along to Paris and discover his wonderful chocolate chip cookies, that wowed the Parisians!
Craftsman and Wolves is a contemporary pâtisserie in the mission district of San Francisco. The name is a nod to The craftsman and the numerous challenges that one faces when pursuing their craft. For William Werner, Chef of CAW, the shop is the pursuit of twelve years' experience in restaurants and hotels during which he has refined techniques for pastry and chocolate work, homes in on his presentation style, and expanded his palette of flavors.
If you are at all interested in food, and in particular baking, and are not already reading the magnificent pastry chef/author/Parisian expat David Lebovitz's blog, you need to start immediately: davidlebovitz.com/. It is probably the best free education you'll ever come across. I first met him a few years back when he popped by BabyCakes and found him to be one of my absolute favorite people to be around. He is hilarious and knows lots about nearly everything.
We made this video on his most recent trip, when he stopped by the bakery to meet some fans and sign copies of his latest book, "The Sweet Life In Paris." (Go get it now, are you crazy!?) We squeezed in a quick conversation about a bunch of things, followed by a donut tutorial from the latest BabyCakes book, "BabyCakes Covers the Classics." Then David modeled, or tried to model, the new Built By Wendy uniforms the bakery girls wear... I'm talking full almost-frontal-but-definitely-topless Lebovitz!
Thanks, David! Come back soon, please… --Love, Erin McKenna
The Basic BabyCakes Donut
1/3 cup garbanzo-fava bean flour
3/4 cup rice flour
1/2 cup potato starch
1/4 cup arrowroot
1 cups vegan sugar
1 1/2 teaspoon baking powder
1/8 tsp baking soda
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1/3 cup melted coconut oil
6 tablespoons applesauce
1/4 cup vanilla
1/2 cup hot water
Preheat oven to 325 degrees. Brush donut trays with coconut oil and set aside.
In a medium bowl measure in flour, potato starch, arrowroot, sugar, baking powder, salt, baking soda, xanthan gum, and whisk. Pour in oil, applesauce, vanilla, and hot water and continue mixing until batter is smooth. Using a melon-baller or tablespoon, drop 2 tablespoons of batter into each donut mold. Using a toothpick spread batter evenly around mold. Continue until all molds are full. Place in oven for 8 minutes, rotate, and continue to bake for another 7 minutes or until donuts are golden brown. Remove donuts from the oven and cool for 15 minutes. Run a knife around the donuts in the mold, lift them out, and place them on a cookie sheet. Decorate donuts with topping of choice
Produced by BabyCakesTV, filmed by Charlie Mysak, and edited by Justin Gallaher.