Recipe by Sarah Phillips and Kelly Hong; Food styling and photos by Kelly Hong © 2009 Sarah Phillips CraftyBaking.com
When you want a creamy and dense raspberry-flavored ganache filling, this is the one I grab for. I use it often with our trusty French Macarons Recipe.
CHOCOLATE RECIPE HELP
You must be a Premium Member to comment
Gain access to hundreds of recipes plus expert advice for only $29.95 NEW PRICE $19.95 a year!
After baking, the Crème Brûlée custard gets a crackly caramel topping made from... Read More
Cool cakes properly, and always follow the recipe's instructions. In general:
Shortened cakes... Read More
Go to Mixing Method - Creaming Read More
Yogurt cheese is made by draining the whey from the yogurt with the result being a thick yogurt you... Read More
For the cakes:
5 ounces pitted prunes, about 2/3 cup
1/2 cup strong coffee
10.5... Read More
For the Soaked Apricots:
1/3 cup (50 ml) water
1/2 cup (50 g) sugar
1/3 cup (50 ml)... Read More
For the Meyer Lemon Aioli:
1 large or two small garlic cloves, sliced
1... Read More
Hi, I'm Sarah Phillips Sarah Phillips, CEO and founder of craftybaking.com, has over 25 years of extensive professional real time baking experience. READ MORE
Hi, I'm Kelly Hong Contributing Editor, Food Stylist and photographer, since 2007. I have been working as a professional ceramic artist for over 25 years. READ MORE
Already registered on baking911.com? Already a Premium Member on baking911.com?
Simply enter your email address & password previously used on baking911.com
to log in.
Questions? [email protected]
Forgot Password?Not a member? Sign Up