Pear, Caramelized Genoa Bread, Chocolate Veil

Francisco Migoya from the CIA (the Culinary Institute of America, not the other CIA) is a superb pastry chef and judging from his books, an excellent teacher. He has 3 books and I got a hold of two of them so far, Elements of Desserts and Frozen Desserts. While I have many high end, modernContinue reading “Pear, Caramelized Genoa Bread, Chocolate Veil”