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Videos uploaded by user “Escoffier Online”
Classic Knife Cuts
 
03:19
Practice more of your knife cuts by enrolling in on our online knife skills course: http://courses.escoffieronline.com/product/introduction-to-knife-skills-online-training-course/ Artfully shred basil, chop the tiniest cubes and perfect that julienne technique by watching today's online lesson. In this tutorial on classic knife cuts, you learn basics such as all sizes of diced, chiffonade, brunoise and battonet. So, don't just hack up those veggies. Dress them to impress by perfecting your knife expertise.
Views: 40086 Escoffier Online
How to Pan Sear Salmon
 
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Learn how to pan sear salmon with Curtis Duffy, one of Chicago's elite chefs , in this culinary tutorial. http://www.escoffieronline.com/how-to-pan-sear-salmon/ For more information on our online culinary program, visit http://www.escoffieronline.com Need an app to help you convert your recipes in the kitchen? https://itunes.apple.com/us/app/escoffier-cooks-companion/id572412557?mt=8 STAY CONNECTED WITH US: Facebook: https://www.facebook.com/Escoffieronlineacademy Twitter: https://twitter.com/EscoffierEOICA Instagram: http://instagram.com/escoffieronline Google +: https://plus.google.com/u/0/+escoffieronline/posts
Views: 845765 Escoffier Online
Halloween Bark Recipe
 
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FULL RECIPE BELOW Follow along as we show you how to make this treat, Halloween Bark. Melting chocolate and candy make the ultimate festive indulgence! HALLOWEEN BARK RECIPE: http://www.escoffieronline.com/how-to-make-halloween-bark/ Ingredients: 2 packages white melting chocolate 1 package melting chocolate 1 cup mini pretzel sticks, broken ½ cup roughly chopped oreos ¼ cup candy corn Handful of Reese’s Pieces Directions: 1. Using a double boiler or bain marie, place a stainless steel or glass bowl over the pot with simmering water and melt the white chocolate. Stir it constantly until the chocolate ends up smooth. 2. When the white chocolate has fully melted, remove from heat. Line a cookie sheet with parchment paper. Pour melted white chocolate in the middle and, smooth to the edges using an offset spatula. 3. Before the chocolate hardens, start adding your toppings. Start with the pretzel sticks, then do the oreos, candy corn and Reese’s Pieces. Using a bain marie again, melt the regular chocolate until completely smooth. When done, drizzle patterns over the bark using a spoon or spatula. You can do as much or as little of this as you want! 4. Place pan in the fridge and let set completely—about 20 minutes. You can also let set at room temperature—about an hour. Break or cut into pieces and enjoy! Need an app to help you convert your recipes in the kitchen? https://itunes.apple.com/us/app/escoffier-cooks-companion/id572412557?mt=8 For more information about online culinary and pastry school visit: http://www.escoffieronline.com/ STAY CONNECTED WITH US: Facebook: https://www.facebook.com/Escoffieronlineacademy Twitter: https://twitter.com/EscoffierEOICA Instagram: http://instagram.com/escoffieronline Google +: https://plus.google.com/u/0/+escoffieronline/posts Royalty Free Music courtesy of Audio Network titled: "Flappers Ball" by Keith Beauvais
Views: 391037 Escoffier Online
Advanced Knife Cuts
 
04:03
Practice more of your knife cuts by enrolling in on our online knife skills course: http://courses.escoffieronline.com/product/introduction-to-knife-skills-online-training-course/ An introduction to the more advanced knife cuts in culinary arts including paysanne, rodelle and fluted.
Views: 64454 Escoffier Online
Interviewing Tips
 
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Escoffier Online's Chef Mark Dowling gives tips on how to prepare for an interview in the culinary or pastry industry. For more information on what employers look for please visit http://www.escoffieronline.com/what-employers-look-for/
Views: 42497 Escoffier Online
How To Make Easy Crab Cakes
 
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FULL RECIPE BELOW These fresh New England crab cakes are a must have for every seafood lover. A little spice, a little crunch and a ton of flavor make them perfect in every way! CRAB CAKES RECIPE: http://www.escoffieronline.com/how-to-make-new-england-crab-cakes/ ½ red pepper, finely diced ¼ cup mayonnaise 3 scallions, thinly sliced 1 large egg, beaten 1 tbsp Dijon mustard 2 tsp lemon juice 1 ½ tsp Old Bay Seasoning 1 pound lump crab meat, picked through for cartilage and shells 1 ¼ cup panko breadcrumbs ¼ tsp kosher salt 1/8 tsp ground black pepper 3 tbsp vegetable oil Directions: 1. Combine mayo, pepper, scallion, egg, mustard, lemon juice and old bay seasoning in a bowl and combine well with whisk. Add the crab meat, breadcrumbs and salt and pepper and fold everything in being careful not to overmix. Let refrigerate for at least one hour. 2. After one hour, remove crab mixture from refrigerator and form patties as big or small as you wish but making sure to keep them about 1 inch thick. 3. Heat skillet. Add oil and let get very hot. Test with a pinch of flour to see if it’s ready. When ready, add in crab cakes being careful not to overcrowd. Fry them for about 4-5 minutes per side or until golden brown and crispy. Remove and set aside on a paper towel until ready to serve. 4. Plate with your favorite dipping sauce and enjoy. Need an app to help you convert your recipes in the kitchen? https://itunes.apple.com/us/app/escoffier-cooks-companion/id572412557?mt=8 For more information about online culinary and pastry school visit: http://www.escoffieronline.com/ STAY CONNECTED WITH US: Facebook: https://www.facebook.com/Escoffieronlineacademy Twitter: https://twitter.com/EscoffierEOICA Instagram: http://instagram.com/escoffieronline Google +: https://plus.google.com/u/0/+escoffieronline/posts Special Thanks: Talent: Lauren Nolan of Lake Shore Lady Shot and edited by: Matt Rice Royalty Free Music courtesy of Audio Jungle titled: “Life is for living” by andyslatter
Views: 26136 Escoffier Online
Escoffier Online Cooking School
 
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I thoroughly enjoyed the Escoffier Online Cooking School. I love to cook, but never applied theory to my skill, and I learned I had a lot to learn. I'm a full time professional so I became a weekend cooking enthusiast. I often cooked meals for assessment during the week for dinner. As the program progressed so did I. I would recommend Escoffier Online School of Cooking for anyone who is looking to increase their skill level as a home chef, or for those who want to pursue a career in cooking and receive a certificate. I had regular access to chef mentor Mark as well as live webinars, and contact with other students in my class. I'd recommend Escoffier to friends and those looking to perfect their cooking skills. My biggest regret- the courses ended. I look forward to enrolling in other Escoffier cooking courses. Cooking is a passion. I've found mine! Bon Apetit Anne Gulotta Learn more about Escoffier Online at http://www.escoffieronline.com/
Views: 14115 Escoffier Online
Cake Assembly
 
02:19
Learn more about our online certificate in baking and pastry program: http://www.escoffieronline.com/programs/certificate-baking-pastry/ In this online pastry course, we are showing you how to layer, fill and ice a cake. Watch out, because there’s a new Cake Boss in town and that person is you!
Views: 28310 Escoffier Online
History of Auguste Escoffier
 
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This short video covers some of the historical relevance of the great chef Auguste Escoffier and his impact on the modern kitchen. Also highlighted are the culinary schools that bear his name: Auguste Escoffier School of Culinary Arts
Views: 75105 Escoffier Online
How To Make Fish Tacos
 
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FULL RECIPE BELOW Learn how to make some delicious fish tacos with a zesty cilantro-lime crema for a South-of-the-Border meal everyone can agree on. This recipe has all the flavor and none of the calories! TILAPIA FISH TACOS RECIPE: Fish Tacos Ingredients 1 pound white fish like snapper, tilapia, mahi mahi or cod 1 tbsp cumin 1 tbsp coriander 1/2 tbsp smoked paprika ½ tsp fine black or white pepper ½ tsp salt or more to taste ½ tbsp garlic powder 1 head purple or green cabbage, shredded 1 package corn tortillas Lime Cilantro Sauce Ingredients 1/3 cup fresh cilantro, chopped 6 tbsp Greek yogurt 1 tsp grated lime 1 tbsp lime juice Pinch salt to taste 1 small garlic cloves, minced Directions 1. Preheat oven to 425F. 2. In a small mixing bowl, combine all spices for fish well. Coat both sides of fish well and evenly with spice mixture. 3. Lightly grease a 9X11 baking dish with olive oil or cooking spray and place fish in, trying not to overlay as much as possible). Use two separate dishes if space is an issue. Bake for about 10 minutes. 4. While fish is baking, make cream sauce. Combine all ingredients in a small mixing bowl, mix well and set aside. 5. Place in a bowl and shred fish into smaller pieces. 6. Put an even amount in each taco and top with shredded cabbage and cilantro lime sauce. Need an app to help you convert your recipes in the kitchen? https://itunes.apple.com/us/app/escoffier-cooks-companion/id572412557?mt=8 For more information about online culinary and pastry school visit: http://www.escoffieronline.com/ STAY CONNECTED WITH US: Facebook: https://www.facebook.com/Escoffieronlineacademy Twitter: https://twitter.com/EscoffierEOICA Instagram: http://instagram.com/escoffieronline Google +: https://plus.google.com/u/0/+escoffieronline/posts Special Thanks: Talent: Lauren Nolan of Lake Shore Lady Shot and edited by: Matt Rice Royalty Free Music courtesy of Audio Jungle titled: “Spanish Nights” by Funkyleads
Views: 26074 Escoffier Online
Preparar Berenjena a la Parmesano
 
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FULL RECIPE BELOW Conozca nuestros trucos y sugerencias para hacer un berenjena al parmesano absolutamente deliciosa con nuestro chef de artes culinarias por Internet. BERENJENA A LA PARMESANO RECIPE: http://www.escoffieronline.com/how-to-make-eggplant-parmesan/ Ingredients 3 eggplants 12 oz flour 8 eggs 6 fl oz milk 1 lb seasoned breadcrumbs 32 oz tomato sauce 18 oz mozzarella cheese 12 oz Parmesan cheese 1 oz fresh parsley, chopped 1 oz fresh oregano, chopped Preparation 1. Peel and slice the eggplant into rounds a half inch thick and soak them in some cold water that is seasoned with salt and a little sugar. Soak the eggplant slices for approximately 10 minutes and remove. 2. Pat the eggplant dry with a paper towel and bread in the flour, egg wash and bread crumbs. Pan fry the slices over medium heat until golden brown and crispy. 3. Remove them from the pan, put on a paper towel lined plate and season with salt and pepper. In a shallow baking dish spoon some tomato sauce with the fried eggplant and top each slice with mozzarella and parmesan cheese. 4. Bake or broil to melt the cheese and brown it slightly. Then finish the eggplant with some freshly chopped parsley and oregano. Need an app to help you convert your recipes in the kitchen? https://itunes.apple.com/us/app/escoffier-cooks-companion/id572412557?mt=8 For more information about online culinary and pastry school visit: http://www.escoffieronline.com/ STAY CONNECTED WITH US: Facebook: https://www.facebook.com/Escoffieronlineacademy Twitter: https://twitter.com/EscoffierEOICA Instagram: http://instagram.com/escoffieronline Google +: https://plus.google.com/u/0/+escoffieronline/posts
Views: 476448 Escoffier Online
For Grace - An Introduction From Chef Curtis Duffy
 
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Created for a private screening for our culinary schools, this introduction by Chef Curtis Duffy of Grace Restaurant in Chicago explains how the film "For Grace" can inspire others in the industry to pursue their passions, how important Escoffier’s legacy is on the industry and some advice on how to be successful in the culinary arts industry. Watch For Grace: http://www.forgracefilm.com/ Learn more about Curtis Duffy and Grace Restaurant: http://www.grace-restaurant.com/
Views: 2758 Escoffier Online
How To Make Corn Masa
 
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FULL RECIPE BELOW Learn how to make their own corn masa with this online cooking class with our culinary chef. Homemade tamales or tortillas will never have tasted so good! CORN MASA RECIPE: http://www.escoffieronline.com/how-to-make-homemade-corn-masa/ Ingredients: 4 cups Dry white or yellow corn 4 Tbsp. Calcium Hydroxide (cal) 8 Cups of water Procedure: 1. Place the corn in a colander and rinse under cold water. This step just helps rinse away any dust pesticides that might be coating the corn. 2. Prepare the lime mixture; add water to a large (at least 4 quart) noncorrosive pan. Place the pan over high heat and add the lime (Cal) and stir until it is dissolved. 3. Boil the corn; add the corn into the lime water, stirring gently. Use a slotted spoon and remove any kernels that float to the top of the water. Allow the water to boil then reduce the heat to a simmer, allow boiling 15 minutes. Remove the pan from the heat and allow the corn to soak. Allow soaking, covered, overnight. 4. Wash the corn; this step is very important. If you don't rinse and clean the corn properly your dough will be yellow and taste like lime. Pour the corn into a colander and place it under cold running water. Use both your hands and rub the corn between your hands to loosen any hulls still attached to the corn. 5. Grind the (Nixtamal) you may use your food processor. Tip: You can find calcium hydroxide (Cal) at any Hispanic supermarket in the spice section. Need an app to help you convert your recipes in the kitchen? https://itunes.apple.com/us/app/escoffier-cooks-companion/id572412557?mt=8 For more information about online culinary and pastry school visit: http://www.escoffieronline.com/ STAY CONNECTED WITH US: Facebook: https://www.facebook.com/Escoffieronlineacademy Twitter: https://twitter.com/EscoffierEOICA Instagram: http://instagram.com/escoffieronline Google +: https://plus.google.com/u/0/+escoffieronline/posts
Views: 50105 Escoffier Online
Types of Mushrooms
 
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Chef Thomas gathered various types of mushrooms in order to explain the different flavors common mushrooms add, how each variation is typically prepared as well as which cultures have been known to utilize them and for what purpose. This video will get you started in cooking with common mushrooms, and our online culinary class will make sure you always choose the right one. We are teaching the world to cook. Learn more about Escoffier Online: http://www.escoffieronline.com/
Views: 39042 Escoffier Online
Avocado Panna Cotta
 
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FULL RECIPE BELOW This simple Italian dessert gets a modern spin with one of our favorite fruit: avocado. Learn how to make it with our pastry chef in this video. AVOCADO PANNA COTTA RECIPE: http://www.escoffieronline.com/avocado-panna-cotta/ Ingredients ½ oz powdered gelatin 2.5 cups whole milk 2 cups heavy cream ¾ cup sugar Zest of 1 lemon 1.5 tbsp vanilla extract 1 ripe avocado Directions 1. Bloom gelatin over half of the milk and let sit for 5 minutes. In a small saucepan, bring the rest of the milk, cream, sugar, lemon zest and vanilla to a boil. Remove from heat. Add gelatin mixture and whisk until thoroughly dissolved. Strain then cool over an ice bath for 10-15 minutes. 2. In a blender, process the avocado pulp with half of the cream until smooth. Add the rest of the cream and puree again until smooth. Pour into mason jars, ramekins, or stemware and allow to set in the cooler, uncovered, for at least 2 hours. Serve cold garnished with whipped cream, wafers, cookies or lemon zest. Panna cotta will keep for 3 days. Need an app to help you convert your recipes in the kitchen?https://itunes.apple.com/us/app/escoffier-cooks-companion/id572412557?mt=8 For more information about online culinary and pastry school visit:http://www.escoffieronline.com/ STAY CONNECTED WITH US: Facebook: https://www.facebook.com/Escoffieronlineacademy Twitter: https://twitter.com/EscoffierEOICA Instagram: http://instagram.com/escoffieronline Google +: https://plus.google.com/u/0/+escoffieronline/posts
Views: 5191 Escoffier Online
How To Make Peach Melba
 
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FULL RECIPE BELOW Break out your food processor and follow along as we show you how to make Escoffier’s legendary dessert, Peach Melba. Initially made for the famous Australian opera singer, this dish more than lives up to its name. PEACH MELBA RECIPE: http://www.escoffieronline.com/how-to-make-escoffiers-legendary-peach-melba-recipe/ Peach Melba: 1 ½ cups water 1 ¾ cups sugar 2 tbsp lemon juice ½ tsp vanilla extract 4 peaches 1 pint vanilla ice cream Raspberry Sauce: 1 ½ cups fresh raspberries 2 tbsp confectioner’s sugar ½ tbsp lemon juice Combine water, sugar, lemon juice and vanilla extract into a large saucepan and heat on low until sugar has dissolved. Increase heat to medium and bring to a boil. Let cook at boiling for about 3 minutes and then turn back down to a simmer. Cut peaches in half. Place in the syrup and let poach for about 2 to 3 minutes per side. Test doneness with a knife. When finished poaching, remove to a plate. After the peaches have cooled, peel off the skin and remove the stones. Set aside. For the raspberry sauce—combine all ingredients in a food processor or blender and puree until very smooth. Strain through a colander and into a container. Assemble the dish by putting 2 peach halves in a bowl along with a scoop of the ice cream. Spoon the raspberry sauce generously on top and serve immediately. Need an app to help you convert your recipes in the kitchen? https://itunes.apple.com/us/app/escoffier-cooks-companion/id572412557?mt=8 For more information about online culinary and pastry school visit: http://www.escoffieronline.com/ STAY CONNECTED WITH US: Facebook: https://www.facebook.com/Escoffieronlineacademy Twitter: https://twitter.com/EscoffierEOICA Instagram: http://instagram.com/escoffieronline Google +: https://plus.google.com/u/0/+escoffieronline/posts Special Thanks: Talent: Lauren Nolan of Lake Shore Lady Shot and edited by: Matt Rice Royalty Free Music courtesy of Audio Jungle titled: “Spanish Nights” by Funkyleads
Views: 7675 Escoffier Online
How To Make Sauce Espagnole
 
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Get this recipe: http://www.escoffieronline.com/how-to-make-sauce-espagnole/ In this online cooking class, we teach you how to make one of Escoffier's prized posessions, Sauce Espagnole. Take the recipe, use our skimming techniques and cooking techniques, and it'll be sure to come out perfectly every time.
Views: 44198 Escoffier Online
Salsa Holandesa
 
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Cremosa, mantecosa, un poco ligeramente picante y totalmente deliciosa, no es de extrañar por qué la salsa holandesa es una de los mejores. En la clase de cocina en vivo en línea del Miércoles, el chef Cesar te llevara a través de todo lo necesario para hacer la mejor salsa que haya tenido. http://www.escoffieronline.com/la-madre-de-todas-las-salsas-holandesa/
Views: 51272 Escoffier Online
Camarones al Ajillo
 
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FULL RECIPE BELOW En esta clase de cocina en línea nuestro experto culinario te estará enseñando cómo hacer este sabroso platillo italiano, camarones al ajillo. Este plato exquisitamente preparada es tan fácil como lo es delicioso. Es todo un ganador! Camarones al Ajillo RECIPE: http://www.escoffieronline.com/preparar-camarones-al-ajillo/ 1 ½ lb large shrimp, peeled and deveined 1 tsp sea salt 6 large garlic cloves, peeled and sliced into thin rounds 1 tsp dried oregano ½ tsp crushed red pepper flakes ½ tsp grated lemon zest ½ cup olive oil ½ cup dry vermouth 4 tbsp butter, cut into small cubes Fresh lemon juice to taste Chopped parsley for garnish 1. Toss the shrimp in a mixing bowl with the salt, sliced garlic, oregano, red pepper flakes and lemon zest. 2. Heat half of the olive oil in a large skillet (preferably cast iron) over high heat until hot but now smoking. Sauté the shrimp in batches, taking care not to have too many pieces in the pan at a time. Turn the shrimp to lightly brown on both sides. 3. As each piece of shrimp is browned, remove it and place in a side sih. It may be necessary to add more oil as you go along. 4. De-glaze the pan with dry vermouth, scraping the bottom with a wooden spoon to remove all the browned bits. Return shrimp to the pan to reheat, tossing with the butter pieces, lemon juice and additional salt to taste. 5. Transfer the hot shrimp to a warmed serving platter, garnish with chopped parsley and serve. Need an app to help you convert your recipes in the kitchen? https://itunes.apple.com/us/app/escoffier-cooks-companion/id572412557?mt=8 For more information about online culinary and pastry school visit: http://www.escoffieronline.com/ STAY CONNECTED WITH US: Facebook: https://www.facebook.com/Escoffieronlineacademy Twitter: https://twitter.com/EscoffierEOICA Instagram: http://instagram.com/escoffieronline Google +: https://plus.google.com/u/0/+escoffieronline/posts
Views: 277228 Escoffier Online
How To Sear Scallops
 
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FULL RECIPE BELOW We all know how easy it is to overcook scallops. Never fear, however, because with this easy searing technique you can have a fail proof way to cooking perfect scallops. Watch the video and learn how! SEARED SCALLOPS RECIPE: http://www.escoffieronline.com/how-to-sear-scallops/ Seared Scallops 4 fresh scallops Salt and pepper to taste 1 tbsp olive oil Directions 1. Heat a non-stick pan over medium heat. 2. Season both sides of the scallop with a sprinkle of salt and pepper. 3. Add oil to the pan and let it get hot for about 20 seconds. 4. Add the scallops and let them cook for about one minute, without touching them. After about a minute, the bottom should be nice and browned. 5. Flip to the other side and cook for an additional 60-70 seconds or until that side browns the same as the first. 6. Remove from heat and serve. Garnish with balsamic reduction and fresh parsley Need an app to help you convert your recipes in the kitchen? https://itunes.apple.com/us/app/escoffier-cooks-companion/id572412557?mt=8 For more information about online culinary and pastry school visit: http://www.escoffieronline.com/ STAY CONNECTED WITH US: Facebook: https://www.facebook.com/Escoffieronlineacademy Twitter: https://twitter.com/EscoffierEOICA Instagram: http://instagram.com/escoffieronline Google +: https://plus.google.com/u/0/+escoffieronline/posts SPECIAL THANKS: Talent: Lauren Nolan of Lake Shore Lady http://www.lakeshorelady.com/ Shot and edited by: Matt Rice Royalty Free Music: "Corporate" - yourtunes
Views: 13763 Escoffier Online
How To Make Scotch Eggs
 
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FULL RECIPE BELOW Watch along with our chef as he shows you how to make homemade Scotch eggs in this online culinary class. This dish is a great way to have fun with different European cuisines. SCOTCH EGGS RECIPE: http://www.escoffieronline.com/how-to-make-scotch-eggs/ Ingredients 8 large free-range eggs 2 eggs, beaten 1.5 lb sausage meat 1 small bunch of fresh chives ¼ cup fresh parsley chopped 1 tbsp ground English mustard ½ tbsp nutmeg Sea salt Freshly ground black pepper Plain flour 6 oz white bread crumbs Dipping Sauce ½ cup mayo 1 tbsp ground mustard 1/2 lemon juiced Directions 1. Put 8 eggs into a pan of cold water and bring to the boil. Boil for 5 to 6 minutes, then transfer to a bowl of cold water. Once cooled, carefully peel them. 2. Put the sausage meat into another bowl with the herbs, nutmeg, mustard and pinch of salt and pepper. Mix together and divide into 8 balls. 3. Set up 3 plates for your breading station, one with a small hand full of flour, one with beaten eggs and the third with the breadcrumbs. Start by flouring your hands. In the palm of your hand, flatten the sausage ball into an oval shape patty. Roll a peeled egg into flour, then place in the middle of the patty. Gently shape the meat around the egg, molding it with your hands. 4. Roll the meat wrapped egg in the flour, shake off any excess, then dip into the beaten egg, followed by the breadcrumbs. 5. Heat the oil in a deep pan or fryer to about 325°F. Carefully lower the eggs into the pan and cook for about 4 minutes, turning them very so often, until golden. Removed with a slotted spoon and drain in kitchen paper. 6. Combine mayo, ground mustard and lemon juice to make the dipping sauce. Need an app to help you convert your recipes in the kitchen? https://itunes.apple.com/us/app/escoffier-cooks-companion/id572412557?mt=8 For more information about online culinary and pastry school visit: http://www.escoffieronline.com/ STAY CONNECTED WITH US: Facebook: https://www.facebook.com/Escoffieronlineacademy Twitter: https://twitter.com/EscoffierEOICA Instagram: http://instagram.com/escoffieronline Google +: https://plus.google.com/u/0/+escoffieronline/posts
Views: 9805 Escoffier Online
The Ultimate S'mores Pie
 
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FULL RECIPE BELOW Behold, the ultimate summer dessert. Follow along with our host in this online baking class as she shows you how to make this picture-perfect s'mores pie. ULTIMATE S'MORES PIE RECIPE: http://www.escoffieronline.com/the-ultimate-smores-pie/ Crust Ingredients 11 graham cracker sheets 7 tbsp butter, unsalted and melted 1 pinch salt Filling Ingredients 6 oz semisweet chocolate, roughly chopped 6 oz milk chocolate, roughly chopped 2 ½ tbsp butter, unsalted and diced into 1 inch cubes 2 tbsp sugar 2/3 cup heavy cream 1 pinch of salt Marshmallows for garnish Directions 1. Preheat oven to 375F. Using a food processor, pulse graham crackers until finely chopped. Add in the melted butter and pulse a couple more times until mixed. Firmly press mixture to bottom and sides of a 9-inch pie plate. Bake for about 8-10 minutes. Remove and let cool completely before adding filling. 2. In a large mixing bowl, add in the chopped chocolate, butter and pinch of salt. In a saucepan, heat cream and sugar over medium low heat until it just begins to simmer. Pour cream into chocolate and mix until all the chocolate is thoroughly melted. Pour chocolate mixture into chilled pie crust. Cover with tinfoil and let chill for about an hour. 3. When pie is ready to be served, top chocolate with marshmallows, firmly planting them in the filling. Fill the entire pie with marshmallows. Place under oven broiler for approximately 30 seconds or until marshmallows have browned. A kitchen torch can also be used in lieu of the broiler. 4. Serve! Need an app to help you convert your recipes in the kitchen? https://itunes.apple.com/us/app/escoffier-cooks-companion/id572412557?mt=8 For more information about online culinary and pastry school visit: http://www.escoffieronline.com/ STAY CONNECTED WITH US: Facebook: https://www.facebook.com/Escoffieronlineacademy Twitter: https://twitter.com/EscoffierEOICA Instagram: http://instagram.com/escoffieronline Google +: https://plus.google.com/u/0/+escoffieronline/posts
Views: 3673 Escoffier Online
Icing and Cake Decorating
 
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Get the recipe: http://www.escoffieronline.com/icing-and-cake-decorating/ In this pastry tutorial, we show you how to make icing and use it to the best of your advantage when it comes to cake decorating.
Views: 38023 Escoffier Online
How To Make Fondant
 
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Get the recipe: http://www.escoffieronline.com/how-to-make-fondant/ In this online pastry course, we teach you how to make your own delicious fondant for all your cake decorating adventures. You'll be competing with the Cake Boss in no time!
Views: 6758 Escoffier Online
How To Make Swiss Buttercream
 
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FULL RECIPE BELOW With a meringue base, swiss buttercream icing is the perfect icing to hold up to the heat! Learn how to make it with our pastry chef in this video. SWISS BUTTERCREAM RECIPE: http://www.escoffieronline.com/how-to-make-swiss-buttercream/ SWISS BUTTERCREAM Ingredients 8 oz super fine sugar 4 oz egg whites 14 oz butter at room temperature 1 tsp vanilla extract Preparation 1. Warm the sugar and eggs whites over a double boiler until they reach 120 degrees F. Whip on a stand mixer until they form a stiff peak. 2. Slowly add the room temperature butter and whip. Add the vanilla extract and continue to whip until light and fluffy. Need an app to help you convert your recipes in the kitchen? https://itunes.apple.com/us/app/escoffier-cooks-companion/id572412557?mt=8 For more information about online culinary and pastry school visit: http://www.escoffieronline.com/ STAY CONNECTED WITH US: Facebook: https://www.facebook.com/Escoffieronlineacademy Twitter: https://twitter.com/EscoffierEOICA Instagram: http://instagram.com/escoffieronline Google +: https://plus.google.com/u/0/+escoffieronline/posts
Views: 13778 Escoffier Online
Preparar Pechuga Rellena
 
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FULL RECIPE BELOW Siga a nuestro chef de la escuela culinaria por Internet mientras le muestra come hacer una pechuga rellena. Esta receta fácil de la cena es un ganador entre semana! PECHUGA RELLENA RECIPE: http://www.escoffieronline.com/preparar-pechuga-rellena/ Ingredients 4 6-8 oz chicken breasts 1 quart chicken stock (for poaching) 4 oz Boursin cheese 8 slices of prosciutto ham 16 leaves fresh spinach 16 pieces of sun-dried tomatoes 1 sprig of fresh thyme (chopped) 1 large portabella mushroom sliced 4 garlic cloves, minced ½ cup white wine ½ cup chicken stock 2 tbsp lemon juice 2 tbsp whole butter 4 tbsp olive oil Salt & pepper Preparation 1. Lay a long piece of plastic wrap over your cutting board. Place chicken breast on the covered cutting board with enough space between them; cover the chicken breast with another piece of plastic wrap. Pound chicken breast into a single thin piece. 2. Season chicken breast with salt and pepper, layer 2 pieces of prosciutto on each chicken breast, divide the cheese between the chicken breast, and add 4 leaves of spinach, some sun-dried tomatoes and portabella mushrooms. 3. Place a small piece of plastic wrap over the cutting board, roll each chicken breast and tighten the ends with the plastic wrap. 4. Add the chicken stock to a pot, bring to a simmer and poach chicken breast for 15 minutes. 5. Remove chicken breast from plastic wrap. Add 2 tbsp of olive oil to a sauce pan and brown chicken breast. 6. Add the rest of the oil to a sauce pan, add the minced garlic, sautéed for one minute and add white wine, reduce the wine by half and add the chicken broth, lemon juice. Thicken the sauce with the whole butter; add fresh thyme, seasoned with salt and pepper. 7. Slice chicken roulade into slices and serve with the garlic wine sauce. Need an app to help you convert your recipes in the kitchen? https://itunes.apple.com/us/app/escoffier-cooks-companion/id572412557?mt=8 For more information about online culinary and pastry school visit: http://www.escoffieronline.com/ STAY CONNECTED WITH US: Facebook: https://www.facebook.com/Escoffieronlineacademy Twitter: https://twitter.com/EscoffierEOICA Instagram: http://instagram.com/escoffieronline Google +: https://plus.google.com/u/0/+escoffieronline/posts
Views: 55267 Escoffier Online
How To Make Chocolate Mousse
 
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FULL RECIPE BELOW: This week we are making chocolate mousse. Get the recipe for this airy and delicious chocolate mousse recipe. CHOCOLATE MOUSSE RECIPE: 15 oz bittersweet chocolate 9 oz unsalted butter 7 egg yolks 11 egg whites 2 ½ oz granulated sugar 8 fl oz heavy cream 1. Melt the chocolate and butter in a double boiler over low heat, Stir until no lumps remain. 2. Allow the mixture to cool slightly, then whisk in the egg yolks one at a time. 3. Beat the egg whites until soft peaks form. Slowly beat in the sugar and continue beating until stiff peaks form. Whisk one-fourth of the whipped egg whites into the chocolate mixture to lighten, then fold in the remaining whites. 4. Whip the cream to soft peaks. Allow the mousse to cool 90-95F (32C-35C), then fold in the whipped cream. Make sure no streaks of egg white or cream remain. 5. Spoon the mousse into serving bowls and garnish with whipped cream, fresh berries, shaved chocolate or mint. Or chill the mousse completely, then pipe into bowls or baked tart shells. The mousse may also be used as a cake or pastry filling. Need an app to help you convert your recipes in the kitchen? https://itunes.apple.com/us/app/escoffier-cooks-companion/id572412557?mt=8 For more information about online culinary and pastry school visit: http://www.escoffieronline.com/
Views: 2390 Escoffier Online
How To Make Gluten Free Savory Galettes
 
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FULL RECIPE BELOW We’re making this elegant gluten-free savory galette from scratch in this detailed online cooking class. Follow along as we show you how to dominate a GF pie crust and assemble some simple ingredients into an exquisite piece of culinary art. GLUTEN-FREE SAVORY GALETTES RECIPE: http://www.escoffieronline.com/how-to-make-gluten-free-savory-galettes/ Gluten-Free Pie Dough 3 tbsp buttermilk 1 egg 1 tsp salt ½ cup rice flour 4 tbsp cornstarch 4 tbsp tapioca flour ½ tsp xantham gum 12 tablespoons butter (very cold) 1. Whisk together the buttermilk, egg and salt. Set aside. 2. Combine the rice flour, cornstarch, tapioca flour and xantham gum in a large bowl. Cut the butter into medium dice (3/8” X 3/8”). Then cut the butter into the flour mixture until the pieces are the size of a pea. This can be done with knives or using a pastry cutter. 3. Add the buttermilk mixture slowly and mix just until the dough comes together. Wrap the dough in plastic and chill at least 1 hour before using. Gluten-Free Savory Galettes I recipe gluten-free pie dough (above) 1 cup ricotta cheese 4 garlic cloves, minced 1 tbsp fresh thyme, chopped 2 medium tomatoes, sliced thin 2 small zucchini, sliced thin 1 large egg 2 tbsp water Salt and pepper to taste 1. Preheat oven to 350F. 2. Combine ricotta, thyme and salt and pepper in a bowl. 3. Mix garlic in with zucchini and tomatoes, tossing together until garlic is incorporated well. 4. Roll out pie dough and cut into 5 inch rounds. Re-roll dough until all the dough is used. 5. Place 3 tbsp of ricotta mixture in the center of the rounds. Layer veggies on rounds, leaving an inch border of dough on the outside of each. Season with salt and pepper. 6. Fold the edges up and on top of the vegetables, leaving the center exposed. 7. Whisk together egg and water in a separate bowl and brush with egg wash onto the crust, covering completely. 8. Bake for about 30-45 minutes or until vegetables are tender and the crust is golden brown. 9. Serve garnished with some fresh thyme and a drizzle of balsamic reduction. Bon appetit! Need an app to help you convert your recipes in the kitchen? https://itunes.apple.com/us/app/escoffier-cooks-companion/id572412557?mt=8 For more information about online culinary and pastry school visit: http://www.escoffieronline.com/ STAY CONNECTED WITH US: Facebook: https://www.facebook.com/Escoffieronlineacademy Twitter: https://twitter.com/EscoffierEOICA Instagram: http://instagram.com/escoffieronline Google +: https://plus.google.com/u/0/+escoffieronline/posts SPECIAL THANKS: Talent: Lauren Nolan of Lake Shore Lady http://www.lakeshorelady.com/ Shot and edited by: Matt Rice
Views: 7568 Escoffier Online
How To Fabricate Flat Fish
 
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In this online cooking demo, we show you how to fabricate flat fish like flounder and halibut. Learn where to exactly cut to ensure you get the most out of your meat!
Views: 5649 Escoffier Online
How To Make Homemade Hot Giardiniera
 
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FULL RECIPE BELOW No need to take a trip all the way to the Windy City to enjoy one of the best culinary concoctions to come out of it! Just follow along with us in this online cooking class and you’ll be enjoying delicious hot giardiniera at home in no time! HOT GIARDINIERA RECIPE: http://www.escoffieronline.com/how-to-make-hot-giardiniera/ Ingredients: 2 green bell peppers, diced 2 red bell peppers, diced 8 fresh serrano peppers, sliced 1 celery stalk, diced 1 medium carrot, diced 1 small onion, chopped ½ cup fresh cauliflower florets ½ cup salt 2 garlic cloves, finely chopped 1 Tbsp. dried oregano 1 tsp. red pepper flakes ½ tsp. black pepper 1 950z) jar pimiento stuffed green olives, chopped 1 cup white vinegar 1 cup olive oil Directions: 1. Place into a bowl the green and red peppers, jalapenos, celery, carrots, onion, and cauliflower. Stir in salt, and fill with enough cold water to cover. Place plastic wrap or aluminum foil over the bowl, and refrigerate overnight. 2. The next day, drain salty water, and rinse vegetables. In a bowl, mix together garlic, oregano, red pepper flakes, black pepper, and olives. Pour in vinegar and olive oil, and mix well. Combine with vegetable mixture, cover, and refrigerate for 2 days before using. Need an app to help you convert your recipes in the kitchen? https://itunes.apple.com/us/app/escoffier-cooks-companion/id572412557?mt=8 For more information about online culinary and pastry school visit: http://www.escoffieronline.com/ STAY CONNECTED WITH US: Facebook: https://www.facebook.com/Escoffieronlineacademy Twitter: https://twitter.com/EscoffierEOICA Instagram: http://instagram.com/escoffieronline Google +: https://plus.google.com/u/0/+escoffieronline/posts
Views: 30680 Escoffier Online
Top 5 Spices To Have In Your Kitchen
 
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Escoffier Online's Chef Fernando discusses the top 5 spices every chef should have on hand in the kitchen. To learn more about spices by taking a free online course please visit http://courses.escoffieronline.com/shop/world-flavors-salt-spices-and-herbs-online-training-course/
Views: 23590 Escoffier Online
Apple Martini Recipe
 
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Escoffier Online's Chef Mark Dowling demonstrates how to make a sour apple martini. For the easy drink recipe to accompany this video please visit http://www.escoffieronline.com/sour-apple-martini-recipe/
Views: 19211 Escoffier Online
Top 10 Kitchen Safety Tips
 
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Being aware of the top 10 safety and sanitation tips for the kitchen is important when working in a professional kitchen or while working in your home kitchen. In no particular order here are Chef Fernando's top 10 kitchen safety tips. To learn more about the Escoffier Online programs, visit http://www.escoffieronline.com/programs/
Views: 62000 Escoffier Online
How To Make A Linzer Torte
 
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FULL RECIPE BELOW Learn how to make the famous Linzer torte with our online pastry school chef in this video tutorial. As the oldest cake in the world, it has to have something going on for the recipe to have lasted this long. LINZER TORTE RECIPE: http://www.escoffieronline.com/how-to-make-a-linzer-torte/ Ingredients 3 cups raspberry filling 2 ½ cups all-purpose flour 1 ¾ cups ground almonds and hazelnuts 1 ¾ sticks unsalted butter 1 cup sugar 1 tbsp cinnamon ½ tsp salt ¾ tsp baking powder 1 tbsp vanilla 1 ½ teaspoons citrus zest ( lemon, orange or both) 2 eggs ½ cup apricot preserves 3 tbsp water Directions 1. Cream the butter, sugar and citrus zest, mix in the eggs and vanilla until incorporated. In a separate bowl, mix the ground nuts, flour, salt, cinnamon and baking powder. Add the dry mixture to the butter mixture about ½ at a time. Chill for about an hour until dough is well chilled. 2. Roll to about 3/8 “inch thickness and line a 11.5” tart pan. Spread the raspberry filling to about ½ inch thickness. Roll the dough for the top and cut in 1” thick strips and place on raspberry filling making the lattice design. Bake at 350F degrees until the top is set and the edges turn a medium brown color. Cool. Prepare the glaze by warming the preserves and water and straining. Brush the preserves on the tart and decorate as desired with whipped cream and fruit. Need an app to help you convert your recipes in the kitchen? https://itunes.apple.com/us/app/escoffier-cooks-companion/id572412557?mt=8 For more information about online culinary and pastry school visit: http://www.escoffieronline.com/ STAY CONNECTED WITH US: Facebook: https://www.facebook.com/Escoffieronlineacademy Twitter: https://twitter.com/EscoffierEOICA Instagram: http://instagram.com/escoffieronline Google +: https://plus.google.com/u/0/+escoffieronline/posts
Views: 2141 Escoffier Online
How To Make Chicken Piccata
 
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FULL RECIPE BELOW Follow along with our culinary chef as he shows you how to make the staple Italian dish, chicken piccata. With the flavors of high-end rustic cuisine without all the complicated steps or long cook times, this dish is a winner in our cookbook! CHICKEN PICCATA RECIPE: http://www.escoffieronline.com/how-to-make-chicken-piccata/ Ingredients 2 skinless and boneless chicken breast ½ cup of chicken stock ¼ cup capers, rinsed 1/3 cup fresh parsley, chopped 3 tbsp white wine 2 garlic cloves, minced 2 lemon wheels 3 tbsp unsalted butter 1 1/2 tbsp olive oil All purpose flour, for dredging Sea salt and black pepper Preparation 1. Remove the fat around the chicken breast and cut in half lengthwise. Place chicken breast over cutting board, place plastic wrap over the chicken and pound lightly. 2. Season with sea salt and black pepper. Dredge chicken in flour and shake off excess. 3. In a skillet over medium heat, add olive oil and half the butter. When butter and oil start to sizzle, add the chicken pieces and cook for 3 minutes. When chicken is browned, flip and cook other side for a couple minutes. Remove chicken from pan and transfer to a plate. 4. Add chopped garlic to the pan and sautée without browning-about 2 minutes. Deglaze the pan with white wine, add lemon wheels, chicken stock and capers. Bring to a boil scraping up brown bits from the pan for extra flavor. Check for seasoning, return the chicken to the pan and simmer for 3 minutes. Add the rest of the butter to thicken the sauce, add the chopped parsley, and remove the chicken to a platter. Pour the sauce over the chicken and serve. Need an app to help you convert your recipes in the kitchen? https://itunes.apple.com/us/app/escoffier-cooks-companion/id572412557?mt=8 For more information about online culinary and pastry school visit: http://www.escoffieronline.com/ STAY CONNECTED WITH US: Facebook: https://www.facebook.com/Escoffieronlineacademy Twitter: https://twitter.com/EscoffierEOICA Instagram: http://instagram.com/escoffieronline Google +: https://plus.google.com/u/0/+escoffieronline/posts
Views: 11563 Escoffier Online
Cake Decorating Techniques
 
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Watch Chef Susie, who brings over thirty years of pastry and baking experience to our program, for a free pastry class on cake decorating techniques. She will demonstrate the proper way to ice a cake and show various butter cream piping techniques including the basket weave design, swagging, swiss dots and roses. Take an Online Pastry Program with Escoffier Online: http://www.escoffieronline.com/programs/pastry-arts/
Views: 2028963 Escoffier Online
Banana Nutella Pancakes
 
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FULL RECIPE BELOW: http://www.escoffieronline.com/banana-nutella-pancakes/ Revamp your pancakes by stuffing it with Nutella and bananas. Make a perfectly fluffy pancake stuffed to the brim with creamy, chocolatey Nutella! BANANA NUTELLA PANCAKES RECIPE: Ingredients: 1 jar Nutella 2 cups AP flour 2 tsp baking powder 1 tbsp sugar 2 eggs 1 ½ to 2 cups milk 1 tsp vanilla extract 3 tbsp butter, melted 1 banana, sliced thinly into discs Pinch of salt Directions: 1. On a baking tray lined with parchment paper, smear 1 tablespoon of Nutella in a circle about 2 inches wide. Repeat until 6 discs have been made. Place parchment in freezer for about one hour or until the Nutella is completely frozen and peels easily from parchment paper. Keep them in the freezer until you’re ready to use them. 2. Whisk together the dry ingredients into a bowl. Make a well in the center and add in the wet ingredients, reserving two tablespoons of the melted butter. Whisk the wet and dry together until combined and lump free. Do not overmix. 3. Drizzle some of the melted butter over a griddle or frying pan. 4. Add about ¼ cup of batter to the griddle in one spot and another ¼ cup batter to another. Quickly add in a couple of slices of banana and grab a Nutella disc from freezer for the pancake, then top with a little more batter-enough so the Nutella is covered. Cook for about a minute, or until bubbles start to form around the edges. Be careful to not flip the pancake too early. Cook the other side for about 30 seconds or until golden brown. Remove each pancake to a plate and repeat until all the Nutella discs have been used. 5. Garnish with powdered sugar, drizzled Nutella and more banana slices. For more information about online culinary and pastry school visit: http://www.escoffieronline.com/ STAY CONNECTED WITH US: Facebook: https://www.facebook.com/Escoffieronlineacademy Twitter: https://twitter.com/EscoffierEOICA Instagram: http://instagram.com/escoffieronline Google +: https://plus.google.com/u/0/+escoffieronline/posts Need an app to help you convert your recipes in the kitchen? https://itunes.apple.com/us/app/escoffier-cooks-companion/id572412557?mt=8
Views: 3931 Escoffier Online
Learn How To Cook Crispy Pig Tail With Chef Curtis Duffy
 
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Chef Curtis Duffy of Grace Restaurant in Chicago prepares one of his signature dishes-Crispy Pig Tail with Chicharrón & Braised Endive. Interested in the Culinary Arts? Learn about our online culinary programs: http://www.escoffieronline.com/programs/ Learn more about Grace Restaurant: http://www.grace-restaurant.com/
Views: 12601 Escoffier Online
Preparar Spaetzle
 
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FULL RECIPE BELOW Así que seguir a nuestro chef culinario como te enseñamos cómo hacer spaetzle casero en esta clase de cocina en línea! Se convertirá rápidamente en uno de sus alimentos favoritos. SPAETZLE RECIPE: http://www.escoffieronline.com/preparar-spaetzle/ Ingredients 12 eggs 1 qt water 3 lb flour 2 tsp salt ½ tsp nutmeg 8 oz whole butter Salt and pepper to taste Chopped fresh parsley for garnish Directions 1. Whisk eggs. Add water, flour, salt and nutmeg. Mix by hand until well blended; the batter should be a smooth paste. Add more flour if needed. Cover and refrigerate the batter for one hour. 2. Place the batter in a Spaetzle maker, perforated steam table pan or colander suspended over a large part of salted boiling water. Work the batter through the colander’s holes using a plastic bowl scraper or rubber spatula. The batter should drop into the boiling water. 3. Cook the dumplings in the simmering water until they float to the surface-about 3 or 4 minutes. Remove them with a skimmer and shock them with some cold water. 4. Before serving, sauté the dumpling in butter to heat through. Season and garnish with chopped parsley. Need an app to help you convert your recipes in the kitchen? https://itunes.apple.com/us/app/escoffier-cooks-companion/id572412557?mt=8 For more information about online culinary and pastry school visit: http://www.escoffieronline.com/ STAY CONNECTED WITH US: Facebook: https://www.facebook.com/Escoffieronlineacademy Twitter: https://twitter.com/EscoffierEOICA Instagram: http://instagram.com/escoffieronline Google +: https://plus.google.com/u/0/+escoffieronline/posts
Views: 15014 Escoffier Online
Alumni Success Story: From Online Student To Bakery Owner
 
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Escoffier Online graduate Kim Washington’s success story is one that speaks volumes about the lengths our students can take their education. Now a successful business owner, Kim couldn’t be in a better place than she is now. Learn from real chefs right from your own kitchen with Escoffier Online's pastry fundamental program: http://www.escoffieronline.com/programs/baking-pastry/ STAY CONNECTED WITH US: Facebook: https://www.facebook.com/Escoffieronlineacademy Twitter: https://twitter.com/EscoffierEOICA Instagram: http://instagram.com/escoffieronline Google +: https://plus.google.com/u/0/+escoffieronline/posts
Views: 3157 Escoffier Online
How To Make An Apricot Galette
 
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FULL RECIPE BELOW Fresh apricot, honey and jam set in a flaky galette crust makes this dish unforgettable. Add in a braided crust embellishment for a dessert that doesn't compare to anything else! APRICOT GALETTE RECIPE: http://www.escoffieronline.com/how-to-make-apricot-galettes/ Ingredients 1 1/3 cup flour 4 tbsp sugar in the raw ¼ cup almond flour ¼ tsp salt ¼ cup butter (chilled) 3 tbsp cold water ½ tsp cider vinegar 3 tbsp sugar in the raw ¼ tsp almond extract 1 ½ tbsp corn starch 2 lbs fresh apricots ½ cup apricot jam 1 tbsp honey Preparation 1. Mix the water, vinegar and almond extract together and set aside. 2. Mix the flour, the first amount of sugar, almond flour and salt in a medium mixing bowl. Cut the butter in small pieces and cut into the flour mixture until it resembles coarse corn meal, add the liquid and knead. Refrigerate until firm. 3. Pit the apricots and cut them into 4 or 6 pieces. Roll the dough into a 12” circle, combine the corn starch and the second amount of sugar and sprinkle over the dough leaving a 1 ½ inch border. Arrange the apricots on top and fold the edges of the dough in. 4. Mix ¼ cup of apricot jam and the honey, warm slightly in the microwave and pour over the apricots. Bake at 375 Degrees F for about 30 minutes until the crust browns. While the galette is still slightly warm mix the the remaining apricot jam with 1 tablespoon of water, warm and brush over the galette. Need an app to help you convert your recipes in the kitchen? https://itunes.apple.com/us/app/escoffier-cooks-companion/id572412557?mt=8 For more information about online culinary and pastry school visit: http://www.escoffieronline.com/ STAY CONNECTED WITH US: Facebook: https://www.facebook.com/Escoffieronlineacademy Twitter: https://twitter.com/EscoffierEOICA Instagram: http://instagram.com/escoffieronline Google +: https://plus.google.com/u/0/+escoffieronline/posts
Views: 1302 Escoffier Online
How To Make Toffee
 
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FULL RECIPE BELOW With the right tools and a bit of time, you can be a toffee making pro on your first time! TOFFEE RECIPE: http://www.escoffieronline.com/how-to-make-toffee/ Ingredients 1 2/3 cup sugar ½ water ¼ cup light corn syrup 8 oz butter ¾ teaspoon baking soda ¾ teaspoon salt 1 lb chocolate for coating 12 oz pecan, chopped Directions 1. Bring the water and sugar to a simmer and add the corn syrup. Boil until the mixture reaches about 250-260 degrees F. Slowly add the butter and stir until incorporated and bring back to a boil until the mixture turns a light brown color and reaches 280-285 F. 2. Pour on to a silpat or lightly oiled pan. Let cool and then cover with chocolate and chopped nuts. Break into desired sized pieces. Learn how to temper chocolate here: https://www.youtube.com/watch?v=N1SyRIT0wHs&t=2s Need an app to help you convert your recipes in the kitchen? https://itunes.apple.com/us/app/escoffier-cooks-companion/id572412557?mt=8 For more information about online culinary and pastry school visit: http://www.escoffieronline.com/ STAY CONNECTED WITH US: Facebook: https://www.facebook.com/Escoffieronlineacademy Twitter: https://twitter.com/EscoffierEOICA Instagram: http://instagram.com/escoffieronline Google +: https://plus.google.com/u/0/+escoffieronline/posts
Views: 1603 Escoffier Online
How To Make Carrot Cake
 
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Escoffier Online's Chef Susie Wolak walks through the step by step process of how to make carrot cake. To try it yourself take a look at the recipe for carrot cake! http://www.escoffieronline.com/carrot-cake-recipe/
Views: 1954 Escoffier Online
Chocolate and Sea Salt Caramel Tart
 
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FULL RECIPE BELOW Learn how to make this chocolate and sea salt caramel tart with our online pastry school chef in this step-by-step video. CHOCOLATE SEA SALT CARAMEL TART RECIPE: http://www.escoffieronline.com/chocolate-and-sea-salt-caramel-tart/ Ingredients 3 cup sugar ½ cup corn syrup ½ cup water 2 1/4 cup cup heavy cream ¾ cup butter 4 tbsp sour cream 15 oz milk chocolate Pre-made crust Sea salt for garnish Directions 1. Place the sugar, corn syrup, and ½ cup of water into a saucepan and cook on medium heat until the sugar is a rich, brown color. Add 3/4 cup of the heavy cream (watch for steam!) and stir until incorporated. Stir in the butter and sour cream until smooth. Pour into a precooked crust and cool until slightly firm. 2. After the caramel has slightly cooled, heat the rest of the cream in a saucepan until boiling. Pour in chopped chocolate. Let stand for 2 minutes and stir until smooth. Pour on top of caramel tart and top with sea salt. Refrigerate until chilled, about 2 hours. Need an app to help you convert your recipes in the kitchen? https://itunes.apple.com/us/app/escoffier-cooks-companion/id572412557?mt=8 For more information about online culinary and pastry school visit: http://www.escoffieronline.com/ STAY CONNECTED WITH US: Facebook: https://www.facebook.com/Escoffieronlineacademy Twitter: https://twitter.com/EscoffierEOICA Instagram: http://instagram.com/escoffieronline Google +: https://plus.google.com/u/0/+escoffieronline/posts
Views: 1421 Escoffier Online
How To Make Goldschlager Truffles
 
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FULL RECIPE BELOW Learn how to make goldschlager truffles with our chef in this online pastry course! One bite of these babies and you'll understand why they make the perfect holiday treat! GOLDSCHLAGER TRUFFLES RECIPE: http://www.escoffieronline.com/how-to-make-goldschlager-truffles/ Ingredients 12 oz semi-sweet chocolate (chopped) 1 cup heavy cream 2 tablespoons Goldschlager Edible gold leaf Directions 1. Place the chocolate in a bowl. Bring the cream to a boil and pour over the chocolate, let sit for 1 minute and then whisk together. Add the Goldschlager. Cool and refrigerate until firm. Scoop and roll the truffles and refrigerate until firm. 2. Roll the truffles in tempered chocolate. Tear small-pieces of gold leaf and place on truffle. Notes: For a stronger flavor subtract cream and add Goldschlager in its place. Flavored liqeurs can be added in place of the Goldschlager. However, Crème de Menthe can be very strong and so use caution when adding in. Taste test to make sure. For a firmer truffle use less cream. Need an app to help you convert your recipes in the kitchen? https://itunes.apple.com/us/app/escoffier-cooks-companion/id572412557?mt=8 For more information about online culinary and pastry school visit: http://www.escoffieronline.com/ STAY CONNECTED WITH US: Facebook: https://www.facebook.com/Escoffieronlineacademy Twitter: https://twitter.com/EscoffierEOICA Instagram: http://instagram.com/escoffieronline Google +: https://plus.google.com/u/0/+escoffieronline/posts
Views: 1285 Escoffier Online
How To Make Court Boullion
 
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Get This Recipe: http://www.escoffieronline.com/how-to-make-court-bouillon/ In this tutorial we show you how to make the classic French broth, court bouillon, one of the most widely used French broth recipes. You’re going to always want to have this one on hand after this!
Views: 5411 Escoffier Online
Savory Crepes
 
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FULL RECIPE BELOW Whether it's for breakfast, lunch or dinner, these crepes are a favorite! SAVORY CREPES RECIPE: http://www.escoffieronline.com/savory-crepes/ For Crepes 1 cup AP flour 2 eggs ½ cup milk 1/2 cup water 2 tbsp butter, melted 1/2 tsp salt 1. In a large mixing bowl, mix together the eggs and flour. While whisking, slowly add in the milk and water. Add in the salt and butter and whisk until smooth. Batter should be runny. Refrigerate for at least 1 hour before using for best quality crepes. 2. Heat a large frying pan or crepe pan over medium heat. Lightly oil it with a drizzle of clarified butter or non-stick cooking spray. Using a ladle, pour in some of the batter while tilting the pan so the crepe batter spreads out evenly. 3. Cook crepes for about 1 minute or until the side begin to curl up. Flip and cook for an additional 30 seconds to 1 minute. . 4. Remove crepes to plate and repeat until batter is gone. Savory Crepes Filling 3 vine ripened tomatoes, diced 1 bunch fresh basil, cut in chiffonade 1 lb fresh mozzarella, diced Balsamic reduction to taste Salt & pepper to taste 1. Toss together the tomato, mozzarella and basil. Season with salt and pepper and some balsamic reduction and lightly toss. Spoon in the mixture, being careful not to overfill. Roll one side of the crepe over and then the other for the quintessential crepe shape. Drizzle balsamic reduction over the top and serve. For more information about online culinary and pastry school visit: http://www.escoffieronline.com/ STAY CONNECTED WITH US: Facebook: https://www.facebook.com/Escoffieronlineacademy Twitter: https://twitter.com/EscoffierEOICA Instagram: http://instagram.com/escoffieronline Google +: https://plus.google.com/u/0/+escoffieronline/posts Need an app to help you convert your recipes in the kitchen? https://itunes.apple.com/us/app/escoffier-cooks-companion/id572412557?mt=8
Views: 10924 Escoffier Online
How To Cut a Whole Chicken
 
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Learn how to fabricate a chicken with Escoffier Online. To learn more enroll in our online culinary school: http://www.escoffieronline.com/
Views: 3334 Escoffier Online
How To Make Eggplant Parmesan
 
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FULL RECIPE BELOW Great for a vegetarian option for a dinner party, family gathering or weeknight dinner, Eggplant Parmesan has all the right ingredients to make it a classically delicious Italian dish. EGGPLANT PARMESAN RECIPE: http://www.escoffieronline.com/how-to-make-eggplant-parmesan/ Ingredients 3 eggplants 12 oz flour 8 eggs 6 fl oz milk 1 lb seasoned breadcrumbs 32 oz tomato sauce 18 oz mozzarella cheese 12 oz Parmesan cheese 1 oz fresh parsley, chopped 1 oz fresh oregano, chopped Preparation 1. Peel and slice the eggplant into rounds a half inch thick and soak them in some cold water that is seasoned with salt and a little sugar. Soak the eggplant slices for approximately 10 minutes and remove. 2. Pat the eggplant dry with a paper towel and bread in the flour, egg wash and bread crumbs. Pan fry the slices over medium heat until golden brown and crispy. 3. Remove them from the pan, put on a paper towel lined plate and season with salt and pepper. In a shallow baking dish spoon some tomato sauce with the fried eggplant and top each slice with mozzarella and parmesan cheese. 4. Bake or broil to melt the cheese and brown it slightly. Then finish the eggplant with some freshly chopped parsley and oregano. Need an app to help you convert your recipes in the kitchen? https://itunes.apple.com/us/app/escoffier-cooks-companion/id572412557?mt=8 For more information about online culinary and pastry school visit: http://www.escoffieronline.com/ STAY CONNECTED WITH US: Facebook: https://www.facebook.com/Escoffieronlineacademy Twitter: https://twitter.com/EscoffierEOICA Instagram: http://instagram.com/escoffieronline Google +: https://plus.google.com/u/0/+escoffieronline/posts
Views: 96792 Escoffier Online