fondant Archives - ZoëBakes eat dessert first Wed, 16 Feb 2022 03:03:52 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 36689627 Éclairs https://www.zoebakes.com/2014/01/21/eclairs/ https://www.zoebakes.com/2014/01/21/eclairs/#comments Tue, 21 Jan 2014 17:06:40 +0000 http://zoebakes.com/?p=6180 “Lightning!” That’s the literal translation from French I got when I put éclair into google translate. I’ve read a couple of explanations for this name, but only one makes any sense to me. “They disappear in a flash, quicker than a bolt of lightning.” This is the absolute truth. Eclairs […]

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]]> https://www.zoebakes.com/2014/01/21/eclairs/feed/ 49 6180 Working with Rolled Fondant (3-Part Video Series) https://www.zoebakes.com/2011/12/20/working-with-rolled-fondant-3-part-video-series/ https://www.zoebakes.com/2011/12/20/working-with-rolled-fondant-3-part-video-series/#comments Tue, 20 Dec 2011 20:04:46 +0000 http://zoebakes.com/?p=4656 It is smooth and sophisticated, but there is a mystique about working with rolled fondant that keeps too many people from using it. Fondant reminds me of Play-Doh, you can create everything from an intricate wedding cake to a birthday cake in the shape of a Tonka truck. Your imagination […]

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]]> https://www.zoebakes.com/2011/12/20/working-with-rolled-fondant-3-part-video-series/feed/ 18 4656 Black and White Sesame Tuile https://www.zoebakes.com/2009/01/30/white-and-black-sesame-tuile/ https://www.zoebakes.com/2009/01/30/white-and-black-sesame-tuile/#comments Fri, 30 Jan 2009 06:26:52 +0000 http://zoebakes.com/?p=1619 Last summer Graham and I went to NYC to eat, take in a few museums, visit with cousins and eat some more. Graham’s cousin Riad is the executive chef at Pastis and Balthazar (and the author of the The Balthazar Cookbook).  It goes without saying that Riad is an amazing […]

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