Tag Archives: pastry chef

Chef Karen’s Coconut (CocoLoco) Mousse Recipe

coconutmousse

If you’re looking for a light and creamy dessert, look no further than Chef Karen‘s Coconut Mousse recipe. This fluffy sweet treat is easy to make and guaranteed to satisfy. Get the recipe below!

Ingredients

  • 250 grams (8.8 ounces) Mascarpone cheese

  • 100 ml. (1/2 cup) coconut milk 

  • 250 ml. (1 cup) heavy whipping cream

  • 2 egg whites

  • 1 teaspoon pure vanilla extract

  • 1 teaspoon coconut extract

  • 6 tablespoons icing sugar

  • 150 grams (6 ounces) whole wheat graham cracker crumbs

  • 50 grams (2 ounces) melted butter

  • 50 grams (2 ounces) fresh coconut flakes

Directions

First of all, you need to prepare your coconut flakes.

  1. Using a sharp tool, carefully poke a hole in each of the three spots on the top of the coconut. Flip the coconut over onto a cup or bowl and allow draining.
  2. Preheat your oven to 180 C (356 F) and place your coconut on a baking pan. Bake for 10 minutes or until you see a crack developing. Separate the white meat from the shell using a knife.
  3. After you have the white meat cleaned and cut into pieces, you could either shred it using a hand shredder or a food processor.
  4. Mix the graham crumbs with the butter and the coconut flakes. Place the crumbs in every serving cup and press until a crust layer forms.
  5. Mix the Mascarpone cheese, coconut milk and coconut extract in a large bowl, using either a rubber spatula or your food processor.
  6. Mix the heavy whipping cream with 3 tablespoons of sugar and vanilla extract, using a hand mixer or a stationary mixer. Place the whipped cream in the refrigerator until you need it.
  7. In another bowl, combine egg whites and the rest of the sugar and mix on highest speed of your electric mixer until stiff, dry peaks form.
  8. Add the whipping cream to the Mascarpone mixture and carefully mix, using a rubber spatula. Then add the egg whites.
  9. Be careful not to over mix & pour the mixture in the serving cups. Serve cold.

Connect with our May 2020 Chef of the Month

Instagram: @sweetville_cake_shoppe

FacebookSweetville Cake Shoppe

Chef Karen’s Marble Cupcakes Recipe

marble

Here’s a recipe you can “marble” at. Our May Chef of the Month has shared her Marble Cupcakes recipe- you’ll never have to choose between chocolate or vanilla.

Now you can have your cupcake…and eat it, too!

Ingredients

  • 1 3/4 cup cake flour, sifted
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/3 cup milk, room temp
  • 1/3 cup heavy cream, room temp
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup granulated sugar, sifted
  • 3 large eggs, room temp
  • 1/2 tsp pure Dominican vanilla extract
  • 1/2 pure Mexican vanilla extract
  • 1/3 cup unsweetened dutch-process cocoa powder
  • 1/4 cup boiling water
  • Cream cheese frosting or confectioners sugar to put on tops of cupcakes

Directions

  1. Preheat oven to 350. Line muffin tins with paper liners. sift cake flour, baking powder, and salt in bowl.
  2. Combine milk and cream in separate bowl. With an electric mixer on medium speed, cream butter and sugar until pale and fluffy.
  3. Add eggs one at a time, beating until each is incorporated. Beat in vanillas.
  4. Add flour mixture in 3 batches, alternating with 2 additions of the milk mixture. Beat until combined.
  5. To make chocolate batter: measure out one cup of batter, transfer to other bowl. Combine cocoa and boiling water in a bowl. Stir into reserved 1 cup batter.

  6. Fill prepared cups with alternating spoonfuls of vanilla and chocolate batter, filling each 3/4 full.
  7. Run toothpick through batter in figure-eight pattern to make swirls. bake, rotating half-way through, until tops are golden and cake tester comes out clean, about 20 minutes.
  8. Transfer to wire racks to cool completely. Decorate with Buttercream or powdered sugar.

Connect with our May 2020 Chef of the Month

Instagram: @sweetville_cake_shoppe

FacebookSweetville Cake Shoppe

Chef Karen’s Limoncello Buttercream Recipe

buttercream

Add zesty, creamy Limoncello Buttercream to your next culinary masterpiece courtesy of our May Chef of the Month, Chef Karen. This frosting is perfect for cake fillings or frosting toppers (or eat it alone, we don’t judge). Chef Karen’s perfected recipe can be found below.

Ingredients

  • 1 cup Butter – Softened (we used Salted Sweet Cream Butter)

  • 5 cups of Powdered Sugar

  • 1 teaspoon clear vanilla extract 

  • 1 tablespoon of Lemon Zest

  • 1/4 cup of freshly squeezed Lemon Juice

Directions

  1. In a mixer, add the butter and the lemon juice.
  2. Mix together on low speed until they are completely combined.
  3. Add the powdered sugar one cup at a time and continue to beat on medium speed until the frosting is creamy.
  4. Add the lemon zest and 1 small drop of yellow food coloring (if desired)
  5. Add clear vanilla extract
  6. Continue to mix.
  7. If the frosting is too runny, add 1/2 cup additional powdered sugar.
  8. Keep adding powdered sugar 1/2 cup at a time until you have the frosting at the desired consistency.

Connect with our May 2020 Chef of the Month

Instagram: @sweetville_cake_shoppe

FacebookSweetville Cake Shoppe

May 2020 Chef of the Month- Karen Padilla

3We’re happy to introduce our May Chef of the Month, Karen Padilla! Chef Karen was born in lovely Puerto Rico and now resides in New York as a cake artist and luxury cake designer. Her craft was inspired by her mother, who first began a small side business making cakes that then developed into a prestigious company. Chef Karen’s impressive cakes are a result of talent, passion and a love of the arts. Read more about our creative chef below and shop her look!

 

1. Where were you born? 

I was born in San Juan, Puerto Rico

2. Where do you work and where are you based? 

I currently work in Maritime Parc, Jersey City.

I’m based in Staten Island, New York.

3. What is your favorite kitchen tool in creating your masterpieces/dishes?

I Love using the Hobart Mixer, but my favorite tools to create my masterpieces are my hands.

4. What is your sharpest sense out of all the 5 senses?

My sense of taste which allows me to make sure my cakes not only look amazing, but taste amazing as well.

5. What advice would you offer for aspiring chefs?

My best advice is to be organized, clean and to be very creative and enjoy what they do! My husband always tells me the phrase “I think therefore I am”, It reminds me to always think positive, because your mindset gives you the ability to always do more.

6. What is one culinary tip every chef should know and perfect?

Always use the best ingredients and do it with lots of love.

7. What does good food mean to you?

A good food is the one that nourishes my soul.

8. What features are important to you when selecting your chef outfit?

To be stylish and comfortable.

9. Favorite ingredient to work with? 

Love to work with fondant!

10. Favorite City to dine out in? 

Definitely San Juan, the best food ever.

11. Best Dish you have ever made? 

My decadent and signature Vanilla Cake infused with Brandy.

12. What you like to eat most often on your days off? 

A good filet mignon with steamed vegetables, a good wine, followed by a tasty Crème brûlée.

13. Person you would most like to cook for? 

My clients and of course, my dear husband.

14. What made you decide to become a chef?

My mother’s determination to overcome obstacles. She raised 4 kids while working as a teacher, and decided to run a small side business making cakes. This side business eventually became a prestigious company where its unique taste and skills set itself apart. This led me to study arts such as painting, sculpting and even graphic arts.

Thanks to her, I was able to learn from her experience and combined it with my love for traveling around the world, appreciate different cultures and sceneries. Also, my love for art and creativity helped me to become the cake artist I am today.

Connect with our May 2020 Chef of the Month

Instagram: @sweetville_cake_shoppe

Facebook: Sweetville Cake Shoppe

 

Check Out Our 2018 Chefs of the Year!

This year, 2018, has come and gone in the blink of an eye- cliché but true. The year has been complete with great food, fresh styles & delicious recipes, all thanks to our wonderful 2018 Chefs of the Month! Read below to find out more about what inspires & motivates our chefs & feel free to try some of their recipes!

January 2018- John Charles

Chef John attended Le Cordon Bleu in Dallas and worked in various Italian restaurants in New York to perfect his craft. He is now located in Dallas/Ft. Worth, Texas, specializing in Italian cuisine.

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Shop his look! 

February 2018- Amy Irizarry

Chef Amy is the Executive Pastry Chef at Bite Bakery and Café in Downtown Utica, NY.

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Shop her look! 

March 2018- Patty Francis

Chef Patty has a passion for creativity. She loves to express her creative side through many avenues, and we are lucky that baking is one of them!

Patty Kitchen

Shop her look! 

April 2018- Simone Bridges

Chef Simone is a 12-year-old from Jacksonville, Florida who demonstrates excitement, drive and passion in everything she does. At such a young age, Chef Simone has been able to grow her business as the Goddess Food Factory including cooking classes and a subscription box!

View More: http://pinkshutterphoto.pass.us/foodgodess

Shop her look! 

May 2018- Will Staten

Chef Staten is the founder and head chef of Ragin’ Cajun Cookin’, Dubs’ Rubs Spice Line and Dubs’ Po’ Boy Shop. You can find him in Las Vegas cooking or working on special projects.

Will_Coat_Grill

Shop his look! 

June 2018- Julie Herrera-Lemler

Chef Julie Herrera-Lemler is an prize-winning baker as well as a jack of all trades! If she is not baking, you can find her teaching baking classes, public speaking or even officiating weddings!

YBC-Pic 2018 3

Shop her look!

July 2018- Andres Sen Sang

Chef Andres is a recent winner of Chef Showdown 8 with his signature Quinoa Latina and Chili 35 dish. If you do not find him in the kitchen as the Executive Chef for Suyo, a GastoFusion restuarant in the Bronx, you can find him with his family or working on his own business ventures – Eighty6Brand.

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Shop his look!

August 2018- Claude Luciani

After growing up in the Bronx, Chef Claude Luciani made the move to South Florida where he now owns the Pizza Rustica Hollywood location. His mouthwatering, cheesy pizza will not disappoint!

Claude_06

Shop his look!

September 2018- Penelope Wong

Since childhood, Chef Penelope has spent her life in the kitchen, from working at her family’s restaurant to being the Executive Chef at Glenmoor Country Club in Colorado.

Penelope_Coat_01

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October 2018- Morghan Medlock

Chef Morghan is one of a kind – she went from playing basketball to whipping up masterpieces in the kitchen. Chef Morghan has all aspects of the meal perfected from breakfast to dessert.

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Shop her look!

November 2018- Gina Sansonia

Chef Gina is the Executive Chef/Owner of Cucina Bambina, a mobile, gourmet Italian eatery that is located in Hollywood, FL. Gina is a driven and passionate chef, with a zest for life…and basil!

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Shop her look!

 

Happy New Year from Chefuniforms & a big THANK YOU to all of our amazing Chefs of the Month!

September 2017 Chef of the Month Michelle Sohan

 

Chef Michelle Sohan based in Port of Spain, Trinidad and Tobago runs her own bakery where she is the lead cake artist and designer. It was a treat to learn more about Chef Michelle and chat about how she designs her stunning sweet treats. So without further ado, we’re happy to introduce you to Michelle Sohan, the September Chef of the Month!

 

1.Birthplace:

Port of Spain, Trinidad and Tobago.

2. Where do you work and where are you based?

I own my bakery, Bakery Treatz, where I am also the Lead Cake Artist and Designer.

3. What is your favorite kitchen tool in creating your masterpieces/dishes? 

I love working with the basic modeling tools, as I can create almost any shape or structure. When I started, and even now, I have to be as creative as possible, as many cutters and modern tools are not always available when needed, and very costly to ship last minute into the island. So I improvise! And that’s been the best training for me.

4. What is your sharpest sense out of all the 5 senses? 

Has to be both sight and taste!

5. What advice would you offer for aspiring chefs? 

There’s no easy way to become a professional, take your time to develop your talents, be nice to others in the industry,  and remember, we never stop learning!

6. What is one culinary tip every chef should know and perfect? 

Learn your ingredients, so you know how to find that perfect balance when using them, from colors, textures, and taste.

7. What does good food mean to you? 

Oh! Good food to me means finding the flavors in harmony with each other from the first bite! I absolutely appreciate when there is a thought process combining ingredients.

8. What features are important to you when selecting a Chef Coat? 

I have to feel comfortable in how I look and how it fits! I’ve actually been wearing ChefUniforms.com jackets for the last six years! And I recommend to all my colleagues as they’re always complimenting me.

9. Favorite ingredient to work with? 

Spices and herbs, cardamom, nutmeg, bay leaf, ginger, basil, and turmeric.

10. Favorite City to dine out in? 

Chicago and more recently, Miami, especially the new Wynwood district. My favorite pastry chefs include Stephane Treand in Costa Mesa, California, Antonio Bachour in Miami and in Trinidad, Chef Josef Habr, who makes the most delicious Lebanese food.

11. Best Dish you have ever made? 

Spiced Trini Rum Cake (recipe coming soon!)

12. Who would you like to bake for?

I would love to bake for the Wounded Warriors Project after meeting one of their reps at a cake convention in Virginia recently. It is one of my goals after I compete this upcoming October in Milan, Italy, at the Cake Designers World Championships.

13. What made you decide to become a chef? 

I actually had never liked being I the kitchen whilst growing up! In fact, my two sisters were the cook and baker, I did all the other chores, like making the beds etc. But I had a very serious accident whilst at work, and I was just finishing my masters in Food technology at our local university. Our faculty had a bake sale, and I took my sister’s cakes, which sold out immediately, and everyone came asking to place orders! That’s when it happened, I said yes I do! And I’ve never stopped since! It’s like a switch you can’t turn off, everything around me I use as inspiration.

Connect with Our September Chef of the Month:

Website: BakeryTreatz

Instagram: @bakerytreatz

 

Chef Marcela’s Honey Mascarpone Mousse

2420538.jpgBeat the summertime heat and sadness with this sweet treat. Impress both your friends and clients alike by serving this simple but flavorful dessert after dinner. The mixture of honey and vanilla sweetness is perfect for the season. So go sit outside and enjoy the warm Summer nights while enjoying this delightful dessert!

 

Honey Mascarpone Mousse

Ingredients:

3 sheets of gelatin

8oz of mascarpone

1 cup of heavy cream

5oz of honey

1/2 vanilla bean, split and scraped

1 cup of heavy cream, whipped to soft peak

Directions:

1.If using a hotel pan, lightly spray it with baker’s joy and line with parchment paper. Lightly spray the parchment.

2.Bloom gelatin in cold water.

3.In a saucepan, combine the mascarpone, half of the cream, the honey, and vanilla. Heat until the mascarpone has completely melted (you may need to whisk it a little).

4.Add gelatin and transfer to a bowl. Cool until barely warm to the touch.

5.Whisk the second amount of cream to soft peaks and whisk into the mascarpone hone mixture.

6.Pour into pans and let it set for at least 4 hours.

Connect with Our June Chef of the Month:

Website: http://www.thesweetbrigadier.com/

Facebook: The Sweet Brigadier Chocolate Truffles

Instagram: @fashionpastrychef

Twitter: @SweetBrigadier

Shop her look!

June 2017 Chef of the Month Marcela Ferrinha

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Chef Marcela is wearing Chef Uniforms Coat #83511

Summer is about to get a lot sweeter with our June Chef of the Month, Marcela Ferrinha! A Brazilian native who now resides in Utah as a pastry chef that specializes in delicious vegan desserts. Read more about her life and pastry chef expertise below and make sure stay tuned all month long to see her tasty and delightful creations!

 

1.Birthplace:

I was in born Rio de Janiero, Brazil. I moved to the U.S. ten years ago – on June 1st.

2. Where do you work and where are you based?

I’m in Salt Lake City, Utah. I have a business called The Sweet Brigadier, where I work as a private catering chef.

I am also a pastry chef at Zest Kitchen & Bar in downtown Salt Lake. In 2016, we won 5 awards from a local newspaper, one being Best Vegan Restaurant and we got awarded third place for best dessert in the state of Utah.

3. What is your favorite kitchen tool in creating your masterpieces/dishes?

My offset spatula, I use it for everything!  Also, the oven without it, I can’t make most of my creations.

4. What is your sharpest sense out of all the 5 senses?

Vision, I eat with my eyes first!

5. What advice would you offer for aspiring chefs?

You have to read and study a lot – it is like being a doctor – researching and trying new things all the time. Change recipes. Modify everything. Even if you want to change a regular recipe into vegan or vegetarian – you make something totally new and awesome. The more knowledge you have, the better your creations will be.

6. What is one culinary tip every chef should know and perfect?

How to make rice, not everyone knows how to do that, also cook eggs. I am terrible at that because I don’t eat them, so it’s hard for me to cook them. For pastry chefs, tempering chocolate, the more you practice the better you get. It is very tricky.

7. What does good dessert mean to you?

A good dessert has balance in the flavors and sugar. I eat a lot of sweets, but sometimes you go to bakeries and the desserts look beautiful, but you take a bite and can’t eat it because is terribly sweet, and you can’t distinguish the flavors in it.

8. What features are important to you when selecting a Chef Coat? (Particular fabric, style, sleeve length, pockets)

I like colors. I have a lot of colorful ones from Chef Uniforms, I have the white with pink buttons, polka dots light pink, green, purple, white and now I got an orange one.

I also like the ones with light fabric and they have to have long sleeves. They need to be extra small, I don’t like the “baggy” ones.

9. Favorite ingredient to work with?

Chocolate. I have 55 different flavors of my chocolate truffles, it is my specialty. I love mixing strawberry and chocolate together, that pair is always good.

10. Favorite City to dine out in?

Sao Paulo in Brazil. You can find any kind of restaurant there. New York City, it is very similar.

11. Best Dish you have ever made?

My chocolate truffles are super popular, my clients love them. I also made a vegan chocolate pot de crème with salted caramel popcorn once that was amazing!

12. Name someone you’d love to cook for.

People who appreciate service and good food. Sometimes it is hard to cook for people who don’t care about that. It is really nice to get compliments and know when people love your food and appreciate that.

If it were to be a famous person, I would love to cook to Mario Francesco Batali or Gordon Ramsay. It would be scary to hear their feedback but I think they would teach me a lot of things just by trying my food.

13. What made you decide to become a chef?

When I moved here, the only two things I knew how to cook were rice and ham & cheese sandwich (LOL). At that time I was working as a trainee in management in a country club in Florida, in their restaurant. And I was pretty much eating only bread and a lot of fast food.

On my days off, I was bored at home, so I asked the chef there if I could come in and help them in the kitchen. My first day, I cut all my 10 fingers. So, the chef asked me to do the dessert and salad stations, was when I felt in love for sweets. Also, I gained a lot of weight of my bad eating habits, so I was kind of forced to learn how to cook.

Want to get to know Chef Marcela more? Connect with her online!

Website: http://www.thesweetbrigadier.com/

Facebook: The Sweet Brigadier Chocolate Truffles

Instagram: @thesweetbrigadier

Twitter: @SweetBrigadier

Shop her look!

Chef Alekka’s Chocolate Espresso Brownies

brownies2.jpgThis recipe comes from our February Chef of the Month, Alekka Sweeney. Valentine’s Day is approaching and we all like to take this time to indulge in some dessert. This recipe caters to anyone with a sweet tooth and love for all things chocolate. Take a break from your New Year’s diet and enjoy the finer things in life… and one of those things is sugar!

Chocolate Espresso Brownies

Yields 32 brownies

Ingredients: 

1 1/2 sticks (3/4 cup) unsalted butter

5 oz unsweetened chocolate, coarsely chopped

2 cups sugar

1 tablespoon instant-espresso powder

1 teaspoon vanilla

1/2 teaspoon kosher salt

4 large eggs

1 cup all-purpose flour

3/4 cup 64% Chocolate pistols (I prefer Valrhona)

Directions: 

  1. Preheat oven to 375°F. Line a 15- by 10- by 1-inch baking pan with foil, allowing 2 inches of foil to hang over ends of pan, and grease foil well (except overhang) with 1 tablespoon butter.
  2. Melt remaining 11 tablespoons butter with unsweetened chocolate in a large metal bowl set over a pan of barely simmering water, stirring until smooth. Remove bowl from heat and whisk in sugar, espresso powder, vanilla, and salt (mixture will be grainy), then add eggs 1 at a time, whisking after each addition until batter is smooth.
  3. Toss together flour and chocolate pistols in another bowl and add to batter, stirring until just combined.
  4. Spread batter evenly in baking pan and bake in middle of oven until top is firm and edges just begin to pull away from sides of pan, about 20 minutes –be careful not to overbake.
  5. Cool in pan on a rack 5 minutes, then carefully lift brownies from pan by holding both ends of foil and transfer to rack to cool 10 minutes more. Cut into 32 squares and lift brownies off foil with a spatula.

Love this recipe? Get in contact with Chef Alekka and visit her shop Give Me Some Sugar if you’re in the Chicago area so you can learn to bake like a pro!

Website: Give Me Some Sugar 

Facebook: Give Me Some Sugar

Instagram: @givesugar

Twitter: @ChefAlekka

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