Comments:
Marisa Sung
48391 points

EN MING - SUE YOUR PASTRY CHEF CONSULTANT!!

Pastry Chef En-Ming Hsu is a consummate professional in the world of pastry. This Richmond, Virginia native is a graduate of the highly regarded Culinary Institute of America (CIA) in Hyde Park, New York. Upon graduation, En-Ming’s career began at the famed Lespinasse restaurant in New York City and then Patisserie Café Didier in Washington, DC. However, it was not until she joined The Ritz-Carlton Chicago (a Four Seasons property) in 1994 and served as Executive Pastry Chef from 1996 to 2004 did Hsu truly establish herself while also garnering numerous awards recognizing her extraordinary talent, skill and passion in pastry.

I HAVE A PASTRY RECIPE FOR A REALLY MEAN CONSULTANT!! :(

VANILLA CREME PUFF, I HONESTLEE LOVE YUE

Cream Puff Recipe

Ingredients:
Choux Pastry
1 stick butter (8 tablespoons or half cup)
1 cup water
1/4 tsp salt
4 eggs
1 cup all-purpose flour

Method:
1.Put butter and and water into saucepan on low fire. Turn off the fire once butter has melted.
2.Add in flour and salt. Stir quickly until a dough it formed and does not stick to the saucepan.
3.Leave to cool for about 10-15 minutes.
4.Beat in eggs one at a time on a cake mixer (low speed) till mixture is stiff.
5.Using a ice cream scoop or teaspoon, scoop the dough onto a greased baking sheet.
6.Bake in a preheated oven at 190 celcius for 10 minutes. Reduce temperature to 170 celcius and bake for another 15 minutes.
7.Turn off the heat. Leave the puffs ito cool n the oven for another 20-30 minutes.
Crème Pâtissière (Filling)
Adapted from The Little Teochew

Ingredients:
1 cup milk (236ml)
2 egg yolks
1/4 cup caster sugar (55g)
1 drop vanilla extract
2 tbsp cornflour
1 pinch salt (only if not adding butter, or using unsalted butter)
1/2 tsp unsalted butter, for additional shine and firmness

Method:
1.Add yolks, 1/4 cup milk, vanilla beans, salt, cornflour in a bowl.
2.Bring the remaining 3/4 cup milk to a scald in a saucepan. Pour the hot milk in small stream into the egg mixture, whisking consistently with a balloon whisk as you pour. Once incorporated, pour everything back into the saucepan.
3.Whisk the mixture over over medium heat until it thickens and firm up. Remove the heat and whisk in butter.
4.Once it reaches room temperature, scoop the creme into a piping bag or container. Refrigerate until ready to use.

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Anonymous

Nice puffs DDs!

Marisa Sung
48391 points

YEAH! THAT'S RIGHT MAI OLD DEAR "ANONYMOUS" FRIEND, DELIGHTFULLY DELISH!! BTW THEY'RE REAL AND THEY ARE SPECTATORTACULAR, OK?? NOT THAT YUE WOOD KNOW!! :)

YEAH!

Anonymous

Woow...too much excitement for the morning....but maybe its evening where your keyboard is located?

Marisa Sung
48391 points

NOPE IT IS 10:07 AM RIGHT HERE BABE!! JUST IN TIME FOR A LATE MORNING STROLL, WORKOUT, MASSAGE?? :)

BEE SURE TO DUE YOUR DAILY EXERCISE

Rita Edwards - Men's Jewelry First, I think the editors should at least cut out the HTML codes on the article. I'm sure you understand how it makes the article ugly. ;-) En-Ming Hsu has an interesting career as a chef. Does she conduct workshops, or exhibits perhaps? I'd really love to meet her. Rita
jaymie
20343 points
Hi, We just uploaded a new site and transferred our content over. Thanks for pointing this out. It is ugly. I'll tell them to fix. -jaymie
Anonymous This is an excellent example of using the wrong medium to deliver a message.
Von

why is time management such an important skill for a chef to acquire?and what are some key strategies a chef can use to manage time??

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