This weekend Eileen and I did our first food photography and pastry workshop together in Paris. Seriously what an incredible time we had. The ladies that come were lovely and we were constantly laughing in between pastry and photography tips. We made French macarons together […]
I received a very special book in the mail last week: a cookbook from New Zealand! Last summer I met the author, Penny Webster, at Chateau de Gudanes during the Cooking in the Cuisine workshop, and we instantly connected talking about food and this beautiful […]
The Frenchman’s birthday was last week and I had far too much fun making not one, but TWO birthday desserts. I’m not sure which was my favorite, but with the heat we’ve been having in Strasbourg, I’m leaning toward the ice cream cake. Called Vacherin […]
The story of the financier is that they were invented by a pastry shop in the Stock Exchange sector of Paris as little cakes in the shape of gold bars that businessmen could put in their pocket as a snack for later. The almond cakes […]
Hello world! Well my blog mysteriously published two draft blog posts yesterday that I’d written more than a year ago- bizarre indeed! They weren’t ready to read so I immediately took them down and I sadly am not in Texas right now enjoying Mexican food. […]
**DATE CHANGE** We are moving this fabulous weekend to September 21-23 when the weather will be a little cooler and just that much better for pastry making! UPDATE: Sold Out! We are talking about dates for the next one and would love for you to […]
This weekend Eileen and I did our first food photography and pastry workshop together in Paris. Seriously what an incredible time we had. The ladies that come were lovely and we were constantly laughing in between pastry and photography tips. We made French macarons together and learned all about food photography. For a decorating demonstration, I made this chocolate chestnut cake. It is the perfect time seasonally to bake this, and would be a beautiful a Christmas dessert, specially decorated with roses and rosemary. I’ve included the chestnut cake recipe below and some gorgeous photos from the workshop.
Most of the pictures I included here are by Eileen Cho who lead the food photography section in this workshop. It was so much fun to see how each person photographed and saw the subject differently.
I decorated the cake live during the workshop using roses, waxflower, gold luster dust, and gold leaf. Right before eating the cake I dusted some cocoa powder on top for a few more photos and to see the effect. It’s simply gorgeous and I’d certainly recommend it.
For the recipe, I used chestnut cream as it can be easily found at the supermarket here in France. In the US, you should be able to find this at gourmet groceries, like Central Market or Whole Foods, in the baking section, or jam section where you’d find Nutella. Chestnut cream is not simply pureed chestnuts, as it is sweetened.
If you’re interested in joining a pastry workshop in the future, keep an eye on my instagram and the website for announcements. I also send them out in my newsletter, which you can sign up for on the right-hand side of the page.
A special thanks to the lovely ladies that came ! You all are just fabulous! 🙂
Chocolate Chestnut Cake with chocolate ganache glaze and whipped chestnut cream frosting. This cake is perfect for Christmas or at any time. The cake will stay moist for up to a week without the frosting, so you can make this in advance and then add the whipped chestnut cream topping the day you serve it.