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Jacques Torres
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Created: December 13, 2010
About Me
One of the most well-regarded pastry chefs in the world, Jacques Torres, who was teh pastry chef at Le Cirque for over 11 years, is now master chocolatier Jacques Torres Chocolate, his own Brooklyn-based chocolate factory. As well, he is the youngest recipient of the prestigious M.O.F. (Meilleur Ouvrier de France) designation, given to the best pastry chef in France, and is author of "A Year in Chocolate."
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Here's a refreshing and delicious dessert recipe that's perfect for summer. The use of seemingly obscure additives like glucose powder and sorbet stabilizer may seem strange to the home cook, but they result in a superior texture that mimics...
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A Bûche de Noël, or Yule Log, is a French Christmas tradition that is now popular in American celebrations. In France, it was typically enjoyed at the end of a large, late supper called le réveillion, which is served after mass on Christmas. Every...
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Along with leaves, twigs, and berries, these meringue mushrooms are a fun, festive decoration for the Bûche de Noël. Adapted from Jacques Torres’ “A Year in Chocolate."
