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Pastry Chef Alex Stupakís Peanut Butter and Jelly Mignardise
Watch as WD-50 Pastry Chef Alex Stupak uses new techniques to turn a classic combination into an avant-garde creation at the 2007 International Chefs Congress. Small sections of pâte de fruit are frozen in liquid nitrogen before getting dunked in a liquid peanut pate sablée mixture. A final coating of tapioca maltodextrin-laced ground peanut results in these tasty little bites of crunchy, frozen PB&J.

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See this complete demo including Pichet Ong, Oriol Balaguer, Jordan Kahn, Johnny Iuzzini, Will Goldfarb and more. Get your copy of the 2006 and 2007 Pastry DVD Series.

Pastry Chef Elizabeth Falkner’s Sous Vide Chocolate Cake
Elizabeth Falkner of Citizen Cake in San Francisco, CA is not the type of pastry chef to think that sous-vide is limited to savory cooking. As she describes the inner mechanics of her Sous-Vide Chocolate Cake, Chef Falkner paves the way for future adaptations of this new-school cooking technique for desserts.

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Sashimi Knife Skills with Takashi Yagihashi on

  • ICC 2008
  • 2007 International Chefs Congress Wrap Up
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