Mendiants are small chocolate disks topped with candied fruits and nuts. They look beautiful but can be time-consuming and tricky to make when using tempered chocolate and candying the nuts. I made a simpler version by using leftover ingredients. Melted chocolate left from a recipe test? Check. Walnuts or pine nuts? Yes. Four squares of […]
Fran Joins Rouxbe Cooking School!
My winter was interesting and busy, and now as we move into spring, a season I much prefer, I’ve got a super exciting announcement to make about a brand new project. You may know about the vegan dessert classes I teach at very fine culinary schools, and my dessert demos at conferences, and in corporate […]
Inside Costigan Vegan Baking Boot Camp®
So, just what happens inside a Costigan Vegan Baking Boot Camp®? Well, simply put – a lot happens! Here’s givea short but sweet day-by-day rundown of the February 24 to 28th Intensive. Who are the students? The intensive course is limited to 14 students, and the groups in each series have been very diverse. In this most recent […]
Chocolate Beer Cupcakes for Saint Patrick’s Day
As usual, when I am testing a recipe, I halve it, or even mix up a quarter batch if that is feasible. What’s crucial is to maintain the integrity of the recipe. For example, to bake cupcakes, you need to have enough batter to fill the cups to a depth of 2/3 or 3/4 as […]
