Category: Tutorials

How to Make Chocolate Feathers via Ann Reardon's How to Cook That

How to Make White Chocolate Feathers

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How to Make Chocolate Feathers via Ann Reardon's How to Cook That

How to Make Chocolate Feathers via Ann Reardon’s How to Cook That

Chocolate feathers! Great video tutorial on making white chocolate feathers. This video comes by way of ‘How to Cook That’ by Ann Reardon. Decorate cakes or dessert platters with the finished feathers.

Steps to Make the Chocolate Feathers

  1. Lay a silicone sheet on your work surface, and top that with a sheet of parchment paper.
  2. Temper your white chocolate. Place it in a disposable piping bag.
  3. Pipe thick lines on the parchment paper, following the basic shape of your feather – looking at a finished feather is helpful to ensure it bends or arcs naturally, or has a natural shape.
  4. Place another sheet of parchment over the top, and press down with your fingers to make the chocolate flat and even. Peel off as soon as you are done pressing, don’t wait for it to harden. Save the top layer for more feathers later (see step 7).
  5. Begin shaping the feather by cutting away parts you want out and creating the feathered edges using a wooden skewer.
  6. Finish the feather by piping the final line down the middle, offsetting slightly.
  7. The top sheet you peeled off will have hardened by now. Using a skewer and a small knife, away parts you don’t want and scratch the surface as you did in step five to create detailing on the feather. Pipe the center line when you are done.
  8. Finish the feather by coloring it. Use oil based colors, powdered colors, or luster dust to color.

 

Peach Tart

Pies, Tarts, Galettes, and More

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Peach Tart

Here are basic differences between desserts related to the pie. For more information, read all about The Pie Family and All the Cousins.

  • Pie – Dessert with a filling that has a single or double crust.
  • Deep Dish Pie – pie baked in a deep dish pan.
  • Tart – Dessert baked in a special tart pan; can be single or double crust.
  • Flan – Tart baked in a flan ring (metal ring with rolled edges).
  • Free Form Tart – Pastry dough that is rolled out, spread with a filling, and crust made by folding over the edges.
  • Croustade – Similar to a free form tart.
  • Galette – Can be either a free form tart made with a pastry crust or a shortbread cookie crust.
  • Turnover – Individual mini desserts where pie dough is cut out, filling is placed in the middle, and it is folded over and baked.
  • Fried Pies – Similar to turnovers, only they are deep fried.
  • Tarte Tatin – Special dessert baked with caramelized fruit and baked with a crust on top. It is inverted before serving.
  • Upside Down Pies – A simple dessert where the fruit is baked on the bottom and crust on top, and inverted before serving.
  • Angel Pies – Pies with a baked meringue crust.