Article: Recipe from Nielsen-Massey Vanillas Demonstration | The French Pastry School

Article: Recipe from Nielsen-Massey Vanillas Demonstration

Recipe from Nielsen-Massey Vanillas Demonstration
The French Pastry School |
November 6, 2013

November 5, 2013 – Students of The French Pastry School of Kennedy-King College at City Colleges of Chicago had the unique opportunity to see inside the world of vanilla when school sponsor, Nielsen-Massey Vanillas, invited them for a tour of and a demonstration in their state of the art facilities.

The manufacturer of fine vanilla products and extracts is a sponsor to The French Pastry School and is located in nearby Waukegan, Illinois.  As a bonus to their pastry curriculum, the students of L’Art de la Pâtisserie and L’Art du Gâteau were given the chance to gain insight into the process of procuring the best vanilla available and making it into superior extracts and other pastry products.

To showcase the many flavors of Nielsen-Massey Vanillas, Chef Joel Reno of The French Pastry School, took over the facility’s newly-renovated demonstration kitchen and showed the students how to make three recipes: Raspberry Macarons; Lychee Rose Macarons; and a plated dessert with Caramel Poached Apples with Saffron, Yogurt, and Sesame. 

Download the recipes here.

 

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