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Chic culinary artist and confectioner Julia Baker, serves as founder, head chef and CEO of Julia Baker Confections. Originally beginning her career as a statistician, Julia ultimately followed her passion for food and took her personal and professional dreams in another direction. Julia believed that learning classical French techniques would be essential to creating extraordinary cuisine, and promptly moved to Paris to enroll in culinary school at the world-renowned Le Cordon Bleu Paris.
In 2002, Julia graduated first in her class and obtained the Grande Diplôme de Cuisine & de Pâtisserie – the highest diplomas in both pastry and cuisine from the school. Due to her high ranking, Julia was granted a prestigious internship under famed Alain Ducasse protégé, Jean-Louis Nomicos. In order to refine her skills in classic cake decoration, Julia continued her studies with Sue MacMahon, famed sugar-paste flower artist and chef of The Queen Mum’s 100th birthday cake.
Though well-versed in all areas of cuisine, Julia realized that her true passion was in the creation of desserts and chocolate. In 2004, she moved to Scottsdale, Arizona and founded Gateaux & Chocolats, which served as a catering company prior to establishing Julia Baker Confections in 2006. Today, Julia Baker Confections focuses exclusively on luxury chocolates and custom cake creations. Her sweet creations have garnered Julia notoriety as the “Chocolatier to the Stars” and singer/songwriter Alicia Keys has called Julia “breathtakingly talented.” Among the many celebrities Julia has made chocolates for are Bono & U2, Paris Hilton, Jennifer Aniston, and Britney Spears.
As head chef and CEO of Julia Baker Confections, Julia personally writes and creates all of her recipes and trains her select employees in the creation of her high quality desserts – all of which are made from scratch without any preservatives or artificial ingredients. Each day she produces her signature French caramel and chocolate mousse, as well as tailored chocolate blends made from top chocolate producers. Along with creating custom chocolate orders in her Scottsdale-based factory, she is solely responsible for the design and construction of her legendary custom cakes which are reserved as far as 2 years in advance. All cakes are hand-designed by Julia and unique for each occasion, ranging from simply moist white wedding cakes to decadently rich chocolate creations.
Hazelnut Gateau
3 eggs
1/2 cup NC wholewheat pastry flour
1/4 cup ground NC hazelnuts
1/3 cup NC honey
You may use any nut in place of the hazelnuts, or even leave out the nuts and add a bit more whole-wheat flour. The results are much the same. Rub out 2 cake tins with cream. Preheat oven to 220C. Separate eggs. Place egg-whites in large mixing-bowl and whisk until very stiff. Add honey and whisk a little more. Add yolks and whisk a little more. Gently fold in whole-wheat flour and hazelnuts. When well mixed in, pour into prepared tins (or muffin tins or cake cups) and bake in centre of oven for 15-20 min. until just firm. Place on cooling trays and allow to settle.
Honey-Date Cake
1 cup NC honey
1 cup cream
1 cup NC wholewheat pastry flour
1 tsp NC coriander
4 eggs
2 cups finely chopped NC dates
1/4 cup chopped NC nuts
Preheat oven to 180C. Separate eggs. Beat whites until stiff. Slowly add honey and continue beating. Add egg-yolks and beat for another minute. Whip cream separately, until stiff. Gently fold whipped cream into egg mixture. Toss flour with coriander and dates, and then gently fold into mixture. Pour into non-stick baking-tray. Bake for 3/4 hour.
Apple Sponge
3 Tbsp cream
1/2 cup NC fructose
1/4 cup milk
3 egg-yolks, beaten
1 cup NC wholewheat pastry flour
1/4 tsp NC sea salt
1 cup unsweetened apple
1 cup cream
1/2 cup NC honey
ground NC cardamon
Cream fructose and cream together. Separate the egg-yolks from the egg-whites. Beat the egg-yolks well, and add the egg-yolks and the milk to the creamed mixture. Fold in the ww flour and salt. Beat the egg-whites until stiff, and add to the batter. Pour this batter into a pie dish. Chop the apple fine and spoon over the batter. Sprinkle ground cardamon on top. Bake for 30 min. at 180C. While still hot, pour over sauce made from 1 cup cream and 1/2 cup honey.
Desserts Recipes Desserts Recipes For Thanksgiving Clipart Menu In A Jar Tumblr For Kids In A Glass Ice Cream For Halloween
Desserts Recipes Desserts Recipes For Thanksgiving Clipart Menu In A Jar Tumblr For Kids In A Glass Ice Cream For Halloween
Desserts Recipes Desserts Recipes For Thanksgiving Clipart Menu In A Jar Tumblr For Kids In A Glass Ice Cream For Halloween
Desserts Recipes Desserts Recipes For Thanksgiving Clipart Menu In A Jar Tumblr For Kids In A Glass Ice Cream For Halloween
Desserts Recipes Desserts Recipes For Thanksgiving Clipart Menu In A Jar Tumblr For Kids In A Glass Ice Cream For Halloween
Desserts Recipes Desserts Recipes For Thanksgiving Clipart Menu In A Jar Tumblr For Kids In A Glass Ice Cream For Halloween
Desserts Recipes Desserts Recipes For Thanksgiving Clipart Menu In A Jar Tumblr For Kids In A Glass Ice Cream For Halloween
Desserts Recipes Desserts Recipes For Thanksgiving Clipart Menu In A Jar Tumblr For Kids In A Glass Ice Cream For Halloween
Desserts Recipes Desserts Recipes For Thanksgiving Clipart Menu In A Jar Tumblr For Kids In A Glass Ice Cream For Halloween
Desserts Recipes Desserts Recipes For Thanksgiving Clipart Menu In A Jar Tumblr For Kids In A Glass Ice Cream For Halloween
Desserts Recipes Desserts Recipes For Thanksgiving Clipart Menu In A Jar Tumblr For Kids In A Glass Ice Cream For Halloween
Desserts Recipes Desserts Recipes For Thanksgiving Clipart Menu In A Jar Tumblr For Kids In A Glass Ice Cream For Halloween
Desserts Recipes Desserts Recipes For Thanksgiving Clipart Menu In A Jar Tumblr For Kids In A Glass Ice Cream For Halloween
Desserts Recipes Desserts Recipes For Thanksgiving Clipart Menu In A Jar Tumblr For Kids In A Glass Ice Cream For Halloween
Desserts Recipes Desserts Recipes For Thanksgiving Clipart Menu In A Jar Tumblr For Kids In A Glass Ice Cream For Halloween
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