Making Frangipane for Classic Tarts
OK, you need to cut me some slack here. I’ve had no formal training in front of a camera, I just got back from 4 days in New York with my son (a blast! I’ll post about all the great places I ate this weekend!), I’m in the midst of prepping for a large catered dinner event tonight, I have a cold – in other words, I’m giving you all the excuses for why this first video might not be the quality I’d like it to be.
Well the bottom line is that I was under a deadline – my friends at Foodbuzz provided me with a Flip camera, compliments of Eggland’s Best Eggs, if I agreed to do a video post this week using the eggs, so here is the result. The eggs are great – lower in saturated fat than most eggs, higher in omega 3s and nutrients – and the frangipane turned out great. I just need some time to perfect my camera presence, so please be kind!
Want to see more instructional videos? Send me a topic you’d like me to cover and I’ll add it to my list for upcoming videos!
Disclosure: I was provided a free Flip camera and one dozen Eggland’s Best Eggs by Foodbuzz and Eggland’s Best to create this post.
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