Making Frangipane for Classic Tarts

February 23, 2011  •  Desserts, Videos

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.


6 Comments  •  Comments Feed

  1. Lynn Morris says:

    Well done!!!!!! You looked great!

  2. Emily says:

    Great job! I couldn’t even tell you’re suffering from a cold. And your kitchen is a great back drop. A star is born!
    See you tonight,

  3. Janine says:

    OMG, you sound EXACTLY like me!!! And you don’t give yourself anywhere near enough credit for your camera presence. You did great & you were adorable! Love your “twin sister” (despite our different ages), Janine

  4. susan schneckner says:

    Loved the video — hope to see more!! Maybe a towel or something under the bowl would help from it moving around while mixing. Otherwise it was great!

  5. Amy says:

    You did great!!!

  6. Chef Dennis says:

    I love your blog! Its very nice to meet you, and glad I wondered over!

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