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In Praise of Nick Malgieri (Or How I Got My Favorite Chocolate Croissant Recipe)


I am about to bake chocolate croissant with you here on Jellypress. (What’s this about? Click here.)

My recipe for chocolate croissant comes from my Peter Kump’s New York Cooking School binder. The school, founded in 1975 by Peter Kump, has a new name now, I.C.E. and a new space in Manhattan. All the recipes in my original binder are pastry chef Nick Malgieri’s, the former director of Kump’s, and all are fail-proof and delicious. I still treasure this binder and use it constantly, and I love Nick’s books. Above is a picture of his new Modern Baker. His Perfect Pastry is one of my bibles. If you’d like more information on Nick Malgieri and his great books, check out his website.

I met Nick when I was a lowly, lowly pastry acolyte at Kump’s and he was the director, then on the Upper East Side of Manhattan.

Nick was generous with his recipes and his support of us students, which continued after we were done with classes. He was always there to write a note of recommendation if needed, provide advice, and offer us employment if he could teaching classes at Kump’s. I taught several classes at the school. I think I learned as much as the students did.

I ultimately left professional baking to pursue my art career first and foremost, but I wouldn’t trade that experience for anything.

See you tomorrow for baking chocolate croissant, with a nod to Nick for his incredible recipe and inspiration.

see also: How To Make Chocolate Croissants Without Taking An Entire Day

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Oh dear, must you do this when I am just about to start a purge from all the weight I gained in Italy? But it is Valentine’s Day on Sunday after all.

    – ciaochowlinda (February 10 2010 at 11:34)

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