Sugar Crystal Kitchen

Sugar Crystal Kitchen The official page for Sugar Crystal Kitchen on YouTube.

Michelin trained pastry cook, Food Network finalist, Culinary Institute of America grad, and small business owner 👩🏻‍🍳
Sharing professional pastry education so you can become more confident in the kitchen 🥐 Like to stay up to date with my latest creations, and of course see behind the scenes, exclusive photos, sneak peeks, and more! =)

Got to see all the stars tonight 🌟Thank you for the most unforgettable night MICHELIN Guide (official) Fontainebleau Las...
08/28/2026

Got to see all the stars tonight 🌟

Thank you for the most unforgettable night MICHELIN Guide (official) Fontainebleau Las Vegas ❤️

08/27/2026

Nice to get out of an apron once in a while ✨

08/26/2026

I was a Food Network kid 👩🏻‍🍳

Some of you are probably too young to watch it anymore 😭

Is social media the new Food Network?

08/24/2026

Turning fragrance into dessert 🥥🍫✨

etleé Gourmand Collection is inspired by sweet, irresistible flavors. So of course the pastry chef in me had to turn one into dessert. 👩🏻‍🍳

I chose Milk Caramel, with notes of coconut glaze, golden caramel, vanilla, and amber powder. 🥥🍮✨

So for my dessert interpretation of it, I made a coconut chocolate caramel tart with salted coconut caramel, dark chocolate ganache, and flaky sea salt. 🤎

Comment “RECIPE” if you want the full recipe! 👇

08/16/2026

Baking Basics Ep. 12: Chocolate Tempering 🍫

Did you know? Tempered chocolate is set firm, shiny, and snaps when broken into. While untempered chocolate can look dull, streaky, and melt at the touch.

The easiest way to temper: The Seed Method 🌱

1️⃣ Gently melt most of your couverture chocolate over a double boiler, stirring until nearly smooth.
2️⃣ Remove from heat, then add your unmelted chocolate ‘seed’ and stir until cooled:
 🤍 White chocolate: ~82–84°F (28–29°C)
 🤎 Milk chocolate: ~84-86°F (29–30°C)
 🖤 Dark chocolate: ~84-86°F (29–30°C)
3️⃣ Fish out unmelted chocolate pieces.
4️⃣ Test with a spatula—if it sets shiny and firm after a few minutes, it’s perfectly tempered!

Professional Tips:
🥣 Always use a metal bowl and a double boiler for gentle, even heat.
💧 Keep all equipment dry water can cause the chocolate to seize.
🔥 Avoid reheating; if it thickens, just give it short, gentle bursts of heat. Overheating destroys the temper!
🍫 Use couverture chocolate not regular baking chocolate.
✨ Use polycarbonate molds for extra shiny chocolate work.

If you want to elevate your baking skills from amateur to professional, then follow me for more real pastry education!

08/14/2026

POV: Being My Mom’s Caretaker 💛

Comment down below if you want any of the recipes!

08/12/2026

Is it Ranch 99 or 99 Ranch 🤔

99 Ranch Market

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Oakland, CA
94601–94615, 94617–94624, 94649, 94659–94662, 94666

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