I use these rapid molds purshased from Kerekes they are 4 oz. individual round molds, pretty much standard in our realm. I have 3 sets (105 molds in all) as well I have other shapes.
4 oz. production molds
My Tiramisu is flavored intense, so what do I do? change the size for this one guy (I'm only charging him $1.75 each). I have costed them out for this size. I really want to tell this guy that this is one customers opinion and that you cant expect to please everybody, no one else has complained except him and this customer. I feel the problem is he does nothing to the desserts, puts it on a plate with sauce and calls it a day.
The real question-on both sides of the spectrum, as a pastry chef are these too small (or perfect) and to the consumers, would you make the same complaint? When is a dessert considered too small?
Edited by bripastryguy, 27 August 2003 - 07:02 AM.