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Jean Philippe Maury Patisserie


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125 replies to this topic

#61 nightscotsman

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Posted 24 January 2005 - 02:19 PM

Neil,

so awesome I cant explain. Can you find out where those new fangled molds (the plexi ones ) come from?

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Thanks! :smile: I'm pretty sure those molds were made in-house by the Bellagio engineering staff. Very handy folks who have made us custom molds, cutters and tuile stencils in the past, as well as being on call to fix our equipment 24 hours a day.

:biggrin:

#62 Wendy DeBord

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Posted 24 January 2005 - 03:56 PM

I figured out today where I saw similar molds to those plexiglass ones....Martha Stewart uses something just like that to hold pastrys on the buffet. She sets cone shaped items in it-------------then you don't need the bottom plate to have cut out circles too.

You can buy plexiglass and they'll cut it for you at Home Depot.........maybe they will cut circles too....I think they do? You get plexiglass dowels, cut it to length and glue them between your two panels. Sound good?

#63 chiantiglace

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Posted 24 January 2005 - 08:03 PM

man, they give jobs to people just to make custom mold. I want that job. If i were to customize anything it will be out of my own pocket at my house. Ohwell a hobby is a hobby.

Whenever i get a camera I'll do a whole thread on acetate and molds, maybe, if i can get that sqaured away before summer. Mid-april will bring hell.
Dean Anthony Anderson
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Pastry Chef: One If By Land Two If By Sea

#64 Lysbeth

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Posted 25 January 2005 - 07:28 AM

However, we have been using these new (custom made, I assume) molds that are more like forms for the JPM desserts. They are sort of like two sheetpan sized sheets of plexiglass with 2 or 2-1/2 inch round holes cut out, separated by removeable plastic pillars that keep them about two inches apart. The circlular holes line up so they can hold acetate strips rolled into tubes that actually form the molds. To unmold, you just pull off the top sheet of plexi and remove the individual cakes.

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I think I have seen these molds in the PCB catalogue. If you follow this link http://www.pcb-creat...accessories.pdf and scroll to page 122 you will see a few small pictures. In the one picture with the orange colored pastries you will see a small white pillar just by his left hand. It is a little hard to see, and in their 2005 catalgue the pix are a little bigger, but you can enlarge the PDF for more clarity. They now also have a plate that can be used to make little cone shapes, very cool. It must be new for 2005 as I don't see it in their on-line catalogue.

Lysbeth

#65 nightscotsman

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Posted 25 January 2005 - 07:55 AM

However, we have been using these new (custom made, I assume) molds that are more like forms for the JPM desserts. They are sort of like two sheetpan sized sheets of plexiglass with 2 or 2-1/2 inch round holes cut out, separated by removeable plastic pillars that keep them about two inches apart. The circlular holes line up so they can hold acetate strips rolled into tubes that actually form the molds. To unmold, you just pull off the top sheet of plexi and remove the individual cakes.

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I think I have seen these molds in the PCB catalogue. If you follow this link http://www.pcb-creat...accessories.pdf and scroll to page 122 you will see a few small pictures. In the one picture with the orange colored pastries you will see a small white pillar just by his left hand. It is a little hard to see, and in their 2005 catalgue the pix are a little bigger, but you can enlarge the PDF for more clarity. They now also have a plate that can be used to make little cone shapes, very cool. It must be new for 2005 as I don't see it in their on-line catalogue.

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Yep, that seems very similar to what we have.

#66 FWED

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Posted 25 January 2005 - 03:47 PM

I just got my Spring JB Prince catalog and it has a couple of pages with lots of photos of "universal modular molds" and "production modular molds". They look a lot like what is being talked about here. My pocket book is already whimpering. :laugh:

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#67 chiantiglace

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Posted 26 January 2005 - 02:07 AM

all i need now is a $10,000 waterjet machine and a few sheets of plexiglass about 2 inches thick and im set.

I got the money for the plexi, but I think i might need a fund raiser for the water-jet.
Dean Anthony Anderson
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#68 Wendy DeBord

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Posted 26 January 2005 - 06:23 AM

I've been out of the art business for too long cause I can't recall the name of the mat cutter that professionals use (I never owned that one it cost too much. it's a wall mounted multi function piece of equipment). I'm pretty sure the home improvement stores all own the same cutter, but it's doubtful they bought all the attachments. Anyway, they have attachments for cutting out circles and ovals in mat boards, glass and plexiglass. So perhaps some phone calls to your local frame shop could yeild a source.

They like to cut one hole per item but doing multiple holes in one sheet of anything is very do-able....just takes more calulations.

I cut my own glass and cutting plexi can't be too far from that. I can't think of what they call that thing we used to use in math class to draw perfect circles..........is it a compus? Anyway they have those for cutting glasss so they probably have them for cutting plexi. A call to your local stain glass shop might he another avenue.

#69 jgarner53

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Posted 26 January 2005 - 01:05 PM

Truly, truly spectacular patisserie! Absolutely gorgeous work. Makes me realize exactly how far I have to go to achieve that level (and makes me want to push myself harder) and that I am, truly, just beginning.

Now if I can just convince my husband to go to Vegas (he hates it). :hmmm:
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#70 nightscotsman

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Posted 30 January 2005 - 03:49 PM

Here it is, in white, milk and dark - the now operational chocolate waterfall:

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#71 chezcherie

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Posted 30 January 2005 - 04:01 PM

omG!:wub: :wub:
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#72 chefpeon

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Posted 30 January 2005 - 04:41 PM

What happens to the chocolate in the waterfall? Is the waterfall actually just a giant tempering machine? Can you use the chocolate? Do you change it?
What brand of chocolate is best for waterfalls?

By the way I love to play in waterfalls.
Homer Simpson says: "Mmmmmmmmmm.......waterfall......." :laugh: :laugh: :laugh:

#73 Lysbeth

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Posted 30 January 2005 - 04:41 PM

It's even better than I thought, beautiful. Thanks for posting the picture! I can't wait to see it in person.

Lysbeth

#74 M. Lucia

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Posted 30 January 2005 - 04:42 PM

Wow!
Is that chocolate recycled back through the waterfall? It seems like a pricy display to keep up, of course, not like you guys have a shortage of chocolate or anything.

#75 JustKay

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Posted 30 January 2005 - 06:30 PM

Is that *real* chocolate? How do you keep it fluid?

#76 Patrick S

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Posted 30 January 2005 - 06:51 PM

Oh, Im sure its real chocolate! I would guess that the chocolate is collected at the base of the fall, passed through a heated tube and pumped back out at the top, something like a tempering machine.

Edited by Patrick S, 30 January 2005 - 06:51 PM.

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#77 I82Much

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Posted 30 January 2005 - 08:46 PM

I am absolutely amazed at those desserts. Incredible

#78 kthull

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Posted 30 January 2005 - 08:49 PM

How cool that it's three different chocolates. I would have never predicted that! Thanks for sharing.

#79 lepatissier

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Posted 31 January 2005 - 12:37 AM

Yeah, the fountain is quite a sight to see. I had to mix all of the melting chocolate one day . . . tubs and tubs and tubs of it . . . .

Its neat because it looks like it should blend together, but the different chocolates do not . . . quite a feat if I may say so myself . . .

#80 nightscotsman

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Posted 31 January 2005 - 02:06 AM

Oh, Im sure its real chocolate! I would guess that the chocolate is collected at the base of the fall, passed through a heated tube and pumped back out at the top, something like a tempering machine.

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Yep, that's how it works - just like a regular water fountain. In fact, we were told it's designed to operate continuously for over a year without having to change or replace the chocolate. Since chocolate contains no water, there's no evaporation. Basically it's a fat fountain, and cocoa butter doesn't actually spoil, unlike butter for instance. Sorry, I don't know what brand they use for this thing.

#81 chiantiglace

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Posted 31 January 2005 - 02:13 AM

Be glad you are in the dessert because if you were here the humidity would probably destroy the chocolate in less than a week.

I did notice one thing that was different than i predicted, its a lot cleaner. Meaning there seems to be no splatter or overflow anywhere creating a chocolatey mess.

Looks very nice and professional.
Dean Anthony Anderson
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Pastry Chef: One If By Land Two If By Sea

#82 Wendy DeBord

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Posted 31 January 2005 - 06:20 AM

It is alot neater then I had guessed!


Even though they are in the desert.....doesn't the air conditioning change the humidity?

#83 chiantiglace

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Posted 31 January 2005 - 05:57 PM

Good call Wendy, didn't think about that, maybe the fountain is well sealed with a de-humidifyer. I guess only time will tell.
Dean Anthony Anderson
"If all you have to eat is an egg, you had better know how to cook it properly" ~ Herve This
Pastry Chef: One If By Land Two If By Sea

#84 JSkilling

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Posted 31 January 2005 - 05:58 PM

Very cool!
Josette

#85 duckduck

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Posted 01 February 2005 - 11:40 AM

OMG! :wub: Thanks for sharing, Neil!
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#86 nightscotsman

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Posted 01 February 2005 - 12:19 PM

It is alot neater then I had guessed!

Even though they are in the desert.....doesn't the air conditioning change the humidity?

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Air conditioning actually removes moisture from the air, so there is actually even less humidity inside the casinos.

#87 fiftydollars

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Posted 01 February 2005 - 03:51 PM

I just went to Jean Phillippe's a couple of weekends ago and I was absolutely astonished by the work. Too bad I missed the chocolate fountain...

I managed to take some photos of JP's cakes. They are not that good (my photos, the cakes are great), but do you mind if I post them, Neil?

Edited by fiftydollars, 01 February 2005 - 03:59 PM.


#88 nightscotsman

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Posted 01 February 2005 - 03:53 PM

I managed to take some photos of JP's cakes. They are not that good, but do you mind if I post them, Neil?

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Please, go right ahead. What did you have and what did you like best?

#89 fiftydollars

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Posted 01 February 2005 - 08:16 PM

I managed to take some photos of JP's cakes. They are not that good, but do you mind if I post them, Neil?

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Please, go right ahead. What did you have and what did you like best?

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I tried the gelato, carrot, intense, and some of the nicely wrapped truffles. Everything was excellent. The dark chocolate mousse, chocolate cremeux, chocolate macaroon, and chocolate glaze definitely made for an intense chocolate pastry that was just ridiculously good.

#90 fiftydollars

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Posted 01 February 2005 - 08:22 PM

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