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PastryLady

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    Shelby Township, MI
  1. Actually at work I just made a pyramid shape mousse dessert with these two. Pumpkin mousse on the tip and white chocolate mousse on the bottom glazed in dark chocolate glaze/ganache. We plated this up for several hundred, so I hope tons of people liked it! Swiss cheese's recipe looks awesome! Ginger snaps crushed always gives pumpkin desserts a good zip to them too.
  2. I agree with the fake cake. I just made one and the stryofoam (sp?) was only about 20 bucks. You can make the cheap icing to save you some cash too and make the lemon and flourless on the side. Flourless with any icing doesn't appeal to me at all. You definately need a smaller piece too with the flourless too as it is so rich. I would do a lemon chiffon with lemon curd filling for the other iced with crisco, up "buttercream". Just the thought of crisco icing makes me do that peanut butter on the roof of your mouth thing. I would draw up a price sheet with all the details of their option
  3. PastryLady

    Macarrés

    If you find a good cake supply store they have square tips. Betty Homemaker christmas time cookie press might be an option too if they make a square disk too.
  4. The chef I am going to work for in a week actually was making one today. Rice fettuccini type noodles with a wonderful red wine super reduction (thick and syrupy). I forget which type of wine was used, but he said it was really nice and when I tasted it, it was so rich that it tasted like a fantastic port, but he assured me it wasn't. He cooked the rice noodles in pineapple juice and told me that if you make it in a simple syrup the noodles get too slimy.
  5. The "UPS store" used to be called something that I can't remember right now. Anyways they are packing experts and I am sure would have some suggestions. Our chocolate from Albert Uster is packed with ice packs overnight in the summer so maybe with a barrier it would work. Line box in lg plastic bag, put ice packs on bottom and sides, another plastic bag, packing peanuts then caramels, and top with more icepacks.
  6. Most people use the gently heated spatula technique. I don't think I would use a torch as it would be too hot. Hot water does the trick usually. I sprayed a cake in a decorating class but only when using the fake buttercream ( you know the shortning stuff). I totally agree using medium to medium low on the mixer with a whip to get the air smoothed out. Many mistakes with real buttercream is whipping it on too high a speed or trying to spread it when it is actually too cold. This is what I experienced myself anyways. I am impressed you are sending your mom samples through the mail! Yu
  7. Kiwi strawberry combo always works, but seems as original as a snapple on the shelf. Just thinking outloud, sorry. Thinking dark chocolate with pine nut or almond financier and kiwi foam (I know it is old now...) or even a kiwi granita type intermezzo sounds wonderful to me. Kiwi sorbet is always refreshing with something heavy.
  8. O.k. finally posted some recipes today, one including the bread pudding. For the chocolate I used Noel's 58.5% and for the rum raisin I used white raisins and about a fifth of spiced rum. Bring it on! Thank you for all your contributions too, I have written down the suggestions for future parties, but can't get too weird for 30 person group of all ages. Just click on my name to see the recipies.
  9. Pecan Pie/Cheesecake all in one by Debra Diller I tried this recipe for the first time and thought it truly was awesome. A creamy pecan pie basically! 1 Parbaked brise full sheet pan 1 Softened Cream Cheese 3 lg Eggs 8 oz Sugar and scant vanilla pecan pieces 7 oz corn syrup 7 eggs 13 oz brown sugar apricot glaze or ganache Preheat oven to 350 F. Parbake a full sheet pan of pie dough or brise. Making sure to go up the sides of the pan and fill in any cracks or holes. In mixer cream the cheese and sugar. Add eggs one at a time and vanilla until combined. Scrape well before you a
  10. Pecan Pie/Cheesecake all in one by Debra Diller I tried this recipe for the first time and thought it truly was awesome. A creamy pecan pie basically! 1 Parbaked brise full sheet pan 1 Softened Cream Cheese 3 lg Eggs 8 oz Sugar and scant vanilla pecan pieces 7 oz corn syrup 7 eggs 13 oz brown sugar apricot glaze or ganache Preheat oven to 350 F. Parbake a full sheet pan of pie dough or brise. Making sure to go up the sides of the pan and fill in any cracks or holes. In mixer cream the cheese and sugar. Add eggs one at a time and vanilla until combined. Scrape well before you a
  11. Majestic Flourless Chocolate Cake by Debra Diller I make this cake for the Majestic Cafe in Michigan, so I called it the Majestic Flourless cake. I have tried many flourless cakes and this one I believe is the best. It is really is enjoyed as a miniature because it is very rich. This recipe makes about 30-6 oz cups/cakes. oz 64% Chocolate (Valrhona or Noel) oz Unsalted Butter 1 pinch kosher salt 2 c Hot Water 1/2 oz Espresso powder (Magdelia d'oro) oz Sugar (#1) 18 lg eggs 9 oz sugar (#2) Preheat oven to 290 F. Melt Butter and Chocolate over double boiler until fully melted. Dis
  12. Majestic Flourless Chocolate Cake by Debra Diller I make this cake for the Majestic Cafe in Michigan, so I called it the Majestic Flourless cake. I have tried many flourless cakes and this one I believe is the best. It is really is enjoyed as a miniature because it is very rich. This recipe makes about 30-6 oz cups/cakes. oz 64% Chocolate (Valrhona or Noel) oz Unsalted Butter 1 pinch kosher salt 2 c Hot Water 1/2 oz Espresso powder (Magdelia d'oro) oz Sugar (#1) 18 lg eggs 9 oz sugar (#2) Preheat oven to 290 F. Melt Butter and Chocolate over double boiler until fully melted. Dis
  13. Caramelized Onion Dip for the Arteries by Debra Diller This recipe I varied from Ina Garten's recipe. It is not any bit healthier, but I get asked to make it for every party. Vidalia onions make this dip awesome, so if you can find them use it! 1 tsp sugar 2 Vidalia Onions 4 T Unsalted Butter 1/4 c Vegetable Oil 1/2 tsp Smoked red cayenne (dried) 1 T kosher salt 1/2 tsp black pepper 8 oz cream cheese, softened 1/2 c sour cream 1/2 c mayonaise Cut up onions into thin slices and cut those into three. Basically you are cutting the onions so they are not tiny, but not so long that y
  14. Caramelized Onion Dip for the Arteries by Debra Diller This recipe I varied from Ina Garten's recipe. It is not any bit healthier, but I get asked to make it for every party. Vidalia onions make this dip awesome, so if you can find them use it! 1 tsp sugar 2 Vidalia Onions 4 T Unsalted Butter 1/4 c Vegetable Oil 1/2 tsp Smoked red cayenne (dried) 1 T kosher salt 1/2 tsp black pepper 8 oz cream cheese, softened 1/2 c sour cream 1/2 c mayonaise Cut up onions into thin slices and cut those into three. Basically you are cutting the onions so they are not tiny, but not so long that y
  15. Bread Pudding cabin style by Debra Diller This recipe I made for a crowd for our dinner night at the yearly family reunion. Makes 4 Lasagna aluminum pans (can buy at any grocery store) or can be made in two full length hotel pans or whatever vessel you choose. Variations I usually make are rum raisin (use spiced bacardi rum) and chocolate. Caramel apple, any other booze and your own creation are also easily acceptable. Oven needs to be set at around 325-350 F depending on your altitude. Timing on this varies on how dry your bread is but is around an hour. I usually press on the top and i
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