AmyCaaaaakes

Hey I know this is years late but here is a mousse recipe I used that never failed me.

I have several of the so good magazines and I would say the books that have all the recipes are better investment than the actual magazines. Also pastry chef magazines or is it pastry arts magazine, cant remember but that one is also good and they are all digital copies of every magazine they have done for like $20 a year.

Hello neighbor! Yes I have read about it, I am curious but on a teachers salary highly doubt I would be able to make it. I have been working my way through all of the airbrushing threads first then will move on to the bonbon threads.

Hello, thank you for allowing me to join. My name Amy, I live in Portage Indiana. I am from Texas, moved here about 4 years ago. I am currently a culinary arts teacher at the high school here in town. I have over 26 years in the hospitality industry ranging from pastry to sushi, private chef and GM of three delis. I have cooked for a former president, won medals and now I just want to share my life and knowledge with future chefs. I am on here specifically because I have been having issues with airbrushing coco butter for bonbons and fell in love with the forum. I am currently starting a little chocolate business out of my house and I will post some pictures of my work.