nicolekaplan

i'm surprised as i have bought it from them in the past

pfeil and holing, they ship and i think they are in long island city

a coronet filled with melted chocolate with a couple of drops of oil mixed in, leave in a warm spot or zap in the oven when you need it. you can pre-pipe as many plates of this as you can spare and the chocolate with not bloom, because of the oil, but it will dry nicely. then stack with cake circles in between

in memoriam, just made the ny times revamp of the tunnel of fudge, in a nordicware pan and it was a HUGE hit.

mail order through amazon.com, they are connected to marshall fields, i don't think you can buy them anywhere else

souffle secrets 101 1."never" use frozen whites, they whip too quickly and dryly and guarantee failure 2. start your whites on a very slow speed and don't increase until they are almost finished 3. whip to soft peaks 4. dishes should be buttered, sugared and frozen until needed, pipe your batter into frozen dish and bake right away 5. dishes should be buttered and sugar all the way to the top, do not clean the "lip" 6. bake at 375 in a convection, higher in a home oven no matter what recipe you use these tips should improve your souffle making instantly good luck

parisgourmet carries pcb stuff

i have been in for breakfast twice. it's just pastries, coffee, juice and hot chocolate. the danishes are my favorite. it's a nice place to stop for a bite and the prices are comparable to le pain quotidien, which, although it is closer to my house, makes inferior product.

i looked at my bucket of glucose syrup and it reveals no numbers but it does say that it is made from glucose syrup and sulfites. however there is also powdered (atomized) glucose, maybe that is what you have (it is generally used in sorbets and ice creams). i will see if i still have the container and let you know if that has any info on it.

culinary bear i never thought of so many great uses for my sheeter, i'm running to quizno's now

how bad could it be, get a bag of doritos and dive in

1. the right kind of sugar definitely makes a difference in the nice crisp crust. you can use a paper thin layer of white sugar if you must, but the best is to dry dark brown sugar in a very low oven and then tamis into a powder. then tamis this over your brulees just before burning. broilers can be tricky because you want to burn the sugar as quickly as possible without heating the rest of the dish. I would recommend hitting your local hardware store for a propane torch, they are really cheap and do the best job, you don't need one of those fancy williams-sonoma types. 2. "fine and wobbly" sounds kind of questionable. you need to bake the custard until it is just set all the way through. it shouldn't wobble. this could account for your mush. 3. the waterbath allows you to cook the dish evenly and quickly at a low temp. although if you have a convection oven you can do so without the waterbath at 200 degrees. the foil keeps a nice soft top to custard although it is also optional in a convection oven.

by leftovers, i mean all of those egg whites that are always hanging around. All that a macaron really is, is meringue bound by a bit of almond flour and sugar. I'ld rather have a brownie any day. The fillings at herme differ quite a bit from lauduree, herme prefering alot more ganaches and buttercreams to laudurees preference for caramels and jams. I can only begin to tell you how many istaphans were made every day, including the last drop of glucose to resemble dew dropping off the rose petals.

tan - working at herme was quite an experience. everything was made at his lab and driven over to the store to be finished. you would be surprised how little of the day is spent on production other than macaroons. i would say it is typical of any bakery, everything is made in large quantities, cut down and finished. they do however take great pride in their ingredients such as milling their own almond flour. but i am always surprised at the amount of energy that goes into making what is basically a cookie to use your leftovers. i myself have rarely been excited by macaroons and yet they probably make 5000 a day. i now forget the exact details but we would make about a dozen flavors. hundreds of each that would be baked and filled for sale the next day. the only time they were really good was standing in the walkin eating them just after we finished for the day. by the next day if you ate them in the shop they no longer held the same mystique

and now for the unthinkable..... make a fake cake to display with beautiful perfect frosting or fondant and then make your flourless choc and lemon cakes in sheets topped with that ungodly frosting and serve them. i agree that a flourless choc cake may not be the best thing to put in a wedding cake that will have to be carefully cut after sitting out on display for an extended period of time, but do what you must to make the bride happy

aix - i always use a large round tip for macs, maybe 1/2 inch wide. ir doesn't matter much you just don't want to deflate your mix with a too small tip tan319 - you would fold your TPT into the italian meringue just as you would with plain old meringue and fold, fold, fold. as for the ongoing mold debate, i still can't believe they would be baked in a mold because i have eaten macaree and they have feet, and they are never perfectly square. i just don't see how that would be possible in a mold, but if someone can reproduce them with a mold maybe they could post some pics. but i like the idea of the square tip if you could get a large one, that might be a good way to go.

i would have to completely disagree with the mold theory. your macaron batter should be on the stiff side so that it holds a bit of a shape when piped. i spent some time in the herme kitchen and all macarons were made with italian meringue, i think this help with the stiffer texture. then just outline a square and fill it in. a quick bang to settle the shape and a good airdry until the tops are set. then bake away. we have played around here with lots of shapes and this always works, however we prefer the macarangle and the mactagon. and please most importantly don't forget that feet are a sign of beauty, dress them up in manolos if you must but never eat macs without em'

the doughnut plant is excellent but i would take a kk fix any day if they were just fryed and filled.

i saw some place do this on tv and they actually poured the liquid chocolate mix into the top of the batch freezer right before extracting it. although i would imagine it will make your machine more difficult to clean i think it would work really well. also how about trying pate a glacer instead of chocolate, it has the oil mixed in already and won't set like chocolate. i have had graeters black rasp chip and i think that would be a similar flavor to what they are doing

i can only add that i have disassembled and served many of his cakes, and the flowers have always been on wires or wooden picks, also i have taken a class or two with him and he loves his airbrush so i would guess that had something to do with the finish, or maybe a paint sprayer

we always go to menku tei, and we love it. the noodles are great especially the miso ramen and jar jar ramen. they also do a great dish of stir fried pork and veggies and for $3 you can get a side of curry rice or fried rice with your noodles. but when we feel like a change we go to mechanko tei, it is a bit more upscale (and pricier) but still delicious.

several years back vitpris was banned by the fda for import to the us. if that status has changed i would love to know

try the boiron web page, they have a whole list of recipes for every flavor puree

i forgot balthazar bakery for their excellent chocolate bread and i second sullivan street and while you are down there, ceci cela and if you can go all the way downtown, the doughnut plant, but call first as they have very limited hours

1. JB Prince 36 east 31st street 2. for the novelty of it, Beard Papa Cream Puffs/upper west side 3. if it's fresh, viennoisserie at Petrossian's take out shop, 7th ave bewteen 57th and 58th 4. Mondrian, behind bloomingdales, owned by Michelle Willaume, not great but a must see if you're in the field/ while your there across the street is dylan candy bar 5. Maison du chocolate/not a bakery but excellent slices of cake and macaroons/ upper east and rockefeller branches 6. Fauchon, park at 56th? street, i don't like the upper east branches i could go on if you wanted to venture into more than just bakeries but that is a pretty good start