2010

I'm new to using fresh passionfruit and was wondering how to get a puree out of them. Any one know how?

http://www.thomashaas.com/ My 4 favorites are: Salted Caramel Truffle Bittersweet chocolate ganache and golden caramel with a sprinkle of Malden salt from Great Britain Pink Grapefruit with Campari Truffle White chocolate ganache blended with pink grapefruit juice and Campari Vij's Garam Masala Spice Dark roasted hazelnuts combined with Vancouver's famous Vij's handmade Garam Masala Spice and crispy wafers White Chocolate Ganache with Kalamansi Gelée White chocolate ganache paired with a gelée of kalamansi (an orange-lime citrus from the Philippines) http://www.burdickchocolate.com/ For their cute (and yummy) chocolate mice! http://www.franschocolates.com/ Her stuffed figs are my favorite!

I've made cupcakes for my son's school bake sales and on occasion, I make pastries for my husband to bring to work and I transport them all in these Rubbermaid containers http://www.lowes.com/lowes/lkn?action=prod...2283&lpage=none They're sturdy, airtight, stackable and see through so people transporting it can see what's inside. I have a few in different sizes but I mostly use the 12 quart.

Congratulations and the best wishes! There's nothing like trip to Europe to arm you with new inspirations and ideas! Don't forget to post some pics of your trip and the new digs!

Just in case y'all want to make it from scratch http://www.marthastewart.com/page.jhtml?ty...styleType=learn It's really good!

Ooh, that does look like a good recipe. I may make a few changes to it to get that pina colada flavour I'm looking for. I'll let you know how it goes. Thanks so much for the link GG!

I'd be interested in his recipe if you don't mind posting it as is and I'll give it a try. Do you think I could add some crushed pineapple to it instead of making this pineapple butter?

There was a time I actually got up early in the morning to make fresh muffins for breakfast. Haven't done it in a while so looking for some new recipes to try out. Anyone got an awesome recipe they love? Any neat flavour combos (savoury kinds are welcome!) I'm in the mood for some kind of piña colada muffin, pineapple/coconut combo.

Add some hot whole milk and drink it as white hot chocolate and stir with a leftover candycane, oooh!

Here's a recipe fom Claudia Fleming of Gramecy Tavern. She used this dough to make her chocolate caramel tarts. Chocolate tart dough 8 tablespoons (1 stick) unsalted butter, room temperature 1/2 cup plus 1 tablespoon confectioners’ sugar 1 large egg yolk 3/4 teaspoon pure vanilla extract 1 1/4 cups all-purpose flour, plus more for rolling 1/4 cup unsweetened Dutch-process cocoa powder In the bowl of an electric mixer fitted with the paddle attachment, cream butter and confectioners’ sugar until combined, about 1 minute. Add egg yolk and vanilla, and beat until smooth. Sift in flour and cocoa powder, and beat on low speed until just combined. Scrape the dough onto a sheet of plastic wrap, and form it into a disk; wrap well. Chill until firm, at least 1 hour and up to 3 days. Bake at 325 F.

I'm sure the butter (from New Zealand) was made purely from cream with no other additives. I've never heard of this butter oil/sugar blend replacing real butter. I mean, can you call that "butter"? Yuck. As far as I know, you can't use solidified melted butter in place of solid butter to make croissant dough. Once butter is melted, you change it's state and it cannot be used as a substitute, in this case.

I used to work for Francois at Rahier (I made the dough for his croissants etc..) and I can tell you that his viennoisserie is outstanding. There is a reason that people line up outside his shop on a Sat to get their fix. I'm currently live in England and I buy French butter on a regular basis (which is oh so cheap here, lucky me). I'm looking at a 250g container of President butter and it is 82% fat. I can honestly say that yes, the butter is different here. When I go home to Vancouver, I usually bring French butter home to give away to family because I know it's expensive to buy there, if you can find it at all. From what I can remember, Francois used butter fom New Zealand in his croissant dough and chocolate batons from Barry/Callebeaut inside his pain au chocolat. Oh, I could almost taste them now.

Chewy Chocolate Gingerbread cookies have become a favorite for me to make this time of year. Found it on Martha's site http://www.marthastewart.com/page.jhtml?ty...styleType=learn Use a good quality chocolate for chopping. It makes all the difference.

I was there this Sat and oh, seeing the familiar sage green awning brought a smile to my face. It was crazy busy at Harrod's and stepping into Laduree felt much calmer. I bought 2 dozen macarons at a little over £19! But worth every pence. Yum! Also had a religieuse in rose and and Ishpahan. Couldn't wait to try them (with my husband) back at our hotel room. They were wonderful with a cup of tea! I'm so excited that Laduree is here. I may have to make many, many more trips to London (from the IOW) just to get my macaron fix.

Wow, this thread is making me laugh! There's a restaurant in Bellevue, WA called "What the Pho?"

I'll be getting into Paris about 8 p.m. this tomorrow (Aug. 27) and was hoping to pick up a few essential for breakfast the next morning like milk, juice, eggs etc. I'm renting an apartment for the time I'm in town. Is there a grocery store that's open late on a Sat. so I can pick up some of these things? Damn, just realized my first full day in Paris will be a Sun! That can't be good. Most pastry shops are closed on Sundays, oui?

I'm doing my research of all the well know patisseries I plan to visit while I'm in Paris this weekend and I've noticed that some are closed during certain weeks (if not the entire month) of August. Does anyone know why this happens? The following are on the top of my list (and it's a big list). Could anyone tell me if any of them are currently closed and when do they plan on opening again? Thanks! Laduree Lenotre Cador Dalloyau Stohrer Fauchon Pierre Herme Angelina's

I've been making these cookies ever since I saw this episode on Martha Stewart Livng. Always get compliments on them. Be sure not to overbake and dried cranberries make a great substitute for the dried cherries. http://www.marthastewart.com/page.jhtml?ty...MSL&site=living And possibly for your Dec. selection, this recipe for Chewy Chocolate Gingerbread cookies are also fabulous! http://www.marthastewart.com/page.jhtml?ty...MSL&site=living

Thanks for the suggestions. I've heard of Dehillerin but not G. Detou. I will definitely check out both places! Just another question, does Matfer have a store in Paris or should I just try my luck at Dehillerin? Thanks!

I'll be travelling to Paris this weekend and I'm in search of a store that sells pastry ingredients such as feuillantine and Valrhona cocoa. Also wood baking moulds (panibois) and paper liners for individual tarts and eclairs. Does anyone have any suggestions?

I second Le Cordon Bleu. I'm a former graduate of the Ottawa location. Excellent training. Beautiful city to learn in. The bilingualism was an asset.

Hi rhodegirl! I'm going to honor you with my first ever post to egullet! I'm a Canuck originally from Vancouver, currently living in Seattle. Since I've been away, Vancouver has grown so diverse with the new restaurants, I sometimes feel out of touch. Luckily I have a friend that loves to eat out as much as I do and keeps me up to date with the newest places to check out. With that said, I still find myself attached to old sentimental favorites. My husband and I really enjoy having dinner at Chartwell's at the Four Seasons. Our so called "other" favorite is Season's in the Park which is located at Queen Elizabeth Park on Cambie st. The restaurant provides a spectacular view of Vancouver's downtown and the mountains. We've been to Lumiere and it was a great experience. The Wedgewood has Bacchus which is a wonderful lounge to have a great nightcap. Good choice for hotel. I am still however partial to the Hotel Vancouver, we had our wedding reception there. I love White Spot for breakfast. Affordable and sit down, not too far from your hotel. Hope your visit will be a memorable one. Happy Anniversary!