dejaq

Actually they are ounce measurements.

I do beleive flexpan is what they are using, here are two formulas, one cooked (italian) second french, good luck . Mix: Almond Flour 26.5 Powdered sugar 26.5 whites 8+/- Italian Meringue: Egg Whites 8 Granulated Sugar 26.5 Cook to 121 C. ------------------------------------------------------ Mix: Almond flour 8.5 Powdered sugar 8.5 Mix: Powdered Sugar 5.75 Cocao Powder 1 Whip: Egg Whites 7 sugar 1.75 Red color

That is a tough position to fill from what I heard, Roland has some proprietary knowledge of the likes and dislikes of senior staff, guests, and of course the President; that he and only he knows. Good luck to ,Dubois, I think he is going to need it.

I have not been to Bellouet but studied at Lenotre about twenty years ago, Lenotre is an interesting place back then about $5000 a week, (I had to sell my Audi to go for three weeks)plus airfare and lodging.I found it commercial, but a valuable experience, but as for circa 2004 Bellouet, I think is more artistianal, good luck on your decision. P.S. go to Paris and canvas it like there is no end in sight, bring a lot of cash (samples) a take pics where you can, you will learn more in a day back at your hotel by reverse engineering stuff, it will make weeks at either school a passing fancy.

Mycryo, interesting stuff tried a container a while back the week it came out, my thoughts are the following: it's expensive, you need to use more than the specs say to create a "firm" set on mousse or bavarian, it has applcations for those not sold on traditional methods, otherwise stay with sheets, they are standardized and a lot less$$$$. I have also heard of the tempering trick, I am going to give it a shot soon.

I have been known to around the Holidays make a brioche based Bailey's with mixed sundried blueberries, cranberries, and dark and golden raisins- serve with a spiked Bailey's anglaise and or Bailey's ice cream, YUMMMMMMY!

This may address the shelf life and eating qualities of the final product, just as the other posters have noted I recommend you break the formula down into a true percentage based on the weight of flour. Try adding some corn syrup and sour cream, finally give the muffins a quick shot of steam mid way thru the baking process, make sure the formula is in balance and go easy on the corn syrup

I have experimented with egg whites as well, the best receipe I have been able to come up with is the following, bake one sheetpan at a time 300 F in a convection for about 12-15 min, sup out cacao for 10 x if using a different variety, this formula is super stabile, and has yielded exceptional results, good luck: Almond flour 8.5 Powdered sugar 8.5 Mix: Powdered Sugar 5.75 Cocao Powder 1 Whip: Egg Whites 7 sugar 1.75