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Cherries have been incredible. I've seen like 3 or 4 gorgeous vareities, when usually theres 1 and they dont taste great. Cherry Jubalee (sp) CHerry bread pudding, but instead of using bread, use LADYFINGERS Cherry Basil sorbet cherry filled danish and breakfast pastries. Make a cardamon dough and roll cherries and an almond paste cream cheese filling up, cut em, bake em and drizzle them with fondant.

micri this is all I got.

let me put this one record, I HATE LAMES. With that said, I as Anne, always use a serrated knife. My 10 inch henkle works fantastic. I knowEXACTLY what you mean when you stretch, or as I see it "tear" the bread when scoring. Its ugly, and at times frustrating. I've noticed is its not the sharpness of the blade, but perhaps the length. With my knife the blade never runs off, I make my mark and pick it up. With a lame or razor you have to strike all the way through, and if not done perectly one of the ends tends to dig in. Once that happens it doesnt take much at all to snag the dough and tear through leaveing ugle ripples. try a knife.

well, wedding cakes can be tricky with fillings. You want to make sure that your filling supports the size of the cake. for small cakse german buttercream is awesome to work with because it has great flavor, but not good to use for an outer icing. Swiss and Italian buttercream are both good for large cakes because they are much more stable, but you need to make sure you make the swiss properly being it less stable than italian. Ganache is always popular aswell

Rolled fondant will make your life much easier for a squared cake, with rounded edges too. There are many more fillings that you can use, that i think are more professional than cake bible, but I won't say too much about it because theres a lot of people that get touchy when it comes to RLB

make sure you make a seal first layer on the cake to hold all the crumbs and quick freeze. Then drag your buttercream all the way off the corner in one motion. Bring the spatula back the other way to cut the excess around the corner. You might need to do a couple thin layers to get the hang of it.

Hey everyone, back again. Here we have a summer treat. Raspberry Gelee stuffed Mango Mousse with blackberry sorbet. Contrasting the plate is mango/blackberry leather and mango/raspberry coulis. The mousse was painted with red cocoa butter that was lined with acetate strips to mold it. Heres what she looks like on the inside. in case you dont know what mango/blackberry leather is its just dehydrated puree with simple syrup added. First i coat a silpat with blackberry speckling it or spread it with a spoon to get strips. Then i freeze it. After frozen I add the mango pureeand carefully with as few strokes as possible coat the silpat in a thin sheet, plus even so it dries evenly. This is after about 2 and a half hours of drying at 170dgrees then while its warm immediately I cut and shape what I want, which in this case I made a loop around the mousse and twirled up. Unfortunately its soo humid here right now that I needed to rebake it to harden, once i got it out it broke, so I just put it down as shards, just as well.

Did I not mention Red Sky, I completely forgot I'm so sorry. Wess (owner/chef) and his wife bought this place a couple years ago and have been doing an outstanding job. He was the Exec Chef for Kelly's restaurant for 15 years before finally taking the plunge into proprietorship. It's a very elegnat enthusiastic little place just down the road from The Roadside Bar and grill (which isnt too bad for lunch either if you can get in)

he might not have been accomplished famous pastry chef then, maybe he is now.

I think all of us are guilty of a little lie here and there to save our ass in the heat of the moment.

yes you are on the wrong thread. The thread talking about gelatin is only about gelatin and not about whipped cream. yes it was a miss type I am so sorry, but thats probably why I typed like 10 other facts similar, one being 1 sheet equals 1/10 of an oz and another stating that 1 sheet equals 1 tsp powdered. Also if I were working under someone who told me not to put CHEESE in whipped cream no matter what the reason I wouldnt do it. Because CHEESE is not cream, and once again as I seem to repeating myself constantly your heading into another product when you add things to gain a specific result.

how far away do you live?

pirrouette cookies dusted with confectioners sugar is a nice touch to lay on top of a soup with another garnish like a small scoop of sorbet, fresh fruit, sugar garnish. It can float like a little island. some of my favorite chilled soapswould be nectarine, strawberry, spiced pear.

well, its usually NOT necessary to explain the bloom factor of gelatin to homevakers because the most common used gelatin is gold, and people that dont know about gelatin usually will find gold more at there disposal. Which is by a great chance what they are going to use.

it is not necessary to heat the liquid before sprinkling over. The reasons you are getting lumps is either your agitating it by mixing/stirring after sprinling over or your not using a container that has a large enough surface area. If you over lap the gelatin it can never reach the water to absorb it.

1 sheet of gelatin equals 1/10 of an oz 1 tblsp equals 1/3 of an oz. So no you cant switch that out They can be substituted by exact weight 1 sheet gelatin to 1 tsp powdered gelatin 1 oz powdered to 1 sheet 1 tablespoon to 3 sheets gelatin sheets have to be softened in cold water and clarified by heating to a liquid. Powdered gelatin has to be sprinkled over the surface of a liquid to soften. When heating gelatin you must not go over 130 degrees or it loses its setting power a lot.

I used chefmaster candy color, partially hydrogenated vegetable oil. It actually gives a speckled effect if you put it in at the end and swirl it around. Ive used gel color too.

Just dye the sugar red at 266 degres, bring it to 290 degrees. Shock in ice bath. Take a spoon and drizzle a stream over and over around in cirlces overlapping. When malleable cuff and twist until hard.

I put egg and cream in my scones.And I only make Cream Scones

Hey guys, this is a Home Made dessert. Its not as flawless as one I'd do in the restaurant but rustic is what I was going for. This is something I'd make if I were eating with a small group. Its a White Chocolate Macadamia nut Mousse with Rainier Cherry Compote. I used the Macadamia Nut Praline paste used in Praline Demo and the flavor came out awesome. Lets start with the puff pastry ring. I have ring molds that I use for this excercise but I know most of you dont. So I'm going to show you a little trick if done corectly can produce a pretty decent puff pastry ring. Remeber this isn't a Vol Au Vant, though looks similar. I can get more Height out of this. Get some Alluminum foil and fold a sheet ovver about 5 times to get a 4-5 inch wide strip. Fold the Strip around an object you can use to support it like a soda can or straight sided bottle. Next crease the ends overlapping very well. A good way to ensure this is to taper one end and push that on the inside. Fold the large end over top and fold the corners in over the inner layer. Make sure its a tight as your going to get it. Next coat the can with grease or butter and roll in sugar. Carefully wrap a pre cut peice of puff pastry dough around that is about 1 cm longer than the circumferance of your mold. Crease the ends well, use water or eggwash if needed. Next wrap a slightly longer sheet of foil around the dough, but not tight just barely touching and seal the foil as the first. To be very prepared wrap a thick sturdy strip around the entire thing and staple or tie it shut so the mold doesnt break open. Its better for the inside to break than the outside because you can always clean out the inside if necessary. Bake your shell at 325 degrees for about 30-40 minutes in a conventional oven. Let cool completely and unmold. SHould look similar to this: For the comport seed half the cherries and process in a food processor with about 4 tablespoons of sugar. The cherries came in a 1lb container you can find in your supermarket similar to that of strawberries. Check these beauties out Cook the puree down with a tsp of lemon zest, 1/4 tsp ground ginger or any ginger for that matter and a 1/4 oz lemon juice, until its thick and bubbles become heavy and slow Theres a slanted picture to see what it will look like Cut the remaining 8 oz of cherries in have + remove the seed and stem and add them to the reduction. Cut the heat and allow to steep/cool at room temp for about 15 minutes. PLace in a container and chill. Next prepare the mousse: You'll need 6 oz heavy cream whipped to medium peaks. Prepare a sabayon with 4 egg yolks, 3-1/2 oz sugar and 1 fl oz rum. Whip the sabayon over simmering water bath until hot to the touch and thick enough the yolks will pull like a thin paste with your whisk. Microwave 1 oz praline paste just until warm and incorporate into the sabayon with a spatula. Melt 4 oz white chocolate over a double boiler Fold chocolate into the sabayon. Then fold cream in sabayon in 3 increments. Place in a sealed container and let set overnight, or 6 hours in refrigerator. Lastely place a pastry shell in the center of your plate. Fill mold with mousse using a spoon or piping bag. Spoon out the cherry compote around the edge of the pastry shell. Top with a garnish, in which I made a red sugar web on top. Unfortunately the mousse is a little soft because I filled it a little before it was set up just because I was so anxious to get it on here and dont know if im willing to stay up too much later to do so. The flavor came out excellent and am proud to say I reccommend anyone trying these recipes, which I made myself so theres no need to feel bad about copyright.

anything and everything. I've used them in coffee and rootbeer. The rich caramel taste plus the nuts can also work in medium savory sweet operations too. Can used a small bit to line a tart shell or gallete before filling with cream. Can use it in any ganache mousse of frozen filling. Can use it in cheese tarts that are wrapped in pie dough. Can use it as a small layer in molds. the list goes on, use your imagination.

ooh. After re-reading that I can see how it will throw you. You want to be ready to put your nuts in once your sugar turns an amber, light golden caramel. Once it get a deep rich dark color, cut the heat and toss them in. The point is to be ready and prepared at the first signs of caramel because the darkening stages can come quickly so you must be prepared. Then again if you kitche is cold plus the rangeing thickness of your pan it could come slowly.

um, meringue is totaly up to you. Just make sure you have two sponge layers top and bottom to keep the cake uniform. Mousse is very stable filling throughout the cake, but can be quite modern/intuitive if just used one layer and specialty flavor components hidden in layers above. For example using a nice rich layer of chocolate mouse one and a half the size of the bottom cake layer, laid ontop with a disc of of hazelnut meringue. Then ontop of that a thin layer of a bitter/intense espresso hazelnut praline bavaroise, topped all with last cake layer. Then you could ice the sides with the mousse or buttercream if handy real smooth. And for the ulimate chocolate expression I like to pour on a mirro chocolate glaze with just a few accenting ornaments/decorations pilled in an offest middle.

San, I have to say these are probably more or less the same thing/procedure. The only difference is the choice of nut being almond. They say they are grilling the almonds which is basically open flame toasting, giving it good flavor. The huse of the word "toffee" stumps me a bit. My only geuss when they say that is they themself are confused or they have cream and butter in there caramel, which is possible. That would make a slightly softer candy easier to "crunch". I have made confections similar but I often called it "bark" or "brittle" rather than "praline".

thanks for the explanation. Makes sense, thats probably why glass may be even worse than metal because its surface is even more polished. Though no matter what you do with egg whites they will break down faster than cream if left alone.