oli

Just gorgeous, not to mention the eye watering pictures. I like your name, the same as what the fellow students useto call my mother.

I took a look at your work and they look so wonderful, simply fantastic. Any chance you could share the recipe and the chestnut sour cherry? I know it would create a,"wow, you made that?" at my work place.

I'm with you, I avoid printing or writing whenever possible.

This one is well worth at least taking a look at. http://www.seriouseats.com/recipes/2009/05...lls-recipe.html

Now,I am wondering after all that, will it still taste the same as what she gave you a sample of?

Does anybody know how dependable the recipes are and does any body subscribe to this magazine http://www.dessertsmag.com/

Just a cursory glance at the recipe from food network, but it looks close, if not identical, to Nancy Silverton's which is a to-die-for cinnamon sticky bun recipe. Fantastic. ← I saw that program a while back and have a copy in my file. I have done the one from Baking with Julia, and that's my favourite. I am real curious to see how Joanne's compares to the one from Julia.

That, I think is perfect. I made it as Dorie stated in her book, and after frosting the cake, I was able to estimate, for next time, 3C cream and 4.5 oz chocolate. Thanks

I am making a chocolate sheet cake 10 x 15 x 2 and would like to use Dorie's Chocolate Whipped Cream frosting. Is her recipe which calls for 2 C whipped cream and 3 oz chocolate enough to cover this cake?

Okay, here you go. This cake recipe is from Wendy. I don't use box mixes but this is the only way you are going to produce Benes like chocolate cake. I have done both fillings and of course the best is the mousse, but I use pudding when time is of the essence. Use a chocolate pudding (not instant) filling (good and fast)or Alice Medrich's Chocolate Velvet Mousse which is what makes this cake great.. Chocolate Cake: 1 pkg. duncan heines (devils food flavor) USE 2 9" round pans with paper on the bottom. The batter should weight 1.2 3/4 lbs in each pan. CHOCOLATE VELVET MOUSSE Stiff & sliceable. Coffee optional. Good for filling charlottes or other molded desserts, also wonderful with plain whipped cream & berries. Serves eight. (makes about 4 1/2 cups) From the Chocolat cookbook 12 oz semi-sweet or bittersweet chocolate, cut into bits 2 tsp powdered instant coffee (not freeze-dried), dissolved in 1/4 c water 1/4 c Curacao or rum 2 egg yolks 4 egg whites, at room temp. 1/4 tsp cream of tartar 1 1/2 T sugar 1/2 c + 4T heavy cream Melt chocolate, dissolved coffee, & Curacao or rum in a med. bowl set in a barely sim. pan of water. Stir frequently to hasten melting. Or, melt in a microwave on med. (50%) for about 2:15. Stir until smooth. When mixt. is warm & smooth, whisk in egg yolks & combine well. Remove from heat & set aside. In a clean, dry mixing bowl, beat egg whites & cream of tartar on med. speed until soft peaks form. Gradually sprinkle in 2 tbsp sugar, beating on high speed until stiff but not dry. Fold 1/4 of the egg whites into chocolate mixt. to lighten it. Scrape all of the remaining whites on top of mousse & set aside while you beat the cream. Beat cream until it holds its shape softly (do not beat until stiff). Scrape whipped cream over egg whites & chocolate. Fold together until just incorporated. Spread the mousse immediately on the layers of cake. Don't refrig. cake otherwise the ganache will loose its sheen. 1 1/2 C heavy cream 3 T unsalted butter 22 ounces semisweet chocolate, broken into 1/2oz pieces. Heat 1 1/2cups heavy cream & 3 T butter in a 2 1/2 qt. saucepan over med. high heat. Bring to a boil. Place 22 oz. of semisweet chocolate in a stainless steel bowl. Pour the boiling cream ove the chocolate and allow to stand for 5 min. Stir with a wooden spoon until smooth.

Stay tuned

OK, if this bakery was all that and then some.... can you please post the recipe for the chocolate one you have? Thanks! ← Yes Oli, could you? Or at least PM it? ← Okay, but promise me, you will also share your recipe?

OK, if this bakery was all that and then some.... can you please post the recipe for the chocolate one you have? Thanks! ← Yes Oli, could you? Or at least PM it? ← Just remember that my favourite wine does that mean it will be your favourite.

Ciao Ambra: I can't speak for the yellow cake part. I do know Wendy DeBord did a lot of testing for her cakes, so I might even read up on hers. But, I will wait to hear from your results because I am not sure I have eaten that cake, but maybe I have. Once you are happy that you are spot on with your recipe, I will definitely give it a go, because Victor Benes was my favourite bakery outside of Europe. My favourite was the chocolate one which eventually I got the recipe by accident . Good luck, I will be watching.

Please let me know what the final recipe ends up being. I felt the same way as you, but it was over their chocolate cake slice. Same version but in chocolate, very light and melts in your mouth texture. When my ex left Benes I even tried to get the recipes which were posted on the walls in the back room of the bakery.

Yes JF, your memory is right! And that is how I remember the bakery- on 3rd....and the Gelson's ones are not delicious, they still manage to make the Parisienne edible, but it doesn't compare...but the memory keeps me going! I guess it reminds me of my Grandma who used to get it. I usually only go to the Gelson's on Laurel Cyn and I have to special order it. Sometimes, It's good and sometimes its not. Thank you all, I am going to try the Ganache, no Gelatin. ← I used to go to that one on Laurel cyn and also Victor Benes behind the bakery. Actually my ex used to work at that bakery on 3rd st. Small world

I enjoyed the pastry, but would not buy it again, mainly because it was so, oily or greasy. Maybe, that's the way its supposed to be, but that my $.02.

You know, I've had this recipe in my file for a while, as I am sure a lot of us have, and I don't recall where I got this from - perhaps Roy Yamaguchi.

I have these ingredients but no proportions and I was wondering if someone can tell me the proportions I should use. hoisin sauce sesame oil sesame seed red wine vinegar Thanks

cheers Wow, Wow, absolutely beautiful. Was that cake from a recipe or did you make it up?

I watched a program on TV called, How It's Made, on how cheesecakes are made. What I wanted to know, is that on the program they mentioned they added sour cream to the cheesecake batter that was specially cultured, does anyone know what they might have meant by specially cultured?

Thanks for the help. I really didn't know they is a difference for marzipan as far as a coating and as a filler Any how, I am grateful for the help and suggestins.

The commercial almond paste is much cheaper, about $4/lb, I don't know if can get marzipan commercially and at a good price. ← i'm not sure where you're getting almond paste for $4/lb, but that is a good price. Pastry Chef Central has both almond paste and marzipan in 7# cans for $42.99...the same price. Of course, you'd have to pay shipping with them. but i feel like the pricing shouldn't be all that different between the two products. especially because marzipan actually has less almond than almond paste. ← Wow, thats quite a bit more than I paid. I was lucky it was just off the fwy on my way home, so shipping costs for me. If I had to pay 42.99 I think I would do more shopping around.

The commercial almond paste is much cheaper, about $4/lb, I don't know if can get marzipan commercially and at a good price.