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    Michigan, United States
  1. I made a mango entremet recently. I had to wash a lot of dishes at the end of the process, but it was fun making the entremet :rolleyes:
  2. As part of the Daring Bakers we used a good sugar cookie recipe for the September challenge. It doesn't have any leavening, so the edges stay sharp. Here is the recipe: Basic Sugar Cookies Makes Approximately 36x 10cm / 4" Cookies 200g / 7oz / ½ cup + 6 Tbsp Unsalted Butter, at room temperature 400g / 14oz / 3 cups + 3 Tbsp All Purpose / Plain Flour 200g / 7oz / 1 cup Caster Sugar / Superfine Sugar 1 large Egg, lightly beaten 1 vanilla bean or 1 tsp. vanilla extract
  3. Wow, that tart crust looks perfect ... just like I picture mine will look in my mind
  4. Thank you both for the recommendation. I will check NY Cake out! It's a quick cab ride away from the Jacques Torres store
  5. We will be in New York visiting Jacques Torres' Chocolate Store this week (350 Hudson, New York, NY 10014). Does anyone know of a pastry ingredient store nearby? I'd like to pick up some pectin, gelatin, couverture chocolate etc. We plan on going to J.B.Prince (36 East 31st Street, New York, NY 10016) for some pastry equipment, but I don't think they have ingredients there. Thanks.
  6. Thank you all for your responses to my inquiry! It looks like there will be some something in my future
  7. How about a berry trifle? With the abundance of fresh berries it would delicious and it's easy to scale up. Ina Garten has a great recipe that has been well received every time I've made it: http://www.foodnetwork.com/recipes/ina-garten/raspberry-orange-trifle-recipe/index.html Good luck!
  8. We will be driving from Detroit to Atlanta (without stops) and Altanta to Baltimore with stops in Raleigh and Washington DC. Does anyone know of good restaurant/pastry supply stores in/near any of those cities? We don't have much of a selection near Detroit so I always make it a point to check out stores anywhere I visit. We were recently near Los Angeles and I picked up lots of goodies at Surfas in Culver City. I held back on the purchases because of airline luggage restrictions, but this time we'll have a minivan
  9. binitahp

    Gelatin in mousses

    Thank you for the link Special K. I will use the link to calculate the amount of gelatin I will need. Thanks again ... happy baking!
  10. binitahp

    Gelatin in mousses

    I have a recipe for a chocolate mousse that calls for 2 1/3 sheet of 200 bloom gelatin. According to several different sites I found, it seems that 1 sheet of gold gelatin weighs 2 grams. So could I use 4.6 grams of powdered Knox gelatin? I know that powdered gelatin is a higher bloom value so should I decrease that? Thanks.
  11. Has anyone tried the Turron Ice-Cream (page 66)? I'm thinking about making it for a dinner Tuesday evening and would like to know if it tastes good enough to serve alone or should it be accompanied with another dessert?
  12. If you have an Indian grocery store nearby, then check there. They usually carry raw, unsalted nuts.
  13. alanamoana - I will remember your advice about asking lots of questions, taking photos along with detailed notes, and keeping my eyes and ears open. Asking for a tour of the facility is also a great idea! Ruth - Thank you for the link to the post about the Norman Love class. It was a good way to find out what to expect from a class there. GaryK - I will check out Schoolcraft College for future pastry endeavors. Thanks for the information.
  14. Ruth - thank you for your input. The Norman Love class you took sounds wonderful, as do the entremets on your web-site! It's good to hear that another egulleteer has taken a class there and enjoyed it. Rickster - I will post and let you know my experience if you'd like. The class is indeed designated for food enthusiasts and like you I've wondered whether it would be too basic for me. I've made most of the desserts they've described and more, but still hope to come away with new tips and techniques (plus it's a nice excuse to enjoy downtown Chicago for a week). They offer other classes which seem more intriguing but they are designated for professionals.
  15. I have registered at the French Pastry School in Chicago for one of their continuing education courses "Pastry Camp" next week. Just wondering if anyone has taken one of their classes and what their experience was. I'm really excited about the class, but a little nervous as well since I'm a home baker with no profressional training.
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