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gfron1

eGullet Society staff emeritus
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Everything posted by gfron1

  1. Thank you for these suggestions...I'll let you know if anything exciting comes of it all.
  2. gfron1

    Your Daily Sweets (2005-2012)

    I made the rhubarb dessert that was made for the President of China - here are my comments in that thread. I wasn't happy with the plating or photo, but it tasted pretty good.
  3. Tonight I finally made my attempt. I followed the recipe exactly but didn't have what I would consider results worthy of the President of China. I used individual dessert rings (3" diameter x 2" depth). I think maybe the recipe called for 2" rings because my doubled recipe made 9 instead of 12. I did fill each with 1/2 C. of batter. My cake was much less refined than I would have expected - it was more in the texture of a cornbread. It also took nearly 35 minutes to bake instead of 15 (I am at 6,000' altitude). I brought them in to share with my office staff - most are Hispanic, non-adventurous eaters (always a good cynical test crowd for me). They agreed that the texture was not great. They also thought it wasn't sweet enough - I usually bring them ultra chocolate desserts. My spouse, who isn't a sweet fan (how did he end up with me?!) liked them because of the lack of sweetness. Minor details: I dressed the plate with a rhubarb and sugar reduction (with a spot of butter). I topped them with the melted apricot preserves - mine were Cortas because they are minimally processed - usually very good, but sweet. And finally, for the life of me I couldn't plate them in a way that I was happy with...but here they are:
  4. This thread was a savior for me yesterday! I haven't been to Vegas since the Patisserie was opened, and I have been drooling over the pictures in this thread for quite a while. A friend just went to Vegas for a conference and I asked him to stop by and get me something. I told him specifically to get the Exotic based on the pics - but they were out, so using this thread I found a few alternatives - all of which were available and are now on their way back to New Mexico as we speak! Thanks to everyone who posted on this thread!
  5. I did a month long climbing expedition in Huaraz ( a few hours north of Lima), and I lived in Chifas - you could get a huge plate of fried rice for $1US or something more elaborate for no more than $3US. The restaurants in the mountain towns were very rudimentary but always fast and good.
  6. gfron1

    Your Daily Sweets (2005-2012)

    Your photos never cease to amaze me. Fantastic Patrick.
  7. gfron1

    Your Daily Sweets (2005-2012)

    The mango did come through loud and clear. I was worried initially worried that the curd would be too mild, which is one reason I added the orange (which I chose over lemon because I was afraid lemon would be too strong and overpower the mango). This all depends, of course, on which mango and which oranges. My oranges were very sweet, and not biting at all, so the flavor blended well with the mango. === Now, in general, my apologies to the regulars of this thread. I had no idea that my pic would generate such interest. Had I anticipated the interest I would have been much more explicit up front, thus saving us from so many posts. So thank you for being patient, and moreso to everyone for being excited about this dessert - it was really yummy - the only major change I will do next time is make a pistachio shortbread for the base and save the pistachio paste for the flower decorations.
  8. gfron1

    Your Daily Sweets (2005-2012)

    No, I didn't bake it at all - it was a gummy base that had some crumbliness because of the extra pistachios that I added - noted in a previous post.
  9. gfron1

    Your Daily Sweets (2005-2012)

    Oops! I said I had improvised...I took 1 C. fresh mango and pureed it...i thought you could just read my mind. Edited: I just added the change to the recipe on the previous page.
  10. gfron1

    Your Daily Sweets (2005-2012)

    Eeks - I'll do my best since I used a few recipes and kept modifying, but here we go: The pistachio disk was this recipe. But then I modified it a bit by nearly doubling the pistachios because I wanted it to be more crumbly than pastey. Very nice taste and fun to work with on the flower. The mango curd: 1 C. Sugar 2 T. Orange zest - I would use lime or lemon next time 4 L Eggs 3/4 C. orange juice 1 C. Pureed fresh mango 10.5 oz unsalted butter at room temp, cut into tablespoon sized pieces 1. Boil water in pan big enough to set a mixing bowl in without the water touching. 2. Rub sugar and zest together until fragrant 3. Whisk eggs into sugar and then add the juice and mango. 4. Place the mixing bowl in the double boiler and whisk constantly until the cream thickens and reaches 180 F. Its done when the whisk leaves tracks (180 F). 5. Immediately pull the cream from the heat and strain into bowl, rest until it cools to 140 F. 6. Add butter in blender. After all the butter is incorporated, continue blending for 3-4 min. 7. When a bit cooler add some disolved gelatin if you want to mold it (Pierre Herme fans will recognize that this is a modification of his lemon recipe). I then lined my dessert forms with transfer paper, cut the paste into disks and lined the bottom. Poured in the curd and chilled overnight. Very simple, pretty quick, really delicious.
  11. gfron1

    Your Daily Sweets (2005-2012)

    I adapted Pierre Herme's Dried Pineapple recipe from the Gourmandise (p. 49 of Desserts by Pierre Herme). 1/8" thick cut pineapple slice dried in paper towels, then dusted with confectioner's sugar on both sides. In preheated oven (200 F) dust the sugar on a baking sheet and weight with another baking sheet on top. Bake for about 1 hour. The flowers were a fortunate rescue of a mistake. My pineapple slices stuck to the pan because I didn't dry them out enough. So as they were disfigured when I tried to remove them, I had the idea to push the center into a shot glass. The result is actually better than the picture - I have a new camera that I haven't figured out yet.
  12. gfron1

    Your Daily Sweets (2005-2012)

    Mango curd atop a pistachio paste disk with a flower made of sugar dried pinapple with pistachio paste petals (the flower was very fun to make).
  13. Your original story proves my theory and thus my answer! Pie is a social dessert, however, cake is for me. Pie is rarely a dessert best enjoyed by one's self. Only in the group setting can a pie achieve its perfection, that moment when the crust crumbles onto the fork in flaky grandiosity...the fruit (or pudding) oozing lustfully onto the plate...the melted ice cream surrounding its steaming fruit filling. These are moments best shared with old friends and family.
  14. gfron1

    Your Daily Sweets (2005-2012)

    I'll know pastry bag eating has gone too far when I start changing tips to make different designs on my toungue...BTW, if I do any designs that are worthwhile, I'll be sure to post them to this thread!
  15. gfron1

    Your Daily Sweets (2005-2012)

    So now this has become the "What dessert did you have for breakfast" thread I had chocolate pastry cream straight out of the pastry bag for breakfast - squirted right into my mouth. I'm now in the scientific stage of finding out how long it will last before it makes me sick (I made it on Friday).
  16. gfron1

    Your Daily Sweets (2005-2012)

    I see the Apricot and Ginger Loaf cafe and the Suzy's Cake, but I don't see the cocoa cake or the pastry cream. ← Oh man, looking at the pics in that book makes me salivate! I didn't see it there either (they may randomly show pages). I'll get them to you...but I'm a believer in giving the author their due (my spouse is an author) so seriously consider getting this book - super stuff.
  17. gfron1

    Chips and Crisps

    I recently enjoyed a bag of BBQ Yucca Chips. They weren't too bad, but it made me start to wonder about all of the varieties of chips/crisps. My favorite is still plaintain (when done well), or homemade potato chips with sea salt. What other great ones are out there?
  18. gfron1

    Wegman's Spy Pics

    I think this thread is very interesting. I own a small specialty food store in New Mexico which also has an art gallery in it. We've had people take pics of both our store and the art, and we allow both. BUT...our local Alberton's regularly sends people into our store to document our products. They then add some of those products to their inventory (about 100 since we opened last year) and put them on sale below our price. Its business...its all fair...and I just order better, more hard to get products and let them find out how hard it is to really be attentive to customer wants. They will never be able to beat our service. I'll tell you what, however, if I ever caught one of them doing it, I'd pull out my white glove and slap them in the face until they cried!
  19. gfron1

    Your Daily Sweets (2005-2012)

    Oh... that's good sleuthing! If you still need it from me, let me know and I'll start typing...PH's recipes tend to be on the wordy side. It did come from Pierre Herme's Chocolate Desserts authored by Dorie Greenspan.
  20. gfron1

    Your Daily Sweets (2005-2012)

    Two desserts for a friend's 60th... A tropical daquoise... This was Pierre Herme's coconut daquoise topped with Mamster's Coconut Panna Cotta, another layer of the daquoise, covered in rum carmelized bananas and a traditional meringue, with a candied kumquat. And a chocolate cake... Two layers of Pierre Herme's Cocoa Cake, layered with his Chocolate Pastry Cream, and then enrobed in a chocolate bavaroise, finished with dulce de leche and PH's chocolate macaroons. The chocolate cake was eaten before any of the other 7 cakes were even cut
  21. I'm preparing a cake for a 60th Birthday party this weekend and they wanted a chocolate genoise cake filled with a "banana custard." I'm going to cover the whole thing in a bavaroise with chocolate tiles inlaid on the top (she's a tile artist). I haven't had any luck finding a banana filling recipe that had cinnamon or nutmeg or some other spice. "Exotic" is the request, so it can be unusual and challenging. I've exhausted my cookbooks and recipe gullet...any thoughts?
  22. gfron1

    Spiced Banana Filling for cake

    Here's what I ended up with: I called it the Daquoise Tropical Its Pierre Herme's coconut daquoise topped with Mamster's coconut panna cotta, another layer of the daquoise, bananas carmelized with rum and brown sugar, and finished with a traditional meringue and a candided kumquat. I also did a second cake that I'll post when I have time in the What I had for dessert thread. I went with the panna cotta idea because it was really warm last night and I needed to make sure it would hold up. Thanks again to everyone for their help.
  23. gfron1

    Spiced Banana Filling for cake

    These are all fantastic suggestions. I'm going home at lunch to start baking and I'll be sure to post the final product for you over the weekend.
  24. gfron1

    Your Daily Sweets (2005-2012)

    Ya know...this is why I love EG! These are all super ideas and feedback. I had caught the update of the recipe to return it to the heat and did this time. I continue to wonder about the effects of living at 6000 feet on this recipe. And the idea of separating the flavors...I've been leaning toward (because I'm not quite ready to give up on saffron in this dessert YET, a saffron panna cotta partnered with pistachio tuiles. And for the saffron, truly just stick with one or two threads. Thanks again everyone, and I apologize for making this honorable thread transformed into a 'disaster' thread. I promise to post the successful conclusion of this epic here and leave my disasters to the EG masses. I just knew the right people would see my cause on this thread so thanks for baring with me.
  25. gfron1

    Your Daily Sweets (2005-2012)

    The strawberry was still frozen. I hadn't let it thaw completely when I realized how bad things tasted, so I just snapped the picture. The cremeux recipe is from the orange exotic cake: 60g sugar for dry caramel, 360 g heavy cream hot, 1 vanilla bean seeds (original recipe called for 4), 120 g yolks, 3 g gelatin (I assumed sheet and translated to 2 g powder, which I then doubled in this recipe to 2 g powder). "Directions: Caramelize the sugar, add vanilla seeds, and hot heavy cream. Return to heat until thickened. cool slightly and add to the egg yolks, and finish with the gelatin. Cool and set aside." Obviously, some good ambigous professional recipe...
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