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sote23

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    chocolate boxes used by richart or max brenner

    in Kitchen Consumer

    Posted

    I'm trying to find the style of chocolate box used by richart, or a similar one used by max brenner. Any idea who makes these boxes?

    http://www.richart-chocolates.com/

    http://www.maxbrenner.com/special/special.html  (number 2 or number 3 on the page )

    Those look like they may be from Kroese. There is a thread here somewhere, I think alanamoana and whitetrufflegirl may have ordered from them before. They are overseas, but delivery seems to be pretty quick.

    Their website here.

    HI Kerry,

    I thought it was from kroese as well. I've been emailing him back and forth now a few days. I don't think they make the boxes. they are similar, but i'm looking for the top that slides in, rather than just goes on normally.

    luis

    Jean-Pierre Wybauw

    in Pastry & Baking

    Posted

    Institute of Culinary Education in September 2007

    Link here.

    thanks kerry, i knew someone would know. Any idea what city it's in? i don't see an address or anything on their site.

    Luis

    I think it is in NY. On the contact us page it gives an address in NYC.

    hi kerry,

    jean pierre is indeed teaching in june at the notter school jun 13-15 07. its not on their calander, but i just got off the phone with them and put a deposit down.

    Luis

    Luis,

    It was Alana who mentioned the Notter school. I knew I had seen it somewhere that he was going to be there, but didn't see it on the calendar either so I didn't mention it.

    We are all going to have a lot of notes to compare after all these courses. Two or three (or 4) of us are attending in Chicago.

    Anyone else going to be at any of his upcoming courses?

    yes, it was alana who mentioned the notter school.

    I'm also attending the class at the notter school this month with andrew shotts of garrission confections.

    Luis

    Jean-Pierre Wybauw

    in Pastry & Baking

    Posted

    Institute of Culinary Education in September 2007

    Link here.

    thanks kerry, i knew someone would know. Any idea what city it's in? i don't see an address or anything on their site.

    Luis

    I think it is in NY. On the contact us page it gives an address in NYC.

    hi kerry,

    jean pierre is indeed teaching in june at the notter school jun 13-15 07. its not on their calander, but i just got off the phone with them and put a deposit down.

    Luis

    Molded Ganache: Tips and Techniques

    in Pastry & Baking

    Posted

    Well those silicone things are nice but some of them definitely impart their flavor to your hard work. Especially when you're using any kind of heat or warmth and you're wanting to produce subtle flavors. I've never used these particular ones and I have enough molds to last a lifetime. Just a thought for you.

    I don't care for the way silicone bakes muffins up either. But for mini pastry shells they're great.

    thanks for the input. i knew there might be some sort of drawback to them.

    Jean-Pierre Wybauw

    in Pastry & Baking

    Posted

    I have this idea that he is also doing a course in Miami this year, I thought it was at Johnson and Wales, but the only thing I can find is a one day thing in Providence and I can't tell if it has happened already. 

    Check here.

    Might be worth giving them a call.  Wybauw's own website only has the 2006 schedule on it.

    thanks kerry, I will be giving them a call. what is wybauw's website?

    Here you go

    The man is quite a respectable fine artist as well as a chocolatier.

    thanks again kerry, as usual your a wealth of knowledge.

    Luis

    Jean-Pierre Wybauw

    in Pastry & Baking

    Posted

    I have this idea that he is also doing a course in Miami this year, I thought it was at Johnson and Wales, but the only thing I can find is a one day thing in Providence and I can't tell if it has happened already. 

    Check here.

    Might be worth giving them a call.  Wybauw's own website only has the 2006 schedule on it.

    thanks kerry, I will be giving them a call. what is wybauw's website?

    Yuzu

    in Cooking

    Posted

    I'm reporting back - I picked one out that felt heavy. I just juiced it and got about 1/4 tsp of juice, which is more than I got last time.

    Can you tell me which market they are at? I would be interested in getting some as well.

    Reliable Sources for Vanilla Beans

    in Kitchen Consumer

    Posted

    Hi there,

    it seems i'm fond of vanilla at the moment.

    And I am willing to discover more about this spice (first question - is it a spice?).

    What are your favourite vanilla species? Why?

    And what's your favourite use for each type of vanilla?

    Here are my answers:

    La vanille du Mexique – Vanilla planifolia

    It seems logical to start with mexican vanilla as it’s considered to be the ‘mother of all vanillas’.

    Indeed, the first vanilla crops were found in Mexico where the Aztec would call it tlixochtitl - black flower.

    Back to the kitchen, Mexican vanilla is creamy and sweet with woody undertones and has lots of seeds; which makes it perfect for uncooked puddings: from blanc-manger to ice creams.

    La vanille de Madagascar – Vanilla bourbon (though, scientifically Vanilla bourbon is the same specie as Vanilla planifolia)

    This one is perhaps the most sold over the world.

    I guess its strong and rich vanilla flavour and its fat pod are the reasons for this success.

    I am myself a self-proclaimed addict of bourbon vanilla – I throw it in nearly everything and the results are always lovely. Especially with baked goods; while with other vanillas the flavours can be altered by high temperatures, the strength of bourbon beans makes for a beautifully perfumed cake/bread...

    La vanille de Tahiti - Vanilla tahitensis

    I have a strange relationship with Tahitian vanilla – although it’s very different from the two species mentioned above I really like it.

    Do you think the fact that my mother was born in Papeete has got something to do with it?

    The pods are short and very plump (due to high water content – almost 35%) and have a pleasing floral and fruity fragrance. In few words: perfect with fruits – as part of a glaze brushed over the juicy berries of a tart or in syrup poured over a freshly-baked baba to serve with a dollop of whipped cream and caramelised pineapple slices.

    To round up this, I thought it would be nice to add a little picture of my favourites bourbon beans from madagascar:

    gallery_48830_4010_24042.png

    Thanks to all of you who will take some time to answer all my questions.

    - fanny

    i've not tried mexican vanilla yet, but have to get around to it.

    My favorite is tahitian vanilla. I took a tour in moorea where we were shown vanilla beans growing.

    I've not had good luck with vanilla from madagascar, i've tried it in chocolate and it came out tasting like coffee.

    Any good chocolatiers in Laguna Hills/long beach?

    in California: Cooking & Baking

    Posted

    I was thinking there's a chocolatier in Belmont Shore (adjacent to Long Beach) but looking on the web it's not leaping out at me by name, anyway.

    I did notice on their website under 'events' they have a chocolate festival in February, so you might contact them and ask.   

    I was trying to remember the name of the place in Seal Beach and stumbled onto this website covering all of the OC.

    We spend a lot of time in Surfside so I see a lot of places but not being an afficionado, I rarely stop in them.  If some of the locals don't chime in I can ping the friends we stay with - surely one of them will confess to having a sweet tooth.

    thanks that site is helpful.

    Flavored Ganaches (Fruit, herb, spice, etc)

    in Pastry & Baking

    Posted

    Yuzu zest/juice (not easy to find the fruit itself but some dried zest and bottled juice can be found at japanese grocery stores) makes a WONDERFUL combination with dark chocolate.

    Wasabi in the ganache is very good too. Use wasabi powder and instead of water to create the wasabi paste use a little bit of your boiled cream and then mix that paste with the remaining cream. Boil it again and mix with the dark chocolate. Wasabi is nice because its spicy properties are not felt in the mouth but in the nose, like mustard. So that allows you to obtain all the chocolate flavour but with that spicy feeling when tasting.

    I'm using the wasabi ganache tonight at a chocolate recipes contest, covering a chocolate and green tea mousse layered cake and i really hope the jury feel the same as myself about it eheh

    I'm very interested in the yuzu ganache. do you have a recipe? your right, it is very hard to find.

    Molecular Gastronomy in Pastry

    in Pastry & Baking

    Posted

    Ok, I'm starting this thread now, with this confuse title, as it's  subjet I'm very interested about.

    We saw a lot of different paths being followed on savory cooking but when it comes to pastry things tend to go a little slower...

    El Bulli has opened a huge range of new techniques/ingredientes/combinations/methods that can also be brought to pastry (not that anyone is doing that, but it's not a very common topic - as a whole-  around these P&B threads)

    I've bought some products from the Texturas range, by El Bulli, and for me it's a great excitement to start experiencing them. Today I've made my first caviar : apple caviar. I've tryed a peach caviar first but it didn't went very well...

    This is how it turned out (the apple one)

    gallery_40488_2237_18463.jpg

    For now I'm just experiencing... but I can't wait to be using it for real on my pastry adventures. Anyone wanna join?

    keep us informed. I'd be curious to see what you come up with.

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