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Valentine's Day being the next big day for the bakery/restaurant business, what are you planning on making? I plan on making an assorted chocolate candy box, 6 pieces in a box, chocolate truffles with assorted flavor. A flourless chocolate cake, topped with fresh raspberry and dollop of creme fraiche. Maybe a heart shaped cake, genoise soaked with strawberry syrup, lined with fresh strawberries, champagne mousse, finish off with chocolate shavings. What are you making for this Valentine's?

It cold be your choux is not dry enough. Did you let the piped choux sit out to form a skin before you bake? I find that helpful. I usually let my choux sit at room temp for 40 minutes of so to form a skin, then bake at 425 until done. Hope this helps.

how do you make the acorns?

Thanks for the info. I will try again, and I will whip the cream less this time. So, in your opinion, it's better to whip the cream at medium speed, so that it will form even smaller air bubbles. i think the most likely causes are a) overwhipped cream or b) as SweetSide mentioned, the cream being too cold and having the chocolate set up before becoming fully incorporated, causing little chocolate "chips" in the mousse whenever you're folding something into whipped cream, it is better to whip it a little less because when you start folding it agitates it some more which can cause it to "overwhip" when whipping cream and egg whites, it is fine to put everything in the mixing bowl at one time, but whip (relatively) slowly to end up with a nice, small, even network of air bubbles=smooth cream or meringue, regardless of soft or firm peak. ←

mine looks like somekind of separation... it has something to do with the cream, I guess... maybe Filipe is right about the mixture set up more than desired... maybe I should whip the cream less? when I taste it, the flavor is good, it just have a grainny mouth feel. It should have been smooth and melt in your mouth.

I use the same chocolate all the time. Chocolate should not be the problem.

I used leave gelatin, and yes, I bloomed the gelatin.

I have a chocolate mousse recipe that calls for boiling milk, adding some gelatin and pour it over chopped chocolate and mix. Let the mixture cool to slightly warm, then fold in soft peak whipped cream. I have seen this done at a cooking demo and it was very smooth and tasty. I have also done it myslef with good result. But the last couple times that I've made this recipe, the mousse came out grainny and gritty. I can't figure out what I did wrong? Could it be because I overwhipped my cream? or fold in my cream while chocolate mixture is too warm? And what is the best way to whip cream? I have seen whipping small amount at high speed till peak, then gradually add more cold cream and continue to whip till desired texture. Or, put all the cream in the mixining bowl, whip at medium speed till desired texture. Any input appreciated!

Thanks for the input. One more question, when I cut the slices, should I push the knife down or pull it towards me? I was told that pulling towards me would slice better, is that true? so, for a cake like opera, with buttercream and ganache, is it still better to slice them cool? how about butter cakes? like a devil's layer cake, where the cake gets pretty firm when it's chilled, it wouldn't be too difficult to cut when cool?

hi all, What is the best way to cut cake slices like Opera. I guess what I'm looking for is to get a clean cut without having the layers looked like it has been smooched and chocolate/ganache bleeding into buttercream - sloppy looking. I've tried leaving the cake out at room temperature, then cut it with a warm knife - didn't really work. Thanks for your help!

... put a full pot of butter to melt and walk away from it, almost start a stove fire ... reach into the deck oven without the arm length oven mitts (too many scars on my arms already ... turn on the 60qt mixer without checking the speed setting

Way to go, Susan! Persue you dream! I went to culinary scholl in my late 20s, and thought that I would be the older ones on the class. But turned out that 80% of my classmates are about my age and older. We had a great class, because everyone was focus, modest and learn from each other. We had a great time as a class and learned a lot. So, don't be nervous! Stay ficus, ask your instructors lots of questions... you will learn a lot and have ton of fun too! Keep us posted on the claases go!

where can I find ultra sperse? I will try it out... would you use it just like you would with constarch?

SFBI is a great school, but it's reputation is mostly for breads, I'm not sure about their pastry program. I went to a culinary school in San Francisco, but if I had a choice to do this all over again, I would DEFINITELY go to France. It is still my goal and plan to take continuing education courses in France in the next couple of years. Definitely France, without a doubt!

If you could share your recipe, that'd be great...

Looking for a tried and true orange curd that will be firm enough to use as a filling for wedding cake. The recipe that I currently have doesn't seem to hold up very well. Maybe I should add some sort to thickener. Gelatin? Cornstarch? Tapioca? Thanks!

Absolutely loved the show. Can't wait till next week... Duff makes some amazing cakes. Can't wait to see what other techniques he will show in other episodes. JeanneCake: Can you post the link to the source of Bubble Tea straw? Thanks!

Those look absolutely amazing! How do you end up making your praline crunch ganache?

I think it's the degree of mixing of the batter... undermixed batter will have peak and matte... overmixed batter will be glossy but flatter... so the goal is to get to a nice balance... that is, smooth surface with nice sheen, at the same time tall and has "feet"... hope this helps!

Thanks for the explaination. Would it be fair to say that most bread flours contain about the same amount of malt in it? And that the labelling of Artisan (Malted) Bread Flour is just solely for marketing purposes?

Came across some artisan bread flour that says malted on the packaging. What is the difference between the artisan and the regular bread flour? and what does the malt do? Can I use it as a regular bread flour?

How would you make the ganache with creme fraiche? Would you heat the creme fraiche? or would you melt the chocolate then mix in both creme fraiche and butter?

Just let it soften at room temp, then beat it till smooth and spreadable consistency.

can somebody post the Bouchon recipe on here, I don;t have the book. Thanks!

how do you make your white chocolate ganache? what cream: white chocolate ratio?