tan319

That's a wild product!

I was wondering that too. Philippe Conticini's site is down too, seems to be a domain thing or blowing it out, hope Sam isn't going to take it down!

I rarely use stabilizers or sorbet syrups in my sorbets. I seem to only use a sorbet syrups when I'm making something with no fiber like a root beer sorbet or a orange sorbrt. As Seth mentions, Cremodan makes a sorbet stabilizer and most of the time they have a "table" of fruits and recipes too but, to ensure good results 98% of the time you need a sugar densimeter, which measures in Baume or a refractometer that as already stated measures in Brix. With the densimeter, I always go for 18 to 20 on it and I always get a creamy texture and the sorbet holds up in restaurant conditions very well. Good luck on this!

I think the sorbitol makes it more pliable, remember , it gets twisted & arced, at least in that edition. If you just need a bit of it (sorbitol) a wedding cake supply store may carry small amounts. I have some cool lollipop/candie recipes from El Bulli '98/'02 that uses it also. RE Different versions: Stupak/Mason, all of those guys hit stuff in different ways, to achieve the same results? Good Luck!

My friend in France told me it was like creme creme fraiche so you've cleared up a lot. I make my own so this will work out great. Thank you for the info, I appreciate it much!

Thanks for that info!!! It is listed with creme liquide. both at 35% MGF. Perhaps it means soft peak? in any event, thank you again and all the best!

Gawd, I feel most ignorant but on a recent trip to France I treated myself to some cookbooks, pastry ones, and in Christophe Michalaks book he uses creme epaisse in many recipes and in an early Pierre Herme book ( Plasir's Sucre) he uses it also. A friend of mine there said it was "thick cream" but is it canned? I have other books by Bau , Bras and this is the 1st time I've seen this. Any help is greatly appreciated. Btw, I was in Angouleme this visit and as always, France rules!

A friend of mine did a three day best of course and enjoyed it a lot. KM article Check it out if you have the time. Good Luck!

The recipe is in a back issue of Pastry Art & Design. I'll try to go thru mine and see which one but, I'm pretty sure if you search here in this forum you'll find the topic discussed. I remember it had a fair amount of sorbitol and Alex himself wrote in to correct the PA&D recipe as far as heavy cream goes.

You can get ice cream and sorbet stabilizer (Cremoden brand probably) from Pastry 1 (Patisfrance) and certainly L'epicerie, these folks are really swell. I think also in PH10 you'll see the brand 'Severome' for pastes used, the rose essence in the Isaphan especially. I think you can get it from here pretty easily. greatciao I'm keeping my fingers crossed for an Anglais version to be published, perhaps coninciding with his French Pastry scool appearance later this year. hears to hoping.

This mag looks VERY interesting, thanks for the heads up!

you could hit 24 degrees b approx w/o a hydrometer but you need to weigh your ingredients at the very least. But after doing the Balaguer thing ( GREAT BOOK!!!) and you start to do your sorbets, etc. , you're going to need the hydrometer or refractometer to hit the right b(s) for texture,etc. I got rid of my little vessel thing some time ago and just adjust my mix right in my cambro or whatever I might be using, reading my degrees as I go. I would go with the refracto just to avoid the breakage and replacements. Good Luck!

Looking good! What is the taste of Amaro? Thank you for the pix!!!

Are you there now, Adrian? I'm pretty sure Nicole Kaplan has been there, maybe you can PM? I'm in Angouleme/Abonne, near Bourdeaux, making a record (Gàtechein)right now. State of pastry here is very trad but nice. Bon Voyage!

What's happening with his website? Takes you to a weird place, maybe a departure for the new place?

Ditto to alana on the phyllo... Maybe the cream was "baked on an antigriddle

The last time I checked in the Balaguer pics weren't up yet. Stunning "Apple Pie"! Again, great work, 'Doc, I look forward to absorbing it all once this thing with my computer is fixed! Thanks!!! PS: Wills "Red" dish is amazing too, 'natch!

Sounds fantastic! T

Awesome reportage, 'doc! keep it up & glad you're feeling better!!!

Side note: Looks like the ever changing hair ( lucky guy) of Johnny Iuzzini is entering a kind of British 'Teddy Boy'/ Rockabilly/ Dave Gahan "Songs of Faith & Devotion " period. Cool look, what did he cook?

This looked like a FANTASTIC class! Perhaps sometimes people forget how influential Love has been in the past and certainly continues to be now. I used to anticipate his appearances on Great Chefs when he was the Ritz Carltons Corporate Pastry Chef. Great stuff!!! Thanks!

Nice stuff as always,'doc. Can't wait for more Thanks!

Love the menu! Best to you, Sam & all at Tailor!

Don't want to seem stupid but if floors aren't level that will screw you up even more?

there's only been two place's I've worked ( one currently) where everything is killing me. I've worked very long hours before likewise and no problem. I have a theory about the floors in the kitchen and how they're installed and what kind of foundatin it is. I've read several other chefs talking about the kind of floors they like and hate. Bummer about Keller! What does one do about your hips though?