khilde

There is a recipe for sfogliatelle in Martha Stewart's Baking Handbook. I haven't gotten around to trying it yet. However, my pastry instructor is the one who told me about it, and he had made this particular recipe several times. It is a lot of work, but I think the end result is worth it!! Good luck!

I HIGHLY recommend San Francisco Baking Institute. I have taken all of their one-week courses on bread, pastry and viennoiserie over the course of three years. Like you, I started out thinking of opening up a bakery, but after taking several courses and seeing some fellow students open up bakeries, have decided against it. It truly is extremely hard work, and I was personally concerned that I would lose my passion for baking. Instead, I have a very small home-based business where I make various croissants for a couple of the coffee houses here in my home town. It's a great outlet for my passion, but not overwhelming! The teachers at SFBI are all terrific. Also, Michel Suas (the owner) also has a second business (TMB Baking) that sells baking equipment. They are extremely helpful to their students who wish to open up a bakery. They'll sit down and plan it all out with you -- what kind of equipment you'll need, etc. Good luck!!

Amrita, First of all, your macaroons are gorgeous!! Second, I think we might be on to something here -- every Italian meringue macaroon recipe I've tried has come out lopsided -- I always use double pans. I've changed the temperature, changed from convection, changed recipes, etc. I've only had luck with the French macaroon recipes -- altough I've had different problems with them as well. But it is always the Italian meringue macaroons that turn out lopsided. So, it must be something about the Italian meringue ... but what??

Amrita, I too have been having the lopsided macaroon problem -- I had about 5 batches over a week or so that ALL turned out lopsided -- I even tried different recipes. I have had success with them before, so I have NO idea what the problem is. However, if anyone DOES know what causes a lopsided macaroon, I would be most thankful for the information!!

I made simple syrups frequenty, and use a ratio of 1:1. You just want to heat the mixture up to the point where you can see that all the sugar has dissolved -- no longer!!

Tammylc, I can hardly wait to see your finished "museum pieces"! They are going to be quite extraordinary. I realize you're not making the molds yourself, but it is something I have wanted to try. I noticed that the San Francisco Baking Institute (where I've taken several courses) was offering a class on making your own molds -- I think it was supposed to be sometime this month? Anyway, I love your chocolates! Khilde

I have SEVERAL bread books, and hands-down my favorite, and in my opinion the most informative, is "Bread" by Jeffrey Hammelman. khilde

Thanks to all of you for your kind words. Compliments ALWAYS mean so much more coming from very talented people!! And it's nice to see I have such good company in the "not wanting to grow up" category!! khilde

Well, in the interest of sharing what I do with chocolate, attached are some pics of a cake I just recently entered in a competition. I am one of those people who can't decide what they want to do when they grow up (cakes, chocolates, pastries, artisan breads????). khilde

Tammy, I too am blown away by how gorgeous your chocolates are! In particular, I love the gold chocolate -- did you first paint the mold with luster dust and then proceed with molding the chocolates? Did you mix the luster dust with cocoa butter and then apply? Fantastic job! Khilde

Anna N, I absolutely LOVE the way you colored your chocolates -- especially the frogs and the hedgehogs. Very first-class!!! khilde

Thank, danlepard and sugarseattle, for your advice. I am going to call the Doyon dealer and see if there are some bakeries nearby where I can go look at these sheeters. Sugarseattle, I will keep you informed as to what I do end up getting! Thanks again to both of you.

I am in the market for a countertop dough sheeter (for making croissants, etc.). There is one made by Doyon which is certainly more affordable than a Rondo, but I have not been able to talk to anyone who has used one. I certainly don't want to make a purchase like this without having some feedback. Does anyone have any knowledge of the Doyon? Would it be worth an extra $4,000 to just go ahead and get the Rondo instead? Also, since I live in a very small town, I am concerned about any professional maintenance either sheeter might need. Are dough sheeters prone to breaking down a lot or are they fairly low maintenance? Any feedback would be MOST appreciated!! Thanks.