bripastryguy

Richard, Just got that same model. I have an older version from that same company, pretty awesome for the price.

Keep on dredging along. The fruits of your labor will be the sweetest you have ever tasted. We are all behind you!

Mel, You are an inspiration to me! You keep on truckin CRIOLLO BAKERY will be the best in the Northwest!

I'm in! My clients and customers could benefit emensely. By the way Wen, I took a class with Scott-great teacher

The compositions book gears towrads production, freezing etc... molding and unmolding just a really nice clean approach

I would have to agree with the wheat powder being cornstarch, the author uses it many times where cornstarch is generally used. The cream powder is still urking me

I'll post one of the recipes as soon as I can

It seems to be the same course overview given when I attended in 91. I assume that it will their teaching text. I ahvent had the chance to really disect it but it did bring back memeories. I have an apprentice at my shop who is starting the baking pastryprogram @ CIA in september. I told him to get real familiar with the text. As I work it some more I'll update you guys. I love the Heidel book, real informative and great German Pastry Chef ( I was taught by some really talented German pastry Chefs....not given as much respect as the French, but just as hard working and knowledgeable)

I just purchased "Creative Cakes and Compositions" by Heidel. Great book but he uses ingredients that I have no idea what they are....... Cream Powder (possibly 50:50 cake flour and cornstarch) Wheat Powder (i'm thinking cake flour) Anybody know for sure??????

Neil, I just got my copy, had to have it since I graduated from there and just really want to know what they are teaching the students. Not half bad, but not awesome by any means. I also just got "Creative Cakes and Compositions in Pastry" by Heidel...that I must say is great but a few ingredients I cant figure out

Neil, The nougat mousse was overpowering the whole cake, it lost the delicacy of the dacquoise. I'lltry it again.

Ted, try chef connection in Maryland, they have it listed on their price sheet. call my store later 516-794-4478 and i'll look through all my vendors. Brian

All solid advice guys, most I have exhausted all ready. Making my own purees is very time consuming and very inconsistent as far as yield and $$$. I am working on buying "over ripe fruit" from my vendor, we'll see how that goes. The quality of one compound i purchased is very good, it was Peach from Hero, nice perfume and no chemical after taste, i'll give it a try and let you know. Neil, I have also done the gellie idea, love it and so do most of my customers, but there is no real savings, because they use a decent amount of puree on their own. I also love the nougat torte you are speaking of, jaquey passed that one to me last year, only one problem-you can not use clover honey and Lavender honey can get up their in price too. Work still in progress.........

As a new business owner (wholesale to restaurants, caterers, country clubs and gourmet shops) I have found it part of my daily grind to find more cost effective ways of producing desserts. In my trials I have found it very difficult to complete a fruit mousse "cake" that did not cost around $5.00 to produce. Taking into account the cost of purees these days. Weither frozen or shelf stable they run anywhere from $7.00-up for approx 1 kg package. I have to sell these cakes (7" in diameter and anywhere from 1 1/2-2" high) for atleast $15.00 (hard to get wholesale, retail is alittle more flexible). In my quest for the perfect fruit mousse cake recipe I look to you guys for cost conscious recipes.....Looking through the bible (Patisserie of Pierre Herme), his cakes use approx. 700 grams of puree......holy SH--! How can I make any money with a recipe like that? The recipes are truly awesome and flavors are great. I have even been forced to look towards compounds, extracts, fortifiers, etc.... I'm a pureist, I really dont like mixing these chemical additives into my pastry, but how do I avoid it? Please help

Ted, post the recipe

Ted, It was mentioned in Grand Finales pg 231, but no recipe. I had that same dessert when he was at Luxe (Cafe Luxemnorg, I think) That was one dessert that led me into pastry field, I loved that thing

Awesome job Neil, I'm so jealous...yeh I know I have my own place but I really passed up the chance to work for some one like Jean Phillip, Make the most of it and learn everything. Buena Suerta mi compadre'

Ted, I have a friend who is the head baaker for BR Guest (Blue Water Frill, Ruby Foo's....) and says that Lincoln is the Corporate Pastry chef for BR Guest Restaurant Group (a title which I held a few years back when the company wasn't as big as it is now) Stephen Hanson lured him from Olives For your info: Morand Dare, very accomplished and talented Pastry chef also held the position. I hope Lincoln can last, not an easy company but they really take care of their employees, a touch notch company

Wendy, I make a killer twice baked apple tart, very easy in mass quantity. I'll get you the exact recipe, this can be done either sheetpan or individual in metal rings as I do them. Dry caramelize some sugar, vanilla (what you have in stock) and cinnamon sticks. Add butter then immediately add apples , lemon juice and some sparkling cider or mill cider is fine, both work great. Saute apples and breakdown caramel. cook until apples are tender. Add raisins previously soaked in spiced rum. Thicken with cornstarch, pour into a shallow pan, place plastic wrap directly on the surface and chill until needed (will keep for 2-3 days in refrigerator). I make a cinnamon dough (resembles "Fig Newton") place a disk on the bottom of a metal ring mold that has been previously sprayed with Pam. Scoop in the filling and put a nice covering of streusel on top and bake until both the streusel and the bottom crust are evenly browned. Cool, refrigerate before removing rings. These are great warm or at room temp. I served with cider sabayon, rum raisin caramel and honey cinnamon gelato. I'll get you the exact recipe if you like

Thanks Glucose, i'll give it a try (much smaller maybe by 1/4) What wa your yield or useage for the original recipe?

Great Job Debra!!!!!!!!!

i will, thank you

I have an can of expensive Pistachio Paste (Mec3) and would really like a mousse recipe. I'm looking more for a layer or "insert" (mousse....) to a cake or entremet. Anyone have any tried and true recipes?

Do not refrigerate the marshmallow..... Scott call me tomorrow and I'll give you my recipe. Brian 516-794-4478 just say that its Scott O from Egullet. I'll be glad to walk you through. I've been on a marshmallow diet.... I luv ee!

all food for thought. I do use ganache with the callebaut and it has suited my needs. the chocolate glacage is quite fragile and even when frozen will remain slightly tacky and prevents me from fitting 1 dozen in a box (it only allows 10)