bripastryguy

I have always done popovers in a hot oven then lowered the temperature. The high heat in the beginning makes that initial rise possible. One place I worked at we used to heat the pan in the oven with the fat in it, then take it out of the oven, pour in the batter and immediately return it to the oven. Leave it undisturbed for 10 minutes or so then reduce the temperature. IMO I think the cold oven was the problem

You can use almost anything for the filling as long as it is not too loose or liquidy. Jams and preserves work great. I almost always sprinkle with cinnamon sugar or sugar in the raw. Peanut Butter- I spread a thin layer of peanut butter first (thin!) or it will overpower the dough and any other flavor. Make sure you use good quality chocolates or chips. Peanut Butter & Jelly- self explainatory Raspberry White Chocolate- raspberry preserve , grated white chocolate (or finely chopped) then a sprinkly of coarsley chopped almonds Double Chocolate- make cocoa flavored dough, spread ganache then sprink with a mixture of cinnamon sugar and chocolate cake crumbs. Roll, brush top with egg white then sprinkle with granulated sugar I have made grated apple and ginger preserve, good but only if you like ginger. You can try fig jam.................. Anybody else have any ideas?

Malawry: It just so happens I was testing out some rugelach in my new shop. I have used Martha's recipe in the past and tried it again, it has no sugar which it clearly needs (personal prefernce). I dont think yeast is an option, that seems more like danish than rugelach. We decided to make some different flavors: chocolate peanut butter, raspberry cinnamon, chocolate chocolate, sundried cranberry. The dough came out firn. I made it in the mixer, pulsed it with the butter then mixed in the cream cheese, then the buttermilk. I chilled the dough over night then split in 4. Work one piece at a time. Roll out into 12 x 14 strip I brush lightly with melted butter tahn whatever else I'm using. Roll in a tight log length wize and chill for 15 minutes, cut then chill 15 minutes. Brush with egg white and sprinkle liberally with cinnamon sugar or sugar in the raw. I tend to cook them a little longer than Martha (I like them cooked through but still moist-barely cooked). Sometimes I make huge ones and call them " Atomic Rugelach " Try this link http://www.marthastewart.com/page.jhtml?ty...true&resultNo=1

tAN On a better note, i have worked with a chef who's passion for dessert could almost be like a light at the end of the tunnel. The first time we met, I could see that this was a chef that understood the true meaning and importance of dessert. Not just a selling item, but the end to his meal and the culmination of the customers dining experience. He felt that if he served lackluster desserts that is the way customers would perceive him and his restaurant Lackluster! We had lengthy discussions on simple and complex desserts and dessert styles. On many occasions he would force me out into the dining room to meet customers who were raving about the dessert. He gave free rein and was appeciative of all the work I did, unfortunately the kitchen was middle ages, with very little if any equipment. He now asks me when I can use his help in my shop (he is going to be a customer). He loves to get into the dessert realm and expand on his knowledge (which happens to be pretty extensive for a chef not specializing in dessert). So I guess thereare some chefs and restaurant owners out there that really understand what we do and how it will make them $$$ in the long run and then there are others that are absolutely clueless and have no business running a restaurant.

these points have made me a stronger individual and more stedfast in setting up my own business. Not having to codle chefs with lack luster food and allowing them to ride on the coat tails of me "The Closer". I feel there are enough chefs out there that will appreciate quality desserts presented to them in the arena they understand (havent quite figured that out yet) I will not have to deal with their kitchen conditions, equipment or ingredient restraints, etc... I will be my own boss....is that an oxy moron? We still and I will still be dictated to not as an employee but as a supplier, the chef will now be like the customers we look to please, so I guess owning a business or being your own boss doesnt end the strife that we endore. The recognition to me means that others have recognized my accomplishments. I think we are all harder on ourselves than others are on us. We do need a little stroking occasionally to keep up morale. When a chef steals your "thunder" is it time to call a spade a spade? I, on more occasions than I can count. A chef has taken credit for a dessert that was way out of his league to assume the glory. Working in DC a bunch of years ago a restaurant I was the pc for got a favorable review in the Washington Post....they hailed the desserts with praise but no where was a mention of the pc, the chef came up with a whole bunch of lies how the some of the desserts were his mothers recipes which he refined for the restaurant or how he researched recipes for a specific item on a tasting plate and the best was....They rated the Creme Brulee as the best (at the time) in DC....he proceeded to give the ingredients for the recipe (to his surprise I had replaced the old recipe with mine) so that home makers could re-create it at home. My best reward was when customers called complaining that it no way resembled what they had in the restaurant (cruel?) Another instance. I came in 2nd in a competition on Long Island, NY. Competed against 50 other restaurants. They presented me with a ribbon (the chef let me share the spotlight with him even though the dish was all me). The chefs mother took the ribbon (she attended the competition and saw it was my dessert that took the ribbon) and had it artfully framed, no mention of who or what it was for. I asked the chef why there was no description for the ribbon and he said "its a conversion piece, when people ask we will tell them" I asked the waitstaff do you know what that ribbon is for? yeah, Nick came in second for some dish he made........ I think one of our major problems is some chefs egos are just to big to share the spot light and are not able to handle the fact they maybe overshadowed by someone who has a more creative vision then they do....

Just to throw my 2 cents in, since we're all bitching.....(voicing opinions) I used to work for a major restaurant group in NYC. They had 8 restaurants when I worked for them in the capacity as Assistant Corporate Pastry Chef, now they have 11, they've expanded to other cities and are even getting into the hotel market. We used to make all the desserts for all 8 units out of one of the restaurants downstairs kitchens and had everything delivered by van. While I was there the company built a commisary bakeshop kitchen across the bridge in Long Island City. In construction which was I guess was set up by my immediate supervisor, the corporate executive pastry chef (head brownie baker and number cruncher). It seemed that little if any emphasis was made for pastry. We got thrown into a little corner in the back of the kitchen, while the bread bakers had state of the art setup, we had shit. Even the pastry chef of the company forgot where he came from and didnt give his fellow pastry chef (me ) any of the necessary equipment to complete the job. For example: We made 30 gallons of ice cream a day which got delivered in pizza carriers (he felt no need for a freezer truck, but the restaurants all complained that there ice cream was to soft or melted when they got it). This company since my depature has grown by leaps and bounds. They choose a very talented chef, Morand Dare to replace me to increase quality and production. He eventually got tired and frustrated when answering to the immediate supervisor who by no means was in the same league with him. He (Morand) had to answer to this guy who was in no way in any position to tell him what desserts he should make....The man had no creative vision and had lost his passion for pastry a long time ago. Morand eventually left the company frustrated and bewildered. I think the new man on the spot is Lincoln Carson, good luck to him, I think he'll need it. What I'm trying to get at in my long winded rant, is that adversity is what we are all up against and its how we handle it and rise to be better culinary professionals then the hacks that get the recognition. I , in most of my career have never been given the respect I deserved and most of all earned. I know n my head and most of all my heart that every guest leaving the restaurants I worked for was saved from :remembering a bad waiter, over cooked steak, no water, more bread, to hot or smoky dining room, dirt in the salad, etc.... by these few simple words "Comp them dessert" I guess we are the savoirs of the restaurant industry, remember Joan of Arc.

Pastrylady, I have spent the last 15 years on my feet (as I assume have sinclair, steve klc, michael, tan, etc...) I like the look and durability of clogs, but they have never served their purpose. Working in places with stair cases, wet floors, etc... they just dont stay on your feet. I do however stand behind BIRKENSTOCK'S Professional birkies (google birkenstock). They are washable and pretty durable, almost like wearing slippers. My best reccomendation goes to Kingston McKnight (www.kmshoes.com), the shoes look like slip clogs, come with 2 different inserts and they have the strength and support of a great kitchen/ work shoe.

Chefette, Do you and steve have a good working (and ofcourse tasting) buttercream that can hold up nice on display?

Can anyone post some tested tried and true quality buttercream recipes?

IM A PASTRY CHEF AND I LOVE THE IDEA OF THE JAPANESE STYLE JACKET. IF YOU START MAKING THEM I'LL ORDER A BUNCH, HOW BOUT SOMETHING A LITTLE LIGHTER IN COLOR?

Elyse, I have always considered one my right arm (5 qt KA) and the other my left arm (20 qt. Hobart w/ 12 qt. reducer bowl). So I feel I have the best of both worlds. I have been using my pro 5 qt KA for about 5 years, very heavily the last 2 years. The only thing that happened was I lost the shiny piece on top that says Kitchen Aid. Works great. I have heard so much about the 6 qts and was admiring from a far, but I think I'll stay away (after the opinions I 've heard). My 20 qt I got a few months ago from an auctioner for $1250, came with ss bowl, whip, paddle and hook. I went on ebau and found a 12 qt aluminum bowl with a paddle for 50 bucks...great deal (fdont use it for items you want to stay white, the aluminum grays it all) and I found a 12 qt whip cheap. I use all 3 at my shop and will hold out before I go bigger ($ and wattage). What are you comfortable with? Are there any auctions by you? What have you worked with in the past?

TO SAVE $1.50 I CANT MAKE IT INTO THE CITY.....

Where did you find them for $5.00????

Elyse, It depends where and what you are using them for. All metal will warp if it gets hot enough and has nothing on it to keep it flat (IMO that has happened). I just picked up 20 relatively flat sheet pans the really heavy weight ones, black. They need a real cleaning, actually I have to power wash them, but they will last forever. I am going to purchase 20 brand new flat aluminum ones at Restaurant Depot for 6.50 each (full size)

i have taken a basic vanilla tuile recipe and added roasted garlic puree to it. The Chef used it to wrap a PeekeyToe Crab Salad. They were really nice and the flavor of the roasted garlic really came through.

RONDO! just like you shouldnt buy any other mixer han a Hobart, the same goes for a sheeter (IMO) buy Rondo, 2 direction dual speed. Works great for for croissant and puff doughs. It does carry a hefty price though....look for a used one

I have baked millions of cookies, I have never used silpats for tehm ( i do use them for lots of other things) It doesnt allow the cookies to spread as much, just not the final products I was looking for. You can always double pan your cookies. Rotate during cooking. Switch the bottom tray to the top and visa versa

steve, your making an anglaise then pull it off the stove, add teh softened gelatin, dissolve, strain then mold. In your experience would it be better to chill in the frigerator first then transfer to the freezer?

yes I did and I will post it later. It is a stovetop method (creme anglaise style) with a small amount of gelatin, poured into the flexipan, fozen then popped out- these can be used on top a sable base or inserted in an entremet. you'll like the fact that the recipe is courtesy of Norman Love

THANKS BAKER. Trying to get my partner to give exact figures on money he spent. Having partners is fun But he and everyone involved will handle there stuff. I'm so stoked and cant wait to start baking in my own shop.

WELL ITS A REALITY! We started work on the store and its going slow but we will get tehre. I cant wait to start producing. Anybody do Logo work ?

I spent some time at Payard Patisserie and that was all he used. Good quality, nothing outstanding

Thanks Chefette,

Since Demarle brought out the flexipan many companies are trying to copy the technology, some good some bad. I have used both the Flexipans by Demarle and the Gastro-Flex molds by Bourgeat and have not seen a real difference (except one is made from a black rubber and the other is made from an orange) What are their differences? Is one better than the other? I have purchased some of the gastro flex for my new venture, they seem to be less expensive than the flexipan but they only come in 1/4 sheetpan sizes, when calculated you actually get more "cavaties" for the money. Has anyone had experience with either of these? Anyone have an inexpensive distributor for either? My friend went to Spain last year and actually purchased full size flexipans for $8.00 USD, anybody got a connection like this?

The waters role really is that much for flavor as it is for color. If there is baking soda in the water you are actually making a pretzel, not a bagel Here is my recipe that I have used for years, try it: * Exported from MasterCook * Bagels Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 1/2 pounds Hi-gluten Flour 3 pounds water 3 1/4 ounces sugar 2 ounces salt 1/2 ounce malt 1/2 ounce yeast Mix for 12 mins. on medium speed, cover and proof for 1 1/2-2 hrs. "malt float"- 2 gals. water + 5.5 oz. Malt Bake @ 425 f - hollow sound.