bripastryguy

as soon as I finish my menu, i'll post it (thursday is my dead line)

Luv it Clay! I will work on that

marlene, I added some changes, thank you for putting it in the archive. BPG

This is my production recipe in the last bakery I ran. Sorry its huge. Just break it down. If you have any questions let me know Tiramisu Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 7" sponge cakes -- split in 3 layers Mascarpone Mousse 17 ounces egg yolks 2 cups sugar rum or kaluha to taste 12 sheets gelatin 4 pounds mascarpone cheese 14 ounces egg white 1/2 Tablespoon salt 2 quarts heavy cream Soaking Liquid 1 pot espresso or very strong coffee -- hot 1/2 cup kahlua 1/2 cup tia Maria 1/2 cup Frangelico 2 pounds sugar Mascarpone Mousse: In a bowl over a water bath place the egg yolks, first amount of sugar and the rum. Whisk until very warm to the touch. Soak the gelatin leaves in cold water. Drain the gelatin, squeeze out all excess water and add gelatin the warmed egg yolks. Whisk smooth, if not warm enought to dissolve gelatin place back on water bath and warm to dissolve all the gelatin! Put mixture in mixer with whip and start whipping on high. Once cool stop machine and add mascarpone and whip out until light and creamy. In another mixing bowl whip the egg whites with the soft until "smow". Gradually add sugar and whip out to soft peaks. Fold into yolk/ mascarpone mixture. Whip the cream until stiff, fold in to complete the mousse. Soaking Liquid: Combine all and stir to dissolve sugar. Cool completely. Assembly: Lightly spray 10- 7" cake pans. Place a paper circle in the bottom. Place a layer of sponge cake in the bottom and soak generously with coffee syrup. Place some mousse to make a layer then top with another layer of cake which also has been generously soaked with coffee syrup. Top with another layer of mousse. Freeze overnight. When assembling, remove the cake from the pan, mask the cake with topping. Comb the top and dust with cocoa powder. Place lady fingers around outside of cake. Yield: "10 7 inch cakes" Brian

Tiramisu This is huge. Perhaps if you're baking for a crowd! This makes 10 7"cakes 7 7" sponge cakes -- split in 3 layers Mascarpone Mousse 17 oz egg yolks 2 c sugar rum or kaluha to taste 12 sheets gelatin 4 lb mascarpone cheese 14 oz egg white 1/2 T salt 2 qt heavy cream Soaking Liquid 1 pot espresso or very strong coffee -- hot 1/2 c kahlua 1/2 c tia Maria 1/2 c Frangelico 2 lb sugar Mascarpone Mousse: In a bowl over a water bath place the egg yolks, first amount of sugar and the rum. Whisk until very warm to the touch. Soak the gelatin leaves in cold water. Drain the gelatin, squeeze out all excess water and add gelatin the warmed egg yolks. Whisk smooth, if not warm enought to dissolve gelatin place back on water bath and warm to dissolve all the gelatin! Put mixture in mixer with whip and start whipping on high. Once cool stop machine and add mascarpone and whip out until light and creamy. In another mixing bowl whip the egg whites with the soft until "smow". Gradually add sugar and whip out to soft peaks. Fold into yolk/ mascarpone mixture. Whip the cream until stiff, fold in to complete the mousse. Soaking Liquid: Combine all and stir to dissolve sugar. Cool completely. Assembly: Lightly spray 10- 7" cake pans. Place a paper circle in the bottom. Place a layer of sponge cake in the bottom and soak generously with coffee syrup. Place some mousse to make a layer then top with another layer of cake which also has been generously soaked with coffee syrup. Top with another layer of mousse. Freeze overnight. When assembling, remove the cake from the pan, mask the cake with whipped cream or bakery type whipped topping. Comb the top and dust with cocoa powder. Place lady fingers (homemade or store bought, cut to size) around outside of cake Keywords: Cake, Dessert, Italian ( RG402 )

Ran the pretzels, warm (shaped in stick form) with a whippe dbutter made with honey and whole grain mustard. A customer threatened the waitress not to take the bread basket away and then begged for more pretzels. The simplest things can make people happy.

a friend of mine that spent time at El Bulli told me he was working on a whole series of books

Ran the bread sticks and pumpkin biscuits (had some canned pumpkin, I didnt want to see it stay on the shelf for a year) I will switch to sweet potato, then yukon gold. The reception was great. The customers loved them. We are planning a honey mustard butter.

Tan, Your gonna love th OB book, i hear he's working on a new one

My Existing Menu (about to go through spring changes) Warm Toffee Apple Tart rum raisin caramel and vanilla ice cream Molten Chocolate Cake merlot cherry sauce Toasted Marshmallow S'more graham cake, homemade marshmallow Carrot Cake de-construct warm carrot cake(almost of sponge pudding type), cheesecake mousse and spiced pineapple salad Classic Creme Brulee caramel crust and marble wafer Its going through changes Illegal Chocolate Pudding naked whipped cream and cocoa hazelnut bisotti

Elyse, He's actually coming around to the idea of freebies. Look, a new post!

sinclair- I must say, Please listen to Steve. I did try and use the modeling clay even after Steve said it wasnt the way to go. The final piece didnt release with ease, in fact alittle difficult, then I calld a local plumbing supplier and got some left over neoprene matting and it worked a hell of a lot easier.

Sinclair, I am planning on dropping the corm bread in place of another sweet product, as well I may do pretzel rolls with kosher salt.

In no way would I consider braiding, maybe rolls (twists) The citrus is a great idea, maybe apple Matzah!!!! hmmmm

very good possibility, since I am looking to bring my heritage into my work and I am located in a predominately Jewish area. It has be kick ass!

Oh my friend Jackal, You have the love for bread that I do for pastry. The chef just wants it produced, he will not slash, spray or anything "Isn't that what I pay you for?" he says. I get no help, from peeling apples to re-wrapping pastry items, in a sense I am on my own. I would love to produce the sourdough but his ovens are a bit tempermental and I am time restricted. I work there from 5am-8am then I rush to my full-time job, no time to dilly dally. So, I guess I will pass on the sourdough unless I get a block of time to get the sour started. But thats all up to me, I cant expect any backup on it.

Jackal, There are so many sourdoughs......It seems to have the right proportions. Have you evr looked at Nancy Silverton's Breads or Amys Breads. The artisan bread bakers are getting away from mass produced yeasts and going with au-natural-grapes and the like. I am in no way an expert, but if you want to talk to some one who is, Dan Leader Bread Alone http://www.breadalone.com/ is a good authority. Again, another dilema you bring up is the par-baked: The chef is aginst it and the freezer is not large enough to accomodate it. I used to purchase par-baked items from La Brea bakery and Ecce Panis through Dairyland when I was in a crunch, great products, but the chef insists on homemade.....

Jackal, As I do have some experience with sourdoughs, starters and such. My dilema is dealing with the fact that I am only at this restaurant 2-3 mornings a week, depending on product needs. The individual that will eventually be responsible for the bread production is not fully competent ( I dont have faith in him to produce an adequate bread product, let alone something as involved as starter feeding, etc...). He is unable to cut a cake (really nice guy but not the guy I wouldve chose for the job) , he works cheap and long hours. Really what I'm looking for is doughs that can be made in the morning, some refrigeration, slow proof time in fridge and baked in a convection. These are the limitations of the staff (Chef has no prior bread or pastry experience, he doesnt believe in utilizing the freezer and such) I may just have to force him into letting me make what canbe made or which I have suggested before: Purchase bread from a quality baker. He complains about cost and waste, but the products they are producing lack the quality of a well executed bread product. I think to many chefs do not understand the logistics of quality bread making. I myself have had the opportunity to work with bakers from Amy's Breads and Balthazar Bakery (their consultant) and a skilled team of bakers from BR GUEST where Artisan breads took the center stage. These items can not be re=produced in a typical restaurant kitchen with inadequate equipment, which in the end will make a spongy product that barely resembles bread. So the saga continues. I may make some soft pretzel sticks, or rolls, Drop chive biscuits. I have an awesome pumpkin or sweet potato biscuit which is easy enough to make.

I have been given the task of re-inventing the "Bistro's" bread basket, it know contains: Nice soft pesto foccacia rolls, sweet cornbread and jj flat crackers. The chef wanst more, but doesnt know what..... I was thinking possibly a biscuit of some kind: sweet potato, maybe herb? A loaf of................ Please keep in mind that I am part time at this place and I need to produce in advance or teach someone how to make these items. Please help...............

Well, again I lost a battle. The chef wants it off, name change and everything, he says it doesnt do anything for him. Well I guess when I own my own place I can dictate menu items.

Night, I like your reasoning. Are you in NY? If so, come to Long Island and Ill buy you dessert. Brian

i dont list the basil or pepper on the menu

I'll try dropping the yogurt in the description and we'll see what happens

I work in a 50 seat restaurant, preparing all the desserts and setting up the menu. I have complete (well-almost) control over whats on the menu. The waitstaff can't seem to sell dessert, no matter what I put on the menu. They say "This is not a dessert town", these people don't eat dessert..... I say BS!!! They don't know how to up sell How do the rest of the pros (here) do it? How do I tell these career waitrons that if they put a little umph into describing the desserts they might actually sell some. I'm all for giving a few away but the owner is knee deep in bills and really doesnt want to give anything away. He is really happy (yes, people who haveread my previous posts will remember my plight) now with the desserts and the menu Help me sell my hard work so that it is not in vain? What makes people buy dessert? A waitress' description? a quick glance of a fancy dessert as it goes by???

The Creamsicle vanilla yogurt panna cotta, lacquered clementines I've been told to take it off the menu! I call it "The Creamsicle" (very identifiable, childhood recognition...) I serve a yougurt panna cotta lightly sweetened and seasoned with fresh vanilla, clementine zest and a reduction of the juice. I sit it on a drizzle of vanilla sauce and clementine syrup with a "salad" of laquered clementine segments with a chiffonade of fresh basil and sprinkling of black pepper. It tastes great, looks great, but the waitstaff cant sell it. I love the dessert, we did it to finish off quite a filling 5 course wine tasting and the guests appreciated its etheral appeal. How do I save it?