bripastryguy

Sorry your pies didnt turn out the way you had hoped. I learned that recipe for seasoned baker in Virginia, when I worked in DC. You can totally omit the molasses. Weighing is key in baking and pastry, if you try and wing it you're only asking for trouble. We used to bake then in the really deep fluted tart pans. low temperature for quite a long time, they should still be a little "jiggly" when pulled from the oven or the filling tends to be gooey. Also, if you put too much pecans in you are not leaving enough room for the mix, it will fall apart because there is nothing holding it together. Sorry again............

Infuse the milk or cream you are using with toasted nuts, nut pastes, etc... I have used different liquors as well: amaretto, kaluha, frangelico and grand marnier, my personal favorite

-This is my homemade Hot Chocolate, I used for venues at Hammerstein Ballroom when I worked for a caterer in the city. It lends itself to any flavoring, liquors, nuts , etc.... Hot Chocolate 1 cups sugar 1/4 cup water 1/2 cups cocoa 1 Tablespoons chili powder 1 Tablespoon cinnamon 2 cups heavy cream 12 oz. bittersweet chocolate, good quality 2 quarts of milk or half & half (if you wnat it really rich) Make an amber caramel from the sugar and water. Combine the cream, cocoa powder, cinnamon and chili powder. Add to the caramel and bring to a boil. Add the chocolate and stir to melt. Once melted, add the milk and vanilla. Adjust thickness and richness with skim milk. Serve Hot with homemade marshmallows.

Chefette, How is that book, Michel Bras? Was tempted to buy it, but havent yet Any good ideas from the French Laundry on petit fours? I made marshamallows yesterday and the spatula slipped into the sugar and splattered on my hand, , thank god I keep ice water near by, pretty bad burn though. I think the syrup evaporated too much so the marshamallows got a little hard. I microwaved them for 12 seconds then browned them with a torch, serving em with my espresso pots du creme for tonight. Happy New Year

Seeing this post made me cash in my Bed Beth and Beyond credit, I opted for the ribbon grater...can't wait to use it for Chocolate, frozen bananas, anything

I usually use small amounts of maple syrup and molasses. It gives the deep rich flavor you are looking for and sets nicely. Here is the recipe I use (I don't know the yield because all pie and tart pans are different) Pecan Pie Recipe By :Brian Fishman Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 20 Whole eggs 2 1/2 cups Corn syrup 1 lb. 10 oz. Sugar 1 1/2 oz. ounces All Purpose Flour 1/2 cup Molasses 1/4 cup Maple syrup 1 1/4 pounds Butter -- melted In the mixer whisk the eggs smooth( DO NOT WHIP TOO MUCH AIR INTO IT! Just whisk to break up. Add the corn syrup, sugar, flour, molasses and maple syrup. Pour in the warm melted butter. Bake in partially baked shells until set. Cool completely before cutting.

When I was at Oceana we made them to order. I preferred pear also. Method: Use an individual pie pan or cast iron skillet apprx. 4" in diameter. Make a wet caramel then pour out onto silpat and allow to harden. Crack into small pieces. Take 1/2 a pear, peel, core and slice. Spray the pie pan with nonstick spray. Place a pat of butter, a few pieces of caramel then lay the pear across. Cover with a disk of puff pastry. Vent with a few holes and bake in a 375F oven for 12-15 minutes (depending on your oven). And invert onto serving plate. I served this with Fennel Ice cream studed with dried cranberries and candied fennel stalks