bripastryguy

l'm thinking along the lines of a multi course tasting, all with dessert of course. Just give me until tomorrow to start since my wife and son are sick and I have to play mr. mom

you can also place a structure sheet on top of them after they have been enrobed

Welcome Jaycel I ahve had the oppurtunity to talk with Andrew a few times. He is a very knowledgable and giving chef. If anyone can a class from him, do it! Jaycel, if you're in the city...come out to Long Island and say hi. Love to meet eg people in person

I finally got around to making DiH's version with the mashed beets. It is a moist chocolately cake with no taste of beets but it is not red at all. I was really turned off by the obscene amount of red coloring in my existing recipe and wanted to change it but it seems like I cant because my customers love it. It's so funny to go to parties or charity events where I am serving red velvet cupcakes and everybody's face has red and there tongues are red, it's especially fun for the kids.

i just ordered the sample pack from bayless, ill tell you how it goes

I have a small production pastry company and we do these all the time. We make them, unmold, chill if necessary, box up and freeze. I used to work for a large restaurant group in NYC and we did 300 a day (3"x2" ring molds). Heat in the microwave for about 20-30 sec, Voila! Valrohna Chocolate Cake Yields: Approx. 156 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 9.75 pounds valrohna #61 (you can use any good quality bs chocolate) 9.75 pounds butter 81 eggs -- (11.8 lb) 3.75 pounds egg yolks -- 3.75 pounds sugar -- (5 lb. 12 oz.) 3 pounds cake flour -- sifted Melt chocolate and butter in top of a double boiler In mixer fitted with whisk, whip eggs, yolks and sugar until ribbon stage. Pour chocolate butter mixture into whipped eggs. Mix in flour until just incorporated. Pour or scoop into heavily buttered ring molds ON FLAT SHEETPANS! Bake in 425F oven for 2 minutes, rotate tray and cook 2 minutes more. The tops should be dry and the cake should be puffed resembling a souffle. ***EVERY OVEN WORKS DIFFERENTLY SO DO A TEST RUN FIRST BEFORE BAKING THEM ALL, I LEARNED TO ONLY BAKE 1 TRAY IN THE OVEN AT A TIME. Allow to cool and remove ring molds. Chill. For service reheat in microwave for 20 seconds. iF YOU WANT A REALLY LIQUIDY CENTER DROP THE GANACHE BALL IN BEFORE BAKING. I DONT, BUT YOU MAY NEED THEM MORE FLUID If you have any questions call me 516-794-4478

they have updated the site to include the chefs names and courses given in those years

I emailed them to see if they could provide the Instructors and Courses covered for each CD.

I've been dealing with this for almost 4 years now. I feel I do have a superior product and I work closely with my wholesale clients to develop new and interesting desserts for them. The major problem with wholesale is that you become a bank, meaning that you have to float these people. Some look for 30 days, some 60 and even 90. You will have bills to pay, ingredients to buy, staff to hire. How do you pay these when your customers take forever to pay you? Do you threathen to cut them off? I dont know your area but I'm in Long Island, NY and its cut throat here. Country Clubs are very demanding and if you arent willing to bend to what they want, there are 3 guys right behind that are willing to. I price desserts around the same as some of the bigger guys, but in my explanation I let them know that I use top shelf ingredients but they still see it as 50% food cost.....its not easy as everyone makes it seem and even more difficult to collect your money

t I have tried about finding out about ordering direct from Pavoni, they say it is much easier to deal with one of their established distributor all ready. I have used kerekes in brooklyn, NY and they are pretty good but they dont stock all those awesome items. If you can get direct let me know

Make sure you shelf out the place and make sure you have enough room to store everything. I'm so maxed out I have no where to put anything so we are going up and shelving out the entire production area (I turned a hair salon into a pastry shop, so i dont have much space to work with) If you can put storage outside, you should look into having the walkins outside. This will free up space inside for equipment, showcases, work tables, etc...

Jeanne, just put a magnet where the guard meets (this will work if tghey use magnets not if its a locking piece

Filipe, I too have been biten by the mg bug. can you post the latest fomulas you have been using?

1. Should I roll out the fondant, paint on the writing and then apply it to the cake? If so, what is the best way to keep it from drying too much while I write on it? Roll out the fondant into a strip and roll it around the cake, make the top out of a circle of fondant, lay it on top, brush it with silver mixed with alcohol, also do this for the top and bottom rolled rims of the can. I would pipe the writing on the cake (probably the easiest way). To prevent drying, covering everything with a damp towel. 2. The top of the label is red and the bottom is white. Should I make the colored label as two separate pieces of fondant (one red/one white) and then apply them to the cake individually? I know that it will be tricky to maintain a straight horizontal line where the two colors meet. Or should I just paint the top red with petal dust and apply the label as one piece of fondant? For the label: Roll out white fondant rectangle then roll out red alittle smaller of a rectangle and glue on top (the bottom layer of white should be thicker than the red on top-just in case people eat it). Pipe the campbells logo with bc or gel or even white chocolate...assemble the whole label then attach it to the cake. If you need more indepth health, you can call me at the shop anytime after 1 (est..tues on)

i do these every year and my staff eats the meringue mushrooms as fast as i make them

my son wasnt thrilled with them (he is my toughest critic and a fan of dunkin donuts), but everyone especially my customers loved them

Pam, my wife has been nagging me every year to make jelly doughnuts for hanukkah to sell in my shop. I blew it off every year but not this one....I made the sufganiyot last night. Couldnt wait until they were cool to try one. I made a "boston cream" out of it, the ganache was melty, the filling creamy and the shell. oh my lord, that is the best thing i have ever tasted. I plan on stuffing them with a variety of fillings. I froze some (un filled) to see how they freeze and thaw (I have to do such things, if they become popular, im a small shop so we need to prep in advance for busy times ) I will let you know how they come out after thawing. Thank you so much for the great recipe and demo, i know my 5 year old son is going to love them,,,,hes crazy for jelly doughnuts especially sufganiyot, he saw them on an episode of Shalom Sesame

Have a few "desserts" done in stages 1-cocoa chiffon rounds bake off 2-cocoa chiffon with first layer finished next and so on and so on...... Do like they do on TV , by the magic of television...then you pull out stage 2, make stage 3 and then pull finished stage 3...... Its not a competition its a demonstration. Only clear explanations are necessary for proper chilling, handling and ultimately presenting

Filipe, Plan A was your first instinct. I think covering your ass with a backup and finishing on site is the right way. Do the judges want to see all components made onsite? The dessert sounds very do-able to me. Awesome combination I love it

thanks so much. My friend has been working really hard on it for the last few weeks. He isnt a web designer so he is learning as he goes

I do charity events all the time ranging from 375-1500, yes the rule is 2.5 pieces per person. At these events, sometimes I will be the only dessert provider and at others there are a few. The symbiotic relationship with your freezer is key. I only do mini desserts, with some items finished and plated at the event (have a little show or gimic) I always torch something. People love the smell, you get lots of oohs and aahs. If you go on my website (www.sweetkarmadesserts.com) you will be able to see some examples. Some of the items I make: tartlettes: blueberry, mixed fruit, choclate... choux puffs filled with dulche de leche cream chocolate truffle lollipops hand rolled truffles and a large assortment of mini mousse style desserts-domes, boats, etc... I use the rapid molds-96 minis to a tray Absolutely staff up. When we do the big events its 4 of us. 3 people filling the tray stands and refilling the platters, me doing the showy stuff and talking to the people. Remember to sell yourself and promote while you are there, these are all potential customers.

Coconut Filling Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups heavy cream 3 cups light corn syrup 3 1/2 pounds sugar 1 cup water 3 1/2 pounds macaroon coconut (desicated, unsweetened) Bring cream, corn syrup, sugar and water to the boil. Stir in coconut and cook until tender. Spread onto a sheetpan and chill until cold. I then take this and scoop with the smallest ice cream scoop I have, chill again. Then I roll in tempered dark chocolate then into toasted shredded coconut

i have a recipe for a hand rolled truffle, it has the taste and texture of a mounds bar or coconut patty. If this will help, let me know and i'll post the recipe

As a former instructor for the Viking Culinary center in NY, I was not very comfortable with the less than ease of use. It does have a more powerful motor the 7 as opposed to KA. I have been using a KA for almost 20 years and old habits die hard. Even with a substansile discount i refrained from buying one. They are work horses but not my personal favorite

I use it to help "firm" up some of my desserts that need to be unmolded cleanly. We also use it in tempering. The first use is a benefit that i think really helps me out alot in the warmer months.