bripastryguy

i have an order for a close friend of mine who is having a baby shower next saturday. She made a hint to me that she would like individual baby block cakes all covered with fondant. I would like to know if someone has experience with these. I plan to make the cakes in half sheet pans with extenders then cut them into squares and cover each one with crumb coat. Freeze em then i have 2 ideas how to cover 1.)cut out 5 squares for each box (4sides and 1 top piece) then stick them on. thats 300 squares ( i have to do 60 mini cakes total). Then pipe in the seems and then stamp with abc's 2.)make a cross shaped template and lay it over each box and finish the same way as the first. Anybody have any other ideas?

I have had the chance to speak to Duff on the phone a few times (before he became famous). He is what you see, straight and to the point, he was very helpful with questions, answers and opinions when I was opening my business. He always answered the phone when i called and was speedy quick returning emails as well. I think his show is going to be very entertaining and a great watch.

David, Where did you get the boxes?

Well, I just tried a recipe from Jon Krauss at FPS and it was published in Modern Baking along with a recipe for a new age carrot cake. It used a boiled syrup cooked to 248F. Alittle more work than some other recipes but they came out awesome. I made black sesame seed(using at as a garnish for my green tea dessert) and others I topped with grain sugar. They are awesome and seem to be the easiest to remove from parchment. here is the recipe: Macaroons (FPS) 187 1/2 grams almond flour 187 1/2 grams confectioner's sugar 62 1/2 grams egg whites 90 grams egg whites 1 gram salt 187 1/2 grams sugar 50 grams water 10 grams glucose Bring all ingredients to room temp. Sift almond flour with confectioners sugar and let dry. Fold in first amount of egg whites and mix in completely. Boil sugar, glucose and water to 248F Whisk egg whites and salt to soft peaks. Pour syrup over while running and whip stiff but still shiny. Fold meringue into almond mixture until it becomes slightly runny. Pipe quarter size bulbs on parchment paper and bake right away @300F for 10-11 mins. Let cool then freeze immediately.

thanks, ill try the spray and see how it goes

i dont have any cab,but i do have some beautiful merlot.... dont know if it will sell in my shop

how much and please put link

Just got a whole case of them, had my counter help pit them, now what. I made cherry and almond tarts, what else. I do lots of individuals at my shop, think pastry shop not plated dessert. Im getting a call today for 2 more cases( $17.00/ case) what a steal...even if i eat them all

I just purchased a few of those plastic textured sheets to use to mold mousses for the tops of cakes (bubbles, stripes, wavy lines...) all with 3d texture. I tried a green tea bavarian yesterday and tried to unmold it this morning and it didnt come out great. Has anyone used these? if so what works for them?

granulated sugar. We use this mousse for our individual peanut butter bliss (pb mousse, blondie base with crushed peanuts and mini choc chips-)molded in demisphere molds, frozen, then popped out-glazed with ganache, a drizzle of milk chocolate and topped with "peanut dust" We also use it for the "Peanut butter dreamin" cake chocolate buttermilk cake, pb mousse, ganache and pipping of pb buttercream

Peanut Butter Mousse 2 pounds cream cheese 2 1/4 Pounds peanut butter 2 cups sugar 2 tablespoons vanilla 6 cups heavy cream , whipped Whip the cream cheese, peanut butter and sugar until uniform in color On low speed beat in the vanilla. Beat in part of the whipped cream then fold in the rest. you can scale up or down with this recipe

i used to use those gold boards. My counter help and my wife all hated them because it wasnt that easy to grab without bending up the tab. We switched to gold swirl plates from NovaCart Usa (they look almost like a disposable ashtray). Much easier to use and they actually protect my "Petit" pastries in their boxes. They cost about .10 a piece

I havent tried this for a truffle but it makes a nice layer in a cake and has great banana flavor Banana Ganache 12 bananas, very ripe 6 oz butter 2 oz Frangelico 2 c heavy cream 2 lbs bittersweet or ss choc, guandaja Banana Ganache: In a large saute pan melt the butter until almost brown, add sliced bananas and cook until well caramelized(nice and golden). Flambe with Frangelico. Place in food processor on high and allow to process UNTIL SMOOTH. In the same pan, place the cream and bring to a boil, pour this over the chocolate and stir until melted. Add the mixture to the bananas in the machine. Mix until combined.

This wasnt really set up to cause ill feelings but it always seems to go that way alittle. Maybe we can get M. Schneider to tell us how the mag reaches their decisions? I myself love the magazine, havent missed an issue-pretty pissed when mine is late. It has been a source of great inspiration, never an extreme let down, some issues better than others. think the coverage of competition chefs is great we all get to see new and interesting techniques, isnt that what we all want? I'm going back to the same problem I stated earlier- Should individuals reappear on the list when there are sooooooooo many talented individuals who are deserving? I am not saying that they dont deserve and I recently looked through PA&D and realized that they are searching out individuals who are in out of the way places. Same idea I mentioned to Bobby Flay at a NY Mag event- "Bobby, you do that show where you travel all over and everytime to do NY it's either the city or the Hamptons, there's some serious talent in the "wasteland" in between" I'm not a glory hound, I've done TV, print, video, still my greatest joy is the look on a customers face when I present them with a cake or they see the desserts in my case for the first time. So if I sounded like I feel I was over looked, Hell no. I do want to offer my congratulations to all the winners and like most of you I cant wait to see the 10 Best Issue, I might even call Joe Murphy to see if he needs an extra pair of hands on event night (Yeh I know Michael I was supposed to be there for you, sons 2nd birthday, wife wouldnt let me skate out early and she would like to apologize to you in person)

I think also it is Pastry Art and Designs job to search out the unsung heroes of our industry and find those deserving individuals that are flying below the radar not to keep highlighting the same people over and over. I love the magazine, it offers me so much as far as creativity and inspiration, i'm just alittle dissapointed..............

I have to say that I know MJMChef and he is one of the few chefs that can do both sides of the kitchen with the skill, precision and creativity as any pastry chef I have come across, he's been lucky to have worked with many of the top minds and in turn perfected his talents to include not only being a well regarded savory chef with many accolades but has skills in chocolate, sugar and plated desserts. His opinion should be taken seriously. I think what the basis of this discussion is that we all feel that we should get some recognition for the Blood, Sweat and tears we shed every day for our labor of love, it certainly aint the money. and some of us dont understand how some individuals keep popping up onto these lists. I own my own business-a small upscale pastry shop, with wholesale and retail, i will be adding a chocolate line and more emphasis on wedding and sculpted cakes. Do I think I'm good? Hell Yes! Do I think there are bettter pastry chefs out there? Yes. Most times in their presence I feel humbled, are these chefs deserving of my respect you bet. Collegues like Biagio Settapani, Jacquy Pfeiffer, Francois Payard and the like have inspired me to acheive greater depths with my desserts. Do people like Will Goldfarb, Sam Mason and John Krauss push the envelop yes. I feel that individuals doing plated desserts for a 1 unit restaurant are not really "Top 10 Pastry Chefs, they really are plated dessert chefs, but as it has been stated on this thread previosly that the category is not broken down into sub categories and that the source may be biased. I myself have yet to be visited or contacted by either publication but after seeing this months PA&D and actually knowing the covergirl makes me feel that they may soon trickle down and start showing the laymen (or women) in our industry. I am in awe of some of the work produced by the top names and again there are others who squeek in and you wonder how the hell they got there. I held Elizabeth Katz' position at BR GUEST long before Fiamma was built, handling the desserts for 9 NYC restaurants-producing everything with a limited crew and a super talented baker, do I feel she should be on the list? Yes, because she went from 1 unit , to 2, to 3, to company wide and assuming the Corp Pastry Chef role, she has made huge strides. Nicole, I have respect for you as well and I am in no way looking to shoot daggers but I just dont see it, Sherry Yard???? shes been on it a few times, an envelop pusher, i think not, a good dessert chef probably yes. Anil, Jean F, Sebastian all big names and well known-deserving of it. Joe Murphy, who's Joe Murphy. I guy I know. He worked his ass off for so many years, Gotham then Jean Georges, one of the few who finally got noticed after busting his hump for so long. If I have offended anyone, I apologize-I'm just voicing an opinion, mine. But congratulations to all.

I have to put my 2 cents in. I had the extreme pleasure of dining at room 4 dessert with a few of my Savory Chef Friends after a recent trade show and we could not have had a better time. Will you are a most gracious host and very talented craftsman. The food , taste and presentation were truly awesome. Not to say the drinks are out standing. My friend Howard had a cocktail made with that incredible Rum you have and mango puree, Will tell me the name of it again and where to buy it. To give you folks an idea of what to expect, it felt more like having a discussion about food, science, work history all over a really cool meal. Will, I wish you much success and if you get the chance to come out to Long Island I would be happy to show you Sweet Karma

happy birthday man!!!!!!!!!!!

Much of what you say rings true mIchael. I pride myself that my food taste as good as it looks, very much into the look. Even was said to be true by SAM CHAMPION OF ABC 7 NY EYEWITNESS NEWS (shameless plug, sorry had to do it) But on the other hand I deal with some mean, I mean meeeen super-critical chefs in Long Islands Country Club Scene and if the shit isnt right on the money, they send you packing and theres 5 other guys right behind you trying for their business. I use the word Artisan when describing my pastry, it is made with the use of molds and shapes but are all finished by hand, in which case I am saying that a Human being did these so if their is a slight (ever so slight) imperfection that his a human signature (maybe thats what gets me restaurant business) I've also had to tone down the brighter more European stuff and switch to some more "Fun-Lovin" American desserts. So just re-invent classic shit and do that vodoo that you do. My customers are asking for alittle nostalgia " Charlotte Russe" and such.... They even want to call my galettes PIES!!! what to do? We are all artists with many Patrons, we cook for them and how it makes us feel...man, i must be watching to much Top Chef

Michael, I have never purchased Pate Glacier. Can you dumb it down my brother, or is it just coating chocolate, the no temper sh.......t if so then great I can get that. Very cool look, Jaquey Pfeiffer taught me something that gave almost the same effect. It was with chocolate and whipping air into it, gave that space age look. Thank you for this new technique

We asked a few people and we actually did it ourselves. WENT TO THE MOVIES! Some just couples and some families, the cost is outrageous $30.00 per couple (movie, drink, snack) plus Yes Michael the gas prices here are about $3.25 a gallon. So who has the expendable income??? The neighborhood is upper middle class ( divided between white & Blue collar). We figured that even if we have "cook" there we can do it, my partner is like MacGyver, food is a possibility. But here is the street at a glance: me, (heading south) movies, brickoven pizza, laundry, chinese rest. across the street an upscale family style Italian place and nothing of significance. If you head down the block on my side is a travel agency then an old school Italian bakery (no competition, totally opposite ends of the spectrum), Across from that is a casual diner type restaurant that has food on the menu and specializing in a bizillion flavors of gelato and sorbet (crappy dessert choices except for theie Belgian Waffles) then a Diner, thats really it but someone is opening a breakfast lunch cafe by the train station. So what I'm asking you intelligent, resourceful group of professionals? Help me save City Sweets, dessert bar and coffee house

I have all new students buy coloring books and have them trace the characters, lettering, etc... it helps to work on their piping skills

I dont think i goofed, it just seems that the location seemed better than it is before we took over the spot. We all ready offer the free coffee deal and the movie ticket rewards, just not enough. I have done movie ads in the past but they dont work either-It's on before the movie starts and if the movie is any good-you're into, 1 1/2-2 hours later its over, Do you remember who they advertised??? We also have the side walk sign too. It seems that the little village where we are has the main events going on way down the block, we are past the movie theatre, its pretty dark at night because the town had shut down the street lamps, we complained and now they are working. As far as the items served, it is all my offerings at Sweet Karma- individual desserts brownies cookies of all shapes, sizes and flavors coffee, capp, espresso, frozen drinks, etc... we do a S'more splatter Chocolate Fondue I dont know what else to do, I think the location is the downfall Its too small to build a real kitchen to do food, so that really isnt an option. I am hiring a good assistant pastry chef to help me in the pastry shop and we have been tossing around the idea of a prix fix dessert service. Limited seating, plated desserts along the line of Chicka licious Any help would be appreciated. On a better note, the pastry shop is going fine and even showing signs of profit

Yes, the cafe is open and sucking wind, it was not the experience I had hoped for. The place is decorated very nice, but it is more of just a seat and serve not the dessert only concept I had in mind. A large movie theatre located next door was supposed to be the major draw of our business, it doesnt seem like they want anything after the movies. rent is getting hard to pay, employees dont give a shit, we dont know what to do

Anthony, I am a graduate of CIA, October 91. I feel that the school gave me my basic knowledge of how things should be done, not how they were actually done. When I attended, the B&P program was not offered, it was started the block after I graduated. I was "trained" on the savory side and consider me education invaluable to me, most of my pastry knowledge was learned on the fly, not in the class room until I started to take classes, and spend time with people like: Jaquey Pfeiffer, Norman Love, Stan Ho, Michael Hu, Francois Payard, etc.... This is where I learned my pastry skills that I use to this day. As far as the circulation in the school restaurants- I AGREE! I found it to be an experience that truelly helped me grow as a culinary professional and I feel that CIA not offering the same experience to the B&P students is a slap in the face, 1 outlet is not enough and the money that's being charged to students and being raked in by Culinary schools is appauling compared to the education they are providing. New parking garages, sports facilities, etc... BULLSHIT-I think they (all culinary schools) should concentrate on the task at hand-Teaching how to do this business, give the kids the skills to make some money and better the industry not the faculties pockets. If you want more restaurant or "outlet" type experience I will have it for you, whether it be at my place or one of my many friends in the Industry. Get the most out of school, get out and then get the experience you deserve. Do they have B&P students do externships? If so, find the best place you can and learn everything! If you have time, shoot me a call and I'll bend my ear for ya! Make sure not to take the "ill-fated" attitude with you when you leave CIA (as is the case in the industry) Remember School does not make the Chef, Life, its experiences and the knowledge you gain along the way. Are you working in manhattan now?