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bripastryguy

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Posts posted by bripastryguy

    Dessert and Holiday Orders

    in Pastry & Baking

    Posted

    I am going through Passover hell (if not for my 2 guys and my student interns)

    40 Raspberry Rolls made with matzah cake meal, half of them stuck to the paper- I had to throw them out and start over, the ingredients are damn expensive and the stuff all tastes like matzah.

    36- 7 layer cakes, 24 Cocoa Chocolat, 60 Flourless Choc cakes, 25 lbs mandlebrodt, countless pounds upon pounds of macaroons (almond, toasted almond, coconut, ch0c-coconut, choc dipped, french style)

    And when Passover hell is done and I have sold or given away all thats left, I will fill my cases with:

    Easter

    7 different kinds of truffles, choc bunnies, 30 strawberry short cakes, 30 Fruit tarts, 60 chocolate indulgence cakes, 24 lemon zinger cakes, 24 princess cakes and countless dozens of individual desserts-will probably sell approx 500 individuals between Friday and sunday.

    Freezing Cakes

    in Pastry & Baking

    Posted

    i freeze all my cakes as well (i have 2 guys and myself and we do the work of atleast 6, so the freezer has become an asset to me)

    i do notice sometimes the cakes made with meringue tend to be alittle more crumbly after freezing and thawing. High fat cakes tend to become alittle more dense.

    Never the less i could not live without my freezer.

    Freezing Cakes

    in Pastry & Baking

    Posted

    We make about 120 at a time and keep them frozen. (I do wholesale for restaurants, caterers, country clubs etc...) They freeze well in the "cooked" state but really dont get liquidy that get more fudgy than anything else. I really havent gotten any complaints. I use Shokinag Semi sweet or buttersweet. The original recipe called for Valrohna 71% (too expensive for me to sell and make money on)

    Room 4 Dessert

    in New York: Dining

    Posted

    After spending something like 2 hours just hanging out , talking and eating with Will and Bob, enjoying the hipness of R4D, I planned a stage with Bob. Will was a most gracious host, very free with his knowledge and list of suppliers. He reminised about his days on Long Island (as I was a troop of Long Island Top Chefs) I plan to spend some time talking to these guys in the future and will make it a point to visit the restaurant as often as my wallet allows.

    Which blowtorch?

    in Pastry & Baking

    Posted

    As a torch junkie, I have to agree with Alana. As I have purchased many in the past: Iwatani (great looking and working, too fragile), Chefmaster something and most recently a company called UltraBlue (awesome torch, but it uses its own type of propane can and not compatible with others). Stick with the benxomatic head and the squat coleman can

    Molded and Filled Chocolates: Troubleshooting and Techniques

    in Pastry & Baking

    Posted · Edited by bripastryguy (log)

    Choux- you are so right, love the blowtorch cleanup.

    I thought I was just being a slob when it came to chocolate......

    just unmolded some keylime bon bons, not technically perfect, they sure taste good. :biggrin:

    I fill my chocolate coated molds with the ganache in a squueeze bottle-very clean way to add two fillings.

    eg: Peanut butter & jelly, smore, choc rasp....

    New Cafe

    in Pastry & Baking

    Posted · Edited by bripastryguy (log)

    I am embarking on my second business venture (I still have Sweet Karma-my pastry shop) Now I'm opening a dessert cafe City Sweets dessert bar and coffee house. the place as we are decorating it has a very city street feel: flickering lamp posts and everything. it is going to be pretty modern (black , white and stainless-only color will be the deserts)

    With lots of theme and different group time slots (kid time, soap time, movie time. etc...)

    The biggest dilema for me right now is the menu. I will be showcasing my large array of individual desserts plus plenty of muffins, danish, loads of cookies, biscotti.......

    I want to also do composed desserts or dessert tastings. I am going to offer flavored "creme brulee" to order plus a sampler of 3. It will be counter service (order and we will bring it your table). Not expensive but not cheap. I have an excellent gelato company to compliment my desserts. I have purchased sushi hand roll cone holders (they hold 3 cones) anybody know where to get small ice cream cines (yes I can make them but I will be having high school and college kids plating so they cant be so delicate). I plan to have a small ala carte dessert menu (5 -7 items usually over runs from the pastry shop but reworked for presentation). I'm also considering dessert paninis.... I dont want to overload the place so I wanna introduce items slowly. We plan to offer a lite fare menu as well in about 2-3 months, probably offer soup right away.

    Anyone have ideas? Things that are winners, no brainners? any pitfalls to stay away from. Any and all cafe dessert house advice gladly appreciated.

    Starting Oh My Ganache Bakery in Philadelphia...

    in Pennsylvania: Cooking & Baking

    Posted

    I dont know if you guys (ohmyganache) know me but feel free to call on me anytime. I have been open retail for almost 2 years and wholesale for 3. It's alot of work, but if you love it then it doesnt matter (ask Mel)

    I'm in the process of opening a second location(the first one, Sweet Karma is more of a destination spot, no parking but people come) The new spot is going to be called City Sweets dessert bar and coffee house (right next to a movie theatre with 6 movies in a small village with cool ecletic stores.

    Enlist the aid of everyone to help, family friends, etc.. to elevate costs.

    Good Luck and welcome the wonderful world of being an owner

    Chocolate Tart Dough

    in Pastry & Baking

    Posted · Edited by bripastryguy (log)

    Here is my all purpose chocolate dough

    Chocolate Tart Dough

    2 1/2 pounds butter

    2 1/2 pounds sugar

    405 grams egg yolks

    2 whole eggs

    3 1/8 pounds all-purpose flour

    14 ounces cocoa powder

    2 1/2 teaspoons salt

    Cream butter and sugar until light. Add yolks and whole eggs. Sift dry ingredients. Add and mix until combined. Chill for 4 hours before rolling out. This dough is used for tart shells and "oreos" as well as can be rolled thin and used for garnishes

    Red Velvet Cake

    in Pastry & Baking

    Posted

    I have made this cake for the last few weeks at my shop. The customers who try it love it. I layer it with white chocolate cream cheese buttercream and mask it with meringue, torch the top and press left over RV crumbs to the side. I make jumbo cupcakes also. It kills me everytime I make as to the amount of red color needed. I use a no taste liquid color diluted with water (my recipe calls for 1qt. I do alittle more than 2 cups color and the rest water)

    Either you love or you dont. My wife prefers it to have vanilla bean whipped cream between the layers. She sells it as an alternative to our ultra decadent DOUBLE CHOCOLE INDULGENCE

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