bripastryguy

I have been looking for a good opaque white chocolate glaze to use on some individuals to break up my "dark" ganache desserts. Anyone have a recipe that works? I have tried some purchased white chocolate mirror glaze, not real happy and it costs too much

I remember having this book with me at all times on my first pastry chef gig...I have to dig it out again-I miss my old friend. Weighed a ton lugging in messenger bag across the city

I got my beans and ordered another pound. They werent the best but they will work just fine and the price was great. I use my beans, scape them, throw the pod in the application and then when done I dry them out on top of the oven them pulverize them in a spice grinder and there you have vanill apowder. I think we all know ways of salvaging every scrap

I find at any event I do, I always brulee or torch something. It makes a cool show and the aroma draws people from all over the room

I was at this event last year. Some pretty tasty stuff, his PB& J chocolates rocked. I havent tasted anything like it except for Jaques Torres'. The evening was great, great food, great company.... Dairyland put out some spread. Christophe Toury made a sushi style roll out of marshmallow and coconut (thats whats in those green chinese take out boxes)

Petty much most companies can make custom transfer sheets for you. Usually they start with a $150.00 set up fee for each design. american chocolate designs will do this for you, they have alot of designs allready check them out sweet swiss did my logo for me

The beans are alittle scrawny but, fragrant and they are working fine for my applications. Not a bad deal, when you are in business for yourself, every dollar counts so sometimes you cant buy the best of everything but I still like to come close.

how do u put up a pic?

Hopefully I'll get a chance to post some stuff soon as my website maybe up in the very near future and I will be doing a wedding expo for Bloomingdales

Sometimes I just dont feel like dealing with the bidding

Just got my pound of vanilla beans from organic vanilla.com...They seem plump, pretty fragrant, I'll see how they fair when used tomorrow. If they are good I will take advantage of their 5 pound deal for $110.00. I make vanilla paste by using the beans. Drying them out, grinding them in a spice grinder then mixing them with light corn syrup enough to make a paste.

I just ordered a pound of beans, tahitian 2nd grade we will see how good for $29.95, at least I'll make my own vanilla paste and powder instead of buying for awhile. Their is also a company called Tripper that has vanilla and vanilla beans. They made a deal with me if I buy 4 gallons of paste its something like $55.00 a gallon, but I have to buy a minimum of 4. Anyone wanna go in with me?

I cant get on the site, it says the server is down....maybe it was too good to be true

I gotta say Wendy I think you started an awesome thread or threads.... Just put a name of a dessert out there and with the talent we have here, there are so many options that come about.... I am so glad this place exists!

Anyone perfected anything with this product? I have resorted to use it some of my desserts to acheive a firmer product when frozen (with the heat in NY right now, my roof top compressor is working vertime and my freezer isnt going below 0) I am looking for proven conversions from gelatin for pastry shop applications not plated desserts.

I have a pastry shop/ wholesale dessert company. We make minis all the time. For special events, friend's parties, elaborate weddings etc... They resemble plated desserts in that they have a few components. For example: A Wedding with a Hawaiin Theme I did: Coconut rolls with mango Passionfruit parfaits Coconut panna cotta with pineapple gelee Banana Tart tatin pineapple upside downs skewered mango, pineapple and banana grilled and brushed with vanilla butter then I threw in some old staples mini chocolate bananas foster domes praline and pistachio creme brulees strawberry mousse with minted strawberry salad and balsamic drizzle Keylime stack (bavarian and curd) with poached meringue S'mores............ You can use all different kinds of disposable cups (JB prince has a whole line of upscale stuff) Have fun, experiment. But remember they shouldnt be more than 1 or 2 bites. Gale's book has given lots of ideas, so has Flo's.

I use a product called "Freeze -Thaw" Cream powder made by Caravan. You place 6 qts water in a pot with 4 qts water (I through in some vanilla paste) bring to a boil. I mix 2 pounds of the powder with 2 quarts cold water. Add it to the boiling sugar water mix. Bring back to a blurp (not a real rolling boil as it will burn and stick on the bottom) Then I pour the mix into my 20qt hobart with paddle on speed 1. I then add 2 pounds butter. This product tastes as good as my scratch creme patisserie and lasts ahell of alot longer. I tweak it with the use of different fruit purees, change sugar to brown or maple, etc... Really a good commercial product. I am really against all these "fake" pastry items but some of them work.

Well I may get out of retail entirely as I have been in talks with a larger company to help run R & D (not as glamourous as I'd like) with lots of perks $$$, travel, benefits etc... Anyone know how to go from making hundreds of desserts to thousands?

I've been surfing a sort of parallel course with Mel, smaller scale different audience maybe I mean, I feel you and the OWNER shit! EMPLOYEES I deal with an employee (my sous/ dishwasher) He's awesome but arrogant, he knows I need him bad and uses it to his advantage. And he gets paid more than I do, but I'm the Owner! VENDORS/ SUPPLIES I pay COD for almost everything and still the bills mount up. I drive to restaurant depot , lug the stuff back myself and what did save? pennies? its just convenient that get all differnet items in one place, but I always get stuff that wasnt on the list... CUSTOMERS How bout customers feeling that they dont have to pay or maybe pay half (wholesale). The customers that pay every 40 days and mount up huge bills. I know about the haggeling you deal with too- I have these older Jewish ladies that come into buy hamentashen atleast once a week ( imake them medium sized) I charge .75 a piece, one day one of my counterhelp told the lady .50 (it was her first time in the store) so shes been beating me up about it, i am so tired i just gave in and I made it work for me- I told her if she wanted them at that price I would need to see her refer some business my way (she loves that fact that I'm a good little Jewish boy from the neighborhood) and she did, they came in, slowly but they came in. PARTNERS Oh thats a big F---in mistake , especially good friend. Dont get me started I know all of it allready...... FUTURE PLANS Franchise! Get paid and say it was all worth it and posiibly be able to pay for my sons college in 2019 at say a million a year? -MEL- I just had to alittle vent and say "Keep fighting the good fight" , kidding Very proud of you and wish you the greatest of success and yes the food loves us as much as we love it

chocolat-chocolat.com

i just got mine as well, havent had a chance to check it out, but @ 10.39 you cant beat it

I've done ice cream sandwiches of one type or another on every menu every where. I find the best way is to mold them in acetate lined ring until solid (shallow flexipans are also good). Remove from ring, wrap each one individually label and date to insure stock rotation. When you get an order just un wrap, sandwich between 2 cookies and voila! It keeps the ice cream hard (enough) and the cookies how you want them (either chewy or crispy)

I didnt see a demo chef schedule, Steve?

Still havent had a chance to attempt these. But I did make your (Wendy's) Joconde. It was nice and pretty flexible, it may replace my existing recipe. When you pull the sheets from the oven, what steps do you follow as the side facing up (unprinted side) got soggy if I just flipped it out. I keep staring at the tubes on my shelf. I may get to it this week after all my Passover production is done

I've been swamped and under staffed, my club accounts have just started ordering alot so hopefully I will try it soon. I think the filling that needs to be poured.