bripastryguy

Im gonna try your recipe, whats the yield on the recipe? 1 sheet it looks like? I need to get this down, because i'm gonna get killed on mini pastries this season, the clubs are killing me all ready

Ted, I have the necessity to freeze my chocolate in the warmer months due to my lack of storage space and we dont have any AC, I find it stays better in the freezer than the fridge ( I dont have the option of a cool dry place)

To add to this topic.... I make a few desserts at my shop that are topped with meringue... Meringue 6 c Egg Whites 3# 12 oz granulated sugar cooked over a waterbath until stinging temp( I dont know exact temp, but you know what I'm takin about) Not whipping just stirring until hot. Place mix in 20 Qt mixer with whip and turn machine on speed 2. It takes forever but when done at this slow rate most of the time meringue turns out great. But there are many instances when after the meringue has been pipied, torched and refrigerated it leaches out liquid and deflates. A side note- All the desserts are frozen and sold that way, usually they are fine. Why does sometimes it leak and other times it doesnt?

Wendy or anybody else try it with the plastic tubes?

I know I'm coming in late on this topic... but when I came back to NY after working in DC my first job was Exec Pastry Chef for a huge seafood restaurant called Lundy's (in Brooklyn, it was for the grand re-opening) we made an enormous amount of biscuits (approx 4000 bite size on sat and sun as we did nearly 1500 pp on a sunday) When I started the Chef was making some bastard biscuit with yeast in it that was proofing out of control. I quickly changed that to a baking powder biscuit, but the one requirement was the use of white liliy flour and only white lily, it seemed to be a finer milled flour and made a light fluffy biscuit. The only problem we ran into was if we refrigerated the prepared bicuits they would not rise as much as ones baked right away, but if you need a very large volume recipe I will gladly post it

i thought the madeleine might be ok, had it around so i thought to give it a try, let me know which recipe works for you

Well.......... It's not as easy as it looks! I used Bau's madeleine sponge that had decor paste on the outside, I couldnt get it that tight without it breaking (may have to do with the decor paste being stiff) Cut the tube in half, you can get 2 molds out of 1 tube, 1 sheet pan of cake will make 3 logs (about 5 1/2") . I need alittle more flexiblility to make the cake fit....anyone have a recipe for 1? And the cake sheet needs to be paper thin or you will not have enough room for frilling. That's why I have never used bisquit or decorated sponge in the rapid molds (petit four size) it doesnt leave enough room for filling. I'm going to try again, this time without decor paste, just the madeleine sponge...I'll let you know how it goes

Wendy, I also saw it on the site, had to print it out. Im going to try it this week, I have a few of the light bulb tubes at my shop. Would you wrap the hole sheet in acetate then slide it in the tube?

Try and purchase pasturized egg yolks, that will solve the problem. Or you can cook them over a double boiler until " stinging" temp (not exactly sure the temp) then whip out cold

I think I maybe panicking....... Ofcourse the gelatin sheets must be replaced and I have found good Kosher chocolate both milk and white (alittle at ease now) The place is dairy as well as there is a few pieces of equipment designated for Parve. I will really need to experiment with the gelatin subs, how the hell does Jello have a U and a K on it?

I have been proposed with the opportunity to run an existing company that makes Italian specialities at the moment but wishes to add a more upscale line. The place is huge, more than enough room (for my much needed expansion of Sweet Karma) to consolidate everything in house from scratch (including chocolote work, tart shells, puff dough and danish dough etc...). Some retooling is necessary and modernization is in place but needs an update. My only major problem is that the facility is Kosher (Italian specialities, Kosher!?) They do make 1 non kosher item that is not cooked or baked, just assembled and packaged. How do I make my desserts ( that I've had success with in the past) Kosher and still retain their integrity? I am not opposed to using items like non-dairy whipped topping and such, but would still like to stay in the realm I have been offering my existing customers not to sell out for some $$$ (which is inevetiable) Its like a dream, they have all the tools: cookie depositors, sheeters, 140 qt mixers, rack ovens, fryers, 4000 sq ft freezer. We plan to build a somewhat blast freezer with more than normal compressor and blower configuration. Its still the Kosher thing I cant get past, it blows the mind, and to make it worse I'm Jewish! Help

This thread really got me into doing some more chocolate work.... I mad some great looking and tasting bon bons as well. The technique of coating the mold with a thin layer of cocoa butter has proven itself with stellar results and really glossy chocolate (even if my temper is slightly off ) still have trouble getting my airbrush to deliver enough color so I'm still painting and swirling and dusting. I'm using melted cocoa butter mixed chef master candy colors, they seem to be fine for now as I am saving $$$ by not buying colored cocoa butters until we start to sell some chocolate in my shop. Current Flavors: Keylime, Chai, Mocha, Crunchy Peanut, Coconut, Raspberry, Ginger Pineapple....

Neil, so awesome I cant explain. Can you find out where those new fangled molds (the plexi ones ) come from?

HOLY SH--!!!!! Neil Awesome job, dont ever consider yourself a lowly pastry cook. You are helping to produce some truly incredible works of edible art! Who are they getting the packaging from?

I have just been approached with a very lucrative opportunity. The only draw back is that the place is Kosher and even though most of my ingredients are allready in one form or another Kosher (different Rabbinacal suppervision) Gelatin is one ingredient I cant really do with out. Is there such an ingredient Kosher gelatin, what form does it come in? I use sheet gelatin and am most comfortable with it, is there a conversion (that's accurate?) Is anyone really familiar with Agar as a gelatin substitute?

Cannoli filling, NY style 10 lbs. Impastata (ricotta cheese that is drained and slightly drier than the store bought, mainly produced for cannoli filling) 4.5 lbs. granulated sugar Vanilla to taste ( iuse a vanilla bean paste) Orange zest to taste ( I use orange peel paste, only available commercially) Chocolate chips to your liking

I had a client approach me with a request for a completely edible gold american express card decorated cake. What is the best way to tackle this???

Amoretti sends out incredible samples, a huge box of like 50 glass jars and they will send you a specific one if you ask for it. I just got their Eggnog compound, its great but not cheap....$50.00 for 2.2# with shipping and handling

I would like to tell you all of Felchlins cocoa powder, its absolutely awesome. When you open the bag the whole room smells like chocolate

Sinclair, The half and half lends to the fluity of the ganache, and balance of cost-sometimes cream is outrageously expensive or chocolate so in order to keep within my margins I will use the two as a variable 12 # good quality, ss or bs choc 3 quarts heavy cream 2 quarts half and half 1 quart corn syrup and I always emulsify the ganache and allow it to mature overnight in the fridge.

Anne I'm in awe as well!!!!! I have jsut really dived into fondant work, do you have a good modeling dough recipe?

On most of my individuals we use ganache (choc, cream, half and half and cornsyrup) More often I find that it freezes and defrosts without a problem. However I will get the occasional cracking, but my walkin sucks so I think thats the problem in my case.

On Pastrylady's suggestion I added pumpkin puree to my white chocolate mousse. I mold it in a demisphere mold and topped it with a chocolate almond daquoise-put in the freezer and then unmolded it the next day. Glazed it with ganache. Garnished it with orange butter cream and a black cat cookie. Boy do they look awesome in my case and by the way. Pumpkin is great with ganache

I use am Iwatani, it works awesome, google the name and it should come up

Hobart is the only brand!