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B trei

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Everything posted by B trei

  1. B trei
    sounds amazing 😮
  2. B trei
    Bite sized cheesecakes take 2... parchment collar makes it way cleaner 😁 Flavors are matcha cheesecake with white chocolate ganache or kaya topping which is a good flavor but needs something else like ginger. The ones in the back are swirled with Nutella and not convinced at all about that flavor combo, maybe if the cheesecake base had cocoa powder. Definately fun for an event but I will stick to my regular size cheesecake.
  3. B trei
    Was feelin nostalgic and made the cheesecake I used to make once a week at my dads restaurant in bite sized version. I had some issues with sticking and they came out rough looking. (Any suggestions to help with this would be appreciated--I used a mini cupcake pan) They are tasty though 🙂 Next time I would make a more translucent strawberry gel type topping.
  4. B trei
    Omg...😮 Amazing.
  5. B trei
    I've been lurking looking at everyone's amazing foodstuffs... I finally have something I am happy posting though I know there's still room for improvement. Past couple weeks been trying to teach myself the idiosyncrasies of macarons. It's been interesting P: The green are matcha macarons. The fillings were kaya or white chocolate ganache with a strawberry preserve center. They turned out a little strangely structure wise for me with the feet popping out. The vanilla were paired with different curds and chocolate ganaches.
  6. B trei
    What would you compare their cocoa powder to, out of curiosity? Do you like their couverture/where would you place that at?
  7. B trei
    I have the option to buy some cacao noel cocoa powder at about 7.00/lb (however it's sold in 11lb quantities) I did some light research but I can't seem to come up with any information on this company or a dedicated site. I usually use either valrhona or callebaut cocoa powder. Has anyone here worked with this brand before? How would it compare to the cocoa I usually use? Any info would be greatly appreciated, even about the couverture.
  8. B trei
    They probably end up somewhere in the place I work for, ha. Your stories are very amusing, particularly since it seems like where I work is a bit similar down to the EDR (never thought to call it that though), different dedicated kitchens and the "easy money"... They just call the birdbaths "the bowl" over here (even if it's the big square one on wheels for fruit washing and such) I'm in the bakery pk at the moment though. Ours is split; morning shift does cakes, pies, cookies, some pastry. At night we do the breads and danish. edit; how did they get that picture on my icon...?
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