Matthew Kirshner

I was wondering if anyone owns this book and give some insight(likes/dislikes, ect)

it depends on how you are presenting(packaging, individual pieces, ect..) what I usually do for by the piece is 1 1/2 per person. The situation you are dealing with is a little different, its almost going to a farmers market. Can you provide a short list of products you were thinking about serving/selling? the last thing you want to do is make 1500 truffles and only 300 sell.

I have a question psantucc...did you use a starch mold for the cherry cordials with the stems? Also the marzipan looks great, I wish I could make those in shop I work at.

One thing you want to remember about airbrushing cocoa butter into chocolates or even into molds is to make sure the cocoa butter is tempered and the airbrush is warm. One thing I do is hold a handheld hair dryer and wave it around the nozzle head and the base. Another way to go is to keep the airbrush in-between a heating pad. By doing this it will not cause the cocoa butter to seized and become cold though spraying.

I just got another new kitchen aid about two months ago, I let the gears run for 5 mins on 1st speed, then 5 mins on 2nd speed. My boss mention to me afterwards I used add a little grease to it if I was using it more for softer batters rather than doughs, he swears on it. So far it has work great with no problems with the axles skipping. My other kitchen aid which I have had for nearly 17 years is still working great, but I also grease it once a month. Is the 7qt a Professional model or standard household?

When I see someone use sour cream topping, I tend to believe they are hiding something. I learn that from a chef I worked under many years ago. Every time I see it I normally skim the topping off and I find the top is overcooked. Every place is different when it comes to cheesecakes. The hardest part about baking cheesecakes is which type of oven you are using. IMO, deck oven with heating controls for top and bottom are the best. I have had many successes using stone in a convection oven to still obtain no brown marks on top. The other thing about cheesecakes which varies place to place is the egg content. I have compared various recipes, mostly with the same guidelines on mixing and cream cheese amount. The egg amount is the key factor. Some prefer to separate the eggs and make a meringue and fold in last. Others will have 1-2 eggs per pound of cream cheese. I don't mean to ramble on, unfortunately I have to have my cheesecake on my menu when I work in restaurants or bakeries. Only because I have been using the same formula for the past 15 years. I usually have the same conversations with customers when they ask about other people's cheesecakes. I have to believe that a traditional NY Style is suppose to be dense and heavy. I do not know who came up with that theory, but according to most NY bakers that is what they all say. Below is a sample of cheesecake I do in the restaurants.

Hi everyone, I have to invest into new round cake pans, over the past years I have been using two different depths, either 2" or 3". I was wondering what everyone here likes using. I like using both sizes, but I would like to pick one size and stick with it. Any Thoughts? Matt

I have been making pretzels at work recently on the weekends, and I must say they have been selling very well.

Depending on the dates, I will like to attend both.

Those look great, makes me want to grab a hot cup of coffee. Are those macadamia nuts, or hazelnuts in the choc ones?

I remember when I got married, my wife wanted a dessert bar and cake. I told her I have no problem doing that, as long I can have steak!! Host's note: once again, this topic has become too large for our servers to handle efficiently; the topic continues here: Confections! What did we make? (2014 - )

Good luck with everything minas6907, hope your day is great!!

does anyone have recommendations for software programs to print frosting sheets photos. I currently use kopykake software and wondering what other people are using. Thanks, Matt

I remember when I worked at this bakery/café years ago, we were celebrating the owners birthday. We did a little event and there was a bottle of champagne left over, so my general manager and I(remember not in the right state of mind) decided "Hey lets make something with this" I grab the strawberries and the pectin, and grab the bottle. 30 mins later we had strawberry champagne jam. Since then I have been experimenting with the formula using different types of strawberries, but the champagne adds a little bubbly flavor. My wife gets real exited when our strawberries are ready for picking, she hands them to me and says "you know what to do!!". I am a type of pastry chef who never throws out an idea to use alcohol in a pastry or component.

First batch of Strawberry Champagne Jam of the season. The berries were picked straight from the garden.

Would pita be out of the question? Or even a Multi-grain baggette?

Anything to help, good luck with the repairs.

Hi everyone, I noticed some picture in the past about adding different color effects to the shell, I was wondering how it is done. I thought it might be extra macaron batter, colored differently and adding to the base shell before setting, but I could be wrong. Can someone add some input to this matter. I would like to jazz up the shells a little. Thanks!!

Yes it did start off a little fluid at first, I did do a couple things different. I didn't have cocoa butter so I increase the white chocolate to 400g. I did a mix between fresh pineapple and a small amount juice, but I did not strain, I added it at the end and burr mix. the rum stayed the same and coconut oil I reduce to 50g and added with the pineapple. after everything was in the bowl, it didn't stay fluid for a long time, it set up better well in the fridge before capping. After I was done making them, we went upstairs to the bar and made a real colada and compare, couldn't tell a difference!!! I think when I was making them before the rum was too overpowering and the coconut and pineapple got overmatch and was not setting up right. You formula has a great mixture. I wrote notes down if you want me to post, but I wont be able to until Thursday. Thanks again for the formula. Matt

Finally got around to take a picture of what I have been making lately at work. I wish I had something better to place them on rather that a white plate. I am hoping my GM takes better pictures soon for the facebook page. Well here they are: The Macaroons and both filled with silky chocolate ganache. The chocolates starting left to right are: Strawberry Mint, Amaretto truffle, Pina Colada(Thanks Jim D. for the formula) Raspberry Lime bon-bon, Milk Chocolate Caramel.

Hi Everyone, a couple months ago I bought a new airbrush kit. I like the gun but hate the compressor. The gun is Master G23 and it came with 12v mini portable. I was hoping on to get some advise on a new compressor(model, where to buy, etc..) The application is mostly for spraying cocoa butter into molds, but ever now again also used for cakes. It does not have to be portable, it will be brought into work and left there. any thoughts welcome, thanks in advance.

you could try this company I use in CT, I think they service in MA as well. Service One 203-333-7024. You could also try this company: Valley Service 978-794-9424. I hope this helps

Thanks Jim, I noticed your note about the runniness of the ganache after it is made. When I make my strawberry mint bonbons I run into the same issue, the first time I thought I screwed up, but over time it firm up when sitting in the molds. Do you reduce the pineapple puree because of the water content or leave it as is? I will have to try your formula, I would never think to use coconut oil because I have tasted coconut oil before and I was not happy waxy feeling on my tongue. Maybe its me, my wife tells me I am weird, lol!!

Jim those chocolates look amazing!! I was wondering if you would share your pina colada formula? I have been trying one out and the results are not great, cant really explain.

I never heard of g pectin? I have always use apple pectin for pate a fruits.