Jump to content

Joni

participating member
 View Profile  See their activity

  • Posts

    220

  • Joined

  • Last visited

 Content Type 

Posts posted by Joni

    Pichet Ong's Pate Choux

    in Pastry & Baking

    Posted

    I made a practice batch last night...the taste is super! However, mine seem still "wet" on the inside...should I have slit them when taking them out of the oven? I was afraid to bake them the full 20 minutes since the bottoms seemed like they were getting really brown. (just a regular electric oven).

    Pumpkin pastry creams

    in Pastry & Baking

    Posted

    Or make a pumpkin mousse............ also check out the thread on Pichet Ongs' cream puff recipe, it's auesome. I'm making these for my Halloween sweets table. I've colored the choux paste orange and plan on filling them with pumpkin mousse and decorating them as pumpkins.

    I probably will add a squeeze of plain whip cream into the puff also to compliment the pumpkin mousse.

    Pictures please! BTW..I loved that issue of Food & Wine..the peanut sauce from Slanted Door made with jasmine rice is wonderful.

    Portland Recommendations

    in Pacific Northwest & Alaska: Dining

    Posted

    on NW 21st....Wildwood is great -- lunch or dinner

    in the Pearl. (approx. NW 13th)..people love Sungari for asian

    You can walk to the Pearl District from downtown -- about 10 blocks. I actually walk to 21st, but then I am a "walker" there is free transportation from downtown also on the trolley.

    Many great bars in the Pearl and on 21st and 23rd. Check out www.willametteweek.com for restaurant reviews.

    Across the river is a place called clarklewis that people also have given raves. Atmosphere is more utilitarian.

    Dinner for 40

    in Cooking

    Posted

    Next up - a rerun of the sesame noodles from back in May, with stir fried green beans instead of soup to go with.

    Tammy...am dashing off to a meeting so have not read the entire 5 pages...but can you point me to the sesame noodle recipe..have a party next week for 40 people and doing an Asian theme. Thank yo!!

    Char Siu Bao: Cook-Off 2

    in China: Cooking & Baking

    Posted

    Teepee & Dejah...many, many thanks..no need to apologize, you were so quick. I have a "Chinese" party I am doing the end of August...and no previous experience with Chinese food ...for about 40 people. So..I might be calling on your expertise! I appreiciate all hints, and thank you both for your quick response!

    All Things Blueberry

    in Pastry & Baking

    Posted

    I tried the CI bb muffins last night, and they are superb. Of course, lemon-lover that I am, I used the lemon variation, where you brush the muffins with lemon syrup and then dip them in lemon zest sugar. I agree with you, jayhay, lemon works great with blueberries (and other berries). I'm making another batch tonight to give away at my nephew's birthday party tomorrow.

    Patrick...what is the lemon syrup and the lemon zest sugar amounts? I don't thnk the CI recipe on egullet had it...many thanks!!

    http://www.conticini.com/

    in Pastry & Baking

    Posted

    Another memory *ping*

    From the France Forum – compliments of Tan

    http://forums.egullet.org/index.php?showto...28&hl=conticini

    Quote Tan: #8 “I use it in a flourless chocolate brownie I do, based on the Conticini recipe.

    I use 2/3rds 58% and 1/3 Tanzania, the 75% Origine Cocoa Barry chocolate, just for some added depth and complexity, otherwise I still feel it's too sweet.”

    Quote Steve Klc: #2 “Philippe Conticini just shared the recipe for his most excellent "White Chocolate Moelleux" cake that has a liquid center of blueberries--it's on page 40 of the August 2001 issue of Pastry Art & Design, the one that has Philippe on the cover holding a salmon--and it's right out of his Petrossian

    Is the white chocolate cake with the liquid blueberries recipe available anywhere??

    Wedding Cake fillings

    in Pastry & Baking

    Posted

    I know coconut was not on her list, but I've been combining passionfruit curd as a filling in coconut cake and passionfruit buttercream and it's quite yummy if I may say so myself....so many options...

    I don't want to steal this post from jgarner53, but I've been drooling ever since I read this post! The other post regarding the passion fruit mousse has also caught my interest. Care to share your recipe? I have an abundant supply of passion fruit so I need a few recipes to test out. :smile:

    I would also like to know how to make the passionfruit buttercream...if anyone has an idea. This cake was especially good -- even after being transported on the plane from SF and probably 2 days old!

    Wedding Cake fillings

    in Pastry & Baking

    Posted

    Best filling I ever made for a wedding cake was a passionfruit mousse.  They're still talking about it.  I can't recommend that flavor enough.  Go for it!  (You've probably received more advice and opinions than you wanted!)

    Sounds fabulous..would you be willing to share your mousse recipe ...I love passionfruit and use the Perfect Puree Passionfruit...thank you!!

×
×
  • Create New...