[Troubleshooting Tempering]

Can you temper chocolate that has bloomed?

 

I've seen some responses from friends that have said to melt down bloomed chocolate to 115 and then use a new 'seed.'

But haven't tried it yet.

 

Any thoughts?

Thanks

[Troubleshooting gelatin setting up]

Recently messing around with semifreddo recipe involving mixing both simple syrup/eggs over double boiler - then whipping until cool - adding melted chocolate - followed by folding in whipped cream with gelatin. 

 

Have recently gotten little white specs in the final product. Anyone know the cause of this? I think it's over set whipped cream. Trying to remedy this. Any suggestions?

 

Thanks!

[New pastry job question!]

Hello all!

 

Just started a new pastry job at a newer, upper-tier restaurant.

 

Any tips on being more efficient, multi-tasking, working cleaner, recipe memorizing, etc?

 

 

Thanks!

[Question concerning brioche tarts -]

Just recently have been infatuated with brioche tarts - (ones shaped like bialy)

 

Is it better, in your opinion, to use toppings - jams/custards (placed on the center) - before or after baking?

 

Thank you!

[Puffed quinoa?]

Hello all,

 

How does one make puffed quinoa without frying?

I used to work at a place that would puff quinoa with frothy egg whites and sugar to use for garnishing.

 

It's been a couple years and have forgotten how they did it.

 

Any tips/suggestions/etc?

 

Thanks!

[Pastry advice needed to novice!]

Thank you so much for even clicking on the link to my question!

I look forward to the countless hours of work/study and the thrilling journey ahead of me in the pastry world!

[Pastry advice needed to novice!]

Hello, 

 

I'm new to the forums and am excited to read and soak in all of the information here!

 

Background: I've been a savory cook (no culinary school) for the first 4 years of my restaurant career and within the last year or so, have recently decided to switch to pastry/bread. I then started to work at a bakery for a while, eventually working at a restaurant again due to unforeseen circumstances. Currently, I've gained some pull at the restaurant and have some control over the dessert side of the menu. 

 

Question: I've come to find the difference between savory and pastry completely interesting. The idea of savory cooks literally not caring about menu items - astounding. This only adds to my re-invigorated sense of appreciation for pastry cooks/chefs and cooking in general.

Is there any advice for someone with no pastry-culinary school experience trying to be a pastry chef in a fine-dining atmosphere? Are there fundamentals being missed out by doing so? And what material sources (books, blogs, etc.) are key to fine-dining dessert concepts with no proper professional training (staging, assisting)?

 

Thank you so much the opportunity to ask!