pjm333

Butterscotch Pudding !

Pumpkin Seed Toffee !

Pumpkin Crinkle !

Rice & Mango Pudding !

Pumpkin Rugelach, Praline Mousse Cake,

Chocolate Mousse cake & Carrot Cake

Mango pate de fruit

Chocolate Caramel Mousse

Italian cheesecake

The chocolate biscotti have hazelnuts in them and this is the recipe I used. http://www.joyofbaking.com/biscotti/ChocolateHazelnutBiscotti.html

Biscotti

For sorbet I use 2 parts puree 1 part simple syrup. 1/2 sugar 1/2 water

Creme Caramel !

Mango Panna Cotta

The Green layer is green marzipan !

Frasier !

Raspberry Mousse Cake

Pineapple Panna Cotta with Kiwi gelee & white chocolate mousse.

Carrot Cake !

Kim, Thank you, I use a st honore tip.. Every pie is similar but different, I pipe 2 lines of whipped cream then 2 or 3 of chocolate whipped cream. Patrick

jmacnaughtan, Its a White Chocolate Plastic the I spray it with a chocolate cocoa butter mix. Thank you !

Chocolate Espresso Torte !

Here is a recipe for a chocolate raspberry cake & a Chocolate raspberry mousse. CHOCOLATE RASPBERRY CAKE 350 DEGREES 9 OZ CHOCOLATE SEMI OR BITTER 6 OZ BUTTER UNSALTED 7 OZ RASPBERRY JAM - SEEDLESS 1 T FRAMBOISE - OPTIONAL 4 EGGS 3/4 C SUGAR 9 T A.P. FLOUR 3/4 t BAKING SODA 1 t SALT SPRAY A 8" OR 9" PAN WITH PAM, ADD PARCHMENT CIRCLE AND SPRAY AGAIN. MELT CHOCOLATE & BUTTER ADD JAM & FRAMBOISE. BEAT EGGS & SUGAR IN MIXER TILL RIBBON STAGE, ADD CHOCOLATE MIX. SIFT DRY INGREDIENTS AND ADD TO CHOCOLATE MIXTURE. BAKE TILL TESTER COMES OUT CLEAN. CHOCOLATE & RASPBERRY MOUSSE 6 OZ HEAVY CREAM 6 OZ GLUCOSE 18 OZ RASPBERRY PUREE - REDUCED TO 9 0Z 1 t SALT 11 OZ MILK CHOCOLATE 2 T FRAMBOISE - OPTIONAL 5 GELATIN SHEETS - SOAKED AND DRAINED 20 OZ HEAVY CREAM BEAT STIFF PEAK BRING HEAVY CREAM GLUCOSE & RASPBERRY PUREE, SALT TO BOIL, ADD CHOCOLATE, FRAMBOISE & GELATIN. MIX TILL MELTED AND SMOOTH. COOL DOWN TO ROOM TEMP & PLACE IN A BOWL & FOLD IN HEAVY CREAM.

Make a list of restaurants that you want to work in and go in and ask them, all they can say is no !

I make this in a 20 qt mixing bowl.. Buttercream 4 Cups Fresh egg whites 8 Cups Sugar 2 t salt 6 lbs butter soft Heat the whites, sugar & salt in mixing bowl over direct flame until sugar is dissolved. Beat at high speed until stiff meringue, add butter 1# at a time, scraping down sides of bowl. Mix well !!