Overlordofpastry

I used to pipe out my choux paste then freeze them unbaked, they keep very well for a few weeks if wrapped airtight. They also freeze well once they are baked but they are more easily prone to freezer burn. Once choux paste is made, it must be used right away which is why i always freezed it and used it as I needed it, a huge time saver.

For fruit flavoured lollipops, I have used fruit purees instead of oils or flavourings and come out with pretty good success. It has a natural taste and colour but it can get expensive and it easily burns.

Yoshi Sushi was called Flo's but they decided to change the name recently. It is supposed to open in the beginning of January, I'm not sure of the exact date.

I came across a product called Wine Express that says it can age a bottle of wine in only 30 minutes, it is basically a base with magnetic properties that the bottle sits on which does something to the tannins in the wine. Has anybody heard about this or does anybody know if it actually works and is it worth buying? I want to buy it as a present but I'm slightly skeptical about it. Any opinons would be greatly appreciated!!!

I used to make a Cranberry Apple Crumble Tart for a restaurant I worked in a few years ago. I used Granny Smith apples and frozen cranberries. I sauteed the apples first about half way, then added the cranberries. By the time the apples are cooked, the mix should be thick since the cranberries have alot of pectin and it thickens without the use of cornstarch. I just added sugar to taste and let the mixture cool, then put it in a half-baked shell, and covered it with streusal and baked.

I would just make a regular plain creme brulee and serve it with a thick layer of pop rocks spread evenly on top instead of burning it with sugar, that way the pop rocks still pop and you still have the custard bottom. Just thinking about it is making my teeth hurt.

I was just at Cube tonight, and as far as I know Michael Rae is still there, every dessert on the menu had chocolate in it so I just figured it was him with all his chocolate experience. I tried 2 of the desserts on the menu and was extremely disappointed with both. I had the Frozen White Chocolate Savarin Napoleon and Three Times Nothing Trio. The textures and flavours of everything were terrible, especially the parfait/semifreddo which was rockhard, chalky and almost impossible to eat. But at least the desserts looked nice.

Since everyone is talking about molten cakes, I have a problem with one I am testing now that I need some advice on. I am making a warm chocolate cake with a liquid caramel banana filling inside . I have figured out a way to make it to order but I am having trouble freezing it. For some reason the caramel is absorbed into the cake and leaves behind a large hole. Is there anyway I can make this cake ahead of time and simply heat it up in the microwave and still have the liquid caramel and banana mix pour out. Any help would greatly be appreciated. mike

Thanks for all the recommendations, I think I will just go to Les Chevres and try the desserts there. Has anybody tried the desserts at Cube since Michael Rae was brought in, there was a big buzz around him so I was just wondering how good he is.

I don't mean to sound stupid but what's a bellini?

It's my birthday coming up soon and I am going out for dinner and I want to go to a restaurant that has the best desserts/best pastry chef in town, someone who creates the most original, outlandish and mind boggling presentations and flavours in a dessert. Does anyone have any recommendations? mike

Apparently not everyone here understands the concept of sarcasm, or has a sense of humour. Lesley, I still don't think you gave me a fair chance at judging my desserts at Med. I remember you ordered a grand finale for 2, which is only a sampler plate and didn't represent my desserts properly. But I have moved on to better things so your comment didn't hurt that much, I think I will just go to my room and cry myself to sleep. If you ever go to Cavalli, let me know what you think of the desserts there.

I was recently transferred from Med Bar and Grill to Cavalli where I am the current pastry chef, and was just wondering if anyone has tried any of the new desserts, the new menu has been up for 3 weeks now. I want to know if I am the best pastry chef in town. mike