pâtisserie's Journal (original) (raw)

Subject:For all the Foodies, Chefs & Bakers Posted by:cake_batter. Time:10:11 pm. Mood: accomplished.
Hello. I wanted to invite those of you with an interest in cooking and yes, eating to vintage_chefs. I thought it would be interesting to create a community for those of us whose love of all things vintage and traditional spilled over into our love for food. A community to replicate heirloom recipes and show off our antique kitchen appliances,vintage cookbooks, recipes and dishes. _Victorian 'Absinthe' Sandwhich Cake baked by Me_xoxocake_batter

Subject:For all the Foodies, Chefs & Bakers Posted by:cake_batter. Time:10:11 pm. Mood:

accomplished.

Hello. I wanted to invite those of you with an interest in cooking and yes, eating to

vintage_chefs. I thought it would be interesting to create a community for those of us whose love of all things vintage and traditional spilled over into our love for food. A community to replicate heirloom recipes and show off our antique kitchen appliances,vintage cookbooks, recipes and dishes.

_Victorian 'Absinthe' Sandwhich Cake baked by Me_xoxocake_batter

Subject:Dessert Cookbook Posted by:sort_sol. Time:5:09 pm.
I am proud to announce the release of Decadence - Sinfully Delicious Desserts, a collection of recipes compiled during my decade of experience as Executive Pastry Chef for three fine dining establishments. The book is richly illustrated with color photos by food photographer Christina Børding. Although the recipes are written by a professional pastry chef for use in world class hotels and restaurants, all the desserts in the book are simple enough to be made at home, yet impressive enough to thrill your guests. The book can be previewed or purchased by following this link:http://www.blurb.com/bookstore/detail/778240Beth YoungPastry Chef
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Subject:Dessert Cookbook Posted by:sort_sol. Time:5:09 pm.

I am proud to announce the release of Decadence - Sinfully Delicious Desserts, a collection of recipes compiled during my decade of experience as Executive Pastry Chef for three fine dining establishments. The book is richly illustrated with color photos by food photographer Christina Børding. Although the recipes are written by a professional pastry chef for use in world class hotels and restaurants, all the desserts in the book are simple enough to be made at home, yet impressive enough to thrill your guests. The book can be previewed or purchased by following this link:http://www.blurb.com/bookstore/detail/778240Beth YoungPastry Chef

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Hello!! :) Does anyone know a patisserie school in London? Please let me know! Kisses, Rachelle
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Subject:I love my Paco Jet Posted by:sort_sol. Time:8:13 pm.
Has anyone tried using their Paco for other things than just ice cream or sorbet? I make all my nut pastes from scratch using the PacoJet. For dark nuts (hazelnut and pecan, etc) I make hard caramel from sugar and mix in the crushed nuts before freezing the whole mess in a paco canister. For lighter nuts (Pistacchio and almond) I cook sugar and water into a thick syrup without letting it brown, and then freeze with the nuts blended in. It helps a lot to drive the nuts in a food processor before freezing in sugar, then you only have to run the cans through the paco jet two or three times to get an absolutely smooth nut paste. Another trick is to stir the paste all the way to the bottom of the can after each run, as you will notice the blades often miss the last few millimeters. Also, I recommend running a thorough cleaning cycle after each time you make nut paste, as the sugar can gunk up the machine rather easily. Does anyone have any other recommendations for things to make in the paco?
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Subject:I love my Paco Jet Posted by:sort_sol. Time:8:13 pm.

Has anyone tried using their Paco for other things than just ice cream or sorbet? I make all my nut pastes from scratch using the PacoJet. For dark nuts (hazelnut and pecan, etc) I make hard caramel from sugar and mix in the crushed nuts before freezing the whole mess in a paco canister. For lighter nuts (Pistacchio and almond) I cook sugar and water into a thick syrup without letting it brown, and then freeze with the nuts blended in. It helps a lot to drive the nuts in a food processor before freezing in sugar, then you only have to run the cans through the paco jet two or three times to get an absolutely smooth nut paste. Another trick is to stir the paste all the way to the bottom of the can after each run, as you will notice the blades often miss the last few millimeters. Also, I recommend running a thorough cleaning cycle after each time you make nut paste, as the sugar can gunk up the machine rather easily. Does anyone have any other recommendations for things to make in the paco?

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i was just wondering if anyone knew how i could go about making a cake like this one?it looks delicious, not to mention beautiful. the icing is so smooth. any help would be greatly appreciated.
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Subject:baked this for easter!! Posted by:rarae_aves. Time:8:49 pm. Mood: accomplished.
martha stewart's 1-2-3-4 lemon cake with homemade lemoncurd filling and fresh homemade sweet whipped cream and berries.i was pretty proud of how this turned out.it was relatively easy, except that i ran out of sugar 1/2 thru and had to run to the corner store! haha. one thing about that lemoncurd, though.. i ended up making two double batches and i still didn't end up with as much as i'd like. her picture showed much thicker stripes of lemoncurd.. my mother also suggested letting some drip over the sides a little bit, also.
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Subject:baked this for easter!! Posted by:rarae_aves. Time:8:49 pm. Mood:

accomplished.

martha stewart's 1-2-3-4 lemon cake with homemade lemoncurd filling and fresh homemade sweet whipped cream and berries.i was pretty proud of how this turned out.it was relatively easy, except that i ran out of sugar 1/2 thru and had to run to the corner store! haha. one thing about that lemoncurd, though.. i ended up making two double batches and i still didn't end up with as much as i'd like. her picture showed much thicker stripes of lemoncurd.. my mother also suggested letting some drip over the sides a little bit, also.

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Subject:Fudge gone wrong Posted by:sylvar. Time:5:39 pm.
Hi! I made coffee fudge from the Pope School book yesterday afternoon, but with a wonky thermometer. I fell back on old-school testing but overcooked it to a firm-ball stage because I didn't know how to DO old-school testing. When it cooled on the marble, I found it was actually coffee caramel, so I rolled it up in wax paper to chill in the fridge for an hour before slicing it and wrapping the pieces. (I omitted the butter and vanilla, since it was no longer fudge.)This morning I found that it (or some of it, at least) fell apart in my mouth with a granular feel, which it hadn't done last night.Why? And do y'all prefer digital thermometers to old-school? Again, why?
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Subject:Fudge gone wrong Posted by:sylvar. Time:5:39 pm.

Hi! I made coffee fudge from the Pope School book yesterday afternoon, but with a wonky thermometer. I fell back on old-school testing but overcooked it to a firm-ball stage because I didn't know how to DO old-school testing. When it cooled on the marble, I found it was actually coffee caramel, so I rolled it up in wax paper to chill in the fridge for an hour before slicing it and wrapping the pieces. (I omitted the butter and vanilla, since it was no longer fudge.)This morning I found that it (or some of it, at least) fell apart in my mouth with a granular feel, which it hadn't done last night.Why? And do y'all prefer digital thermometers to old-school? Again, why?

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Subject:i'm new! Posted by:rarae_aves. Time:3:28 pm. Mood: confused.
hello! i'm new here, and i had a quick question to ask all of you. i love all kinds of baking, but i decided i'd try my hand at some chocolate making. i used a mold, and made little chocolate shells, and i wanted to put a small scoop of peanut butter in the center. i used a recipe for truffle filling, mixing butter with the peanut butter. i wanted to really use a quality peanut butter, so i bought one from an independent label from my local high end grocery store. the peanut butter tastes amazing- very rich and nutty. the problem is, the peanut butter keeps separating! and the centers of the cups are going soft and separating in the little cups- i have chocolate shards as a garnish, and they are kind of falling to the side. is there a better peanut butter to use so that it will keep it's shape? should i have just tossed out all the extra oil instead of incorporating it into my mix? any advice would be much appreciated- thank you! eta: would this work piped in the centers as well? i want to give some "halloween candy" to my boss :].
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Subject:i'm new! Posted by:rarae_aves. Time:3:28 pm. Mood:

confused.

hello! i'm new here, and i had a quick question to ask all of you. i love all kinds of baking, but i decided i'd try my hand at some chocolate making. i used a mold, and made little chocolate shells, and i wanted to put a small scoop of peanut butter in the center. i used a recipe for truffle filling, mixing butter with the peanut butter. i wanted to really use a quality peanut butter, so i bought one from an independent label from my local high end grocery store. the peanut butter tastes amazing- very rich and nutty. the problem is, the peanut butter keeps separating! and the centers of the cups are going soft and separating in the little cups- i have chocolate shards as a garnish, and they are kind of falling to the side. is there a better peanut butter to use so that it will keep it's shape? should i have just tossed out all the extra oil instead of incorporating it into my mix? any advice would be much appreciated- thank you! eta: would this work piped in the centers as well? i want to give some "halloween candy" to my boss :].

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I'm having trouble finding a recipe for a kase sahne. It's a german dessert with two thin layers of cake on the top and bottom and the filling is made of quark (similar to cream cheese), mandarin oranges, and some kind of gelatin-like agent that allows the filling to set up and stand freely. I made it at a german bakery I worked at, but we made the filling from a mix. One time we ran out of mix and chef said we could make it from scratch, but we ended up just not offering it again til we got more mix in. But I never got a scratch recipe.Can anyone help me find a recipe? One of my friends is german and I remember his mom saying kase sahne was his favorite dessert from back home and I wanted to surprise him with one. He is down in the dumps lately.Thanks guys!(x-posted to cake_decorating and bakery)
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I'm having trouble finding a recipe for a kase sahne. It's a german dessert with two thin layers of cake on the top and bottom and the filling is made of quark (similar to cream cheese), mandarin oranges, and some kind of gelatin-like agent that allows the filling to set up and stand freely. I made it at a german bakery I worked at, but we made the filling from a mix. One time we ran out of mix and chef said we could make it from scratch, but we ended up just not offering it again til we got more mix in. But I never got a scratch recipe.Can anyone help me find a recipe? One of my friends is german and I remember his mom saying kase sahne was his favorite dessert from back home and I wanted to surprise him with one. He is down in the dumps lately.Thanks guys!(x-posted to

cake_decorating and

bakery)

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Subject:Stage 1 of Wedding Cake Posted by:shecksy. Time:8:12 pm.
Today in Cake Dec. Techniques class we started to work on our first Wedding Cake. Everyone does their own. We only did the fondant icing layer today, which is the first stage of the decorating. It's more time consuming then it looks, took me a good 3 hours to scale out the ingredients, cook the icing, colour the icing and then get it all rolled out for all three layers.( Don't be hating on the pink...!Collapse )Our class is only every Monday so I won't be able to do the second stage until then, but will be taking pictures for sure. I still need to figure out what design I'm even gonna do... ideas?
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Subject:Stage 1 of Wedding Cake Posted by:shecksy. Time:8:12 pm.

Today in Cake Dec. Techniques class we started to work on our first Wedding Cake. Everyone does their own. We only did the fondant icing layer today, which is the first stage of the decorating. It's more time consuming then it looks, took me a good 3 hours to scale out the ingredients, cook the icing, colour the icing and then get it all rolled out for all three layers.**( Don't be hating on the pink...!Collapse )**Our class is only every Monday so I won't be able to do the second stage until then, but will be taking pictures for sure. I still need to figure out what design I'm even gonna do... ideas?

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Does anyone have a recipe for macarons a la Laduree?that taste good, of course. thanks! I know they have a book with the recipe in it (I don't live in France and I can't find it anyway) so if anyone has that information it would be even better!!
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Subject:schoen wars Posted by:liliebelle. Time:3:39 pm.
a teacher of mine retiered a couple weeks ago (her last name is schön, which means "pretty/ beautiful" in german. "schön wars"= "it was beautiful").i made this cake for her. it´s filled with peach-cream and has about 1.000.000 calories.
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My mother received a blender for a wedding present in 1967. It came with a blender cookbook that had lots of, well, awful recipes from that time period. It did, however, have one incredible recipe for pecan pie. The crust was a basic nut crust with ground pecans, sugar and butter. The top was, of course, halved pecans. But the center was the special part. It had butter and sugar and ground pecans and cream, much like a torte. It was dense and rich and always received rave reviews.Fast forward 25-30 years, my mother's apartment's contents were about all lost in a fire. My mother can't even remember the name of the book or the brand of the blender. And I NEED that recipe for Thanksgiving. I made it once and my brother in law has been pestering me to make it again since them. Worst case, I was thinking of making a pecan torte in a nut shell with nuts on top, but I'd really like to find the original, if possible. Anyone have any ideas?Edit: Thank you, Syk!!! This isn't quite right -- there's no molasses in it, it's got a nut crust, too. But it's very similar to this. If I can't find the original, I can tweak this one. But it'll give you some idea in the meantime...Edit: Also, it's possible she was given a gift of a blender and a blender cookbook, I'm not sure they were packaged together.
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My mother received a blender for a wedding present in 1967. It came with a blender cookbook that had lots of, well, awful recipes from that time period. It did, however, have one incredible recipe for pecan pie. The crust was a basic nut crust with ground pecans, sugar and butter. The top was, of course, halved pecans. But the center was the special part. It had butter and sugar and ground pecans and cream, much like a torte. It was dense and rich and always received rave reviews.Fast forward 25-30 years, my mother's apartment's contents were about all lost in a fire. My mother can't even remember the name of the book or the brand of the blender. And I NEED that recipe for Thanksgiving. I made it once and my brother in law has been pestering me to make it again since them. Worst case, I was thinking of making a pecan torte in a nut shell with nuts on top, but I'd really like to find the original, if possible. Anyone have any ideas?Edit: Thank you, Syk!!! This isn't quite right -- there's no molasses in it, it's got a nut crust, too. But it's very similar to this. If I can't find the original, I can tweak this one. But it'll give you some idea in the meantime...Edit: Also, it's possible she was given a gift of a blender and a blender cookbook, I'm not sure they were packaged together.

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Subject:PMS Sundae. Posted by:fotogirl. Time:6:15 pm.
Hello everyone!I found this online. It's called the PMS Sundae :))))Here is the recipe:Chocolate ice cream, a lot of hot fudge, plus chocolate chips, cookie dough, brownie pieces, whipped crean and a cherry on top.( picture Collapse )BTW, It's not often that an ice cream sundae makes it to the prime time evening news, so here is your opportunity to help make it happen. The CBS Evening News is giving all of us three choices of what feature "Assignment America" reporter Steve Hartman should cover next. One choice, the debate between Ithaca, New York, and Two Rivers, Wisconsin, over which city originated the Ice Cream Sundae, is, in my opinion, a story worth voting for. I hope you agree.Take a look, and cast your vote here:http://www.cbsnews.com/stories/2006/08/11/eveningnews/main1885199.shtmlVoting ends at 2 p.m. (E.S.T.) on Monday, August 14th, so please register your vote now.xposted
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Subject:PMS Sundae. Posted by:fotogirl. Time:6:15 pm.

Hello everyone!I found this online. It's called the PMS Sundae :))))Here is the recipe:Chocolate ice cream, a lot of hot fudge, plus chocolate chips, cookie dough, brownie pieces, whipped crean and a cherry on top.**( picture Collapse )**BTW, It's not often that an ice cream sundae makes it to the prime time evening news, so here is your opportunity to help make it happen. The CBS Evening News is giving all of us three choices of what feature "Assignment America" reporter Steve Hartman should cover next. One choice, the debate between Ithaca, New York, and Two Rivers, Wisconsin, over which city originated the Ice Cream Sundae, is, in my opinion, a story worth voting for. I hope you agree.Take a look, and cast your vote here:http://www.cbsnews.com/stories/2006/08/11/eveningnews/main1885199.shtmlVoting ends at 2 p.m. (E.S.T.) on Monday, August 14th, so please register your vote now.xposted

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I am looking to build my own website. And that is something I am not esspecially good at. So I was woundering what everybodys favorite cooking/pastry/baking websites are. Or what is your favorite bakery and does it have a website and what is it? Also what do you and don't you like about the sites?x-posted
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Subject:Ever sell anything... Posted by:lbn_amethyst. Time:6:41 pm.
I was curious if anyone here has any experience selling any of their baked goods online such as ebay. I am trying to get my name out and working on a web site to go from there but for now I was going to try selling some goods on ebay. I just don't know if the food and desserts that get put up there actually sell or not.Anyone have any experience?
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Has anyone here taken any of the pastry/baking classes offered by the French Culinary Institute or Institute of Culinary Education (both in NYC)? I'm interested in taking some of the amateur classes open to the public, instead of enrolling in one of the schools. I'd love to be able to talk to someone who currently is or was previously enrolled in either school, or someone who takes the public classes.Thanks :)
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Has anyone here taken any of the pastry/baking classes offered by the French Culinary Institute or Institute of Culinary Education (both in NYC)? I'm interested in taking some of the amateur classes open to the public, instead of enrolling in one of the schools. I'd love to be able to talk to someone who currently is or was previously enrolled in either school, or someone who takes the public classes.Thanks :)

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Subject:Croquembouche Posted by:deltablues. Time:2:58 pm.
Hello, group! I just joined. I'm co-hosting a party in June where I would like to serve a croquembouche. Have any of you ever made one? If it's going to be dessert for about 30 people, should I use a mold or frame for it? I will make a practice one before then but I would like whatever input you can give. I will probably use ready-made frozen cream puffs.
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