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Professional Pastry Chefs Forum - Page 3

This forum is reserved for professional pastry chefs and pastry cooks only.
You are welcome to read the discussions, but please refrain from posting if you have never worked as a professional pastry chef or cook.

Thread	Last Post	Replies	Views
Convection Ovens! started by blackbearbaker (12/7/11 at 7:06pm)	Try the old fashioned way of baking the custard or pudding in... 12/8/11 at 3:49am by chefedb	2	52
Where do you look for new jobs?? started by rat (8/6/09 at 10:09pm)	Without a doubt, talk to your purveyors, they can be your... 12/8/11 at 3:30am by sk00lb0y	6	606
In dire need of help - Beginners questions started by LaGrenouille (12/2/11 at 12:14am)	Thanks nightscotsman. I'll be on the look out for those books... 12/4/11 at 3:44pm by LaGrenouille	3	124
Adapting a Stove Top Creme Brulee (From Roland Mesnier's Dessert University) started by JCakes (11/29/11 at 4:22pm)	Thanks Neil - I do bring it to a full boil; and it gets thick... 12/4/11 at 2:28pm by JCakes	4	156
substitute for gelatin? started by angrychef (5/4/01 at 12:37pm) 1 2	I'm afraid agar will not work for marshmallow. Agar sets at a... 12/4/11 at 10:53am by nightscotsman	39	36,733
Pastry or Dessert Idea for school assignment started by luciOtt (11/29/11 at 10:02am)	How elaborate or simple does the dessert have to be? You... 12/3/11 at 4:24pm by JCakes	1	77
Infusing cream with fruits? started by inomthings (11/25/11 at 1:05pm)	The apple snow sounds lovely - a bit like filling the shells... 11/29/11 at 4:08am by JesticFood	5	89
Hot desset ideas? started by aries2011 (11/25/11 at 2:24pm)	Good old chocolate pudding (sponge with a hot chocolate... 11/27/11 at 10:34pm by Culinary-Kitten	3	72
Doughnut Food Truck??? started by tubs (11/19/11 at 6:21pm)	I have been using one like this for years.............. 11/25/11 at 9:42am by ChefBillyB	7	378
Grand Livre De Cuisine: Alain Ducasses's Desserts and pastries - a weight question.. started by amira (11/4/11 at 11:10pm)	Thanks. 11/21/11 at 7:17pm by amira	2	87
Looking for Vegan Sorbet Stabilizer started by Jellly (9/4/11 at 4:50pm)	I have heard of people using Slippery Elm Bark, finely powdered. 11/21/11 at 12:27pm by Wyandotte	17	505
gelatin ratio for sturdy squash/ pumpkin custard started by Alisha Nicole (11/21/11 at 8:01am)	hello pastry friends: i while ago i did a peach tiramisu... 11/21/11 at 8:01am by Alisha Nicole	0	39
Large Recipes? started by SKatchgirl (10/17/11 at 6:22pm)	@Jellly - I would be interested in your s'mores bars if you... 11/19/11 at 7:08pm by tubs	4	114
torching marshmallows when no open flame allowed.... started by JCakes (10/4/11 at 4:31pm)	I was perusing through Harbor Freight the other day, and came... 11/19/11 at 1:11pm by Paul Alfred	6	189
baking macaroons using conventional oven started by tinah (11/14/11 at 7:14pm)	Tinah, the first thing you should do is go to a grocery store... 11/15/11 at 9:58am by blwilson2039	1	142
Any spectacular torte andor/ bar recipes out there? started by Brianna2011 (10/20/11 at 11:17am)	I know this is way late but I want to offer my thoughts. ... 11/13/11 at 11:52pm by blackbearbaker	3	96
How do I set up a cake design studio? started by Buttercream (10/2/11 at 6:58pm)	Yeah, it's legal (if you get the proper permits) and sounds... 11/7/11 at 3:09pm by blwilson2039	2	123
KitchenAid "Commercial" Mixer Quality? started by nightscotsman (10/13/11 at 4:23pm)	I have both a 5qt and 6qt KA mixers. The 6qt one (3 yrs old)... 11/7/11 at 3:01pm by blwilson2039	17	520
Ribbon on cake started by skenney (10/27/11 at 11:49am)	I found that if you're using fondant, getting creative with... 11/7/11 at 2:51pm by blwilson2039	3	134
barrier fat in chocolate truffles started by newchocolatier (10/29/11 at 9:37pm)	What are thoughts on freezing finished chocolates? I've... 11/3/11 at 3:46pm by rosesen	6	135
Have you grown yeast? started by RockHouse (10/26/11 at 5:45pm)	You're making things too complicated. Making your own yeast... 11/2/11 at 12:03pm by Apprentichef	1	64
Used Hobarts...and the adventures they create! started by fruitfulbeing (10/26/11 at 5:53pm)	No, no, not a bit, a polishing head, felt or stitched cotton,... 11/1/11 at 9:47am by foodpump	6	128
Fatless or low fat Italian buttercream? started by madeitwithlove (10/28/11 at 5:10pm)	I'll try your suggestion for the butter, this seems the most... 10/29/11 at 9:15am by madeitwithlove	4	132
Securing a head position tips? started by eatdessertfirst (10/28/11 at 7:24am)	Everywhere i have applied i have sent through cover letters... 10/28/11 at 8:24am by eatdessertfirst	2	59
Bagel and Bread Bases started by ChefMurphy (10/27/11 at 9:47am)	Thank you for the help. I know some of them have a H2O temp... 10/27/11 at 6:46pm by ChefMurphy	2	46
World Chocolate Masters Live from Paris France started by rosesen (10/19/11 at 11:34am)	Thank you for sharing that............it makes my heart... 10/26/11 at 6:56pm by petalsandcoco	4	167
Choosing the best chocolate: Cost vs quality started by charlievb (10/16/11 at 5:10pm)	Hi Charlie, Middle of the road, decent chocolate...have you... 10/26/11 at 5:47pm by fruitfulbeing	1	101
Do you know any thing about Bermaline bread...... started by qahtan (5/22/10 at 1:03pm)	Here's a recipe I found (written for a breadmaker) when I... 10/26/11 at 5:02pm by chefpeon	2	268
ice cream / sorbet stabiliser cremodan started by jackingy (10/24/11 at 10:21pm)	Hi i have just got my hand on some cremodan ice cream/sorbet... 10/24/11 at 10:21pm by jackingy	0	112
how long to hold lemon meringue pie before final browning started by JCakes (10/21/11 at 4:04pm)	Browning will make it stiffer and hold up better, also better... 10/24/11 at 4:16am by chefedb	7	185
Mod looking, perfectly round "truffles" - how best to get that shape? started by heatheravilaj (9/2/11 at 7:30pm)	I used silicone molds, froze them rock solid, then fused... 10/22/11 at 3:37pm by Dobzre	2	708
Flan rings - where to buy started by charlievb (10/14/11 at 12:03pm)	as a follow up, i found what i was looking for at Meilleur du... 10/22/11 at 2:25am by charlievb	7	207
Soft Nougat Recipe? started by ShiChangChu (10/3/11 at 10:15pm)	If you undercook the sugar, it'll give you a softer nougat,... 10/20/11 at 10:52am by chocotuile	2	323
Pastry bags started by NappeTime92 (10/15/11 at 9:18pm)	I'd say it depends.... For cake decorating, I like the... 10/19/11 at 11:31pm by rosesen	6	350
Staging in the pastry/baking world ? started by ihoop (10/17/11 at 10:20am)	In my experience almost nobody turns down free help.... 10/17/11 at 10:35am by nightscotsman	1	87
lettuce tomatoe pickle molds... started by Brizzal (10/13/11 at 8:14pm)	I was cruising youtube the other day and saw this Japanese... 10/13/11 at 8:14pm by Brizzal	0	54
Almond dacquoise troubleshooting started by marcus5556 (10/11/11 at 8:27pm)	My suggestions: 1) don't use parchment, use a silpat. 2)... 10/13/11 at 4:05pm by nightscotsman	3	126
NEEDING SOME SUGGESTIONS started by panini (10/8/11 at 6:54am)	pan, i'm so glad you created something you liked which is... 10/10/11 at 11:56am by durangojo	11	147
Working with huckleberries started by Jellly (10/9/11 at 1:17pm)	I just received several pounds of delicious huckleberries,... 10/9/11 at 1:17pm by Jellly	0	31
sugarcraft.com horrible customer service experience started by AustinChocolate (4/10/08 at 8:43am)	I feel the same. I should have searched for reviews before... 10/7/11 at 2:33pm by Kre8tiv	18	3,279
Cupcakes in a convection oven started by sillyred (5/7/10 at 6:54pm)	Is there an oven that works best for baking cupcakes? I'm... 10/7/11 at 12:15pm by bellasarah	5	4,841
Dark colored buttercream questions!!!! Can anyone advise? started by bakergrl (9/29/11 at 3:02pm)	Just some guesses... Could it be that your icing may be too... 10/6/11 at 9:55pm by rosesen	5	150
Gum Paste - Peony started by petalsandcoco (9/27/11 at 4:28am)	I finally was able to get a very strong adhesive made for the... 10/4/11 at 4:39pm by petalsandcoco	5	283
Knock Your Socks Off Yellow Cake Recipe started by hopez2 (10/2/11 at 11:39pm)	Hi all! I'm new here, but am trying to find a really great... 10/2/11 at 11:39pm by hopez2	0	96
Burnt almond cake started by oli (11/29/01 at 8:09am)	For a caramel-like almond dessert I tried this tart, and it... 9/30/11 at 7:38am by OrecchietteSF	11	10,016
How can we sell more desserts? started by thetincook (6/18/11 at 8:22am)	Does not take the place of telling crew sell more Desserts... 9/29/11 at 4:20am by chefedb	27	616
Fondant Icing vs Fondant Icing Sugar started by charlievb (9/24/11 at 8:14am)	There are two types of fondant: rolled fondant (or as you... 9/24/11 at 10:57am by chefpeon	1	144
Creme Brulee started by Eeyore (2/21/01 at 9:36pm) 1 2	Cranberry coffee? That's a strange flavor combo. ... 9/23/11 at 5:47pm by chefpeon	32	3,841
Commercial Baking Kitchen Available - Los Angeles started by recengllc (9/23/11 at 3:20pm)	We are a small bar with an attached kitchen. 500 square... 9/23/11 at 3:20pm by recengllc	0	38
Cold set cheesecake qustion started by ChefGord (4/26/10 at 12:39pm)	Cranberry coffee? That's a strange flavor combo. ... 9/22/11 at 2:27pm by chefpeon	10	986

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