Posts by Domy

Hi, did she maybe mean 'petrisser?' which means to massage or work the dough or did she say maybe 'applatisser' which means to push down... I am not a translator, sorry, but speak french.. just looked in my 'french tartes' recipe book...

Hi gahtan, thanks for the great honey bread recipe. I just tried it and it is great! thanks again... Domy

hee hee... :p

Hello everyone, I have a question... are you required to have a diploma of some sort or certificate in order to open a pastry shop/bakery or even deli in the US? thanks very much for any info you all have on this and hope I have posted...

many thanks.. will try today.

Dear Gahtan, those look fantastic! do you think I could have the recipe??you seem to be a real expert at bread making. I am going to try the honey bread in one of your last threads. It sounds so good and not very difficult for an...

ok. will try thanks.

Hello everyone, Need a little bit of advice on making chocolate easter eggs.. can't seem to get the choc out of the plastic mold. Have tempered the choc, but maybe the mold not good enough quality? or maybe not enough choc in the mold......

Hi everyone, I have to start making chocolate easter eggs (big ones in order to stuff them with truffles), when I fill up the egg mold (found plastic ones) after tempering the chocolate, I let it cool at room temp and then fridge for a...

Ok, am getting it.. must temper before but, if I add a fat such as cream, do I have to go through all that? I would prefer not to add cream to this chocolate, but if I am not successful with the tempering (sounds quite precise) maybe...