Posts by Miss Jane

Thanks for the info.  Will try creaming the butter with a paddle.  Our basic croissant procedure is:  Mix the dough and let it ferment in the cooler overnight.  Roll in the butter the next day doing 3 single folds...

Oh, I would love to use Plugra or another high butter fat butter.  I don't think that's going to happen for cost reasons.  I think I'll work with making the butter soft and uniform as possible, adding flour and...

Yes, we've changed brands.  I'm going to ask our purchaser to find out the fat content.  Thanks.

I've noticed that lately I can't get a uniform butter block for laminated doughs.  I add 10% flour to unsalted butter and a splash of lemon juice and use a dough hook to make a pliable mixture, but some of the butter...

I've noticed that lately I can't get a uniform butter block for laminated doughs.  I add 10% flour to unsalted butter and a splash of lemon juice and use a dough hook to make a pliable mixture, but some of the butter...

Hey, thanks, you guys. I got kind of lost for awhile. But lemon juice is the ticket, it adds that little zing of sour tartness. I think cream cheese or sour cream would be too perishable for the Starbucks case. Thanks again.

I posted this on the Professional Pastry Chef forum as well. I was just curious if anyone knew anything about Starbucks Vanilla Cupcakes. The cupcake itself is nothing special--just a solid yellow cake--but the frosting is very good. ...

Thanks, even stephen. The wild strawberry jello is surprisingly good. I think this is what my client wants. This recipe worked well for me: Wild Strawberry Jello Pie Prebaked Pie Crust 1-9" IQF Strawberries 8...

If you make pastries as well as cakes, leftover choc cake crumbs make a killer danish filling. This recipe is from Wayne Gisslen's Professional Baking. Sugar 1 lb Cocoa Powder 6 oz Choc Cake Crumbs 3 lb Eggs ...

If you want to go really exotic, try a passionfruit buttercream. Beranbaum's Cake Bible has a good recipe. You make a passionfruit curd and mix it into buttercream. I use Italian Buttercream and make the curd with Boiron puree.