Posts by pastry--chef

It is a different method of making the Joconde Wendy, I was playing around with the joconde one day trying to make the striped sponge I had seen in a book, I knew what I was looking for in a sponge e.g flexible, solid enough to hold...

O.k Isa for the honey madelines it,s 2.5grams of baking powder to 90 grams flour. the lemon cake tart au citron it's 2.5 grams of baking powder to 140 grams flour. for the peach souffle 7 grams cornstarch to 100 grams butter. so...

sorry about the wait Isa all my books are at work I will have your answers in 24 hours bear with me 1 more day:cool: cheers P.C

O.k if I had $40,000 fo a culinary education I wouldnt go to CIA J&W or any of the others I would use it to travel to other kitchens. 1st I would find employment in my home town work for free if I had to and see if I actually...

wow Wendy sounds like the mom and pop shop have a real cookie business on there hands 100 different shapes sounds like a night mare for me:eek: are they realsy making much $$$ from the cookies or would they be better limiting to say 25...

Hi there Wendy I had a look at that recipe for the cigarette paste that you are using and it is pretty much exactly the same as I use. Have a look at this recipe for joconde and see how it stacks up against the one you are using by way...

Hi there Wendy 1. hopefully i helped a little with the joconde question in the other thread. 2. Ready to roll cookies are great make the dough roll out to a long rolling pin shape wrap in saran and freeze off untill you have to bake...

hi there Wendy what sort of Joconde are using and are you using a cigarette paste tuile paste for stenciling stripes etc.. I find that when I make the joconde (using tuile/cigarettes batter to form the stripes) that I have to bake the...

Isa which book are u interested in I have two of there's the roux brothers on patisserie and michael rouxs finest desserts both excellent booksthe roux brothers on patisserie is pronbably better than the finest desserts. The book shows...

I agree with momoreq, we use the cheap $20 at work when we are working with apprentices, these I think are more than accurate enough for chocolate tempering specially in Faren, we teach our guys to test the chocolate by sight and temp...