Posts by homechef777

Annie thanks for the kind offer but I decided to bite the bullet and order the KA glaze as other posters have mentioned. Until then, I'll just go on using the fruit jellies as Alexia does. I'll let you all know how it goes :)

I made my first bienenstick this weekend using cchiu's recipe he recommended. It's totally delicious. I really liked the pastry cream and whipped cream filling. It was rich and light at the same time. Thanks cchiu . It must be...

Can you tell me what your proportions are for your puree and gelatin glaze for your fruit mousse torte W.DeBord? Do you use it on tarts and tartlets too or do you prefer the natural look :)

Thank you Pinarello, Pongi and cchiu for the recipes and references. I had no idea that this was such a popular cake:eek: It seems that for the couple of weeks or so, I'll be testing recipes:chef: I'll keep you all...

Thanks Annie for your info. It sounds like the cleargel can be unappetizing if it tastes pasty. As far as that favorite glaze for mousse cake. hmmmmm Sounds interesting. I must admit, it was travelling in France that I saw these...

A friend of mine described a cake her grandmother used to make for her called "bienenstick" I'm not sure of the spelling I think it's close. She described it as a single cake layer in a rectangular sheet on top of which...

Oh by the way Alexia did you catch Annies post about her experience with fruit glazes in response to my other thread?

Hehehehe :) A wonderful fall back position Alexia. I have often availed myself of a bakery confection in a pinch ;) I've even neglected to tell the recipient where it came from while not taking credit for it either. You're so...

If you really want to save some work, instead of actually making creme anglaise, you could allow some good quality vanilla ice cream to melt and you have no work at all. It is after all just a frozen creme anglaise.

Have you considered making a trifle? You can use store bought cake such as pound cake or sponge cake. Canned whipped cream, fresh or frozen berries, jarred fruit preserves etc. Then, you can assemble the components in layers and make...