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Posts by ChefRobin

You can't go wrong with good quality pans. They may be a little more expensive in the beginning, but their cost will be overcome by their quality.
I have used a rolled fondant that was softer and designed for use in the tropics so it didn't dry so hard. It is a little more difficult to work with but if you pop it into the walk-in cooler for a little bit it creates a nice shine,...
Up until I got laid off at the country club a few weeks ago........ If we were to serve a croissant or pastry that was more than a little golden, they were sent back. Is it a "we aren't french" attitude and don't want to be...
Up until I got laid off at the country club a few weeks ago........ If we were to serve a croissant or pastry that was more than a little golden, they were sent back. Is it a "we aren't french" attitude and don't want to be...
My preference is the three inch pans. They give a little more room for the cake to "climb" up the side of the pan. If you need to have more room for a little extra batter you will have it. And I also use my deep cake pans when...
Take a chocolate cake layer and split into three layers. Sprinkle layers with frangelico, then fill with praline buttercream. thin coat with praline buttercream. Refridgerate til buttercream is firm. Cover with thin layer of ganache...
It's nice to see a forum that I can really talk to people about my facination and love of food. And get feedback on questions and ideas. I am a pastry chef for a private club in St. Louis, MO. It used to be an all boys club till they...
This had to be a monumental decision for you to make after all those years of business. Take heart you may find that it will sell to one of your competitors looking to expand. Especially if your in a good location. While a real estate...
I agree with you on the scale, but from the way the question was asked led me to believe that this was a recipe not for work but for home use, and in a pinch when you don"t have a scale, this method will work. Especially if the only...
Take the two cups sift them thoroughly and use that in the recipe. The weight will be the same, although you will have a slight change in the consistency of the batter, it should still work without any problem. You will still be using...
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