or Connect
New Posts  All Forums:

Posts by ChefRobin

You are right. At home we can make what ever we want because we are serving ourselves, and if we want it darker or euro style we can. But in service to the customer, "the customer is (usually) always right. They pay my bills, so they are going to get what they want. Ah commercialism...
I don't use the pan wraps. But be sure not to overmix and level the batter in the pan. I have found that if all of your ingredients are at room temp, it helps too. Depending on the receipe, the cold ingredients into a hot oven can affect the cooking and rise. Tap it good ( as long as it is not a chiffon or sponge cake) and center it in the middle of the oven. As you get to know your oven and its hot and cold spots you will alleiviate that big mountain that forms. I...
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, but don't touch it because it will leave fingerprints! Check with your supplier for the specialty fondants.
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 like them or what? It was hard to study in France and then come to the US and have them tell you your food is overcooked.:confused:
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 like them or what? It was hard to study in France and then come to the US and have them tell you your food is overcooked.:confused:
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 I need to stack layers of cake with mousse or ice cream, it is deep enough to hold it all.
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 and decorate sides with hazelnut crouqants. mark for individual serving pieces and top each slice with a chocolate truffle. Works great and freezes very well. Freeze before the ganache covering. Also praline ice cream, and creme brulee is...
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 changed the membership rules, but it is still the "old boys" club non the less. So sometimes it can be challenging to get them to try something new other than apple and cherry pie. LOL maybe I can change that. Open to all suggestions.
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 agent might shorten the length of time it takes to sell, be sure you have a good lawyer and CPA to oversee the financial aspects as well. If you do use a real estate agent, get one that is experienced in the sale of food based businesses....
New Posts  All Forums: