Posts by bekazu

For mille feuille we actually don't start out by coating the puff dough at all.  We dock the sheet well, put it between 2 very flat pans and bake 20-25 minutes until it is evenly golden all the way though.  THEN we sprinkle...

I'm a bit late to the party but I would like to add my 2 cents...   We started using Callebaut on price point but when we switched over from the  Belcolade the guests noticed and all of them were positive about the...

In milk crumbs it acts as a drying and flavoring agent. THere is not enough liquid in many of the recipes for the powder to dissolve. You can make a similar crumb by using cornstarch and cake flour for the milk or...

In the restaurant we own 2 of these drum sieves they are available at resteraunt supply stores or on the web.  Ours are 16" across we can set them over the 30 qt mixing bowl and sift directly into what we are mixing. ...

I made these last week and they were a hit!  The directions for Swedish Choux was right on.  I filled them with lemon diplomat and the few I managed to save were still crispy on top after a night in the fridge.  My new...

Thanks rajeev and foodpump!  going to give this a try today.

We used to have a dishwasher that liked to wander.  On a particularly busy day the head steward tied the ladies apron string to butcher twine and then to the post of the pan shelf behind her.  Needless to say we all got a...

Quote: Originally Posted by PeteMcCracken  Looking at http://programmes.france2.fr/comment-ca-va-bien/?page=article&id_article=2144, I'm guessing that the hazelnut praline is applied after the pate a choux is...

Quote: Originally Posted by ChefDave11  While we can't control everything, I think it's in our own best interests to leave the cake....responsibly.   I should have read the OP more carefully.  I...

The real key is properly resting the dough while you handle it.  You want the butter to be soft enough to give under the rolling pin without tearing the dough but not so soft that it starts to melt with the friction of the rolling...