Posts by schiznick

I can understand your dilema. Fortunately, I have been lucky enough to have a good job at the same place for the last four years. I can only say, for myself, if I had to take a job to fill in, I would definitely try to find something...

Hi, I understand your seriousness and desire to do well in competition. When I thought about what you were going to prepare, the flavors that came to mind were caramel, banana, and vanilla. Cinnamon is a great complement to sweet...

Hi, I don't know if this is what you're looking for, but this is one of Jacques Torres' recipes that was in Pastry Art and Design some time ago: 225g passionfruit juice 75g heavy cream 25g corn syrup 500g milk choc. 62g...

Hi, Sorry it took so long. I get home and realize I forgot the recipe at work three times. Set me know how it works out for you. 1 1/2c sugar 3 oz. water 12 oz. heavy cream 1/2c corn syrup 1 1/2 oz. butter Make a...

Hello, I have never personally used the merkens carmel for fillings. The purpose of invert sugar is to help prevent crystallization in ganaches. It helps the ganache to keep its creamy texture longer. The best storage for that type...

Chapped hands --- yes. Poor circulation --- yes. But that tends to come with the job, right? How about you? What part of the country, business, etc. do you hail from?

Hi, Not too much to tell. I work for a small chain of restaurants in the Midwest. I've been working in the foodservice industry for about 12 years, with the last 6 being in pastries. My favorite hobby is sleeping. I'm the vice...

Hi! I recently found out about this site and am looking forward to talking and sharing ideas. I like the wide range of topics available.

Hello, Excellent site. Your work is great and any visitor will be able to appreciate the amount of time and effort you've put in. P.S. Another great vote for the Chocolate Roses Cake. :bounce:

Hello, I have a recipe that uses gelatin as well, but for the egg whites we use frozen ones. That is, they are already pasteurized for you. My recipe makes 5 10" tortes, with two layers of filling, each 3 cups. I use a good...