That is a nice one, i grew up in Barcelona and defenet that cream is very old. The Spanish even left variations of it in their former colonies like here in the Philippines the well known Leche Flan.
Maybe we also could consider the Panettone and its italian creater Tonio, historically a famous pastry person.
Popelini defenet not a French name, the chef of Catherine de Medici: it is said he invented the Choux pastry...
obviously the Sacher cake, create by Sacher in Vienne for the 1814 Vienna convention. (let me verfy the date) the traditional christmas baked goods, like Stollen, Gingerbread, French Pastries like St. Honnore, Blanc manger,...
what do you understand in the US under Raw Sugar, as for me, that is the sugar product before refining sugar, still containing 5% of molasses.
just for clarification and to know, if we refer to the same product with the...
no disagreement, it is just the question of time i am looking at. As for large function we use the torche, which commonly when using this technique, the surface is uneven colored (speed and rush) and if you really want to have...
your main course is already against the rule of menu planning, as you have 2 times the same cooking method with BBQ. Well but it obviously would depend on your client if they like it. For 150 people you could go with a cold...
You have to be more specific about that subject, as it depends form whom you do plan the menu. However there are basic guidlines like:
Type of operation
Any honnest professional should admit, that with the torch you never can achieve this ice like sugar crust. the torch is good for large functions, but not to present the traditional creme brulee.
You know, there are many ways to live life, and there are many ways to be a Chef and many ways to cook food.
However there are very clear bases in culinary arts and these bases one rather manages before Rocking and...