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| Professional Pastry Chefs Forum A forum for professional pastry chefs and bakers. |
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#1
10-06-2000, 05:09 AM
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 Coffee House favorites There are no real dessert only coffee houses here, BUT I've been to NYC and read about them in SF....N.O. has some too.... What are your favorites.... There is a place in NYC near Central Park that does wonderful L'Notre (?) pastries. I like mocha eclairs. Anyone Have a favorite pastry they have just with coffee? Most of the time too rich for dessert.      |
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#3
10-16-2000, 04:36 PM
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| the last biscotti I made were teeth breakers... |
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#4
10-16-2000, 06:23 PM
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 I Just made cherry and hazelnut biscotti for a play that the AIFW gave on Sunday. they are now my fave. I just got an order for 27 dozen. YEAH!!!!!!!!!!!!!!!!!!!!!  [This message has been edited by Chef David Simpson (edited October 16, 2000).] |
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#6
10-17-2000, 08:46 AM
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| palmier 1: Biscotti are cookies that are hard by design,to dip in your coffee. 2: I like palmiers to dip in my coffee. Especially fresh baked with cinnamon. Also once I made an eclair that was filled with a Baileys cream that went well with coffee. I think any whip cream or custard filled pastry compliments coffee well. But my favorite is Sacher torte |
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#7
10-17-2000, 11:40 AM
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 Hello Palmier, and welcome to cheftalk.com. I, myself like all kinds of coffee dippers. It has to be hard to absorb the coffee without breaking and complement the taste of the coffee without taking away from the flavor. And the coffee has to be well rounded from the bean field to the cup. As you can see I take my coffee drinking very serious. not to mention my taste for food. It's like being in love. You must always make passion and intigrity become one. Then and only then will you find true romance. |
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#8
10-17-2000, 02:16 PM
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| Oh MY CDS you wax poetry....and with pastries It's good having a kindred passionate spirit on cheftalk. |
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#9
10-17-2000, 03:51 PM
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 Why thank you Shroomgirl, you are aren't so bad your self.  |
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#10
10-18-2000, 05:35 AM
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| I had a friend in bavaria who turned me on to a great coffee dipping idea. When he was making his sacher "sponge", he would pour some batter onto a sheet pan and bake it slowly.Mainly to dry it out.After it was baked, we would make a fresh cup of coffee and break off a piece of this sacher toast. It isnt just for breakfast anymore! And yes chef ,you are right about crumbs in your coffee...im sorry. |
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#11
10-18-2000, 12:18 PM
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| For Christmas this season I have orders for upwards of 200# of Biscotti. I think this may be my million dollar idea. They are just sweet enough and dunk well with either coffe or wine or scotch or anything! "Can it core a apple oh great chef of the future?" |
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#12
10-18-2000, 06:48 PM
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| Biscotti and Scotch??? That's a new one Chivas? What's in your biscotti? |
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#13
10-18-2000, 06:48 PM
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| Biscotti and Scotch??? That's a new one Chivas? What's in your biscotti? |
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#15
10-19-2000, 05:51 PM
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| If anyone has would you please include dunking beverage of choice with flavors....this is off my wall. |
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