Looking for Dessert Ideas

[Ender]

I am looking to make a new dessert menu at work. Any ideas would be greatly appreciated.

[cakerookie]

Ender what type of menu are you looking to create? What ingredients are available to you? Type of restaurant?

Rgds Cakerookie...aka Rook

[momoreg]

Something yummy.

[kuan]

I had a good one last night. Baked pear in almond cake: Almond cake baked around a whole pear, served in the baking dish.

[Ender]

It is a French restaraunt. What ever we need we will order. We want a new look.

[Z~BESTUS]

ENDER:
Good afternoon. Why not try a simple "BLANC MANGER" dessert????.OR

Sometimes spelled "BLANCMANGER". Good luck with your quest & have a nice day.
~Z~BESTUS.

[chrose]

Originally Posted by Ender

We want a new look.

Define "new look"

[panini]

sounds like a consulting job. It's best to pair with entrees and starters.
it can be done here but with a lot more information

[cakerookie]

Originally Posted by Z~BESTUS

ENDER:
Good afternoon. Why not try a simple "BLANC MANGER" dessert????.OR

Sometimes spelled "BLANCMANGER". Good luck with your quest & have a nice day.
~Z~BESTUS.

Agree.

Best Rgds Cakerookie...aka Rook

[Jeebus]

These are the type of post that really pisses me off. If you are the chef of this restaurant (or pastry or sous) it is your job, not mine or anyone else out heres. Since you want all of us to give you ideas are you going to pay us a consulting fee? Spend 2 minutes out on the internet, if you can't find some insparation perhaps you are better suited to making shoes or telemarketing. Do your own work.

[jessiquina]

i agree. if you need help with something specific, thats cool, people here dont mind helping ... but creating a whole menu for you... not cool. everybody here works really hard to atleast try and create their own ideas. maybe you could try looking thru some dessert books.

[Shape Shifter]

Sounds to me as though your boss has caught on to your lack of creativity & inspiration by asking for "a new look." Be careful my friend because the next thing they'll ask for is a new pastry chef that knows how to write a creative and inspiring menu. Get your sh*t together quickly.

[panini]

Whoa!!
Lets keep this within the box. I hope I did not inspire the negetivity.
These posts come up quite frequently. If you view the profile it helps in creating a post.
I think the only problem here, is this post is in the professional forum where we take for granted experience abounds.
I believe ender holds the position of cook at this restaurant.
Let's just give him some resources if we have them.
for ingredients outside the local pervbeyor:
Albert Uster
ChefRubber
gtg sorry
Ya know, if it wasn't for the customers, this would be a great business

[AprilB]

I agree completely with yours and the others in one way or another.

There wasn't enough information to even give an educated guess as to what the venue would be. (other than French) Since I don't know the poster or situation I'd prefer giving benefit of the doubt rather than assume lack of imagination. However... worst case would be needing creativity force fed to them.

Personally I can't identify with a situation in which I was asked to create an item and I couldn't jump in with both feet and produce it in spades x 10.

The internet is intense for hundreds of thousands of recipe resources, libraries (yes they do still have them), book stores....

So, bottom line is does he want suggestions or does he want someone to do his research and job for him?

Somehow when a poster doesn't present any information (like history, prior menus, etc) I'm inclined to believe the latter.

April

[nowIamone]

I can be creative, but it always surprises me how thrilled customers are with "classics" and fruity/spice/cinnamon dishes. I worked hard the first 2 years in my restaurant producing creative desserts, but the warm, cozy ones/ old time familiar are what sold 80% of the time. It doesn't take much, blueberry pie, with a shot of Merlot; Old fashioned berry crisp, with vanilla icecream, (half of the desserts we sell are the berry crisp) Sour Cream apple pie, etc. Our dessert are house made, none are purchased, we sell at least one per table, if not two and we are a steak/dinner house, people are full at the end of the meal, they order to try the dessert.
We work at presentation, a dizzle of fruit puree with a liquor in it (always described in the menu) this time of the year we have a small flower box of pansies, forget-me-nots, etc. (no insectides used, off the ground) and add flowers with mint leaves, crushed cookie crumbs for texture, or sliced fruit.
I've had real dry times of imagination........last Xmas was one. We always have a new, fancy dessert offering for our banquets..........I could not come up with one, nothing inspiring for weeks. Last two weeks, I can't drag a dinner special out of my imagination..........but writing this has triggered my dessert ideas this morning!!! Might go in early.