Arlequin

[W.DeBord]

I don't know if this will work....I can't read any new posts so I guess I'm done at this site until something magicly changes....I can't even read the post about the server problems any more. Nor will I know your response to this current post.


I did see kimmie (I think) posted a qoute from M. Kamman my response is pretty much the same across the board for every cookbook author, recipe writer talking about ANY dessert (unless your talking about souffles).....the length of time posted for holding baked goods in EVERY recipe is a "perfect ideal guideline" and can't possibly be followed in a professional kitchen. Yes, scientificly food starts to break down...but your taste buds and mine can't tell, so until you can or the baked good changes texture you hold it and serve it as long as it's presentable.


I could write volumes on this topic but it would just bore you...I've had other "pastry chefs" shocked to know I bake in volume and freeze almost 1/2 (at times). I have no choice, I either stretch time lines, quanities and such or they might as well buy pastries with preservitives in it from large manufactors and eliminate my job. Because "baked fresh daily" can't happen in the volume and variety reqired of me, it's unrealistic! and so are those time lines!

[monpetitchoux]

WDB, I would definitely not be bored to read your "volumes." It would be wisdom I can gain without the pain of experience. I work with a guy who worked with Pierre Herme in Fauchon. I've got to say that his methods are very ingenious at times, though counterintuitive occassionally.

[Pooh]

OMG Montpetitchoux,

I'll have to check but I think I have a book containing a few Fauchon recipes...I will get back to you sometime next week.

Please tell us more about your background and experience!

Luv pastry chefs!

[Pooh]

I'm so sorry Monpetitchoux!

I don't have Fauchon recipes. I have LeNôtre and 12 other Parisian boulangeries and patisseries recipes. Check this one out by Linda Dannenberg. I made brioche during the weekend and I was very pleased with the result.

A gastronomic tour of some of Paris's finest pastry shops and bakeries features dozens of recipes for such treats as Almond Croissants and Caramel Mousse Cake, along with food lore, histories of each shop, and more.
www.amazon.com/exec/obidos/ASIN/0517592215/ref=pd_sbs_b_4/107-4457575-2554164



[ May 28, 2001: Message edited by: pooh ]

[Pooh]

Hi thebighat!

I look forward to Mother's Day pics!

Are they ready?

[thebighat]

I have bad news, I think. I took the camera out today to load some new film and now I have no clue where the roll from Mother's day is. I have no recollection of taking it to the photo store. Duuuh. I haven't looked on my bureau or in a little cabinet at work, I only discovered this like an hour ago. Today at work I brought some focaccia and flatbreads out to the lunch buffet and a member asked me if I were Paul, the sous chef. I said no, I'm the baker, so we got to talking and she waved her arm expansively across the room, where the tables all sat with my mornings work in the bread baskets, and she said she couldn't eat any more of this junk. Then she realized who she was talking to and tried to backtrack. Didn't quite make it. I'll look real hard for that film.

[Pooh]

Sorry about your bad news, thebighat!

Somehow, I feel they'll turn up!

[Isa]

I do have a few Fauchon recipes:

Amandine
Cannelés
Evantail de bananes au jus de la passion (banana with passion fruit sauce)
Fleur de fraises des bois et groseilles( wild strawberry and groseilles cake
Macaron framboise a l'anis (Raspberry & anis macaron)
Mille-feuille au d'epices a l'orange et citron (Gingerbread Napoleon with orange and lemon)
Oeufs tiedes au chocolat, creme cafe (Warm chocolate eggs with coffee cream)
Riviera (chocolate lemon cake)
Rose des sables (gingerbread caramel cake)
Tarte aux pommes imperatrice (rice pudding apple tart)

Sorry for the translation, I am tired and can't find my words tonight.

[Kimmie]

Hi Sisi,

Lucky you. How did you get them?

[Isa]

It's from Eurodélices À la table des grands chefs. There is six books, two of them devoted to desserts. It’s the only two I bought so far. They are fantastic. The instructions are very short though the authors assume the readers knows their way around a kitchen.

[ June 02, 2001: Message edited by: Iza ]

[TEM]

hi i would like to get that fauchon recipe please where can i find iy?
Fleur de fraises des bois