ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Pastries & Baking › Dessert Inspirations!
New Posts  All Forums:Forum Nav:

Dessert Inspirations!

post #1 of 20
Thread Starter 
I was just curious about those of you out there that do desserts about how you come up with your ideas and recipes? Are many of them adapted from other recipes? How do you invent for lack of a better word a new recipe? Just curious..
post #2 of 20
For me there are a lot of things that go into it. Often times the menu will dictate the dessert, or the season may. The weather can play a large part as can the time of day dessert will be served and the mood of the dinner.
I may be reading a book and get inspired to either try that recipe or play on it. For example I learned a dessert that I had to prepare when I was at the Mayflower hotel. One of the components was a poached pear in 2 different syrups. I loved the idea and when I was in Alaska and fresh Boscs were coming in I was playing and having a blast. I was butterflying, and poaching and stuffing them with every tasty combination under the sun. We got a guy that came in with some fresh bush blueberries and I made a sauce to go with a poached pear and white chocolate mousse. The BB sauce looked black on the white plate until you either tilted the plate, or ate some of the sauce, then you saw the blue. The point is I was on a roll, and being inspired by what came along. At one point I bought a Donvier ice cream maker and was making Granite intermezzos of all sorts of inspirations. So there's a lot of things that can go into inspiration. I needed a cake one time for a bookstore client in Forida. I needed something that was quick, easy, inexpensive and delicious, so I came up with a jellyroll filled with a sweet lemon cream cheese filling with candied lemon zeste that I had on hand. Took me 10 minutes to make and was a hit thankfully. So as I said, a lot of things can go into coming up with ideas.
My latest musical venture!
http://myspace.com/nikandtheniceguys
 
Also
http://www.myspace.com/popshowband "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP
Reply
My latest musical venture!
http://myspace.com/nikandtheniceguys
 
Also
http://www.myspace.com/popshowband "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP
Reply
post #3 of 20
I find it allover the place. Once got this great idea for a chestnut sponge, poached pear, and caramel mousse torte while staring at a beat up "Woman's Day" mag at the dentist's office. It featured some sloth about melting down Kraft caramels and pouring them over canned pears. My appointment was delayed for almost 1/2 an hour, and that mag was the about the one worth reading...
...."This whole reality thing is really not what I expected it would be"......
Reply
...."This whole reality thing is really not what I expected it would be"......
Reply
post #4 of 20
Brilliant!:chef: Sounds great, and that's all it takes sometimes.
My latest musical venture!
http://myspace.com/nikandtheniceguys
 
Also
http://www.myspace.com/popshowband "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP
Reply
My latest musical venture!
http://myspace.com/nikandtheniceguys
 
Also
http://www.myspace.com/popshowband "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP
Reply
post #5 of 20
I am my own acting pastry Chef at the restaurants I've been involved with. I LOVE creating, desserts especially. I tend to make my own things up, and try not to utilize any prefab stuff, except for large banquets.

the latest "invention" is a meyers soaked raisin, banana outmeal, silver dollar waffle, topped with pecan praline ice cream with caramel ribbon. Garnished with Makers mark infused whipped cream. My coconut crem brulee with candied ginger, and my white chocolate and blueberry bread pudding are the top sellers. The Lemon curd cheesecake, with candied basil is one of my personal faves.

I find insperation in things I loved as a kid, and try to put an adult twist on them.
Like all good meals, this too shall pass
Reply
Like all good meals, this too shall pass
Reply
post #6 of 20
I don't like the word invent when it comes to recipes. Mainly for the fact that whatever you come up with, with enough research, you'll find it's been done before. I usually don't take credit for coming up, or creating something. I just say it's something our bakery does.
FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
Reply
FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
Reply
post #7 of 20
Crazytatt, That waffle dessert would make some breakfast!!!!

I think we can all agree that some of our inspiration comes from trade magazines, some from websites like ChefTalk, and some from trial and error, or "oops, I ran out of such and such an ingredient, I think I'll use this other thing instead". Voila! A new dessert.

I agree with Pan, it seems that everything has been done, but it's fun to be creative anyway.
post #8 of 20
Momo,
I absolutely agree. Our burnt Chocolate Pecan Torte is a perfect example. I got crazy rushed one day so I'd thought I run the chocolate through the hobart grater. We it seemd that there was a lot of chocolate dust and that dust, semi burned ,and gave this this wonderfully nutty flavor. Hense the name. This is the real name and it has been around for 12 yrs.
FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
Reply
FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
Reply
post #9 of 20
Thanks! and it does make for a good breakfast, as well as battering up the bread pudding and cooking it ala french toast style...ummmmmm, white chocalate blueberry fre...toast, hum hmm...Freedom Toast...I was doin it long before IHOP ****IT!:smoking:


I agree whole heartidly with the evoloution of dishes. The word "Invention" should be used verrrry lightly. There is always something out there that is similar...BUT what good is being a cullinarian, if you CAN NOT create? I have had so many cul grads work for me and all they want to cook is stuff they learned in school. I ask, "did you skip the whole think for yourself, and be creative class?". The ability to create is what I thrive on. Sure we cook for a paycheck too, but the ability to put a smile on someones face with a creation, is priceless.
Like all good meals, this too shall pass
Reply
Like all good meals, this too shall pass
Reply
post #10 of 20
Thread Starter 
My problem is I don't know where to start. Don't know ingredients well enough.

Regards Cakerookie...
post #11 of 20
Start with what you know and build on it from there.
Professional baking by Wayne Gisslen is a good technical book that's used by many schools and will give you great basics to learn from and build on.
My latest musical venture!
http://myspace.com/nikandtheniceguys
 
Also
http://www.myspace.com/popshowband "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP
Reply
My latest musical venture!
http://myspace.com/nikandtheniceguys
 
Also
http://www.myspace.com/popshowband "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP
Reply
post #12 of 20
CR, are you working at the in store bakery?
FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
Reply
FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
Reply
post #13 of 20
Yeah for me screwing up is the mother of invention, I hardly ever, for lack of preparation being cheap whatever, have all of the ingredients for a dish, so I substitute. A lot of my new dishes come from that. I just kind of have a feel (taste) for what goes well together and what doesn't. Being in college and grad school so long forced me to be creative, when you can't afford it you get that way!
post #14 of 20
Thread Starter 
No they never called me. The person that I was suppose to be replacing is still there she is an elderly lady. Guess I am going to have to go else where if I expect to get into a bakery anywhere. We had one here in my hometown but it did not last long.

Regards Cakerookie...

Oh and Ch thanks for that tip. And thank everyone else for the input...been helpful...
post #15 of 20
Do you think in the future we will have internet chefs? nSay you didn't go to the bakery for experience and learned it all over the internet and did all the hands on at home.
When I'm in my 70's will there be some young newbies arguing over the fact that so-an-so is school taught, and so-and-so came up through the ranks or so-and-so is an internet chef?
I don't think we are very far from the internet classroom in cooking. Some of the CT people have spoken of this including gonefishing and myself.
GTG 9 wedds 3 more to go:roll:
FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
Reply
FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
Reply
post #16 of 20
I have one word for you Jetsons:rolleyes:
My latest musical venture!
http://myspace.com/nikandtheniceguys
 
Also
http://www.myspace.com/popshowband "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP
Reply
My latest musical venture!
http://myspace.com/nikandtheniceguys
 
Also
http://www.myspace.com/popshowband "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP
Reply
post #17 of 20
Thread Starter 
I really don't believe that will happen Pan. Reason being the internet cannot teach important skills such as knife skills and many other areas where learning over the internet I think would be detrimental to the overall skill of a Chef per say. I will agree that the wealth of information that is on the internet certianly poses great challenges to the knowledge base of cooking as a whole. I mean there isn't anything that can be cooked that cannot be found on the net. I am not saying that learning over the internet cannot be done thats not what I am saying; what I am saying is there are times, and I can attest to this, that having a skilled instructor at your side is almost invaluable. ****, I got no idea if any of that made any sense or not I am about ready to give this idea of cooking up myself and go fly a kite.

Regards Cakerookie...
post #18 of 20
Any of it is only as good as what you put into it....self-motivation is the strongest ingredient.

Inspiration for me comes from seeing what's at the market....what's in the fridge, what can I get to try something I've been curious about (marshmallows and leaf lard come to mind immediately), at the end of the day what looks like fun.

I found a farmer that has a sheeter and is making 130+ pies every Thurs and Fri by himself. I've asked him if we could collaborate and make some puff pastry....now that would be really inspirational....
cooking with all your senses.....
Reply
cooking with all your senses.....
Reply
post #19 of 20
What do you mean? I already know a bunch of internet "chefs."
post #20 of 20
chefs that learn the trade on the internet.
FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
Reply
FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pastries & Baking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Pastries & Baking › Dessert Inspirations!