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help with valentines special desserts

post #1 of 13
Thread Starter 
so the head chef has tasked me with coming up with an idea for a dessert special for valentines... i was thinking something to share... only restrictions: no truffles, no sorbet (no ice cream maker)

well ive thought of ... ahem sorbet and truffles things, lol... i aint too good at this kind of thing... melted chocolate and strawberries was another i came up with but... i dunno about the feasability and the risks associated with stupid customers and hot melted chocolate... though we have some fudge sauce stuff that stays liquid at a lower temp... i dunno...

anyway selling at around £3-5 cost wise it has to be at least 40-50% profit (before labour) may be able to slide that somewhere if needs be but...

throw some ideas...
post #2 of 13
You have a freezer and a sheet pan you can make sorbet.

Valentine's day has always been a cheesy dessert kinda day. Heart shape this, heart shape that. Get yourself a good heart shaped cookie cutter. :)

Heart shaped vol au vents with berries and pastry cream inside, heart shaped cakes, etc.

Warm flourleess chocolate cakes with ice cream always sold well for me.

How much labor are you willing to put into it?
post #3 of 13
You have a freezer and a sheet pan you can make sorbet.

Ok Kuan,
I'll bite.
And don't give me granita.:D :lol:
pan
FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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post #4 of 13
You just have to scrape the frozen part, stir it up, freeze, scrape and stir again. Every few minutes.
post #5 of 13
Thread Starter 
freeze scrape and stir? lol... im up for that just to prove to the head chef that we can make sorbet... he said we couldnt... i just love to prove him wrong... he was adamant lol...

some more instructions a few more details on that...

also im willing to put in as much labour as it takes... i can always do it in my own time just for extra "he's learning isnt he" credit with the KM i like the pastry cream ideas... weve already got a flourless chocolate cake and chocolate brownie on the menu so ill avoid chocolate things i think...

no pastry deserts on the menu, i may look into something like that
post #6 of 13

Too Bad About The Chocolate.

I was going to suggest heart-shaped chocolate Pavlovas, decorated with chocolate-dipped strawberries, sliced appropriately.

Ah, well.....:(
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #7 of 13
Kuan,
Prince Sorbetto just turned over in his grave:D :D
I was wanting something involved with twirling around in the snow with this sheet pan:D ;)
Well, you made King Granita happy:lips:
FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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post #8 of 13
Well, if you drill a hole in the freezer door, attach a stirring device through the hole and get a kitchen slave to stand over it cranking the device for a few hours :).

Well, with the weather we've been getting up here, it's certainly feasible to send someone outside with a hotel pan, the sorbet mix and a couple of spatulas and send them out to stir for an hour.
"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
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"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
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post #9 of 13

Old Standby

Whenever I'm in a pinch, I go to an old standby and avoid new territory and taking risks (I do my risk taking and experimenting on customers on weeknights). Valentines day is one of those times because you can almost guarantee it will be a hectic shift and the easier something flows off the line the better.
Something that comes to mind are little cream puff pyramids. Perfect for two because they wind up large even with small cream puffs and they can be completely assembled ahead of time. Take them out of the fridge about 20 minutes before you intend to serve them. Choux paste is one of those versitile recipes every chef should utilize. Very consistent results without any pastry making skill.
The very cheesy and predictable thing to do would be to make a heart shaped dessert. This is precisely why you should NOT do that. Instead build a nice pyramid with 10 cream puffs(6 then 3 then 1) The filling and cream you use to hold it together have endless combinations only limited to what you can squeeze through a pastry bag. Chocolate with hazelnut and Gran Marnier is a favorite. Make a nice spun sugar spiral for garnish, sprinkle with 10x and tell your chef he could charge them 10 euros! The visual effect is tremendous.
I've made huge ones for banquets to dazzling effect, watching 100 people devour a mountain of different flavor cream puffs.
One cup of flour, one cup of milk, 4 oz. butter and a healthy pinch of salt will make you 40 little ones, 4 orders worth. Whatever you fill and garnish them with will really determine the cost. Anyway, the point is: Go with something you feel comfortable with, something you can attack with confidence. Not some cock-a-mamee idea like mine from the internet!
Keep those fires burnin'
 
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Keep those fires burnin'
 
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post #10 of 13

try dessert for two!

make up a dessert:
chocolate flourless cake with raspberry coulis adorned with two strawberries and your liquid chocolate dipping sauce, two glasses of champagne with chamboard (kir royal) (or exotic tea for two) and you have a killer valentines dessert. No hearts, just sharing chocolate fun!

a tuile with scoops of milk chocolate mousse, white chocolate raspberry mousse and dark chocolate mousse, two espresso martini shots.( or two espresso):roll:
bake first, ask questions later.
Oooh food, my favorite!


Professor Pastry Artswww.collin.edu
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bake first, ask questions later.
Oooh food, my favorite!


Professor Pastry Artswww.collin.edu
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post #11 of 13
I have 2 valentines desserts his year, they are simple, everyone knows them. I just used some loooooove terminology to write them and suposely aphrodisiak ingrediants.

Forbiden warm apple pie, almond crumble and vanilla ice cream.

Intense chocolate cake with melting heart, passion fruit coulis and wipping cream.

Let me know what you think guys.
post #12 of 13
Our current valentines day dessert menu consists of:

Champagne toast with raspberries & chocolate truffles.

House-prepared custard with lavender seed, meringue cookie, raspberries.

Passionfruit gelatto drizzled with raspberry coulis, fresh berries, and a pastry "straw".

Chocolate ganache cake drizzled with mango & raspberry coulis, garnished with fresh berries
post #13 of 13
Just the act of writing that prompted me to make that very dessert for Friend Wife.

It's nice to know that somebody is benefittting from these forums. :lol: :lol:
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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