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Arlequin - Page 2

post #31 of 56
Thread Starter 
Nothing escapes you, thebighat!

Thanks for sharing the pic with everyone.

And yeah, how did you do that?

Oh, one last thing: Have you decided dessert for Mother's day?

Arlequin or Opera??


;)

[ May 11, 2001: Message edited by: pooh ]
I cook'n bake with passion...
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I cook'n bake with passion...
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post #32 of 56
I made nine of these cakes yesterday, using buttercream instead of bavarian. When trimmed they will be 4.5x15, enough for almost 300 small pieces. I'll take a picture and post it. As far as posting the picture, Pooh had a friend send it to me at aol as an attached file. I downloaded it to my computer, then logged on to aol and went to keyword ftp, file transfer protocol. Every aol user has a directory where they can put stuff on the web. I uploaded the file. then logged into here and used the instant UBB at the bottom of this page to add a link. Simple. Anyone can whistle. If your isp has web space for users, all you need is a file transfer utility and you can do it too.
It's not Dairy Queen.
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It's not Dairy Queen.
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post #33 of 56
WOW, You bake on a large scale don't you!

The pic is gorgeous. I'm glad it worked.

Question:

Did you go with buttercream because bavarian cream has to be eaten within 24 hours? Think I read that in Madeleine Kamman.

:confused:
K

«Money talks. Chocolate sings. Beautifully.»
«Just Give Me Chocolate and Nobody Gets Hurt.»
«Coffee, Chocolate, Men ... Some things are just better rich.»
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K

«Money talks. Chocolate sings. Beautifully.»
«Just Give Me Chocolate and Nobody Gets Hurt.»
«Coffee, Chocolate, Men ... Some things are just better rich.»
Reply
post #34 of 56
Thread Starter 
Thebighat,

How was Mother's day for you?

Hope everything went fabulously well.

:rolleyes:
I cook'n bake with passion...
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I cook'n bake with passion...
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post #35 of 56
Well, it was Mutha's Day, I guess. We had three seatings of something like 180, 150 and 190. I had to set up 40 of these three tiered stands with cookies and pastries. It took me two years to figure out how to finesse doing it because the club house manager who just left insisted that each tier be tailored to the size of the party getting it. That nicety sort of went away this year. Big party? Take two. I took some pix and will post them later. And the reason I went with the buttercream is that it is a lot easier to cut. Of the nine cakes, I used only four. That always happens, but this year at the last minute the chef said to cut the pieces smaller, so I wound up with a lot leftover. I set a piece up on a plate with some raspberry sauce and berrys and took a pic of that too. You'll get to see my nice even cake layers, but you'll also see I'm not real good at plating. Never had to do it for real. Right in the middle of filling all the little tarts I realized the lemon curd filling I had just folded whipped cream into was too soupy, so I did some quick mental math and added 1.6 leaves of gelatin per lb. and it seemed to work. I don't know how I came up with that. I make a gelatin solution that is one oz of powdered gelatin to 5 oz of water, and one oz of that is sufficient to gel 1 lb of whatever. I figure the gelatin in that is one part in 6, and since there are 10 sheets to an oz, I divided 10 by 6 and got 1.6. Does that make sense?
It's not Dairy Queen.
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It's not Dairy Queen.
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post #36 of 56
Dear thebighat,

That was a busy mother's day, wasn't it!

I won't answer your math question, I'm very bad at that.

But I have a question for you: Is it true that bavarian has to be used within 24 hours, otherwise it spoils. I thought that was the reason for you choosing buttercream instead!
K

«Money talks. Chocolate sings. Beautifully.»
«Just Give Me Chocolate and Nobody Gets Hurt.»
«Coffee, Chocolate, Men ... Some things are just better rich.»
Reply
K

«Money talks. Chocolate sings. Beautifully.»
«Just Give Me Chocolate and Nobody Gets Hurt.»
«Coffee, Chocolate, Men ... Some things are just better rich.»
Reply
post #37 of 56
Sorry (I don't mean to be rude) I'm not bighat but I do know your answer kimmie....bavarain holds in the freezer perfectly for a week and much much longer. It also cuts nicely/perfectly when it's still slightly frozen. It's really one of the easier fillings because of it's holding strength and time. Kept fresh and never frozen it will hold in the cooler for a week.

I often make extra of every flavor and freeze it in my 9" cake pans. Then I unmold them and wrap them well, storing them in the freezer. So at the last minute when I have to quickly put a torte together I pull out my 1" thick bavarians and assemble with other on hand components and I can't have a nice torte put together in 1/2 hour.
"Bakers are born, not made. We are exacting people who delight in submitting ourselves to rules and formulas if it means achieving repeatable perfection", Rose Levy Beranbaum
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"Bakers are born, not made. We are exacting people who delight in submitting ourselves to rules and formulas if it means achieving repeatable perfection", Rose Levy Beranbaum
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post #38 of 56
Thread Starter 
No need to apologize Wendy, we're all a big family here. I don't think the bighat will be offended at all...unless you are dead wrong! Kidding, kidding I promise!

BTW, thanks so much for the input.

I love bavarian creams and I'm not doing any because of that. I also read Kimmie's "premise" somewhere, might have been Kamman. I'll look it up and quote her if need be.


Hey thebighat

Nice to hear from you again. I look forward to those pics!

:D

[ May 16, 2001: Message edited by: pooh ]
I cook'n bake with passion...
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I cook'n bake with passion...
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post #39 of 56
Uunmmmmm...... bavarian creme!!! :p
post #40 of 56
Dear Wendy:

Here's what Madeleine Kamman says about Bavarian Cream:

Bighat and Wendy, any thoughts?

:confused:

[ May 16, 2001: Message edited by: Kimmie ]
K

«Money talks. Chocolate sings. Beautifully.»
«Just Give Me Chocolate and Nobody Gets Hurt.»
«Coffee, Chocolate, Men ... Some things are just better rich.»
Reply
K

«Money talks. Chocolate sings. Beautifully.»
«Just Give Me Chocolate and Nobody Gets Hurt.»
«Coffee, Chocolate, Men ... Some things are just better rich.»
Reply
post #41 of 56
WDB, You are so smart. That tip about the frozen bavarian is one that I will employ if I have left over bavarian or other fruit mousses. I was also taught that gelatinized desserts should not be kept more than two days because the gelatin begins to turn rubbery after 48 hours. And that gelatinized deserts, like bavarians, shouldn't be frozen. But once on the job, I found that wasn't the case. They keep well in the freezer.
SmartGirl to the rescue!
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SmartGirl to the rescue!
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post #42 of 56
The 24 hour rule was one they taught us in school. Bavarian creams contain potentially hazardous foods, eggs, and milk and cream. In practice I suppose you could squeak another day or two out of it. It really boils down to what your local health department wants you to do. Melting it to 165 degrees is a standard temperature for reheating leftover food. This of course will completely deflate the whipped cream in it, and I can't imagine what the gelatin would be like in ice cream.The idea of freezing it gives me another idea on assembling Arlequin. You could make and freeze the bavarian layers and then make the cake layers and assemble the thing unhurried. If you look through Pierre Herme's expensive book he does this all the time. I'm pooped. Between working and commuting I was out of the house for 13 hours today. Tonight was the cocktail party to welcome new members to the country club and the chef and manager both told me "make enough cookies." There were 72 people signed up for the party, and 20 reservations for dinner(we're not having a wonderful spring here) and I wound up making 22.5 dozen cookies. Plus focaccia, plus lavash, plus soft rolls, plus jalapeno rolls,plus pecan rolls, then I went to the kitchen and made bruschetta. And then I rushed home to take the kids to step dance, and it was cancelled. Thank you God.
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post #43 of 56
Thebighat,

That's quite a schedule you have there. I would be pooped too!

Thanks for clearing up the "longevity" of bavarian cream. Your suggestion to make and freeze the bavarian layers and then make the cake layers and assemble the thing unhurried is quite clever. Would you know the title of Pierre Herme's expensive book, by any wonderful chance?
K

«Money talks. Chocolate sings. Beautifully.»
«Just Give Me Chocolate and Nobody Gets Hurt.»
«Coffee, Chocolate, Men ... Some things are just better rich.»
Reply
K

«Money talks. Chocolate sings. Beautifully.»
«Just Give Me Chocolate and Nobody Gets Hurt.»
«Coffee, Chocolate, Men ... Some things are just better rich.»
Reply
post #44 of 56
It's called The Patisserie of Pierre Herme, and by expensive, and of course everything is relative, it cost me $185 from J. B. Prince. You might be able to get it for $165. But his book with Dorie Greenspan is a lot more accesible and a lot of the same stuff is in it. The pricey book is riddled with screwy translation and somewhat skimpy recipes. The pix are gorgeous though. It's a French/English edition, which might work for you in Montreal.
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It's not Dairy Queen.
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post #45 of 56
Thanks, thebighat!

I remembered an earlier post concerning the mistakes and wanted to make sure I would get the right one. I think I've seen the one with Dorie Greenspan in bookstores here. I will check it out.

Thanks again!

:)
K

«Money talks. Chocolate sings. Beautifully.»
«Just Give Me Chocolate and Nobody Gets Hurt.»
«Coffee, Chocolate, Men ... Some things are just better rich.»
Reply
K

«Money talks. Chocolate sings. Beautifully.»
«Just Give Me Chocolate and Nobody Gets Hurt.»
«Coffee, Chocolate, Men ... Some things are just better rich.»
Reply
post #46 of 56
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!
"Bakers are born, not made. We are exacting people who delight in submitting ourselves to rules and formulas if it means achieving repeatable perfection", Rose Levy Beranbaum
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"Bakers are born, not made. We are exacting people who delight in submitting ourselves to rules and formulas if it means achieving repeatable perfection", Rose Levy Beranbaum
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post #47 of 56
WDB, I would definitely not be bored to read your "volumes." It would be wisdom I can gain without the pain of experience. :D 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.
SmartGirl to the rescue!
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SmartGirl to the rescue!
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post #48 of 56
Thread Starter 
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!

:p
I cook'n bake with passion...
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I cook'n bake with passion...
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post #49 of 56
Thread Starter 
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 ]
I cook'n bake with passion...
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I cook'n bake with passion...
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post #50 of 56
Thread Starter 
Hi thebighat!

I look forward to Mother's Day pics!

Are they ready?

:rolleyes:
I cook'n bake with passion...
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I cook'n bake with passion...
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post #51 of 56
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.
It's not Dairy Queen.
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It's not Dairy Queen.
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post #52 of 56
Thread Starter 
Sorry about your bad news, thebighat!

Somehow, I feel they'll turn up!

:)
I cook'n bake with passion...
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I cook'n bake with passion...
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post #53 of 56
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.
When I get a little money, I buy books. And if there is any left over, I buy food.

- Desiderius Erasmus
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When I get a little money, I buy books. And if there is any left over, I buy food.

- Desiderius Erasmus
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post #54 of 56
Hi Sisi,

Lucky you. How did you get them?

:p
K

«Money talks. Chocolate sings. Beautifully.»
«Just Give Me Chocolate and Nobody Gets Hurt.»
«Coffee, Chocolate, Men ... Some things are just better rich.»
Reply
K

«Money talks. Chocolate sings. Beautifully.»
«Just Give Me Chocolate and Nobody Gets Hurt.»
«Coffee, Chocolate, Men ... Some things are just better rich.»
Reply
post #55 of 56
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 ]
When I get a little money, I buy books. And if there is any left over, I buy food.

- Desiderius Erasmus
Reply
When I get a little money, I buy books. And if there is any left over, I buy food.

- Desiderius Erasmus
Reply
post #56 of 56
hi i would like to get that fauchon recipe please where can i find iy?
Fleur de fraises des bois :)
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