ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Catering › Transporting Fancy Holiday Pastries..........
New Posts  All Forums:Forum Nav:

Transporting Fancy Holiday Pastries..........

post #1 of 10
10/29/00 at 7:26am
Thread Starter 
Well tis the season of Bouche Noels, Croquebuche, fancy little frilly things.....
Assembly can be a pain for these at an offsite location, yet transporting is even scarier? How far do you guys go on these treats?
cooking with all your senses.....
Reply
post #2 of 10
10/29/00 at 9:51pm
Get sturdy boxes, bubble wrap, and cross your fingers. Best bet make item a
day in advance and let chill over night, use dowel sticks where necessary
and drive slow. I have to transport a four tier wedding cake with candy
ribbons into central park from Long Island. I will have no finger nails left I
assure you!
bake first, ask questions later.
Oooh food, my favorite!


Professor Pastry Artswww.collin.edu
Reply
post #3 of 10
10/30/00 at 6:17am
Croquembuche I make no more than 2 hours before the party. Buche de noel, I stick the cardboard bottom to a bare sheetpan with tape. The appendage gets a wooden skewer. I do about 20 of them each Xmas, and so far no casualties.

Last year I did a truffle croquembuche, but I assembled it at the party.
www.cakesuite.com
Reply
post #4 of 10
10/30/00 at 11:50am
French lesson of the day ;o)

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

- Desiderius Erasmus
Reply
post #5 of 10
10/30/00 at 2:16pm
Thread Starter 
Momoreg....what about the spun sugar and the snowmen and mushrooms? On the Yule LOG
cooking with all your senses.....
Reply
post #6 of 10
10/30/00 at 7:54pm
I do spun sugar on the "pyramid of profiteroles", but on the yule log, I send the decorations in a separate tin, or they may melt in the walk-in.
www.cakesuite.com
Reply
post #7 of 10
10/31/00 at 5:16am
Thread Starter 
So the question is where do you spin the sugar?
My decorations are marzipan and don't melt
cooking with all your senses.....
Reply
post #8 of 10
10/31/00 at 1:27pm
I do the spun sugar at the commisary, out of isomalt, and USUALLY it lasts until it's needed.
www.cakesuite.com
Reply
post #9 of 10
10/31/00 at 1:29pm
I use marzipan decorations, too, but we seem to have an unusually humid walk-in. The shrooms just don't last more than a few hours in there.
www.cakesuite.com
Reply
post #10 of 10
10/31/00 at 1:32pm
And I should add that if the croquembouche will be sitting out for more than 4 hours, I have to fill the profiteroles with instant custard, just for safety's sake.
www.cakesuite.com
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Catering
ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Catering › Transporting Fancy Holiday Pastries..........