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Bring Back the Coupe!

post #1 of 4
Thread Starter 

Any of you pastry types selling these?

 

Peach melba (Using a canned peach slice though) has been a decent seller for our banquet stuff, along with regular scoops of ice cream (sometimes with sauce and whip), I was hoping to get some more options.

 

So far I know of three classics

 

Peach Melba: vanilla ice cream, poached peach, raspberry sauce

Coupe St Jauques: raspberry and/or lemon sorbet, kirsch macerated fruits

Coupe Belle Helene: vanilla ice cream, poached pear, chocolate sauce, toasted almond bits.

 

The problem we seem to be having is when we usually scoop the ice cream for the banquets on Mon-Tues for the rest of the week's functions. The cups are trayed on our oval banquet trays and covered with plastic wrap and stacked in the freezer. They are garnished just before the server takes them out.

 

1) Scooping the ice cream at the right temp. A lot of the times the ice cream is too hard, and the scoops look lumpy and ugly. Slows things down too. I think maybe it's a delivery issue, and the ice cream needs a day or two to "cure" in our walkin freezer before we scoop it.

2) The ice cream melts a little in the cup, ruining the appearence.

3) Skin formation. Due to bad wrapping?

 

Any thoughts?

 

PS. We also sell a lot of scoops of three flavor swirled spumoni in dark chocolate cups. Not quite a coupe, but they are popular.

post #2 of 4

I have been in large banquet facilities where the ice cream was scooped into cupcake pans as well as on parchment in sheet pans. One place started to purchase presooped which cost them about 2 censt more per scoop . If you figure waste, time and labor it is worth it. Another way is a soft serve machine with a hose attachment where ice cream can be bagged onto trays and frozen. A place I saw in Vegas did this. Or ice cream can be scoope into coupe glass frozen and a peach could be split in half with a piece on each side of peach. Melba sauce and cream over top at service time.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #3 of 4
Thread Starter 

Cool idea about the soft serve hose. We have a soft serve machine we wheel out for brunches and sometimes use it with functions.

 

I'll have to ask about buying pre-scooped.

post #4 of 4

If you deal with Sysco  ask the salesman about pre scooped. Also your Ice cream purveyor may do it.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
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