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Steve Brown
  • Male
  • Mesquite, NV
  • United States
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Steve Brown's Groups

Steve Brown's Discussions

BBQ Sauce Dessert Pairing

Started this discussion. Last reply by Steve Brown Sep 19, 2009. 6 Replies

MOTOWN THEMED BUFFET

Started this discussion. Last reply by Steve Brown May 7, 2009. 4 Replies

NEW THEME..EVENING IN PARIS

Started this discussion. Last reply by Kristi Apr 2, 2009. 10 Replies

 

Steve Brown's Page

Latest Activity

Wendy DeBord and Steve Brown are now friends
Mar 20, 2009
Steve Brown commented on Steffers's blog post Great News
"Good luck!! I hope you get in..If you need any ideas I'm sure anyone on here can throw some your way..8 ) You can always make a sample cake and take it to them..It may help.."
Mar 19, 2009
Steve Brown replied to david m. williams's discussion coating a round item
"White compound chocolate is also called patisserie or coating chocolate. Ive always used my own mixture for the sprayer as opposed to buying it. Getting butter cream smooth, I would probably mask the item, place in freezer for a few minutes then…"
Mar 19, 2009
Steve Brown and Debbie Richter are now friends
Mar 18, 2009
Steve Brown replied to david m. williams's discussion coating a round item
"Just to throw something off the wall..How about using a chocolate sprayer? coat the cakes in a white chocolate buttercream then finish them off by using a power sprayer on them. it may not come out as glossy but it will be uniform and look…"
Mar 16, 2009
Steve Brown left a comment for James Gallo
"Welcom to the community!!"
Mar 13, 2009
Steve Brown replied to John Applegett's discussion What are you making for an Easter Showpiece
"Chocolate Corocopia with assorted chocolate item flowing out..Did this a couple of years ago..gotta find a pic..Gonna try to do it again.."
Mar 13, 2009
Steve Brown replied to Cassie's discussion Making ganache
"+1 to adding the butter last. I think someone was trying to be creative in their writing. The use of the Burr mixer (stick blender) is good for making the ganache a bit more dence without incorporating air into the mix."
Mar 10, 2009

Profile Information

About me :
Self tought Pastry Chef/Chocolatier- Ive worked with alot of good Chefs. I love my job!!
I enter competitions :
Very infrequently
I consider my specialty to be:
on the fly preperations

Steve Brown's Photos

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Comment Wall (18 comments)

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At 6:26am on March 10, 2011, sara said…

 

Thankyou BOT

You are always have good thing . 

At 4:42pm on March 9, 2011, sara said…

Hello

May to help me to get new flavor for make delicious cupcake??Ilooking to rare taste:)

                                                                                                       thankyou:)

At 8:18pm on September 26, 2010, diane parish said…
Thank you for your time. I took a part time job at a bakery and they apparently are going through alot of the $30 type for apple pies and are considering purchasing a heafty priced one 3 or $400. Any thoughts would be appreciated. diane
At 7:43pm on February 10, 2010, Nancy Smith said…
Thanks for your help. I've heard that it does work to buy the inexpensive ones at the hobby shops. Your pictures are fabulous too.
At 2:39pm on November 29, 2009, Annette Simpson said…
That sounds so easy, why didn't I think of that. I do that all the time with my cake decorating (think outside the box) I should have thought to try it with my recipes as well. This opens up a whole new area, thank you so much :-)
At 2:09pm on August 16, 2009, Sandra Mallut said…
Thank you for the info I appreciate it!!!
At 2:53pm on August 8, 2009, cherie l. malmquist said…
You do very nice work!
At 11:19pm on July 10, 2009, Kerry said…
Hi Bot, I was looking at your photos, which are fabulous, I was wondering what is the gelatin looking dessert, it has a whilte bottom and a yellow top and is square? I'm intrigued... Also, (If you don't mind) is your 3rd picture and oreo cheesecake? Is that just a crust on the bottom? Is it just extra thick? I seem to always have problems with oreo crusts, I think maybe I use too much butter...Thanks!
At 11:07pm on April 22, 2009, Kristi said…
We actually did a fresh peach pie with the macaroon cookie base as well. It is a nice sort of unexpected addition. Sounds similar to your lemon curd and raspberry. Another good one is we made a mango puree in place of the juice (thinned with lime juice) with a swirl of raspberry that turned out really well. We made that up in the style of key lime pie, but cooked the filling in a hotel pan just a little soft, scooped into the shells and swirled the raspberry puree into it and then finished baking it. I wish I could find that recipe...but I know we just adjusted the normal keylime recipe to factor in the slightly thicker mango puree for the juice...it was really good. And unique...again one of the random things that we came up with for a themed party at the last minute. Sometimes that is where the best ideas come from, when you are at the end of the rope creatively feeling the pressure to do new things. As soon as you stop worrying about it, something great comes to you. Then you have to immediately stop what you are doing to write it down before it passes. Plus, I am better at thinking on my feet under pressure.
At 11:00pm on April 22, 2009, Kristi said…
It's always good to be the only game in town when things are slow. I am in the middle of opening (well about 4-5 weeks away) a bakery and cafe in the Chicago area which is what the construction pics are from. Though today I had a battle with my contractor about him not staying on budget, and not even giving me a little warning that he was going to go way over. So it's been a stressful week.
 
 
 

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