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Jeanne
  • Female
  • Massachusetts
  • United States
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Jeanne's Friends

  • Philippe Tytgat
  • ANTONIO BACHOUR
  • Brianne Maggiore
  • Kristi
  • Wendy DeBord
  • Tish Boyle

Jeanne's Groups

Jeanne's Discussions

10 Best Pastry Chefs 2011 (ICE); congrats to all

Started this discussion. Last reply by ANTONIO BACHOUR Jun 13, 2011. 1 Reply

holding choux paste

Started this discussion. Last reply by Bobbie Noto May 12, 2011. 6 Replies

 

Jeanne's Page

Latest Activity

Jeanne updated their profile
Aug 20, 2014
Jeanne replied to Judy Tallant's discussion Macaron boxes in the group Pastry & Baking 411
Apr 14, 2014
Jeanne replied to Judy Tallant's discussion Macaron boxes in the group Pastry & Baking 411
"I used a clear plastic box that the client got from Papermart; it held 2 macaron but there was definitely room for one more and it was definitely a rectangle.  Don't go with the 2x2 cube, that one barely holds 2 very small macs (and…"
Apr 14, 2014
Jeanne replied to Judy Tallant's discussion Flourless chocolate torte in the group Pastry & Baking 411
"I once tried a bete noir recipe in a 12" removable bottom cheesecake pan (because I don't have springforms).  It was ok; I seem to recall it wanted desperately to crack in half because it was just too big. One thing you can do is…"
Nov 13, 2013
Jeanne replied to Robert Parkins's discussion Showcase Items - room temperature in the group Pastry & Baking 411
"Maybe use it (the warmth) to your advantage - chocolate chip cookies! the chocolate will be slightly gooey and that's always nice.  You might also want to consider tarts that can stay at room temp - like caramel-walnut, pecan,…"
Sep 25, 2013
Jeanne replied to Robert Parkins's discussion Swiss verus Italian Butter cream in the group Pastry & Baking 411
"italian will hold up better than swiss, but if it's hot, both would begin to wilt after a short time depending on how hot it is..."
Sep 25, 2013
Jeanne replied to Judy Tallant's discussion Fortified pastry cream in the group Pastry & Baking 411
"You're kind of stuck because he probably would object to the fish based gelatin that is ok for kosher use. All I can suggest is using white chocolate to firm it up (add some pastry cream to melted chocoalte - you'll get some seeds of…"
Aug 28, 2013
Jeanne replied to Judy Tallant's discussion Key lime tart filling in the group Pastry & Baking 411
"The hands-down best key lime filling is the one on the bottle of Nellie and Joe's key lime juice: 1 can sweetened condensed milk, 3 yolks - mix well t hen add 1/2 cup of lime juice.  It will be a very pale, almost yellowish color - not at…"
Jul 24, 2013

Profile Information

About me :
It's all about dessert!
I enter competitions :
Never
I consider my specialty to be:
wedding cakes, individual desserts

Comment Wall (2 comments)

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At 8:11pm on December 18, 2008, Kristi said…
fyi, the picture of the pots de creme is towards the end of my slide show on my page (45 I think)...I like pots de creme because they can be turned upside down from the original and not lose their flavor/shape, etc. Done right they can be used a number of ways (I've even baked them in cake pans and used them as fillings for cakes in exact sizes. Really good because they will hold shape better than a creme brulee filling (a popular and annoying filling for cakes these day in my opinion). It doesn't squish out the sides as much as a creme brulee type filling (though I recommend removing from pan to cake round on parchment and freeze before building). Anyway, if the last post wasn't overwhelming.....now it may be. Sorry I ramble a lot.

Have fun with it....

Kristi
At 8:04pm on December 18, 2008, Kristi said…
I have a pots de creme pic on my page....it is orange caramel and piped out onto cookies with an orange almond craqueline (brittle type garnish) which should help you pick it out. Caramleizing the sugar prior to making the custard and baking helps to ensure a firm set. Give it a try with any flavor esp. coffee and chocolate.

As far as other thoughts...

how about a raspberry mousse with mango lime curd (color and texture differences)
or coconut mousse with a pineapple curd and some toasted coconut.

I am happy to share my orange caramel pots de creme recipe if you are interested and or the craqueline garnish, which is a really versatile garnish...plus tastes great, too.


Shooters are tough because they don't always look as appealing as the real thing.

Also, for you mousses...pipe them after they set in order to keep them from dripping and use a star tip for a finished look if you are not already doing so. They are much easier because you push the tip to the bottom of the glass and work your way up without a concern for over filling or dripping all up the sides.
also, I am assuming you are using some gelatin in the mousse?? your description doesn't say it...but I would guess you just forgot to mention it.

Hope this helped and didn't just make you feel overwhelmed : )

Kristi
 
 
 

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