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Theresa Happe posted a discussionLooking for Masters
The Sugar Arts Institute (launching at the World Pastry Forum July 2012) is looking for the best of the best instructors.Blown and Pulled SugarChocolatierBakingPastillageMaster Cake ArtistIf you would love to teach and travel, we need you. Please contact me at terrih@sugarartsinstitute.org for more information.See More
PreGel AMERICA updated an event
5-Star Pastry Series: BonBons and Confections with Chef Auboine at PreGel Professional Training Center, Concord, NC
June 5, 2012 at 8am to June 7, 2012 at 5pm
5-Star Chef Instructor: Jean-Marie Auboine, Master ChocolatierLength of Seminar: 3-days In this seminar, you will learn:The crystallizeation process of chocolate and proper tempering techniquesProper storage and general problem solving, like cocoa butter migration, with Praline bonbons and barsUnderstanding AW for increasing shelf life using software and lab analysis technologyUnderstanding the importance of pH and how to control pH in Fruit Jelly and Preserve recipesTechniques for creating a…See More
Bakkerbos posted a status"http://www.facebook.com/pages/Cake-designer-bos/261033197301825
Cake designer bos
Leraar"
Shawn the Baker commented on Peter Boos's blog post Praline Souffle Recipe"I've used a creme Chiboust recipe as a souffle. It's the type of souffle Jacques Torres used at Le Cirque.
It's stable because it's fully cooked (pastry cream and Italian meringue) even before you bake it.
Creme Chiboust
250 g…"
Peter Boos posted a blog postPraline Souffle Recipe
Hey Pastry Colleagues....does anyone have a recipe for a Praline or Hazelnut Souffle which can be made in advance, chilled or frozen then baked a la minute?See More
Roland & Marsha Winbeckler posted a videoFondant Bow
http://www.CakeSuppliesPlus.com for cake photos and supplies in video. Join us on facebook at http://www.facebook.com/CakeSuppliesPlus Cake Decorating: How T...
Sidney Galpern posted a videoUsing Icing Images with Isomalt
Suspending Icing Images in beautiful edible isomalt beads by Sidney Galpern. www.simicakes.com www.icingimages.com
Birungi posted a blog postIngredients and equipment
Hi,I need ingredients like good quality chocolate and marzipan. Does anyone know any chocolate companies that have branches in Africa and also how I can get marzipan, I tried getting it from the UK but they have regulations against shipping it.I am also trying to open my first pastry shop, I have been working from home, and I'm looking for equipment like proofers, cake displays, ovens, mixers etc what are the good budget friendly brands and where can I get them.Thank youSee More
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Behind the scenes at a Dessert Professional Magazine photo shoot
The winners of the One Sweet Facebook Contest are...
Congratulations to our winners!
Most votes: Leila Manoochehry
Editor's choice: Andrew Pingal
Best Haiku: Nadia Tavallali
Honorable Mentions:
Anna Tran
Lia Lewis
Look for the top three winners in the next issue of Dessert Professional Magazine. All winners received two complimentary passes to All Things baking this October 2-4, 2011.
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Forum
Looking for Masters
The Sugar Arts Institute (launching at the World Pastry Forum July 2012) is looking for the best of the best instructors.Blown and Pulled SugarChocolatierBakingPastillageMaster Cake ArtistIf you would love to teach and travel, we need you. Please…Continue
Started by Theresa Happe in Industry News on Tuesday.
egg caramel 2 Replies
I recently had caramel made with whole eggs and it was amazing, however I can't seem to figure out how to copy. Does anyone know of a recipe out there?THank YouContinue
Started by dori white coy in Recipe and Menu Help. Last reply by dori white coy Apr 18.
Freezing Fondant on Cookies 4 Replies
Hello, I am making 160 fondant covered wedding cookies for my daughter in law's sisters' wedding.I have already made the dough and froze it into sheets the size of my cookie sheets. Instead of using one large design sheet in which to roll into the…Continue
Started by Cheryl Taylor in 911 Dessert Emergency. Last reply by Cheryl Taylor Apr 14.
Marshmallow cookies 10 Replies
I am making marshmallows with a shortbread layer, and then dipping them in tempered chocolate. I have made 3 different shortbreads and I've had trouble cutting the marshmallow/cookie layers after I "glue" them together with chocolate. The cookie…Continue
Started by Cassie in 911 Dessert Emergency. Last reply by Marilyn Robson Apr 11.
Chicago Chocolate Academy 11 Replies
Has anyone been to courses at the Chicago Chocolate Academy? Can you tell me the differences between the level II and level III courses? I could not get a clear picture from the instructors there.Continue
Started by Cassie in 911 Dessert Emergency. Last reply by Cassie Mar 7.
When is there too much color in showpieces? 1 Reply
I'm entering my first competition next week and my design has a lot of white in it - very little natural brown. The comp doesn't have written rules about the matter but I suspect there's a standard of when you've gone too far with color. Any…Continue
Started by Rob Connoley in 911 Dessert Emergency. Last reply by Kerry Beal Feb 25.
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