Students will be creating; Candies, Cinnamon Candies, Jordan Almonds, a Chocolate box, and rochers. Also working with Pastillage
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Matthieu Chamussy updated their profile
sylvain haage replied to Zachary Georges's discussion 'Sweet Potato Ice Cream' in the group Frozen 411
I used to do a dessert, with potatoes ice cream, semi salted caramelmousse, chocolate sauce and slices of crystallized potatoes 150 g sweet potatoes600 ml milk5 egg yolk80 g sugarPeel and dice the potatoes, and cook them in the milk, then with a…
writing article on transformed dairy (caramelized milk solids, smoked chocolate, flour, butter
Any pastry chefs out there who are working on the use of transformed dairy, smoked chocolate, butter, flour in their desserts; please contact me at gourtogo@aol.com for an article that I am writing for Dessert Professional magazine. Tight deadline so respond quickly please. thanks. Robert Wemischnerwww.RobertWemischner.comauthor of The Dessert ArchitectSee More
Blog post by robert wemischner
mohamed salah commented on mohamed salah's photo
thank u chef and u welcome
what do u think about the rest of work?
mohammed ahmed mujahed commented on mohamed salah's photo
well done really very nice good luck
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mohammed ahmed mujahed commented on Bobbie Noto's photo
really nice macarons good luck
Alexa Norlin updated their profile
Zachary Georges replied to Zachary Georges's discussion 'Sweet Potato Ice Cream' in the group Frozen 411
Thanks a lot. I figured that would be the best way to achieve that kind of ice-cream. And thanks for the idea with respect to the semi-freddo.
Helped greatly!!
Paul E replied to Eva Brcic Boulevard's discussion 'Chocolatier Magazine'
go to chef rubber .com they have SO GOOD MAGAZINE # 1-7
Paul E replied to kevin r. jones's discussion 'beta 6 crystals'
Chef Rubber makes it.
its cryogenized cocoa butter. the only taste is the cocoa butter which is slight.
Marie J. Martinez left a comment for Lucinda Mehaffie
Hi!!!!!!!!!!!!!!! :0)
Chocolate Chilli Mango replied to Zachary Georges's discussion 'Sweet Potato Ice Cream' in the group Frozen 411
I probably would not make the anglaise with the sweet potato. Might be best to boil/steam some peeled sweet potato, drain and mash or process it until smooth. You can then add it to the cooled anglaise after and churn the mixture. …
Sweet Potato Ice Cream
Hey Guys,I would like to make Sweet Potato ice-cream. Does anyone have a recipe for a sweet potato anglais? Or may be have an idea how about going to make the ice-cream base in questionThanks for any feedbackSee More
Zachary Georges added a discussion to the group Frozen 411
Frozen 411
Do you have questions about frozen desserts? Reach out to other Dessert Professional online members for answers.
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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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How do you delete and edit pictures in these albums?
I would like to use this album as an online portfolio for employers to look at but there are some pictures i want to delete some i want to reorient. Any advice?Continue
Started by Vickymarie Alicea Cruz in Site Help on Sunday.
Milk protein?
I understand milk protein but I've never seen it in a recipe before. What am I looking for in common language?Continue
Started by Rob Connoley in 911 Dessert Emergency Jan 12.
beta 6 crystals 1 Reply
Has anyone used beta 6 crystals? If so, does it ruin the taste and consistancy of quality chocolates?Thanx for ur input. KevinContinue
Tags: chocolate
Started by kevin r. jones in 911 Dessert Emergency. Last reply by Paul E on Monday.
What chocolate for truffles
I want to make wonderful truffles this weekend. What is the best chocolate in your opinion?Eva Brcic ChristianContinue
Started by Eva Brcic Boulevard in Recipe and Menu Help Dec 21, 2011.
Chocolatier Magazine 2 Replies
It is really sad, I used to get the Chocolatier magazine and Pastry magazine, they had the best recipes in there.Does anyone know of a magazine like those, the new one is just not the same, its all advertisement.Eva Brcic ChristianContinue
Tags: magazine, Chocolatier, Chocolate
Started by Eva Brcic Boulevard in In My Opinion .... Last reply by Paul E on Monday.
Why use almond paste 1 Reply
Other than for the flavor, why do people use almond paste? Is there a particular reason why marzipan requires it and/or can I eliminate using it? I have allergies to nuts and so do many people but I love the soft texture.Continue
Started by Vicky Francisco in 911 Dessert Emergency. Last reply by John Applegett Dec 21, 2011.
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