Tish Talk

Information

Q&A with Tish Boyle, editor of Dessert Professional

Location: Worldwide
Members: 98
Latest Activity: 18 hours ago

About Tish Talk

Tish Boyle is an award-winning cookbook author and is now the editor of Dessert Professional Magazine (prior to stepping into that role she was the editor of Chocolatier). Along the way Tish has accumulated vast amounts of wisdom and trivia about chocolate, pastry and baking, and more - and this is your opportunity to tap into her fount of knowledge.

Discussion Forum

Buttercream 24 Replies

Started by Tish Boyle. Last reply by Sheryl Shirley Dec. 31, 2009.

Baked Meringues 1 Reply

Started by T. Jones. Last reply by Denay Davis Dec. 17, 2009.

What's Your Favorite Cookbook? 18 Replies

Started by Tish Boyle. Last reply by Mercury Chocolates Oct. 15, 2009.

Comment Wall

Comment

You need to be a member of Tish Talk to add comments!

Comment by Sheryl Shirley on February 4, 2010 at 1:15pm: Hi Tish. I have some questions about baking cakes. On a TV special on food net I watched chocolatiers bake all kinds of shapes and flavor of cakes that were perfect in color and shape when they took them out of the oven...no holes, bumps or crumbs. How do they do that? Are there special pans they use, or different batters, or what is their secret to the perfect cake right out of the over?

Comment by flipss on May 27, 2009 at 11:58am: Hi Joy, do you think you cant post your formula and maybe folks can share their input. I just add cocoa powder to mine and it come out good. I agree with Denay about "better products" that generally cost more, you can stick to basic stuff and produce good quality products, I believe. Maybe we can all come up with a "recession friendly" recipe?

Comment by Denay Davis on May 27, 2009 at 11:17am: Joy,

I know everyone thinks that better products will produce better flavor, unfortunately I have learned over 30+ years that is just not true. Let's see what the other bakers post and see if someone will share their knowledge and insight into this area of baking. We'll be in touch.

Comment by Denay Davis on May 27, 2009 at 10:28am: Hi Joy,

Chocolate Cheesecakes can be a bit tricky. I have a recipe from Miss Grimble presents delicious desserts by Sylvia Balser Hirsch (1983) which I use exclusively. I have altered the recipe to prevent the "bitter taste" by blending chocolate, using a small amount of bitter sweet, more semi-sweet and a bit of Dutch Cocoa, then a blend of superfine and grandulated sugar. It makes a wonderful chocolate cheesecake, and I top it with chocolate ganache. You may have to blend the chocolates and experiment unless someone is willing to share their recipe or provide a foolproof strategy. I would like to know what other's bakers have done to eliminate the bitter taste???

Comment by Cassie on May 19, 2009 at 8:26am: Thank you for the website info. I will check them out. I love making the marshmallows myself. The vanilla, chocolate, lemon, white chocolate ones turn out great. But I have to convert the soupy fruit failures into Bavarians.

Comment by Denay Davis on May 18, 2009 at 2:36pm: I don't use a lot of marshmallow. I use a recipe I got off the web:
http://www.cookingforengineers.com/recipe/106/Marshmallows

Usually I purchase marshmallow confections:
http://www.petesgourmet.com/products.asp?cat=16

http://www.thenibble.com/reviews/main/candy/old/plush-puffs-gourmet-marshmallows.asp

There are some very talented folks on this site, I know someone will be able to help out.

Comment by Sally Forth on August 23, 2008 at 9:28am: Hello, I like the new magazine and website. But a tongue-in-cheek warning: notice by the Typo Eradication Advancement League (TEAL) might be due to the above referenced editor of Desserrt Professional. ;-)

http://laughingsquid.com/the-typo-eradication-advancement-league-teal/