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patrick's Groups
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Frozen 411
67 members
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Chocolate 411
243 members
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Pastry & Baking 411
226 members
patrick's Page
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I like the lokes of it..nice dun
Thank you Shushan !!
Wow, gorgeous. Actually I loved all your creations.
what is that ??
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Beautiful !!
Thanks david !!
Thanks david, the top is a coffee cashew bavarian and the cake is a coffee cashew sponge.
looks great ,it looks like you have mastered the art of the fillings, all your items look great!!!!!
Profile Information
- About me :
- Looking to exchange recipes & ideas
- I enter competitions :
- Never
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Comment Wall (5 comments)
- At 11:30pm on February 27, 2009,
Shawn the Baker said… - No, I don't know BarCar.
It was just a Google-guess.
Now I'm stumped.
Where do you work?
- At 6:17pm on February 27, 2009,
Shawn the Baker said…
- Do you work at BarCar?
- At 6:03pm on February 27, 2009,
Shawn the Baker said…
- That sounds like a large shop!
I was class of '79 from a voc tech high school,
(the operative word there is "high", that's the '70's!)
Have you ever made crystallized mint?
I picked up this method on a trip to France;
Stretch cling film tightly over a dinner plate.
Spray lightly with vegelene.
Arrange leaves on plastic with a half inch spacing and press to stay put.
Spray the leaves generously with vegelene.
(Hold the plate over a trash bin to catch excess spray.)
Invert each leaf and spray again.
Dredge and toss the leaves in granulated sugar.
Shake excess sugar from the leaves and replace them on the cling film.
Nuke on high power for one minute, then repeat for 30 second intervals until the leaves begin to crystallize. When the leaves are firm enough, invert and continue until dried and crispy. It takes a total of 5 or 10 minutes.
It works well for lemon verbena, basil, even cilantro!
Check out the discussion on "What's for Dessert?"
Be cool,
Shawn
- At 4:05pm on February 26, 2009,
Shawn the Baker said…
- I'm at a bed and breakfast with five rooms and dining rooms for dinner only to seat about 120 people. It's an old Victorian style house that's about 120 years old. It's been a restaurant for about 20 years. I've been here a couple of years.
I really like the chocolate banana garnish on the chiboust. It looks like pop art. Very "Roy Lichtenstein."
Do you have a pastry staff? How many seats in the restaurant?
How often do you change your menu?
Shawn
- At 9:16pm on February 25, 2009,
Shawn the Baker said…
- Hey Patrick,
Nice work! Very cool plates.
I'm guessing you work at a hotel restaurant?
You're working at a very high level of execution.
Looking forward to more of your work.
Shawn
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