Napoleons

Okay, guys, I need your input!!!

I have good skills and good knowledge, that is not the issue. The problems is... I do Napoleons... of necessity. My name for ___ sake is Napoleon! I do all kinds and have done many other kinds through the years and I have run out of inspiration. I have a special event coming up and want to do something stupendous. Unfortunately, I am a little brain dead where Napoleons are concerned (as you can imagine). These are of the dessert variety and the classics I have done to death. Any good ideas or unusual ideas that have gone over well for you?

Thanks for any bailing out you can do!

By Corey (Corey) on Thursday, October 24, 2002 - 12:01 pm: Edit

Fruit flavors and fancy designs on the top?
In the buffets we try to make food different
all the time to keep customers from getting bored.
try making some chocolate ones too.

By Thebaker (Thebaker) on Thursday, October 24, 2002 - 01:18 pm: Edit

You can do some sort of fruit napoleon..

Make long bannana chips using them as you would the baked pastry
then fill them with a complimenting cream.

By Ladycake (Ladycake) on Thursday, October 24, 2002 - 07:25 pm: Edit

Baker, I hadn't thought of doing bananas instead of pastry, just in between the pastry ... good thought!

I have used fruit, lots of different kinds; fondant and chocolate, fancy and plain; designs painted on and in; like I said, I've been doing it for a few years. Please keep the ideas coming. I've already got a few from you that I'm working on.

Manny, do you know me in real life, or maybe from my book?

By Thebaker (Thebaker) on Thursday, October 24, 2002 - 07:50 pm: Edit

Thanks.. ladycake.

You have a book??

By Ladycake (Ladycake) on Friday, October 25, 2002 - 11:02 am: Edit

Yeah, the book is just a little thing. About five years old, obscure, called Wild Wonderful Chocolate Festival. One of those soup to nuts things. Everything has chocolate. Some interesting soups and alcoholic beverages, zuccotto, you know... mostly for the housewife.

Yeah, Manny, your note sounded familiar, like you recognized my name. I checked out your info again, thought we might have been in school together or something. I belong to a great group in the (S.F.) bay area called the Bakers Dozen & thought you might have been there at some time. Lots of respectable folk belong; I usually stand around in awe (Flo Braker, Marion Cunningham, etc.) It is a really cool group, we go on field trips and do tastings and share info. If you guys are in the area when there is a meeting sometime and would like to go, I would be glad to host you.

By Chefmanny (Chefmanny) on Friday, October 25, 2002 - 11:56 am: Edit

The word "respectable" put me right out of the picture!!!!!
Could be though, I was out at CCA when Chef Keogh was there, I did some consulting for Keogh at Disney so I did some guest Chef things at CCA.

By Ladycake (Ladycake) on Friday, October 25, 2002 - 07:10 pm: Edit

LOL Respectable meaning more like... I respect them. Not like my mom would ... LOL

Professionally respected and well known around the country and world. I am not easily awed and I do not use the word awesome like the kids do.

Which chef Keogh? I used to hang with a guy named Keogh and have some pretty funny pics of him at an amusement park. LMAO (Kevin? maybe?)

By Winddove (Winddove) on Sunday, October 27, 2002 - 09:03 pm: Edit

Oh...you are going to love this one. The auction was last Friday... I got another auction mixed up with this one. I am hating it... However, I know what to look for thanks to Chef Manny. I think...*smiles* Ok...thanks anyway folks... Got too much going on I suppose...and can't keep it straight. Ciao...Pamie P.S. Thanks "Baker" for your help too. Going to go check out those sites...now that I lost out on that auction. Geez...ruined my Sunday... I really need a mixer...and had hopes for this one at the local auction. Oh well...