|By Campari (Campari) on Saturday, May 31, 2003 - 10:27 am: Edit|
I am looking for a large recipe here.
I currently use the resipe from The Proffesional Pastry Chef. I like the richness, small quantities of flour, I use high fat unslated butters and 55+ cocoa callebaut chocolate.
Problems are shelf life, I need something that lasts three days and I have had complaints about bitter aftertastes and dryness. Do I want a milk chocolate here or preservatives?
I serve the dessert in a 48oz. martini glass with one pound of vanilla custard (as I work in a ballpark and our clientel demands garishness) so I would think I would get moisture from all that cream and egg?
I try to make 2 sheet pans, cut 24 from a pan, at a time as we sell 10-20 orders a night. Any ideas?
|By Corey (Corey) on Saturday, May 31, 2003 - 05:57 pm: Edit|
sounds like they are drying out.
keep them cold and air tight.
don't know about the bitter thou, never had that.
I use pro baking recipies mostly thou.
|By Pastrycrew (Pastrycrew) on Thursday, June 05, 2003 - 09:51 pm: Edit|
Bitter aftertaste and dryness. Perhaps you are overbaking the brownies? A possibility. I haven't made that recipe in a while, but I remember it being more cake like. Using melted chocolate and a leavener inside. If you are set on that recipe, maybe try reducing the baking powder that it calls for and try a test underbaking it from what you normally do.
Do you have refrigeration? The following recipe will last 2 weeks without any problems in the fridge, or several months frozen. I wouldn't go more than few days un-refrigerated - just keep it wrapped well (if you don't see any sweat forming inside the wrap, you could probably keep it longer.)
This recipe is moist and yields 10 sheet pans. Use the best cocoa powder you can afford, I've made it with Hershey's to Valrhona, there's flavor difference obviously, but they are all acceptable. I would reccomend Cocoa Barry cocoa since you are using Callebaut, the same vendor would have it.
They'll be slightly firm in the center when done, and possibly a little souffled on the edges.
BUTTER 20 LB
GRANULATED SUGAR 36 LB
SALT 8 OZ
EGGS, PROCESSED 20 LB (1 BOX)
VANILLA 8 OZ
ALL PURPOSE FLOUR 12 LB
COCOA POWDER 5 1/2 LB
WALNUTS 12 LB
CHOCOLATE CHIPS 5 LB
1. Melt butter, allow to cool.
2. In an 80QT bowl with paddle - add dry ingredients except nuts and chocolate chips.
3. Add eggs, scrape bowl.
4. Add butter then the walnuts and chocolate chips.
5. Bake at 350 for 30 minutes.
Note: Spray pans with grease - 1 gallon of batter per pan.
Yield: 10 pans
Well, hope this helps.
|By Campari (Campari) on Thursday, June 12, 2003 - 08:44 pm: Edit|
Refrigeration helped to keep them moist. I was under the assumption that refrigerators dehydrated bakery products or is that just breads?
|By Corey (Corey) on Friday, June 13, 2003 - 12:23 pm: Edit|
deppends on how you wrap them.
fridges are cold circulating air.