|By Steve9389 (Steve9389) on Tuesday, October 12, 2004 - 11:53 am: Edit|
Hi, pastry folks. Given my out-and-out hatred of desserts from a Sysco box (or U.S. Foodservice box, in my case), I want to make the desserts in my new restaurant in-house. I think this is much more practical, workable, and cost-effective than the sausage issue I mentioned in the Great Hall. I'd like your input, though, into what they are.
I'm pretty well settled on a strawberry cheesecake, a creme brulee, and an apple crisp with oatmeal crust served in individual ramekins (as you can tell, I'm not trying to break any new ground here). I need something chocolate, and a fifth item. I'm thinking maybe toasted pound cake with mixed berries or maybe tiramisu, or maybe even two chocolate things. I'm looking for stuff that I can train a prep guy to make and can do ahead of time except for the plating.
|By Chefgibz0 (Chefgibz0) on Tuesday, October 12, 2004 - 12:20 pm: Edit|
do you have an ice cream/sorbet machine??
|By Steve9389 (Steve9389) on Tuesday, October 12, 2004 - 03:21 pm: Edit|
No. I even had to get creative to find room for a small freezer in my kitchen to hold ice cream next to the line (the walk-ins are on a different floor).
|By Chefspike (Chefspike) on Tuesday, October 12, 2004 - 07:11 pm: Edit|
easy to make, hold a long time. take them out when you need them.
you can make them choc too. w/ berries, and a sauce.
#2 choc terrine, with a sauce. and a biscuit, plain or with fruit or nuts. very nice.
(my 2 cents, pound cake sucks)
|By Cvincolorado (Cvincolorado) on Tuesday, October 12, 2004 - 10:07 pm: Edit|
I have been making a chocolate-bourbon cake called Boca Negra. It is a Julia Child recipe that is in Baking with Julia(pg 253). It is very easy with only six ingredients. I added a little frangelica and toasted hazelnuts. I have done this as a desert special in my last four restaurants. It always goes over well and I have successfully trained prep cooks to do it easily. However I have noticed the prep cook must have an interest in deserts or they will never get them right. If you want this recipe and don't have a copy of the book(or don't have time to find it)I have it on my computer. E mail me and I will send it back to you.
|By Chefspike (Chefspike) on Wednesday, October 13, 2004 - 12:18 am: Edit|
could you put that recipe on here so we can all share it?
|By Chefspike (Chefspike) on Wednesday, October 13, 2004 - 12:37 am: Edit|
another little thing is little cakes you can make up in advance. cut then in small rounds.
when needed, layer with buttercream, fruit, and a layer of buttercream on the outside. then roll in ground roasted nuts. (or, cover with ganache')
you can then brush booze, or flavor onto the top and top off with fresh cream.
all the ingriedents hold well and when made they are very fresh tasting.
you could also serve them with some of that ice cream your cooks are going to be eating at the end of the line.
that bourbon cake sounds good. you should try that.
|By Chefgibz0 (Chefgibz0) on Wednesday, October 13, 2004 - 09:19 am: Edit|
I as well hate boxed purveyor desserts, so what about a local bakery that does wholesale. You would be proactive in helping the local economy as well as helping a fello culinarian also you would be lowering your labor cost. They would make the base cake or torte and them you add finishing touches. An easy one could be a flourles chocolate cake with macerated berries and creme anglaise....or is that to fuu fuu??
|By Cvincolorado (Cvincolorado) on Wednesday, October 13, 2004 - 10:09 pm: Edit|
This si the recipe for the chocolate bourbon torte. The only tricky part is getting the cake out without it breaking. I always say a small prayer to the god of chocolate cakes before attempting this. I have iced it with a buttercream and also served it without icing. It is VERY rich, too rich for me, but chocolate lovers can't get enough of it. It definitely needs some good vanilla ice cream on the side.
Chocolate Hazelnut Torte
12 ounces chocolate cut into small chunks
8 ounces butter cut into small pieces
1 ½ cups sugar
¾ cups bourbon
¼ cup Frangelica
½ cup chopped hazelnuts
1 ½ tbs flour
Butter 10” cake pan, place a circle of parchment paper in pan and butter top of paper.
Put chocolate in processor and grind until small pebble consistency
Mix liquor and sugar in small sauce pan and bring to a boil.
Flame liquor and cook until flame goes out
Add to chocolate with processor running and process until smooth.
Add butter one piece at a time while processor is running.
Add eggs one at a time while processor is running.
Add flour and chopped hazelnuts.
Pour into 10” cake pan.
Bake in a water bath until set.
|By Ladycake (Ladycake) on Friday, October 15, 2004 - 08:47 pm: Edit|
I have been doing mocha decadence torte from Chocolatier Mag for years. Glaze with white choc ganache and freeze. It holds for a millenium with good quality. Chocoholics love it! Too easy to make.