Re: pastry books

Posted by Gerard on March 12, 1999 at 07:14:07:

In Reply to: Re: pastry books posted by michelle on March 09, 1999 at 16:29:44:

Michelle,

Couldn't agree more, I also got some ideas from the book.
Its kinda sad Americans are such suckers for pretention.
One day guide michelin will land on these shores and there'll be some red faces when they are done.
They've been threatening for some time.
Yesterday I rolled brioche dough 1/8th inch thick (or thin), placed it over some brioche molds and piped pastry cream inside.
Ran the rolling pin across the tops to cut the dough off on the lip of the molds and topped with apple slices.
I put them on top of the oven to proof the dough then baked them off, after removing I inverted them to cool, this made the apple slices lay perfectly flat for a neater appearance, glazed to finish and sold for $2 each.
For me I have to keep final prices down so the stuff will move, I think anyone can make pastry if cost and price aren't an issue but the general retail public aren't too thrilled with pretentions that translate into lofty prices.

Cheers, Gerard.

Follow Ups:

• Re: pastry books Steve Klc 09:53:06 3/12/99 (1)
  • Re: pastry books Gerard 15:52:18 3/12/99 (0)