Re: Would like help in the area of French pastries, clarification

Posted by Gerard on January 27, 1999 at 16:36:08:

In Reply to: Re: Would like help in the area of French pastries, clarification posted by Pam L. on January 26, 1999 at 21:18:25:

Pam,

Thank the web master George, he works hard at this.

For the pastry, have they actually taught him anything yet?
I guess cream puff things are fairly simple. Many non pro's make these, whilst you have the eclair dough made its easy to make several varieties. Bag out a 3 inch bagel sized ring, eggwash and stick some sliced almonds in the top before baking, once baked split in half (like bagel) and fill with praline flavored pastry cream mixed 50% with whipped cream. Pipe enough filling so the top sits up on top leaving a 3/4 inch gap between the halves, the cream should be firm enough so it doesn't ooze out, dust the top with powdered sugar (Paris brest).

Does he have any books? any ideas of his own he'd like to bounce around here, I don't like to think for beginners, it doesn't help them at all. HE doesn't have to use his real email adress if its a problem getting it past the censor.
He has to speak for himself here, we need to know what his capabilities are and what HE thinks he can do, then we've got something to work with.
I don't know any professionals who don't want to help so let him try himself again.

Cheers, Gerard.

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