Comments on: Individual & Production Pastries Wrap Up http://www.sweetnapa.com/2006/05/21/individual-production-pastries-wrap-up.html In LA, but Still Exploring Desserts Tue, 06 Jan 2009 19:29:27 +0000 http://wordpress.org/?v=2.6 By: Nina http://www.sweetnapa.com/2006/05/21/individual-production-pastries-wrap-up.html#comment-554 Nina Tue, 23 May 2006 23:42:31 +0000 http://www.sweetnapa.com/2006/05/21/individual-production-pastries-wrap-up.html#comment-554 Sam - We use a poured fondant from a big blue tub from Village Imports that's labeled as "White Icing." Its ingredients are sugar, glucose syrup, and water. We heat it to btw 100-110, thinning it a little with simple syrup. I agree that fondant is a pretty essential part of this pastry (and a lot of other pastries), and I don't know why it's not more widely available in retail. One chef told us that it's a real pain to make yourself, but I found a couple recipes online that use sugar (or conf sugar), corn syrup, and water.... This one involves heating it to the soft ball stage and probably produces something close to what we use http://www.ochef.com/744.htm This one just gently heats up the ingredients and might be acceptable in a pinch (personally I don't think the clear vanilla flavoring called for is necessary) http://www.baking911.com/recipes/cakes/fondant_poured.htm Sam - We use a poured fondant from a big blue tub from Village Imports that’s labeled as “White Icing.” Its ingredients are sugar, glucose syrup, and water. We heat it to btw 100-110, thinning it a little with simple syrup.

I agree that fondant is a pretty essential part of this pastry (and a lot of other pastries), and I don’t know why it’s not more widely available in retail. One chef told us that it’s a real pain to make yourself, but I found a couple recipes online that use sugar (or conf sugar), corn syrup, and water….

This one involves heating it to the soft ball stage and probably produces something close to what we use
http://www.ochef.com/744.htm

This one just gently heats up the ingredients and might be acceptable in a pinch (personally I don’t think the clear vanilla flavoring called for is necessary)
http://www.baking911.com/recipes/cakes/fondant_poured.htm

]]> By: sam http://www.sweetnapa.com/2006/05/21/individual-production-pastries-wrap-up.html#comment-552 sam Tue, 23 May 2006 16:50:25 +0000 http://www.sweetnapa.com/2006/05/21/individual-production-pastries-wrap-up.html#comment-552 thank you for therecipes. Are you saying you use manafactured fondant in class and dont make it yourselves? I love the findant on a custard slice (how I call a napoleon) but it tastes a little more something than simply icing sugar and water me. thank you for therecipes.
Are you saying you use manafactured fondant in class and dont make it yourselves?
I love the findant on a custard slice (how I call a napoleon) but it tastes a little more something than simply icing sugar and water me.

]]> By: Nina http://www.sweetnapa.com/2006/05/21/individual-production-pastries-wrap-up.html#comment-549 Nina Tue, 23 May 2006 05:57:46 +0000 http://www.sweetnapa.com/2006/05/21/individual-production-pastries-wrap-up.html#comment-549 Jay - Done. :) Jay - Done. :)

]]> By: Jay http://www.sweetnapa.com/2006/05/21/individual-production-pastries-wrap-up.html#comment-519 Jay Mon, 22 May 2006 05:08:59 +0000 http://www.sweetnapa.com/2006/05/21/individual-production-pastries-wrap-up.html#comment-519 yes to all the extra offered recipes - I've tried 4 or 5 different pastry cream recipes without ever being completely happy. and the calvados diplomat cream sounds fabu... yes to all the extra offered recipes - I’ve tried 4 or 5 different pastry cream recipes without ever being completely happy. and the calvados diplomat cream sounds fabu…

]]> By: Nina http://www.sweetnapa.com/2006/05/21/individual-production-pastries-wrap-up.html#comment-518 Nina Mon, 22 May 2006 04:56:24 +0000 http://www.sweetnapa.com/2006/05/21/individual-production-pastries-wrap-up.html#comment-518 Hi Sam, Sure, I'll write a post with the recipe, probably tomorrow night. Also, let me know if you want a pastry cream recipe, or even the recipes for the calvados pastry cream, caramelized apples, and calvados diplomat cream that we used for the napoleon above. We used fondant and melted chocolate, feathered with a skewer, to top our napoleons, but since fondant is hard to find in stores, powdered sugar would be good, too, or even an open faced napoleon topped with berries. Hi Sam,
Sure, I’ll write a post with the recipe, probably tomorrow night. Also, let me know if you want a pastry cream recipe, or even the recipes for the calvados pastry cream, caramelized apples, and calvados diplomat cream that we used for the napoleon above.

We used fondant and melted chocolate, feathered with a skewer, to top our napoleons, but since fondant is hard to find in stores, powdered sugar would be good, too, or even an open faced napoleon topped with berries.

]]> By: sam http://www.sweetnapa.com/2006/05/21/individual-production-pastries-wrap-up.html#comment-517 sam Mon, 22 May 2006 03:27:36 +0000 http://www.sweetnapa.com/2006/05/21/individual-production-pastries-wrap-up.html#comment-517 I have a weakness for the napolean type desserts. Do you have a recipe for puff the magic pastry? Sure does sound interesting to me. I have a weakness for the napolean type desserts. Do you have a recipe for puff the magic pastry? Sure does sound interesting to me.

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