[ Mods, please read the bottom of this post first. ]

So I got the job as Pastry chef I was interviewing for, and am now the pastry chef at two restaurants.

Which is great, because I get to toss around ideas for one with the other and get a better overall understanding of things.



At my original job, I was in charge of day to day dessert menu prep and banquet prep as well as wedding cakes. I am now designing a new dessert menu.

Its going to be the following.

Key lime pie (not just lime pie called key lime pie) with a gram cracker crust and meringue topped, going for 3-4 inches of meringue.

Tre leche cake, a great rum soaked cake that uses sweetened condensed milk, milk and powdered milk.

strawberry and rhubarb cobbler with a crispy oat topping.

Popcorn ice cream with pistachio brittle, pretty much just dump a few bags of really buttery popcorn into milk at the beginning.

Peanut butter pie, a oreo crust topped with a peanut butter mousse, chocolate ganache top and whip cream. decorative piped chocolate topper.

sorbet trio, a lemon, lychee, and coconut.

Panna cotta a yolkless custard with a dollop of lemongrass ginger and lychee marmalade.



So far at the new place I ran a adaptation of this dessert.


I did a almond mousse, amareto syrup, choc mousse and choc sponge cake.

Which I have to admit did not come out to my liking, mostly to a lack of proper equipment. a problem that is quickly being fixed.

and then I ran the peanut butter pie from above, which as mundane as it sounds. it looked quite impressive. and tasted boss.


So I'm going to keep this updated and also will be drawing some mockups of platings and dessert forms, True pastry work is right up there in artistic values. and presents a whole onslaught of difficulties that other mediums are without.

I would love to hear all forums of artistic criticism, as you can not taste the things I make.


Mods TL;DL

This is my art form, I like to get and give inspiration from THIS forum. If I wanted the opinions of the culinary forum I would have put it there. they are not the people I want input from, most don't do pastry work, and less know what art is.

*like*
I love it flora im not pro at the cake stuff but definately looks presented really well, i don't even like chocolate or cake but i want to eat that lol
nice job

LOL, I wish. I found this on pintrest and just remade it. I will be taking more photos, but so far I forgot to take any.

If youre looking to try something new I found this:




http://www.singforyoursupperblog.com/2010/07/06/lemon-lime-sugar-cookie-truffles/

My roommate made cake balls the other night and they were quite delicious, I havent tried these yet but they sound like xan would like them too haha

That.looks.delicious.

In a in the rules kind of way.

I'm thinking of doing a coffee based special, but I dunno how much is too much.
i'll just write it out.


Its going to be an espresso cake thats soaked in a patrone cafe liquore syrup, with a french vanilla Gelato, a hazelnut and coffee brittle. Whip cream and chocolate covered coffee beans.


I may even Ganache the cake also. maybe.

You like it rich don't you .

Not really, I prefer the lite stuff. but this shouldn't be too bad, its not going to be like eating a chunk of fudge.





I'm still happy you even asked this.

This post was edited by FloraFreak on Apr 22 2012 09:27pm