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  • Massachusetts
  • United States

Jeanne's Friends

  • Philippe Tytgat
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Jeanne's Discussions

10 Best Pastry Chefs 2011 (ICE); congrats to all

Started this discussion. Last reply by ANTONIO BACHOUR Jun 13, 2011. 1 Reply

holding choux paste

Started this discussion. Last reply by Bobbie Noto May 12, 2011. 6 Replies


Jeanne's Page

Profile Information

About me :
It's all about dessert!
I enter competitions :
I consider my specialty to be:
wedding cakes, individual desserts

Comment Wall (2 comments)

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At 8:11pm on December 18, 2008, Kristi said…
fyi, the picture of the pots de creme is towards the end of my slide show on my page (45 I think)...I like pots de creme because they can be turned upside down from the original and not lose their flavor/shape, etc. Done right they can be used a number of ways (I've even baked them in cake pans and used them as fillings for cakes in exact sizes. Really good because they will hold shape better than a creme brulee filling (a popular and annoying filling for cakes these day in my opinion). It doesn't squish out the sides as much as a creme brulee type filling (though I recommend removing from pan to cake round on parchment and freeze before building). Anyway, if the last post wasn't it may be. Sorry I ramble a lot.

Have fun with it....

At 8:04pm on December 18, 2008, Kristi said…
I have a pots de creme pic on my is orange caramel and piped out onto cookies with an orange almond craqueline (brittle type garnish) which should help you pick it out. Caramleizing the sugar prior to making the custard and baking helps to ensure a firm set. Give it a try with any flavor esp. coffee and chocolate.

As far as other thoughts...

how about a raspberry mousse with mango lime curd (color and texture differences)
or coconut mousse with a pineapple curd and some toasted coconut.

I am happy to share my orange caramel pots de creme recipe if you are interested and or the craqueline garnish, which is a really versatile tastes great, too.

Shooters are tough because they don't always look as appealing as the real thing.

Also, for you mousses...pipe them after they set in order to keep them from dripping and use a star tip for a finished look if you are not already doing so. They are much easier because you push the tip to the bottom of the glass and work your way up without a concern for over filling or dripping all up the sides.
also, I am assuming you are using some gelatin in the mousse?? your description doesn't say it...but I would guess you just forgot to mention it.

Hope this helped and didn't just make you feel overwhelmed : )




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