Judy Tallant
  • Female
  • Snohomish, WA
  • United States
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Latest Activity

Judy Tallant replied to Judy Tallant's discussion Macaron boxes in the group Pastry & Baking 411
"Right - I have other sizes of that style of box - very easy to put together. I need to have them assembled, filled, and tied with a gold ribbon the night before the wedding for their coordinator to take when she sets up in the morning. I like to buy…"
Apr 14, 2014
Judy Tallant replied to Judy Tallant's discussion Macaron boxes in the group Pastry & Baking 411
"Thanks for the lead! It looks like they have a 2x2x3 that should work. I normally put three in a pleated eclair paper and slide that into a cardboard bottom cello bag. That ends up measuring around 2x2x3, so hopefully it will be great. Thanks again!"
Apr 14, 2014
Jeanne replied to Judy Tallant's discussion Macaron boxes in the group Pastry & Baking 411
Apr 14, 2014
Jeanne replied to Judy Tallant's discussion Macaron boxes in the group Pastry & Baking 411
"I used a clear plastic box that the client got from Papermart; it held 2 macaron but there was definitely room for one more and it was definitely a rectangle.  Don't go with the 2x2 cube, that one barely holds 2 very small macs (and…"
Apr 14, 2014
Judy Tallant replied to Judy Tallant's discussion Macaron boxes in the group Pastry & Baking 411
"I've seen this blog post, it came up in my search. I don't have time to make 100 of them and I'd have to charge an ungodly  labor rate to my client if I did.. Incidentally, I finally called Francois Payard in NYC, and they…"
Apr 14, 2014
Lily Mathews replied to Judy Tallant's discussion Macaron boxes in the group Pastry & Baking 411
"Hi Judy, just found a link to where this person used a clear box for 3 Macarons...I think she made it herself..check it out anyway... http://midnighthausfrau.wordpress.com/tag/unique-macarons/"
Apr 14, 2014
Judy Tallant added a discussion to the group Pastry & Baking 411
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Macaron boxes

I am looking for a clear plastic type macaron box, that will hold three macarons. Everything I find with my suppliers holds 2, 4, 6, or more. But I need to produce a wedding favor of three per box. I see some here and there via Google - but no links to sources. I need the rectangle, not the round one. Payard in NYC sells a 3-macaron box and I have written them asking for a source, but they have not responded.Anyone have any ideas where I can find this item?See More
Apr 14, 2014
Judy Tallant replied to Mary Synk's discussion Inspection process in the group Business Owners
"The requirements vary from state to state. But in general the type of permit you need depends on the types of products, and how you sell them. The best place for you to start is to head to your county health department and get a packet that should…"
Dec 4, 2013
Jacqueline S DiPego replied to Judy Tallant's discussion Flourless chocolate torte in the group Pastry & Baking 411
"Happy it worked out for you. For us we share and oven with the entire kitchen, don't have the option of turning off and cooling completely. Our ovens run 22 hours a day. I only dream of having my own oven."
Nov 18, 2013
Judy Tallant replied to Judy Tallant's discussion Flourless chocolate torte in the group Pastry & Baking 411
"Intteresting - I have never tried plastic wrap. it was always the foil method and springform pans. The new pans with silicone seal do sound interesting. I just might try your bag idea some time. Thanks!"
Nov 17, 2013
Robert Parkins replied to Judy Tallant's discussion Flourless chocolate torte in the group Pastry & Baking 411
"In regards to a wet crust with a water bath, I did see in a past issue of Dessert Professional a removable bottom cake pan that is designed with a silicon gasket to prevent water seepage and apparently it also eliminates the need to wrap pans, I…"
Nov 17, 2013
Judy Tallant replied to Judy Tallant's discussion Flourless chocolate torte in the group Pastry & Baking 411
"Thanks for the responses. I ended up using a removable bottom cake pan with a slightly lower oven temp. In addition to buttering, and putting parchment on the bottom of the pan, I also lined the sides with strips of parchment. I then used two layers…"
Nov 17, 2013
Jacqueline S DiPego replied to Judy Tallant's discussion Flourless chocolate torte in the group Pastry & Baking 411
"You can try placing it in a Water bath or even putting a pan of water in the oven to keep it moist"
Nov 14, 2013
Jeanne replied to Judy Tallant's discussion Flourless chocolate torte in the group Pastry & Baking 411
"I once tried a bete noir recipe in a 12" removable bottom cheesecake pan (because I don't have springforms).  It was ok; I seem to recall it wanted desperately to crack in half because it was just too big. One thing you can do is…"
Nov 13, 2013
Judy Tallant added a discussion to the group Pastry & Baking 411
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Flourless chocolate torte

I've got a great formula that works well in an 8" or 9" spring form pan. My client has upped her servings for a wedding dessert buffet and would like this item in a 12" size. This cake is not your typical flour based cake and is soft centered. I am concerned about an even bake, when taking this up to a 12" - and not using a core. I'm afraid it may end up with crisp edges and a still raw middle.Should I be concerned - or go confidently forward? Anyone successful with larger sizes of this cake?See More
Nov 13, 2013
Judy Tallant replied to Robert Parkins's discussion Bread Issues - Wrinkled tops after cooling in the group Pastry & Baking 411
"I get this problem on my cakes if the AC is on when they come out of the oven. Could be an airflow or humidity issue in your kitchen, near the oven/cooling racks."
Oct 30, 2013

Profile Information

About me :
Pastry Chef/Owner of a custom special order dessert business, with a background in art.
I enter competitions :
Never
I consider my specialty to be:
French pastry and wedding cakes

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