Topic: Chef Clarence, need your help!


diana    -- 04-08-2003 @ 6:49 AM
  To Chef Clarence, or to anyone who can answer my question:

This is Diana from this website.

I am looking for a recipe on how to make Ladyfingers, but shaped "round", not long. Can anyone share their ideas? I want to make them and fill them with pastry cream. I want to make 3-inch round ladyfingers, or at least I need to know how to either pipe or pour the ladyfinger batter into round shapes.

Thank You,
Diana
Diana's Desserts






chefclarence    -- 04-08-2003 @ 9:05 AM
  Hi Diana
In reply to your posting, I would draw 3 inches circles
on parchment paper, turn it over and pipe batter on
parchment, sprinkle with confectioner's sugar and
bake as normal ladyfinger.
Happy baking
Chef Clarence

Buon Appetito


diana    -- 04-08-2003 @ 10:36 AM
  Hi Clarence,

Thank you so much for the information on how to create 3" round ladyfingers.

Now, I need to know what recipe you use. I have several, but do you have one that really makes a very light cake? Also, what size and shape pastry tip do you think would be good for piping out my 3" rounds?
At what temperature and for how long do you think they should be baked? I am planning on making about 12 of them. I may have to do them in 2 batches.

Thanks, Diana
Diana's Desserts


Jasmine    -- 04-10-2003 @ 8:02 PM
  Hello Chef Clarence! I'm a 18 year old student graduating this June and I'm considering taking the Baking and Pastry Arts Patisserie program at the Vancouver Community College (VCC). I want to ask how you feel about your decision to have your own 'dessert' place of your own as a career. I too am planning to open my own dessert house of some sort (or perhaps bakery?) and i really want to hear first hand from a chef about owning, running, and doing this business. I'm a resident of Vancouver, BC, Canada - cool that you're from BC too!


zenyrizzataraka    -- 06-11-2003 @ 9:45 PM
  Dear Chef Clarence,
This is Zeny again from Indonesia.  I can't find corn syrup around my area, do you have any idea for a substitution? I need this to make chocolate plastic/chocolate modelling to cover my chocolate cake.
Thank you.

Zeny Sta Teresa
Sales & Export Section
Intraca Tarakan


chefclarence    -- 06-12-2003 @ 9:04 AM
  Text
Hi Zeny
You can try to use liquid gloucose or maltose available
at bakery ingredient supplier. Or better still ask your favourite bakery to spare some.
Happy baking
Chef Clarence

Buon Appetito


zenyrizzataraka    -- 06-12-2003 @ 7:51 PM
  Dear Chef Clarence,
Unfortunately both items you mentioned is not available here in our very remote town. Tried looking around a local store and found this COUNTRY KITCHEN/LOG CABIN SYRUP, do you think this will do ? The color is quite dark while all the while I was thinking corn syrup is white liquid ? Hope to hearing from you soon.  Thank you.

Zeny

Zeny Sta Teresa
Sales & Export Section
Intraca Tarakan


chefclarence    -- 06-12-2003 @ 8:09 PM
  TextText
Hi Zeny
Can you locate golden cane syrup? that would be the
closest you can do with dark or milk chocolate. Or you
can cook 1 cup of water with 1 1/2 cup of sugar,1/3 teaspoon of cream of tartar for ten minutes, strain the
syrup, cool before use. The acid in cream of tartar will prevent crystalization appears in syrup. May not
work perfect but worth a try.
Chef Clarence

Buon Appetito


zenyrizzataraka    -- 06-13-2003 @ 7:07 PM
  Don't have idea what golden cane syrup is, anyway I will try the latter..it's easier to find cream of tartar around. Let you know of the outcome, though I'm pretty sure it surely will work because it comes from the words of an expert.
Thank you Chef Clarence!

Zeny

Zeny Sta Teresa
Sales & Export Section
Intraca Tarakan


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