tag:blogger.com,1999:blog-4897079154160126133.post8635129453095335139..comments2024-03-22T02:34:48.624-07:00Comments on :pastry studio: Parade of the Raspberrypastry studiohttp://www.blogger.com/profile/18236016716310805888noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-4897079154160126133.post-78683861704446292892007-11-24T10:10:00.000-08:002007-11-24T10:10:00.000-08:00This looks soooo good! I feel like having some now...This looks soooo good! I feel like having some nowShaheenhttps://www.blogger.com/profile/02381200366128658149noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-46232989274498628542007-10-04T13:57:00.000-07:002007-10-04T13:57:00.000-07:00You're killing me here...out of any delicious flav...You're killing me here...out of any delicious flavor combination in this world, I'd have to say chocolate and raspberries trumps them all!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-29935478687332227612007-10-02T03:29:00.000-07:002007-10-02T03:29:00.000-07:00Thanks for your comment! A friend has told me abo...Thanks for your comment! A friend has told me about the expo at the Met. I had a look and it should be amazing. Hope you enjoy it...and looking forward to hearing about your celebrity chef experience sometime!<BR/><BR/>paolaPaola Westbeekhttps://www.blogger.com/profile/13174524769289724294noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-49155254377348731752007-10-01T13:17:00.000-07:002007-10-01T13:17:00.000-07:00Thanks to everyone for your lovely comments.Paola,...Thanks to everyone for your lovely comments.<BR/><BR/>Paola, I visited your beautiful blog and saw your comments about Dutch art and your post on working with celebrity chefs. I'm about to go to NYC to see the amazing Dutch art show at the Met and I've also worked on a public television food show with a celebrity chef. I'll have to write about that sometime!pastry studiohttps://www.blogger.com/profile/18236016716310805888noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-72471511684680188962007-10-01T11:13:00.000-07:002007-10-01T11:13:00.000-07:00I really love your Chocolate tart shell combined w...I really love your Chocolate tart shell combined with raspberries. I thing this is a perfect combo.Chocolate whit something citric flavorSylviahttps://www.blogger.com/profile/08774102162667883516noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-74617296507514135662007-10-01T00:52:00.000-07:002007-10-01T00:52:00.000-07:00This looks amazing. It is definitely something to...This looks amazing. It is definitely something to keep in mind for my next dinner party.<BR/><BR/>paolaPaola Westbeekhttps://www.blogger.com/profile/13174524769289724294noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-23931930032494686282007-09-30T08:21:00.000-07:002007-09-30T08:21:00.000-07:00Oh, I really need to invite you to dinner! *g* I...Oh, I really need to invite you to dinner! *g* I do love raspberries.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-644414398556577142007-09-29T06:53:00.000-07:002007-09-29T06:53:00.000-07:00Hello Pastry Goddess! Thanks so much for the info...Hello Pastry Goddess! Thanks so much for the info and your great questions. I've never heard the term "Papillon" used in connection with my favorite kind of hand mixing, but it fits beautifully. I'll have to write about that the next time I do a piece on pastry dough. <BR/><BR/>Fraisage just 3 or 4 times to smoosh it across the work surface and get that butter flattened and floured. You don't want to overmix. I'll amend my post.<BR/><BR/>The pastry tip I used was I think an Ateco closed star #843. It's a fairly common tool and should be easy to find (or something like it) in all the usual places. <BR/><BR/>Thanks again for your visit!pastry studiohttps://www.blogger.com/profile/18236016716310805888noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-40686517883780685872007-09-29T03:55:00.000-07:002007-09-29T03:55:00.000-07:00Fraisage. Hmn. I haven't a read a cookbook in so l...Fraisage. Hmn. I haven't a read a cookbook in so long that I've never come across that expression before, but if that will contribute to the flakiness, I'll have to try it. At a culinary school website I just came across "Sabler: Reduce to Sand. Papillon: add the water to a trough created through the flour and then fluff or 'butterfly' the water into the butter and flour.<BR/>Fraisage: Smear the dough with the heal of your hand. <BR/><BR/>Do we do that fraisage just long enough to turn the crumbles into a paste? say smear and scrape 4-5 times, or more like 12-15?<BR/><BR/>One more question, m'am, but what did you squeeze the whipped cream through to get those pretty waves? <BR/><BR/>Thanks, Pastry Goddess.Anonymousnoreply@blogger.com