Is anyone interested in making...

Ruth n Jersey said:
The crepe idea sounds so good especially for dessert and I've enjoyed eating them as well. My problem is having anything for dessert that requires last minute prep work in the kitchen. I know it was mentioned that they can be made ahead but it still requires last minute attention.
I like to spend as much time with my family and guests at the table.
I wonder if it is proper to bring them to the table with a choice of fillings and have guests fill them with whatever they like?
I've had the same problem with serving a soufflé.
I have a killer recipe for a chocolate soufflé and it works well but if everyone isn't seated at the exact moment it is ready it ends up to be a disaster waiting to happen.
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yes, I understand. BUT, remember, you are the chef and therefore the absolute dictator of when things are served. If anyone does not come to the table ON TIME, Say to them, "sorry but you missed out because you could not be bothered to eat when it was ready. ". I have little patience with those who do not give undivided attention to the dinner table.
 

Shero said:
Then you would have been my favourite waiter :) I love anything flambe at my table when we dine out :love:
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Shero said:
Then you would have been my favourite waiter :) I love anything flambe at my table when we dine out :love:
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when preparing some recipes, I am a tad of a show-off. As a waiter, during the 1960's, I loved to make flambe at the table. when making Cafe Brulot , I'd pour a flaming rope of bright blue fire right on the customers table.
 
senior chef said:
yes, I understand. BUT, remember, you are the chef and therefore the absolute dictator of when things are served. If anyone does not come to the table ON TIME, Say to them, "sorry but you missed out because you could not be bothered to eat when it was ready. ". I have little patience with those who do not give undivided attention to the dinner table.
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@senior chef you are so right. I have a tendency to cater and try to please everyone who are guests in my home and most times I drive myself crazy in the process.
Already I'm thinking about dessert for Labor Day and I'm getting stressed.. I have so many good cake recipes but then I remember there are those who don't like coconut, or chocolate. Some prefer pie to cake. One doesn't even like ice cream and the list goes on. It kind of takes the fun out of preparing the food.
Maybe I'll just put a dish of Oreos on the table and be done with it. lol
 

Ruth n Jersey said:
@senior chef you are so right. I have a tendency to cater and try to please everyone who are guests in my home and most times I drive myself crazy in the process.
Already I'm thinking about dessert for Labor Day and I'm getting stressed.. I have so many good cake recipes but then I remember there are those who don't like coconut, or chocolate. Some prefer pie to cake. One doesn't even like ice cream and the list goes on. It kind of takes the fun out of preparing the food.
Maybe I'll just put a dish of Oreos on the table and be done with it. lol
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Hmm. consider making crepes filled with crème patissiere and sliced cling peaches. I guarantee you will blow them away.
PS: you can easily prepare every bit of it ahead of time. No last minute stress. When I ran Café La Crepe, I always had the crème patissiere and the peaches chilling in the frig. Customers like to see the crepes being done and the griddles were always hot and ready to go BUT you can make them ahead of time.
If you want my recipe, I'd be happy to share.
 
Ruth n Jersey said:
@senior chef, thanks so much for the idea. I would like the recipe for the crème patisserie. I have a great crepe recipe and I would guess the peaches are just sliced.
Any chance I can make the crepes and the crème the day before?
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Yes, you may absolutely make the crème the day before. as a matter of fact you may hold it (with cling wrap touching the surface ) for up to a week. Use canned, very cold, sliced peaches.
I will post my recipe tomorrow. Too tired right now.
 
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Ruth n Jersey said:
@senior chef, thanks so much for the idea. I would like the recipe for the crème patisserie. I have a great crepe recipe and I would guess the peaches are just sliced.
Any chance I can make the crepes and the crème the day before?
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Making crème patisserie is simplicity itself. BUT there is ONE RULE. "Don't turn your back on it while cooking it. It WILL scorch"
1cup milk
1/2 cup heavy cream
1/3 cup sugar
pinch of salt
2 1/2 TBLSP of cornstarch
5 egg yolks
1/2 tsp of REAL vanilla extract.

In a separate bowl mix sugar salt and cornstarch.
Heat milk in a NON-reactive (never, ever use aluminum. It will turn green) heavy bottom pan until milk is steaming just a little bit.
Slowly add milk/cream to sugar mix, stirring constantly.
Pour mixture back into pan and heat over medium heat, WISKING CONSTANTLY until thickened.
in a separate small bowl, whip yolks slightly. add about 1/3 of hot milk mixture to the egg yolks and IMMEDIATELLY begin wisking it together.
Pour yolk mixture back into pan with hot milk. (CRITICAL STAGE) IMMEDIATELY BEGIN WISKING THE MIXTURE UNTIL IT BOILS LIGHTLY. BE SURE TO GET INTO BOTTOM EDGES. DON'T STOP WISKING UNTIL IS BOILS LIGHTLY. IF YOU TURN AWAY, IT WILL SCORCH.
Remove from heat and add REAL vanilla extract.
Scrape into a bowl and using cling wrap so that it touches the surface of the creme patissiere. If you skip this step, a thick skin will form on the creme.
Chill until needed. Up to 6-7 days.
 
@senior chef ,thanks so much. I printed it out. Now to find some good peaches. A few weeks ago I had a huge basket of them that my son brought back from Georgia. They are just about ready for picking where I live now.
When I saw cornstarch in the recipe, it brought back memories. My mom always made cornstarch pudding for dessert when I was a kid. I know for sure she didn't add heavy cream. That would have been extravagant. lol
 
Ruth n Jersey said:
@senior chef ,thanks so much. I printed it out. Now to find some good peaches. A few weeks ago I had a huge basket of them that my son brought back from Georgia. They are just about ready for picking where I live now.
When I saw cornstarch in the recipe, it brought back memories. My mom always made cornstarch pudding for dessert when I was a kid. I know for sure she didn't add heavy cream. That would have been extravagant. lol
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Tip: If you use fresh peaches, be sure to use only super ripe ones. You don't want hard peaches in the crepes. That's why I use canned CLING peaches. They are partially cooked during the canning process
 

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