I do believe that our trade, of pastry is one based on science. Recipes are in essence a calculated formula by which if followed correctly can achieve an amazing chemical reaction taking place between something as mundane as flour and gluten particles, liquids in the form of milk or proteins such as eggs, chemicals such as baking soda and create the most delicious of products.
But science is one thing..I strictly require all my staff to follow my recipes to the letter of the law as they are so well tested that I know the exact number of items that comes from each and if the wrong number are the result then I know usually, where the have deviated form the path to success and have gone wrong.. I love recipes and formulae for that.
But in the hands of the passionless recipes are merely that, a formula...
Without pastry chefs and without their tireless passion for making the art and craft of Patisserie come alive to them, there can be no such amazing creations.
Yes we cook in the trade for customer, clients and passengers, but in essence if we are not cooking to inspire ourselves then we are not being true to ourselves either. Every now and then I need a day to create , to push the limits of my own knowledge, my own passion and my recipes to inspire even my own self. I never want to lose that. A day now and then of creating can open up a whole world of possibilities.
RED VELVET cake , Red Velvet Cupcakes are not my creation. They came from the USA.
(James Beard's 1972 reference American Cookery describes three red velvet cakes varying in the amounts of shortening and butter. All use red food coloring, but the reaction of acidic vinegar and buttermilk tends to better reveal the red anthocyanin in the cocoa. Before more alkaline "Dutch Processed" cocoa was widely available, the red color would have been more pronounced. This natural tinting may have been the source for the name "red velvet" as well as "Devil's Food" and similar names for chocolate cakes.) (Courtesy WIKIPEDIA)
But it has proven to be a very successful product and ever mores these days, thanks to its success as a cupcake...At Blossom Sweets it is definitely our biggest seller...
So what if RED VELVET Cake , once a proven successful recipe were found , we were look at it for more than a cupcake or a regular cake, what if it were fused it with modern patisserie and a little bit of love and a lot of creativity... Well then you would have my own RED VELVET REVOLUTION...
The past few days have seen me make a few options from what is possible as I adore the Red Velvet cake that we make and not only does the new Red Velvet Roulade taste sensational, but it is without a doubt , already one of our biggest sellers.
Sometimes it is the science of our trade that reaps the rewards of success..But sometimes too its the simplicity of just standing back and taking another look at your options...the simplicity of having another viewpoint of shape, form and design of an old product...and sometimes it is as simple as remembering that we do this because we love it...passion is the simplest tool we pastry chefs have....and the one tool we should never forget to bring to work....
Enjoy the following Red Velvet revolution photos
But science is one thing..I strictly require all my staff to follow my recipes to the letter of the law as they are so well tested that I know the exact number of items that comes from each and if the wrong number are the result then I know usually, where the have deviated form the path to success and have gone wrong.. I love recipes and formulae for that.
But in the hands of the passionless recipes are merely that, a formula...
Without pastry chefs and without their tireless passion for making the art and craft of Patisserie come alive to them, there can be no such amazing creations.
Yes we cook in the trade for customer, clients and passengers, but in essence if we are not cooking to inspire ourselves then we are not being true to ourselves either. Every now and then I need a day to create , to push the limits of my own knowledge, my own passion and my recipes to inspire even my own self. I never want to lose that. A day now and then of creating can open up a whole world of possibilities.
RED VELVET cake , Red Velvet Cupcakes are not my creation. They came from the USA.
(James Beard's 1972 reference American Cookery describes three red velvet cakes varying in the amounts of shortening and butter. All use red food coloring, but the reaction of acidic vinegar and buttermilk tends to better reveal the red anthocyanin in the cocoa. Before more alkaline "Dutch Processed" cocoa was widely available, the red color would have been more pronounced. This natural tinting may have been the source for the name "red velvet" as well as "Devil's Food" and similar names for chocolate cakes.) (Courtesy WIKIPEDIA)
But it has proven to be a very successful product and ever mores these days, thanks to its success as a cupcake...At Blossom Sweets it is definitely our biggest seller...
So what if RED VELVET Cake , once a proven successful recipe were found , we were look at it for more than a cupcake or a regular cake, what if it were fused it with modern patisserie and a little bit of love and a lot of creativity... Well then you would have my own RED VELVET REVOLUTION...
The past few days have seen me make a few options from what is possible as I adore the Red Velvet cake that we make and not only does the new Red Velvet Roulade taste sensational, but it is without a doubt , already one of our biggest sellers.
Sometimes it is the science of our trade that reaps the rewards of success..But sometimes too its the simplicity of just standing back and taking another look at your options...the simplicity of having another viewpoint of shape, form and design of an old product...and sometimes it is as simple as remembering that we do this because we love it...passion is the simplest tool we pastry chefs have....and the one tool we should never forget to bring to work....
Enjoy the following Red Velvet revolution photos
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| .RED VELVET ROULADE |
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| RED VELVET ULTIME...Red velvet sponge layers, mascarpone and madagascan vanilla creme, rose and raspberry glaze, red velvet macarons and passionfruit shooters to offset the sweetness.. |
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| RED VELVET as a plated dessert with raspberry Margarita shooter and Passionfruit shooter to offset the sugary over load. |
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| Red Velvet Boule...with raspberry margarita Shooter..for the adults |
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| Red Velvet Ball, to offset the sweetness here I made a peanut butter streusel, the dryness and the slightly salted finish of the streusel truly dampened down the sugar fix and made the whole dessert a little more formal and grown up !! I'd use pure raspberry puree for this one and in a way it all becomes a little bit like Peanut Butter and Jelly flavor notes. The berry, the sweetness and the peanut butter streusel combining into a dessert of truly delicious proportions.... From one dessert comes many....simple. |
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