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Re: My pastry stuff
Posted: Wed Jan 07, 2026 10:08 pm
by Mr Moofo
Taipan wrote: Wed Jan 07, 2026 9:15 pm
Yorick wrote: Wed Oct 29, 2025 11:10 pm
gremlin wrote: Wed Oct 29, 2025 10:20 pm
To eat at his gaff is an experience. Expensive, granted, but you'll be dead one day. The attention to detail is soooo granular, to the point that a padded stool was provided so that Mrs. G.'s handbag was in arm's reach and not touching the floor.
Amd who doesn't love the drama of crepe suzette prep'd at the table?
If you go, dress smart. Unlike Phil Collins, a jacket IS required, and all the better for it, IMHO.
Shame he was hiding behind the doors of the kitchen mouthing 'I'm not here!' when we rocked up.
Do they do chip butties?
No, no, no, the burning question is do you do...
Stuff that - i want him to do something spectacular with Angel Delight or Instant Whip !
Re: My pastry stuff
Posted: Tue May 05, 2026 10:55 pm
by formula400
Wild strawberry, mascarpone, caramelised puff pastry, tahitian vanilla and pink peppercorn.
Re: My pastry stuff
Posted: Wed May 06, 2026 6:07 am
by Trinity765
formula400 wrote: Tue May 05, 2026 10:55 pm
Wild strawberry, mascarpone, caramelised puff pastry, tahitian vanilla and pink peppercorn.
I get so excited every time I see that you've posted in this thread.
That looks beautiful.
Re: My pastry stuff
Posted: Wed May 06, 2026 6:30 am
by Count Steer
Work of art.
(+ every day's a schoolday. I wondered why Tahitian vanilla rather than the Madagascar - that is usually labelled 'the best', got reading and found out that the vanilla plant is an orchid. I'll bank that for the unlikely occasion I need a gastronomic quiz question
).
Re: My pastry stuff
Posted: Wed May 06, 2026 9:44 pm
by formula400
Madagascan is an brilliant but basic all round vanilla
Tahitian is more floral so goes well with fruity stuff, well most.
Also just starting using a Mexican vanilla, called Pompona, they get a crop of about 160/180kg a year, so far I’ve used 8kg, it’s proper caramel l/sticky toffee vides
I’ll post the dish soon that I use with it
Re: My pastry stuff
Posted: Thu May 07, 2026 3:52 pm
by gremlin
formula400 wrote: Fri Jan 31, 2025 7:12 pm
Also challenge accepted
Still waiting for that ponced-up London Cheesecake.
Re: My pastry stuff
Posted: Thu May 07, 2026 9:25 pm
by Mr Moofo
Count Steer wrote: Wed May 06, 2026 6:30 am
Work of art.
(+ every day's a schoolday. I wondered why Tahitian vanilla rather than the Madagascar - that is usually labelled 'the best', got reading and found out that the vanilla plant is an orchid. I'll bank that for the unlikely occasion I need a gastronomic quiz question
).
The company i use to work for owned some Madagascan Vanilla plantations. If was always regarded as the gold std of the food industry . However once you’re talking the Salt Bae of the pastry world , I am sure that Tahiti is the way to go.
Sooner of later the Chinese will be doing acres of it !
Re: My pastry stuff
Posted: Thu May 07, 2026 9:39 pm
by Skub
Yeah,yeah. What about stuff for the rest of the plate?
Awesome as ever man.
Re: My pastry stuff
Posted: Wed Jul 01, 2026 9:31 pm
by formula400
gremlin wrote: Thu May 07, 2026 3:52 pm
formula400 wrote: Fri Jan 31, 2025 7:12 pm
Also challenge accepted
Still waiting for that ponced-up London Cheesecake.
This is coming soon
Re: My pastry stuff
Posted: Wed Jul 01, 2026 9:33 pm
by formula400
Mr Moofo wrote: Thu May 07, 2026 9:25 pm
Count Steer wrote: Wed May 06, 2026 6:30 am
Work of art.
(+ every day's a schoolday. I wondered why Tahitian vanilla rather than the Madagascar - that is usually labelled 'the best', got reading and found out that the vanilla plant is an orchid. I'll bank that for the unlikely occasion I need a gastronomic quiz question
).
The company i use to work for owned some Madagascan Vanilla plantations. If was always regarded as the gold std of the food industry . However once you’re talking the Salt Bae of the pastry world , I am sure that Tahiti is the way to go.
Sooner of later the Chinese will be doing acres of it !
They all have the use’s
Madagascan vanilla great all rounder
Thorn- proper floral flavour. Good for fruity desserts
I’ve started using loads of Pompona vanilla. Great with caramel and chocolate desserts
Sorry if I’ve posted the above already
