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Flan for a crowd?

Started by Mary A Storey in 911 Dessert Emergency. Last reply by Mary A Storey Oct 19, 2014. 2 Replies

Hi Everyone,We are having an event where I'll need to make coconut flan for 300 guests.  Does anyone have a LARGE scale recipe?  We are thinking of baking in a disposable steam pans instead of individual molds.  My exec chef has calculated that we…Continue

Artisan Bread Bakers

Started by Joan Vieweger in 911 Dessert Emergency Apr 25, 2014. 0 Replies

If anyone knows of experienced artisan bread bakers in the Southern California area, please have them contact me.  I have a friend up in the Carpinteria area (just outside Santa Barbara) that is looking to fill some positions. Thank you!Joan…Continue

Tags: Bakers, Bread

Premier Rolled Fondant

Started by Larry Italiano in Who Makes the Best ... Oct 17, 2013. 0 Replies

If you couldn’t attend the Renshaw Sugarcraft Academy, but would love to know how to model a perfect miniature fairy, create a baby blanket cake, make neon flowers and shape beautiful sugar paste flowers, then fear not! We’ve pulled together an…Continue

IBIE 2013

Started by International Foods & Ingredient in Industry News. Last reply by Judy Tallant Jul 19, 2013. 1 Reply

Are you planning to attend the IBIE 2013 in Las Vegas in October? What are you looking forward to seeing from the Exhibitors?Continue

Tags: trends, shows, exhibits, exhibitors, chocolate

Chocolate Cake

Started by Nardia in 911 Dessert Emergency. Last reply by Judy Tallant Jul 19, 2013. 1 Reply

Hello, I need help finding a product that they used where i worked. The product is used for chocolate cakes. I forgot the name of it, but the only thing i can do is discribe the product, and hope someone here haved used it in baking. The product is…Continue

Whoopie Pie Filling

Started by Tish Boyle in 911 Dessert Emergency. Last reply by Kristi Jul 26, 2013. 3 Replies

Anyone have a great whoopie pie filling recipe? Continue

Tags: Filling, Pie, Whoopie

Hobart 80 quart whip breaking

Started by John Applegett in 911 Dessert Emergency. Last reply by Judy Tallant Jul 17, 2013. 1 Reply

Does anyone have problems with newer Hobart 80 quart whips?  I have been at my current job for a little over a year, and we have bought 2 new whips.  The newest one is less than six months old, and we have already lost 3 of the spokes/wires.  We…Continue

Cream Cheese Swiss Buttercream

Started by Phoenix Smith in Recipe and Menu Help. Last reply by Naana Hayford Jan 13. 5 Replies

Hi! Does anyone know how to make a successful cream cheese swiss meringue buttercream? I tried making it by replacing half of the butter with cream cheese but the buttercream never came together. Instead, it stayed a soft, separated mess! I even let…Continue

Tags: cheese, cream, meringue, swiss, buttercream

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A Note on the Connect Network

Posted by Michelle Guiles on July 10, 2013 at 5:26pm 0 Comments

A quick note on what this network is all about.

Welcome to the Connect Network! If you've been with us for a while, you will have noticed the changes to the DessertProfessional.com social network that coincided with our release of…

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TOP TEN PASTRY CHEFS IN AMERICA FOR 2014

DESSERT PROFESSIONAL MAGAZINE ANNOUNCES THEIR TOP TEN PASTRY CHEFS IN AMERICA FOR 2014

Presented By Guittard Chocolate, KitchenAid,  Beurremont, and Nielsen-Massey

Join the Top Ten event live @dessertpromag on Twitter and be a part of the conversation with #dessertpro.  

Media Contact:  Joyce Appelman, 516-482-1016, joyceappelman@gmail.com

DessertWorld Media is a New York City based publishing, event, and marketing company serving the growing North American dessert industry. DWM is publisher of the industry-leading print publication Dessert Professional, organizer of the annual Top Ten Pastry Chefs in America awards (the longest-running professional dessert awards in the USA), web-publisher of DessertProfessional.com, and social media purveyor of the Dessert Professional Connect Network.  Follow us on Twitter (@dessertpromag), Facebook (https://www.facebook.com/dessertpromag) and Pinterest.

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