by Dessert Professional | The Magazine Online
A social network where dessert professionals & others connect & share tips, techniques, recipes, & photos for all things dessert.
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
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
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
Are you planning to attend the IBIE 2013 in Las Vegas in October? What are you looking forward to seeing from the Exhibitors?Continue
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
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
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
In September 2014, twenty years after launching the brand in North America, Valrhona is thrilled to celebrate the 25th Anniversary of its world renowned school for Chefs, L’École du Grand Chocolat, w…0 Comments 0 Likes
The 2nd class of Valrhona L'Ecole Du Grand Chocolat Brooklyn will be:Bûches de Noël – Holiday Yule Logswith Derek PoirierOct 6th and 7th0 Comments 0 Likes
The 3rd class of Valrhona L'Ecole Du Grand Chocolat Brooklyn will be: Petits Sweetswith Sarah KosikoswkiOct 20th and 21st0 Comments 0 Likes
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…Continue
Presented By Guittard Chocolate, KitchenAid, Beurremont, and Nielsen-Massey
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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.
Thank you to all who participated in The Don't Lose Your Temper II contest. See the contest winners. Our grand prize winner will receive a state-of-the-art chocolate tempering machine presented by DessertProfessional.com & Chocovision.