My pastry stuff

[Mr Moofo]

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 !

[formula400]

Wild strawberry, mascarpone, caramelised puff pastry, tahitian vanilla and pink peppercorn.

[Trinity765]

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.

[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 ).

[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

[gremlin]

Also challenge accepted

Still waiting for that ponced-up London Cheesecake.

[Mr Moofo]

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 !

[Skub]

Yeah,yeah. What about stuff for the rest of the plate?

Awesome as ever man.

[formula400]

Also challenge accepted

Still waiting for that ponced-up London Cheesecake.

This is coming soon

[formula400]

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