the hardest skill in pastry... 10 times (chocolate budinos)
Вставка
- Опубліковано 21 жов 2024
- so I know I pretend this video is about making and garnishing chocolate budinos at my job, working in a restaurant. But really this is a video of me making whipped cream quenelles because the internet thinks I'm dumb and I don't know how to do something so simple. Honestly its true, I don't know how to do something so simple. Please enjoy all my attempts
socials:
website: www.alchenny.com/
tiktok: / alchenny
instagram: / al.chenny
Pastry cook of 10 years here. Some tips:
1. The best shaped spoons are from vintage stores, thrift stores and antique shops (World Market also has some good spoons with a nice, sharp taper)
2. I recommend scraping the cream (or whatever will be quenelle’d) into a quart container first and then shaping the quenelles from the quart. Just me personally, it’s easier to scoop from a more compact and taller container. The cream should at least be hitting the rim. The point is to shape closer to you instead of from farther away. To get a tighter shape.
3. If you don’t have a hot bain, a blow torch on a low or moderately safe flame works too
4. Hold the spoon face down flat first rather than immediately going in from the side or at an angle, push forward then shape the quenelle moving towards your body instead of away
5. Temper your ice creams correctly and have stiff (but not broken into butter) creams
6. In catering or for really large parties, I tightly wrap a half sheet tray with plastic wrap, freeze and then pre-quenelle onto the plastic wrap. Keep chilled until time to use, but time this well. Very important. Ice cream or sorbets especially need to be tempered but not sitting around and melting while plates are cleared for dessert. Communicate with the captain or chefs
Also, it is hard and takes practice. You will see different people with different techniques and mix and match your own way. Honestly thankful for all the people I worked with who had a unique way of doing them and gave me important tips
I feel like people need to realize how much goes into platting the food.. in high end restaurants everything needs to look and taste the same so there’s a lot of technique that goes into making things look right
When i worked as a baker at Noah's Bagel many years ago, I would yell out "hot cinnamon bagels" to signify that a certain hot bagel was coming out fresh from the oven. So does "fire in the boat house" mean the dish is almost done?
BTW quenelles look really difficult to do. With more time and practice, yours will eventually look c'est super!
haha i wish. fire boathouse literally means “make the boathouse”
@@alchenny lol
You are working very hard! I'm giving you as much validation imaginable!!! I'm an ENSP student rn and I must say I am v impressed by how you made all those vids. Keep it up!
My favorite one is centered on the tray away from you.
Don't listen to the haters, they look great!
forget the haters, everyone is an expert behind a keyboard.
appreciate your authenticity.
Only recently found out single spoon quenelles are called roches, in the comments of that guy with 5 million butter videos
that butter guy haunts me
Episode 42069 of all things butter season 5, chocolate budino butter, mmmmm
“it really shows all your imperfections” no offense, but, what you make looks excellent! You’re doing awesome! I love your videos! Don’t let people commenting affect you! You’re great! 😃❤️ Genuinely, the pastries you make look beautiful! I’m always so impressed! I love your videos! ❤️😃
The captioms on the video- “wait this one is kinda nice”
me in my head before the caption appeared l- “That’s beautiful! 10/10!”
So, it looks like you have my approval. lol
4:04 - ❤ my FAV scoop! 😋
They looked delicious! And honestly, with the scattering on top, any imperfections in the cream looks almkst intentional, to fit the 'casual' look over the top.
Looked like two things were the most common, a small tear at the tip of the spoon, or a small bubble at the base, when releasing. Could it be that it's not warm enough? Or is it technique/lack of making 150 of these a day for 5 years?😅
Yum!! I love your voice
I wonder how is the consistency of this budino.
thicc
Can’t u use pudding cups?
i mean... aren't I'm the one who's suppose to make the pudding?
@@alchenny of course. U can make me pudding anytime u want.
Yeyy kwasan
Kuasson! Quasō! So many fun ways to spell croissant