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Coffee House favorites

Discussion in 'Professional Pastry Chefs' started by shroomgirl, Oct 6, 2000.

  1. Oct 6, 2000 #1
    shroomgirl

    shroomgirl

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    There are no real dessert only coffee houses here, BUT I've been to NYC and read about them in SF....N.O. has some too....
    What are your favorites....
    There is a place in NYC near Central Park that does wonderful L'Notre (?) pastries.
    I like mocha eclairs.
    Anyone Have a favorite pastry they have just with coffee? Most of the time too rich for dessert.
     
  3. Oct 16, 2000 #2
    nutcakes

    nutcakes

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    It's not so rich, but the only time I usually have biscotti is when I am in a coffee house. I make it once in a blue moon.
     
  4. Oct 17, 2000 #3
    shroomgirl

    shroomgirl

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    the last biscotti I made were teeth breakers...
     
  5. Oct 17, 2000 #4
    chef david simpson

    chef david simpson

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    I Just made cherry and hazelnut biscotti for a play that the AIFW gave on Sunday. they are now my fave. I just got an order for 27 dozen. YEAH!!!!!!!!!!!!!!!!!!!!! [​IMG]

    [This message has been edited by Chef David Simpson (edited October 16, 2000).]
     
  6. Oct 17, 2000 #5
    lynne

    lynne

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    Sounds yummy!!
     
  7. Oct 17, 2000 #6
    chef david simpson

    chef david simpson

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    Hello Palmier, and welcome to cheftalk.com. I, myself like all kinds of coffee dippers. It has to be hard to absorb the coffee without breaking and complement the taste of the coffee without taking away from the flavor. And the coffee has to be well rounded from the bean field to the cup.
    As you can see I take my coffee drinking very serious. not to mention my taste for food. It's like being in love. You must always make passion and intigrity become one. Then and only then will you find true romance.
     
  8. Oct 17, 2000 #7
    shroomgirl

    shroomgirl

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    Oh MY CDS you wax poetry....and with pastries
    It's good having a kindred passionate spirit on cheftalk.
     
  9. Oct 17, 2000 #8
    chef david simpson

    chef david simpson

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    Why thank you Shroomgirl, you are aren't so bad your self. [​IMG]
     
  11. Oct 18, 2000 #9
    m brown

    m brown

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    For Christmas this season I have orders for upwards of 200# of Biscotti. I think this may be my million dollar idea. They are just sweet enough and dunk well with either coffe or wine or scotch or anything!

    "Can it core a apple oh great chef of the future?"
     
  12. Oct 19, 2000 #10
    shroomgirl

    shroomgirl

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    Biscotti and Scotch??? That's a new one
    Chivas? What's in your biscotti?
     
  13. Oct 19, 2000 #11
    shroomgirl

    shroomgirl

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    Biscotti and Scotch??? That's a new one
    Chivas? What's in your biscotti?
     
  14. Oct 19, 2000 #12
    lynne

    lynne

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    Deviation from the coffee companion biscotti -- has anyone played around with the savory biscotti idea? Does it really fly?
     
  15. Oct 20, 2000 #13
    shroomgirl

    shroomgirl

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    If anyone has would you please include dunking beverage of choice with flavors....this is off my wall.
     
  16. Oct 21, 2000 #14
    momoreg

    momoreg

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    I did croutons once with a cornbread that came out a little too dry and heavy. I tossed the cubes in butter and baked them, but I'm sure it would have made great biscotti, too.
     
  17. Oct 21, 2000 #15
    chef david simpson

    chef david simpson

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    It would be good with a sun dried tamato biscotti, with that portabello capuccino.
     
  18. Oct 21, 2000 #16
    chef david simpson

    chef david simpson

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    m brown, I just got an order for 215 more of my cherry and hazelnut biscotti.

    How about them apples!! [​IMG]
     
  19. Oct 31, 2000 #17
    m brown

    m brown

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    You are such a buster!!! [​IMG]
    Congratulations!
    Sundried Tomatoes with Black Pepper Biscotti dunked in Red Zin.mmmmmmmmmmm

    [This message has been edited by m brown (edited 10-30-2000).]