Need some fresh ideas...

Discussion in 'Professional Pastry Chefs' started by jgraeff1, Feb 12, 2015.

  1. jgraeff1

    jgraeff1

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    Hi Guys,

    So im a Sous Chef for a old school high end restaurant. I have recently started pastries and desserts two days a week. 

    I am required to make tarts, cheesecakes and any other special desserts i want. We have over 26 desserts on the menu and have a dessert room upstairs its pretty awesome. 

    Im not really a pastry chef and don't have the palate for coming up with flavors that work well I'm mainly concerned with tarts and cheesecakes-

    some of the ones i make currently are-

    tarts-

    - creme de leche ( carmel), ganache and banana

    - lemon curd with cardamom 

    -orange pastry cream with ganache and cointro liquor 

    -english custard with whole raspberries, topped with white chocolate ganache

    cheesecakes-

    -raspberry marble

    -almond

    -pistachio 

    -bannas foster

    -bourbon pecan 

    there are more however i am tired of giving them the same thing week after week and haven't had any good ideas latley

    chime in if you have any ideas

    thanks
     
  2. fablesable

    fablesable

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    Oh man....I have more than a few however if you want to let me know what are the ones you are tired of so I do not mention anything similar we can go from there /img/vbsmilies/smilies/wink.gif
     
  3. cheflayne

    cheflayne

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    Chocolate Lingonberry Tart with Port Sauce

    Key Lime Tart with a Coconut Ginger Crust and a Mango Guava Coulis

    White Chocolate and Ginger Tart with Membrillo Sauce

    Caramelized Orange Tart with Blackberry Puree

    Pina Colada Tart with a Meyer's Dark Rum Sauce

    Green Tea Ginger Tart with Passionfruit Sauce

    Chocolate Cherry Mousse Tart with a Szechuan Peppercorn Sabayon

    Matcha Tart with a toasted Almond Crust and Serunding Kelapa Sauce
     
  4. fablesable

    fablesable

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    Mmmmm....@cheflayne  you are a man after my own tart.....er, I mean heart...hehe
     
  5. pastrymd23

    pastrymd23

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    Hi - I've worked in country clubs as an assistant catering chef, prep, and nightly line cook... however, after things started growing we ended up needing a person with a pastry background (which was myself) and I ended up switching to pastry full time. I would honestly keep up the high end work and stay with the classics but switch out the fillings and toppings. Make it simple so the regulars and newbies who come in and won't be surprised with change. It's hard to change such a huge menu, especially with your amount of work you're doing. Personally, I'd hire a pastry chef. Putting a sous chef off his position onto pastry really overworks the sous. You'll need help.

    Thanks.. Good luck.