PastryScoop 2005 Fall Baking Series Chat Transcript

Melissa Murphy of Sweet Melissa Patisserie
Wednesday, September 21, 2005

Due to technical difficulties, we are unable to post the first portion the chat. We apologize for any inconvenience!

<BrooklynSpice> Melissa, I just finished the Essentials of Pastry at The French Culinary Institute (thanks to your advice) and I wanted to thank you!

<Melissa_SweetMelissa> FCI was a fantastic experience.

<FCI_JockGrundy> By the way, if anyone needs info on The French Culinary Institute please email me at jgrundy@frenchculinary.com. My name is Jock Grundy and my direct line is 646-254-7532. Melissa is a grad of FCI. (Hi, Melissa!)

<Melissa_SweetMelissa> Hi, Jock!

<creampuff> I love tiramisu but never tried to make it. It does not require actual baking so what kind of lady fingers? The savoy hard kind or the soft kind? Also, what kind of coffee? Can I use French vanilla instant espresso?

<Melissa_SweetMelissa> I think no on the instant coffee. I use the hard fingers from Italian market. I use a combo of Frangelico, Kahlua, Tia Maria, and Sambuca!

<kittychef> Creampuff—I use sponge cake for my tiramisu and soak it with a syrup. I caramelize sugar, add brewed espresso, then add Myers rum and Kahlua.

<Melissa_SweetMelissa>All sounds good to me!

<brandmom> Your store front is wonderful. Wish you were in this area!

<Melissa_SweetMelissa>Thanks! I'm very proud of them!

<Raina_PastryScoop> Melissa—how was it opening the new location? Does it get any easier the third time around?

<Melissa_SweetMelissa>NO! Well, sure the recipes are the easy part. Staffing is the nightmare! Been blessed so far...

<chomi> For Pavlovas, which temperature and how long should I bake them?

<Melissa_SweetMelissa> Low oven, 200 degrees, hours till they’re light and dry.

<lori1> Do you see the trend of people buying dark chocolate or do they prefer sweeter chocolates?

<Melissa_SweetMelissa> In NYC, milk chocolate is nostalgic.

<Suzannah1> Milk Chocolate is nostalgic for good reason! :)

<Melissa_SweetMelissa> Agreed.

<chomi> Is it an issue (due to regulations) to sell goods with meringue in a bakery if the eggs are not cooked?

<Melissa_SweetMelissa>Not a Health Department Regulation yet, sometimes a warning. I use frozen whites in my meringue for this reason. Freezing your whites kills salmonella. And they whip up great.

<chomi> Do you freeze them or do you buy frozen whites?

<Melissa_SweetMelissa> I do both. Depending on if I'm making a lot of butterscotch pudding—all yolks!

chomi> What is your process to work with frozen whites? How long in advance do you take them out? Thanks so much for all this valuable info.

<Melissa_SweetMelissa>Frozen whites may be used as soon as defrosted. They whip up best when just room temp.

<pastrypam> I find frozen whites do not whip up as well or as stable. I think they add an acid. Any ideas how to combat this problem?

<Melissa_SweetMelissa> I do not use an acid when freezing my whites. Cream of tarter always helps.

<chomi> How long can whites be kept in the fridge (not the freezer)?

<Melissa_SweetMelissa> Whites in fridge one week.

<Melissa_SweetMelissa> You'll see they get real thin after that—no bueno.

<Greg74> Melissa, I have tried making graham cracker crusts in the past which never seem to be as firm as the ones in restaurants. Any idea what I might be doing wrong?

<Judiaann_PastryScoop> Did you have enough moisture (melted butter). Also did you bake it long enough (golden brown)? Did you blind bake the shell without the filling first?

<Greg74> I used a lot of melted butter—I was making key lime pie, and cooked until the filling was firm. The filling always comes out great, but the crust is partly crumbly

<Judiaann_PastryScoop> I'm not sure. You were using the right amount for the pie shell specified in the recipe?

<Greg74> As far as I can tell, yes. This was a recipe transcribed for me by a friend and doesn't come from a book, so maybe she got it wrong?

<Raina_PastryScoop> Are you pressing the crumb into the pan firmly? I made one in a hurry once and didn't compact it enough, so it crumbled a lot while I was slicing it.

<Greg74> I could try, sure.

<creampuff> Fruit tarts: I made the frangipane kind and the pastry cream kind. The pastry cream did not turn out as well. I folded in the whipped cream after the pastry cream was chilled. What is your tart filling?

<Melissa_SweetMelissa> A crème legere as per FCI curriculum

<creampuff> Crème legere? Please explain for those not in FCI yet.

<Melissa_SweetMelissa> A pastry cream lightened with crème Chantilly (sweetened whipped cream).

<Judiaann_PastryScoop> Melissa is a graduate of the pastry arts program at The French Culinary Institute!

<kittychef> Melissa, I heard recently that hydrogenated oils have been banned from use in restaurants in NYC. I'm in DC, and my restaurant owner wants to do the same, but it's hard to substitute ingredients.

<Melissa_SweetMelissa> Send me a recipe, I'll see if I can sub it out. I have not had to worry about this yet.

<kittychef> Melissa, back to the hydrogenated oils. Is there a feuilletine that is made without it? I use Cocoa Barry's now.

<chomi> When you make fruit tarts what kind of glaze you recommend (i.e., apple jelly, store powder glaze, gelatin)?

<Melissa_SweetMelissa>Apricot glaze or strained apricot preserves, heated.

<Judiaann_PastryScoop> Forgive me if I'm repeating myself but Melissa will be hosting a PIES 101 workshop at PastryScoop.com's next conference on Sunday, October 16th. I'm afraid it's sold out but there are still a few seats left in some of the other workshops if anyone is interested.

<BrooklynSpice> Melissa, do you know of a good baking supply place in Brooklyn?

<Melissa_SweetMelissa>For equipment, Bridge.

<Judiaann_PastryScoop> Be sure to check out our Resources listing on PastryScoop.com. We give contact info for many baking ingredient, supplies, and equipment sources.

<creampuff> How do you keep your cake from forming a hump? Do you slice it off and stack it? Also how do you keep from cake sticking to the pan?

<Melissa_SweetMelissa>We cover our Devil's Food with aluminum foil, which helps a lot. For sticking, line pan with parchment, butter and flour or non-stick spray.

<toni> How far ahead do you make your fondant wedding cakes, and how do you freeze or refrigerate?

<Melissa_SweetMelissa> Fondant doesn't like to be chilled, unfortunately! Cakes get covered the day before delivery.

<toni> how do you cover them? Does this mean all fondant cakes have to be made from only ingredients that are stable for more than fours hours?

<Melissa_SweetMelissa>No, you can refrigerate overnight. But you will experience sweating if weather is humid. Let the cake sit out a bit before putting on final decorations.

<Judiaann_PastryScoop> Melissa: what kind of coffee do you serve in your bakeries? I really like it.

<Melissa_SweetMelissa>Dallis Brothers Coffee, Brooklyn based. Excellent coffee and SERVICE!

<FCI_JockGrundy> You all must visit the new Sweet Melissa at 75 West Houston on the corner of West Broadway! It is a great spot and the staff is excellent too! They have a website now. Visit her at www.sweetmelissapatisserie.com.

<Greg74> Melissa, thank you so much for all your great advice! I'm off to lunch, but I hope to learn more from you in the future!

<Judiaann_PastryScoop> Bye, Greg. Happy baking!

<Greg74> Thanks!

<chomi> My last fondant cake was looking a bit cracked after a while. Any advice?

<Melissa_SweetMelissa> Just refrigerate.

<pastrypam> If your cake has a mousse in it, do you refrigerate it after putting the fondant on?

<Melissa_SweetMelissa> You HAVE to refrigerate these fillings!

<chomi> What do you use between the fondant and the cake? Marzipan, buttercream, nothing?

<Melissa_SweetMelissa> We use buttercream.

<Lori> Do you prefer fresh butter and cream or substitutes?

<Melissa_SweetMelissa> Fresh butter.

<Melissa_SweetMelissa> Cream cheese frosting cannot be used under fondant!

<Bill262> Why shouldn't you use cream cheese or mousse under fondant?

<Melissa_SweetMelissa> Cream cheese has an enzyme in it that eats away at fondant! Mousse is ok

<Suzannah1> Thank you Sweet Melissa and everyone! Keep making life sweeter! Gotta run...

<chloelee55> Bye, Suzannah.

<Melissa_SweetMelissa> Bye!

<Judiaann_PastryScoop> Thanks for joining us, Suzannah!

<kittychef> Is there a stabilizer that you recommend for whipped cream?

<Melissa_SweetMelissa> Just gelatin, but I try not to use it.

<creampuff> Whipped cream on cakes are my favorite. But do you add sugar or powdered sugar or anything else to allow you to frost a cake like strawberry short cake?

<Judiaann_PastryScoop> You can use either granulated or powdered sugar to make whipped cream. I like to add a little pure vanilla extract and sometime a splash of dark rum. Yum.

<Melissa_SweetMelissa>Powdered sugar has cornstarch in it. It helps to stabilize.

<toni> At what point would you add the rum?

<Judiaann_PastryScoop> Add rum just as you would the vanilla extract. Just a little, otherwise it will deflate your whipped cream.

<Melissa_SweetMelissa> For two cups of cream, no more than two teaspoons

<Judiaann_PastryScoop> They also sell rum extract, by the way.

<irnel> I have added good scotch whisky to whipped cream. Very good.

<Judiaann_PastryScoop> Melissa: What is your top selling item at the bakery?

<Melissa_SweetMelissa> A new pastry called a Beesting! SOOOO cute and yummy!

<Judiaann_PastryScoop> Beesting! Yes, very cute. I've seen it but I haven't tried it yet. I will now!

<Melissa_SweetMelissa> It's a sweet bun, reminiscent of brioche, filled with custard, dipped in a honey caramel and sliced almonds.

<Judiaann_PastryScoop> I had the beesting! It was in our office breakfast basket. Very delicious. I just didn't know what it was called.

<chloelee55> Melissa, for apple pies what spices do you normally add and at what quantity? I just did a recipe that called for three tablespoons of cinnamon!!

<Melissa_SweetMelissa> Yikes! Cinnamon and a pinch of clove are my favorites.

<chomi> Hi. The other day I covered a cake with chocolate ganache that it was supposed to run on its own but did not work and I ended up using a spatula which left marks. Any advice so that the ganache fondant runs without me touching it for a perfect ending?

<Melissa_SweetMelissa> Put a splash of light corn syrup in the ganache.Don't use a whisk (bubbles). If it's too thick, add more hot cream.

<chomi> My ganache recipe called for light corn syrup. I only found normal corn syrup. Is that ok?

<Melissa_SweetMelissa> Is it dark?

<Judiaann_PastryScoop> Light corn syrup is the clear one.

<chomi> Yes, it was dark corn syrup. Do you think it will work?

<Melissa_SweetMelissa> Not sure. I would try it if I was stuck.

<BrooklynSpice> How far in advance can I bake and freeze cakes for a multi-layer cake?

<Melissa_SweetMelissa> No more than one month, wrapped properly. Be careful with freezing cakes with lots of butter. It changes texture.

<Bill262> How do you suggest wrapping the cakes?

<Melissa_SweetMelissa>Wrap cakes in plastic, then foil.

<creampuff> How do you take away the sweetness of buttercream? Can you mix in whipped cream or anything?

<Melissa_SweetMelissa>The Cake Bible has a great not too sweet recipe for Silk Meringue Buttercream. Or just add less sugar

<creampuff> Thanks for the chat. Look foward to visiting your bakery someday. Before I go, what kind of cocoa powder? Dutch or which brand?

<Melissa_SweetMelissa> I use Valrhona- THE BEST!

<pastrypam> Which brand of fondant do you use?

<Melissa_SweetMelissa> Satin Ice. It's only okay—a bit temperamental.

<Judiaann_PastryScoop> They sell Satin Ice at the new Sur La Table in SoHo.

<BrooklynSpice> Thanks for all your great advice. Especially for advising me a few years ago to go to the FCI!

<Judiaann_PastryScoop> Well, unfortunately, our time is almost up.

<Judiaann_PastryScoop> Thank you all for joining us today.

<chloelee55> Thank you!!

<chomi> Thanks, Melissa, it was great chatting with you.

<Candyapple> Thank you, all!

<Melissa_SweetMelissa> Thank you, everyone!

<Judiaann_PastryScoop> Thank you, Melissa, for taking time out of your busy day to chat with us!

<Melissa_SweetMelissa> My pleasure.

<FCI_JockGrundy> Many thanks to Melissa and PastryScoop.com!

<Judiaann_PastryScoop> Be sure to check out Melissa's new website and her sweet treats!

<pastrypam> Thanks for the chat. It was fun, my first time.

<Judiaann_PastryScoop> You never forget your firsts.

<Raina_PastryScoop> Thanks, Melissa. We’re looking forward to the pies on October, 16!

<Judiaann_PastryScoop> Thanks, PastryPam. I hope it was fun.

<FCI_JockGrundy>Don't forget to visit Melissa in Brooklyn or Manhattan or the website www.sweetmelissapatisserie.com. Thanks again!

<Melissa_SweetMelissa> I can't wait to do the pie class!

<Judiaann_PastryScoop> Oh yes! Can't wait for your workshop on the 16th!

<BrooklynSpice> Bye, Melissa. See you at the class in October. :)

<Katie_PastryScoop> It's going to be a great workshop. Can't wait!

<Melissa_SweetMelissa>Awesome! See you then.

<BrooklynSpice> Bye all :)

<Judiaann_PastryScoop> Bye, everyone. Have a great day. Thank you again. Be sure to check out our next chat on Wednesday the 28th with Warren Brown from CakeLove in Washington, D.C. Same time.

<Judiaann_PastryScoop> We will post transcripts from this chat along with the others from this series on our site in the next few weeks.

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