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Danish Pastry guinea pigs needed
Vigo:
--- Quote from: HaRuMaN on May 16, 2012, 11:27:35 am ---
--- Quote from: Vigo on May 16, 2012, 11:22:50 am ---
--- Quote from: HaRuMaN on May 16, 2012, 11:19:12 am ---I'm an engineer... what can I say? :dunno
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Who said engineers need to know math?
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My major required so much math that all I needed was one extra math course to receive a math minor.
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One of my old man's degrees is in engineering. When it was his major, he only took two math classes. The degree requirement was that he completed math through differential calc or something like that. He just had his adviser sign off so he take that class without the classes leading up to it and aced the course. Skipped years of math in the process. Left room for him to rake in some other minors and some fun classes as well. The guy is a fricken paragon on how to beat the system. :lol
Dervacumen:
--- Quote from: Hoopz on April 05, 2012, 02:18:08 pm ---I'm ready to order and would definitely get cherry again but my first choice would be cinnamon, then cinnamon again, with cinnamon coming in 3rd too. I can only imagine how the warm cinnamon would taste.
The only question I had was if any lard was used as the shortening or fat in the pastry?
Somebody better take my order and money for the cinnamon ones asap. Or else. :timebomb:
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For those interested, these are the ingredients. I'm not shy about them, rather I'm proud that these are rich, wholesome, and without any artificial anything (unless my suppliers are lying). The art of combining and working them to my bidding is what makes these so incredible. I'm not quite organic YET, but I'm on the way for those who care.
Take a look at the ingredients in other pastry, mail order or in the store. Stabilizers, preservatives, thickening agents, yada yada. I call BS. Hollister Danish FTW!
Flour
Water
Salt
Sugar
Brown Sugar
Eggs
Spices (heh, can't tell you which ones though!)
Whole fruit
Butter
Yeast
I think that's it.
The cinnamon/almond is my new favorite, but only when combined with the almond paste. One member here got one that had only cinnamon and sugar, no almond paste and no fruit and wasn't so impressed. I understand why.
Wait. I also love the blueberry. If I were to rank my choices right now, they would be:
Cinnamon
Classic almond
Blueberry
Cherry
Apricot
Both the cheese accompaniment and the berries are too wet to work well in this orientation so I'll have to work on those. I'm very close.
Things are definitely picking up.
Le Chuck:
Bump - I'm having a Christmas party later this month and thought of you. How's business been going and did you ever work a cheese filling solution out?