Comments for Pastry Degree — Pastry Degree

Comment on Bridal Shower Cakes by WestBarand

WestBarand — Wed, 03 Aug 2011 00:39:17 +0000

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Comment on Pastry Chef app preview by zahara4r

zahara4r — Thu, 30 Jun 2011 23:37:59 +0000

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Comment on How to Make Icing Rosebuds by SL4Y3R117

SL4Y3R117 — Thu, 07 Apr 2011 02:12:09 +0000

FIRST!

Comment on How to Make Icing Rosebuds by YukliYulli117

YukliYulli117 — Thu, 07 Apr 2011 01:12:55 +0000

lol

Comment on How to Make Icing Rosebuds by Synergy9k

Synergy9k — Thu, 07 Apr 2011 00:32:40 +0000

@SL4Y3R117 Wow! You’re such a fantastic person! You should run for president!

Comment on How to Make Icing Rosebuds by HeyyMaile

HeyyMaile — Thu, 07 Apr 2011 00:28:02 +0000

the icing is terrible XDD

Comment on How to Make Icing Rosebuds by potehamu88

potehamu88 — Wed, 06 Apr 2011 23:52:42 +0000

pretty informative video. i always wondered how they were made….

Comment on How to Make Icing Rosebuds by sexybrand18

sexybrand18 — Wed, 06 Apr 2011 23:41:47 +0000

those are some shitty looking roses

Comment on How to Make Icing Rosebuds by RafouliG

RafouliG — Wed, 06 Apr 2011 22:54:56 +0000

@Synergy9k 0h0ha0ha0aha0ha0ha0h0ah0ah0a

Comment on How to Make Icing Rosebuds by fruitcandy52

fruitcandy52 — Wed, 06 Apr 2011 22:21:57 +0000

that looks pretty cool

Comment on How to Make Icing Rosebuds by IwantToeatyourcheese

IwantToeatyourcheese — Wed, 06 Apr 2011 22:09:28 +0000

They don’t look that nice.

Comment on How to Make Icing Rosebuds by SinjinMcCloud

SinjinMcCloud — Wed, 06 Apr 2011 21:52:12 +0000

I’ve done this before. It’s kind of tricky. I did it with out a guide, though. This makes it look much easier.

Comment on How to Make Icing Rosebuds by linDorko

linDorko — Wed, 06 Apr 2011 21:12:34 +0000

Hahah, its much easier that how they are demonstrating.
..I make it look nicer..

Comment on How to Make Icing Rosebuds by kikiernst

kikiernst — Wed, 06 Apr 2011 20:14:22 +0000

just go buy a 15 dollar cake and stop wasting your time.

Comment on How to Make Icing Rosebuds by tamppi777

tamppi777 — Wed, 06 Apr 2011 19:38:05 +0000

yay u need icing . how do i do it -,- ?

Comment on How to Make Icing Rosebuds by tamppi777

tamppi777 — Wed, 06 Apr 2011 19:21:04 +0000

@sexybrand18 or then ur blind

Comment on How to Make Icing Rosebuds by supernanchita

supernanchita — Wed, 06 Apr 2011 18:55:14 +0000

@sexybrand18 the icing is to greasy thats y there so shity

Comment on How to Make Icing Rosebuds by angla429

angla429 — Wed, 06 Apr 2011 18:51:20 +0000

lol your roses suck so bad

Comment on How to Make Icing Rosebuds by kisha8l8

kisha8l8 — Wed, 06 Apr 2011 17:59:25 +0000

people stop giving negative comments your lucky to be watching this for free !!

Comment on How to Make Icing Rosebuds by LindzeeKeem

LindzeeKeem — Wed, 06 Apr 2011 17:29:05 +0000

The nail said Korea
Oh Yeah its was made in Korea Korean people are awesomeeee!

Comment on Crêpes Suzette Demonstration – IUP Academy of Culinary Arts by Outermarker01

Outermarker01 — Mon, 04 Apr 2011 11:22:32 +0000

@sb00uk
I am Italian and love French cuisine. I cook crepes sometimes, but I don’t have a “billig” at home. I usually use a frying pan. Can I consider that a crepe? And what about the sauce… Orange and lemmon or only lemmon?

Comment on Crêpes Suzette Demonstration – IUP Academy of Culinary Arts by patrickangus16

patrickangus16 — Mon, 04 Apr 2011 10:35:50 +0000

io sono francese e ti posso dire che devi anche mettere arancia in questa…mmm…sauce (scusa non so come si dice sauce in italiano)…..comunque, ce una cosa che non e detta in questa ricetta: ai bisogna di una “casserole” in cuivre (rame?) (Cu), e e meglio si prendi direttamente cointreau in vece di qualque “orange brandy” come ha detto il cucinero…..lo puoi pure fare senza il billig! salutazioni da grenoblo

Comment on Crêpes Suzette Demonstration – IUP Academy of Culinary Arts by patrickangus16

patrickangus16 — Mon, 04 Apr 2011 10:01:03 +0000

t´es un cuisinnier professionnel? ou un pro des crêpes ?? j´ai une question à te poser….pourquoi est-ce que tu considere nécessaire l´utilisation du billig (en fer)(plus pesante; certainnement plus adecuat à mon avis pour mantenir un température optimale que pour quoi que ce soit d´autre)??? moi perso je considère plus important la fin de la recette: le flambage dans une poêle en cuivre étamé!!! merci de me donner ton avis et me tirer ainsi de doutes!

Comment on Crêpes Suzette Demonstration – IUP Academy of Culinary Arts by sb00uk

sb00uk — Mon, 04 Apr 2011 09:02:49 +0000

The crêpe suzette is two things…. the crêpe itself and the suzette préparation.

For the crêpe, it must be the thinnest, the largest and the most regular possible + it must be a nice balance taste. To achieve those conditions… the billig is the best (cheap = £50). the pan is not wide enough and it makes it to thick and not regular enough.

The suzette. enough sugar, cointreau and orange juice to make it sticky, lightly alcoolised and moisturized… on the pan. Aasier absorbtion.

Comment on Crêpes Suzette Demonstration – IUP Academy of Culinary Arts by vkorehov

vkorehov — Mon, 04 Apr 2011 08:45:46 +0000

jeezus what an american idiot. It is nothing to do with crepe suzette

Comment on Crêpes Suzette Demonstration – IUP Academy of Culinary Arts by physics2878

physics2878 — Mon, 04 Apr 2011 08:27:57 +0000

Crape….? lol

Comment on Crêpes Suzette Demonstration – IUP Academy of Culinary Arts by Tobyswarrior

Tobyswarrior — Mon, 04 Apr 2011 07:30:18 +0000

I think the demo was great I worked with this chef for 22 years and he is a very talented man !!! And I love this recipe– very good . Cre’pes are very light and great to have filled too

Comment on Crêpes Suzette Demonstration – IUP Academy of Culinary Arts by Tobyswarrior

Tobyswarrior — Mon, 04 Apr 2011 06:54:19 +0000

Great demo!! I did the recipe and it was very good very light and I loved it

Comment on Crêpes Suzette Demonstration – IUP Academy of Culinary Arts by madisonelectronic

madisonelectronic — Mon, 04 Apr 2011 06:39:16 +0000

Just blame Suzette, that bitch.

Comment on Crêpes Suzette Demonstration – IUP Academy of Culinary Arts by RLMify

RLMify — Mon, 04 Apr 2011 05:53:18 +0000

@Outermarker01 Lemon and sugar goes great

Comment on Crêpes Suzette Demonstration – IUP Academy of Culinary Arts by Meezenplaz

Meezenplaz — Mon, 04 Apr 2011 05:04:11 +0000

I’m quite impressed with this chef, finding him a very thorough and patient teacher, despite some REEELY basic questions from his “student”. I for one would love to learn from him.

Comment on Crêpes Suzette Demonstration – IUP Academy of Culinary Arts by roky1337

roky1337 — Mon, 04 Apr 2011 04:09:07 +0000

crepes? this is what we call pancakes

Comment on Crêpes Suzette Demonstration – IUP Academy of Culinary Arts by roelvanbezouwen

roelvanbezouwen — Mon, 04 Apr 2011 03:35:12 +0000

@roky1337 no
1. pancakes a thigger
2. the have no powder sugar

Comment on Crêpes Suzette Demonstration – IUP Academy of Culinary Arts by 109278123

109278123 — Mon, 04 Apr 2011 03:23:22 +0000

That’s the wrong type of pan to cook crêpes…

Search for a poêle à crêpes and you’ll see the difference…

Comment on Crêpes Suzette Demonstration – IUP Academy of Culinary Arts by ned2one

ned2one — Mon, 04 Apr 2011 03:10:17 +0000

I think he is just simplifying it a bit, so he probs won’t use every tool that is traditional in using to make these, cuz like how many people have all the tools in their home anyway… probs only a few

Comment on Crêpes Suzette Demonstration – IUP Academy of Culinary Arts by Meezenplaz

Meezenplaz — Mon, 04 Apr 2011 02:59:29 +0000

@ned2one Really? Which tools are you referring to?. I’ve prepared tableside Crepes Suzette Flambe many times, I’ve always been complimented (guests don’t know or care which tool you use to flip it or cook it.) I rarely prep crepes in house-front–I personally use a steel crepe pan if available, otherwise a SS skillet much like his. Rubber spatch to loosen the crepe. During flambe’ phase I stir with a lemon slice on a fork–if unavailable, a rubber spatch, & tongs to handle it.

Comment on Crêpes Suzette Demonstration – IUP Academy of Culinary Arts by macdeath69

macdeath69 — Mon, 04 Apr 2011 02:20:01 +0000

this is not a pan suitable for proper french crêpes…

Comment on Crêpes Suzette Demonstration – IUP Academy of Culinary Arts by XAVIERLAIDBACK

XAVIERLAIDBACK — Mon, 04 Apr 2011 01:23:57 +0000

Wrong pan man, its supposed to be flat pan in my country

Comment on Crêpes Suzette Demonstration – IUP Academy of Culinary Arts by broggi007

broggi007 — Mon, 04 Apr 2011 01:19:57 +0000

@macdeath69 Very true.. but in a majority of professional kitchens in America, it would be a waste of money to invest in such a specific pan like a crepe pan. You can get good french crepes out of pans like this but it takes practice to get jsut the right amount of batter in order to produce a super thin pancake. The ones in this video are too thick.

Comment on Crêpes Suzette Demonstration – IUP Academy of Culinary Arts by macdeath69

macdeath69 — Mon, 04 Apr 2011 00:29:26 +0000

Of course you can actually get crêpes or pancakes in almost every kind of pan…

But the larger the better…

Also if your “progfessionnal” kitchen is to cook Crêpes suzettes on a regular basis, this is not a waste of money… But here this looks like a school or something educationnal so it is not a big deal of course.

Comment on Crêpes Suzette Demonstration – IUP Academy of Culinary Arts by IchBinCasie

IchBinCasie — Mon, 04 Apr 2011 00:25:49 +0000

wooo! go Chef Klinger! I’m a 2009 graduate of this school, and I must say, he is an awesome Chef! And he’s also very humorous! Makes being in the kitchen fun.

Comment on Crêpes Suzette Demonstration – IUP Academy of Culinary Arts by giadro

giadro — Mon, 04 Apr 2011 00:16:55 +0000

@madisonelectronic ROFL LOL ZOMG

Comment on Crêpes Suzette Demonstration – IUP Academy of Culinary Arts by Akhara

Akhara — Mon, 04 Apr 2011 00:11:20 +0000

now, how can u fail to making the suzette crepe??

Comment on Crêpes Suzette Demonstration – IUP Academy of Culinary Arts by mrmike16335

mrmike16335 — Sun, 03 Apr 2011 23:26:25 +0000

im a 2011 graduate of IUP and chef klinger is a great chef instructor so dont make fun of him!

Comment on Crêpes Suzette Demonstration – IUP Academy of Culinary Arts by mmillner81

mmillner81 — Sun, 03 Apr 2011 23:08:45 +0000

3 people had there eyebrows singed off when they tried to make this.

Comment on Sebastien Canonne, French Pastry School (2007) by ButtercupSara

ButtercupSara — Fri, 01 Apr 2011 05:40:49 +0000

I want to go to that college…more than ANYTHING

Comment on Model-PW-12-Checkweigher-weighing-a-pastry-in-cellophane-pouch-at-55-per-minute.wmv by ChaosButterfly8

ChaosButterfly8 — Tue, 29 Mar 2011 22:50:31 +0000

“Life itself is the proper binge.”
— Julia Child

Comment on Model-PW-12-Checkweigher-weighing-a-pastry-in-cellophane-pouch-at-55-per-minute.wmv by HayatoAyaka

HayatoAyaka — Tue, 29 Mar 2011 22:12:19 +0000

Can I use icing sugar instead of confectionary sugar?

Comment on Model-PW-12-Checkweigher-weighing-a-pastry-in-cellophane-pouch-at-55-per-minute.wmv by bass109

bass109 — Tue, 29 Mar 2011 21:50:50 +0000

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Comment on Model-PW-12-Checkweigher-weighing-a-pastry-in-cellophane-pouch-at-55-per-minute.wmv by MrsTsouk

MrsTsouk — Tue, 29 Mar 2011 20:54:34 +0000

@HayatoAyaka You can use them interchangeably. Confectionary sugar is the American name for icing sugar. In South Africa, where I lived for three years, they call it icing sugar too, and it’s the exact same thing as confectionary or powdered sugar. Hope that helps!