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Wedding Venue boo boo

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That sounds like a heavenly plan. They're bigger, but I could live on a cruise ship.
 
So....CAKE. What are you thinking?
 
Sadly, Fauchon has departed. Payard''s or La Maison du Chocolat? Any other ideas? Warning: It''s all for me!
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Oh boy. What's your favorite kind of cake?

ETA: Can we say yum? link

I love hazelnut...

OH MY... another link
 
Oh boy, where do I begin? My absolute favourite is Pierre Herme's Ispahan, followed by Fauchon's raspberry charlotte, and La Maison's raspberry-chocolate ganache (during the holidays, they had a concontion involving rose champagne gelee
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). For comfort cake, I like yellow cake with chocolate buttercream.

This is yummy too: http://www.payard.com/cakeslist3.php Guess where I had breakfast?
 
I am so jealous. You have no idea. I'm currently ogling the rest of their pastries. Usually when I'm around here (New Mexico) I look at stuff, and there is no question I can make better at home. But I would need a bakery and specialized equipment that I don't have here to make most of the stuff at Payard.

What are you leaning towards?

And where did you eat breakfast? (Or do I even want to know?)

I think this one sounds right up your alley: link
 
It''s funny that you mentioned Pierre Herme. I have two of his books. And all of the recipes I''ve used from him have been flawless. Not that that is surprising or anything.
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Is the equipment prohibitively expensive?

I don''t know.

Payard''s!

That sounds yummy. I forgot another comfort cake - blackforest.
 
Date: 5/29/2008 11:37:30 AM
Author: FrekeChild
It''s funny that you mentioned Pierre Herme. I have two of his books. And all of the recipes I''ve used from him have been flawless. Not that that is surprising or anything.
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Can you make the Ispahan?
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Not prohibitively expensive, just unavailable to the layperson (which I now am, for the moment anyway). Like Hazelnut paste (I'd have to make my own), molds for pastries, acetate, etc. Stuff like paint sprayers I could get, but what would be the point-how often would I use it, and where on earth would I store it in my little condo? Paint sprayer makes the texture on something like this. And no matter how hard I try, I can't buy hazelnuts here except for tiny little bags of them.

Of course there is always the internet.
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But then, who would eat everything I would make?

Anyway. I'm jealous. I would love to eat breakfast at Payard.

Black forest = yum. I'd made that sucker a lot. Speaking of, I have cherries in the fridge.

Let me go look and see if there is a recipe for the Ispahan. Where did you have it? In Paris?

ETA: No luck with the Ispahan.
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I'm going to poke around the internet though because now I'm interested...
 
Lol.

The Ispahan sounds fascinating. I don''t know how I''ve never heard of it before. So how was the lychee/litchi in there? In chunks or something else? I''m also wondering what kind of cream it is...like a whipped cream or pastry cream?

Regardless, it looks fab.

(Don''t worry if you can''t answer, I''m just musing to myself.)

Next stop, Paris.
 
Did you see the perfect dewdrop on the rose petal? The lychee is in chunks and the rose cream is pastry cream (is that frangipane?). Payard''s made a similar confection a few years back. I wonder if I can talk M. Payard into making a cake version for us. A big macaron would be very difficult to slice.
 
Yes I did. It looks and sounds wonderful. So many people are afraid to use lychee, but I love them (just to eat even). However, it's hard to find them fresh.

Pastry cream is basically milk, sugar, eggs, vanilla bean, cornstarch and butter. Very rich and creamy. Usually you can find it in cream puffs, and other stuff. It's the base product for a lot of things. Usually a whipped cream is folded into it which makes it lighter and fluffy. It's very similar to Vanilla Pudding (but not from a box!). I actually missed getting a *High Pass* by one point on my baking practical exam at CIA because I didn't redo mine and it was slightly lumpy. The classical St. Honore is made with Pastry cream and whipped cream (Chantilly cream) Only not caramel flavored. That is by far one of my favorite desserts. Damn. Now I'm craving it.

Frangipane is usually made with almond paste. Pithiviers are usually made with frangipane. Here's a pic of a little pithivier.

A cake version would be awesome!! You should totally ask. I bet I could make it if I could find fresh Lychees. From what I've read though Chef Herme uses special roses to make his rose water...I wonder how hard it would be to get a hold of them...
 
Lychees have a very short season, but they should be coming in now.

Guess what I have waiting in my fridge?
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Thanks for the lesson.

Special roses?!
 
Good news: Jean Georges will be seating our party, afterall.
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DF,
A cruise would have been lovely, but we''ve celebrated many an occasion at Jean Georges.
 
Oh, I thought you said Am Ex was looking into yachts for you? Jean George will do 8 so now problem solved. Can you bring in your cake to them?
 
Amex solved the Jean Georges problem too. I don''t know about the cake, but Jean Georges has an excellent pastry chef.
 
You mentioned that but also mentioned having them look into yachts so I was confused. I recall awhile back you were not really thrilled about Jean Georges if I am remembering your old thread about wedding venues and options.
 
PS A think a small cruise ship is nice. I do not care for those that hold thousands. Nasty. But these are lovely and private, you chose the route based on the time of year and are catered to on every level. I thought it was perfect for my family and hubby''s sister. Each of us could have a stateroom, our nanny''s could share, and that leaves enough bedrooms for my oldest two to have some privacy and the little ones to be divied up. I just would be concerned about the weather. One rough day and sea and I will be getting off and finding a lovely hotel!
 
You''re remembering correctly. I wasn''t going to go with Jean Georges if they stuck us in their private dining room. But, Amex went to work, and we''ll be seated in their lovely main dining room.
 
Then I suppose your issue is resolved.

I would have preferred something unique for my wedding celebration versus something I do all the time, but that is just me!
 
Go Amex!! You should totally talk to the Pastry Chef at Jean Georges about a wedding cake (Even if it is a small one!).
 
Our Centurion concierge is really awesome too. They can often pull off things you would not expect. They really enhance card membership, when our bags were left in St. Barths they worked very hard with the small island ticket counters to help us find our bags. Glad they were able to get JG to agree!
 
Date: 5/29/2008 11:34:39 PM
Author: FrekeChild
Go Amex!! You should totally talk to the Pastry Chef at Jean Georges about a wedding cake (Even if it is a small one!).
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Any ideas for turning the Ispahan into a cake?
 
Date: 5/29/2008 11:42:01 PM
Author: diamondfan
Our Centurion concierge is really awesome too. They can often pull off things you would not expect. They really enhance card membership, when our bags were left in St. Barths they worked very hard with the small island ticket counters to help us find our bags. Glad they were able to get JG to agree!
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Thanks. So are we.
 
Rose water dacquoise (made of almond flour/meringue usually), with rosewater pastry cream or whipped cream, lychee chunks and raspberries perhaps?

The dacquoise is the part I''m concerned about because of the nuts. Perhaps something else like an angel food cake instead? And maybe soaked with rosewater simple syrup? I dunno, I''d want to try a few out. Heh. Some kind of white cake thats sweet but doesn''t haven''t it''s own flavor would be good. It''s probably not going to be the same but I think the idea and flavors would be there. Perhaps meringue decorations on top? Like meringue swans or something so it''s still there? I dunno, there are tons of options.

As for the Rose syrup/water...And this is where you can buy it...I''m tempted.

I can''t read French, and I''m irritated with that now...
 
Yum. Pierre Herme has a cake version of the Ispahan. Wonder if the recipe is floating around the web.
 
you ladies are good....

i am taking notes on all of your recommendations... i have already filled the first page of my notepad.

keep them coming...

thanks harriet for any delicious city means in my future
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Anytime, m''dear.
 
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