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Re: Starting french boulangerie

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Posted by paige mathison on July 15, 1998 at 23:17:10:

In Reply to: Re: Starting french boulangerie posted by g on February 06, 1998 at 13:09:02:

:
: Ahh, that. I whip a batch of genoise , remove a little after flour is folded in and in a bowl add a handfull of flour to thicken
: with coloring (coco etc) , this is quickly hand beaten and put in a pastry bag.
: bag out to whatever pattern you need on a silicon paper lined sheetpan, I just make lines from corner to corner (diagonals).
: Immediately pour sponge over the top and spread carefully.
: When baked just flip out and you've got it, cut in long strips for charlotte sides etc.
: The benefit is its a one step operation, very fast.
: I have a long fleur de lis stencil from france but never bothered to try use it.

This is exciting that French Culture is forthcoming in america. I am considering opening a French Specialty Boutique, I would interested in obtaining baked French goods. As well, this Boutique will contain All things/items/goods that are only of French origin or French flair. Interested? any advice?

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