In Feb, JAM catered for a fundraiser. Hor d'oeuvres for 30, we did 6 savoury and 3 sweet. I got the savoury tartlet shells from poon huat and to be frank, they sucked. The photo below shows the shells in the background being filled with a lemon cream cheese, smoked salmon and deep fried capers. A fantastic combo marred by substandard shells.
At about 20 cents a shell, I should have expected pastries made with their vegetable shortening. When filled and left at room temperature, they were hard and cloying on the palate. Unfortunately, we didn't have the budget for anything else and baking 300 of these just wasn't enticing. However, now that Ming and I have done 1200 macaron shells, baking these tartlet shells seems more feasible than before. A move to maintain the quality of the stuff we put out.
We were called in for a second round of the fundraiser. This time no shells will be needed as the menu will be more substantial. I'm staying away from shells until we find a good source or we get the equipment to bake our own. Right now, I have sashimi grade salmon curing in the fridge and chuck eye roll in the sous vide. Macarons with assorted fillings were made last Saturday so things are going well.
Hope everything goes well, I have a packed 3 weeks ahead :(
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