I work in a french restaurant and therefore the two main ingredients we use are cream and butter. Now being in the pastry world we use a lot, so just out of curiosity I thought that I would keep track of just what I used in one week. Roughly multiply this by 6 and you get the idea how much our little pastry department uses in one week.

Eggs: 206

Yolks: 263

Whole Milk: 20 qts

Heavy Cream: 32qts-must have been a slower week, I though that there would be more

Butter: 20 1/2 #

Chocolate: 21#

Sugar: 45#-holy cow!

Here are a couple of picture of what I make every day. We may only have 6 desserts on our menu at a time but each dessert has about 6 components to them, so a lot goes into them.

Our chocolate dessert: on the left there are chocolate tubes fill with 3 different kinds on chocolate cream, dark white and the milk. The center of each tube is filled with out own version of a broken up "crunch" candy bar. The chocolate tubes are set upon squares of a flour-less chocolate cake-better than fudge! On the right the 3 coordinating flavors of chocolate ice cream are set upon dollops of glacage and more "crunch bar" bits. Topped off with a thinly rolled chocolate stick "a chocolate cigarette".

The Pear Dessert: Starting at the bottom grounding the dessert there are two lines of pear caramel. A toffee and candied ginger nougat is centered between two gingerbread tuile's. A warm, butter, spiced poached pear is sliced and then placed on top. Last but not least pear sorbet and a sugar garnish.