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Cooking with "Chocolates and Confections" by Peter Greweling (Part 2)


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#31 schneich

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Posted 27 October 2008 - 02:27 PM

we recently tried the leaf crocant recipe of greweling and of siefert, and the greweling recipe was easier to make and far more delicious. instead of using praline we use homemade peanut praline that KICKS ASS.. :raz:
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#32 LucyInAust

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Posted 04 November 2008 - 09:14 PM

I made the lemon mint ganaches and marshmallows over the weekend.

I had some issues with the lemon mint ganache - it was quite soft at room temperature, and I was worried if i I stuck it in the frdige to help with chopping it (no guitar cutter here!), then I'd have issues once I coated them? Did I stuff up the recipe?

The marshmallows - I flavoured them with rosewater and cinnamon, and used all honey (instead of invert sugar). Really pleased with the flavour - but they got sticky after a couple of days. Once again - did I stuff up? :)

#33 gap

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Posted 04 November 2008 - 10:24 PM

I've made the Grewelling marshmallows often (its the primary marshmallow recipe I use) and haven't had any problems. I do use invert sugar though (although sometimes I sub out half the invert sugar for extra honey)

#34 LucyInAust

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Posted 05 November 2008 - 06:13 PM

Thanks! I've only got a little bit of invert sugar and keep saving it for a really "special" recipe ... maybe I should just find out where to buy more and use it!!!!

#35 Darienne

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Posted 05 November 2008 - 06:31 PM

Thanks!  I've only got a little bit of invert sugar and keep saving it for a really "special" recipe ... maybe I should just find out where to buy more and use it!!!!

View Post

You can make invert sugar very easily.
4 cups granulated sugar
1 1/2 cups water
1/4 teaspoon citric acid or juice of one lemon.
Combine all ingredients in a heavy 4-quart pan. Bring to a boil, stirring constantly to dissolve sugar. Lower heat and simmer for 1/2 hour, stirring occasionally. Store in tightly covered container.

That's it. It has worked for me.
Darienne


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Cheers & Chocolates

#36 gap

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Posted 05 November 2008 - 07:23 PM

Thanks!  I've only got a little bit of invert sugar and keep saving it for a really "special" recipe ... maybe I should just find out where to buy more and use it!!!!

View Post


I notice you are in Victoria. You can buy invert sugar from Savour Chocolate & Patisserie School in Melbourne (as well as other chocolate supplies) if that's local for you.

#37 LucyInAust

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Posted 06 November 2008 - 03:49 PM

Thanks Darienne ... I'll try that next time ... MUCH cheaper than buying it!

Gap - the lot I have came from Savour! But they are a long way from where I live so not easy for me to stock up again (was also a bit pricey to use for anything but special!).

#38 pastrygirl

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Posted 11 November 2008 - 09:25 PM

Yesterday I tried the marzipan, apricot butter ganache, and a white chocolate marmalade butter ganache of my own formulaton. The butter ganache is exciting for those situations where you might be in a developing country and not have any cream :wacko: , like this week in Bhutan. I found the butter ganaches wanted to shatter as I cut them, but that may have been due to a chilly kitchen. Also not much apricot flavor, I think I need to concentrate my rather runny jam or use more jam next time. Is there any reason not to use butter ganache to fill shells? The keeping quality is attractive when thinking about doing some bonbons ahead for the holidays.

I found the marzipan a little soft, I don't know if that is due to lack of glucose or what. I cooked the syrup to 215F, or 17 degrees above boiling point (at 7500 feet), which is a few degrees hotter than recommended. I liked it better with 1/2 tsp almond extract added. I ended up adding icing sugar so it was stiffer and easier to dip, next time I think I would just cook the syrup hotter and maybe process it a little longer.

#39 BJBigler

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Posted 11 November 2008 - 11:06 PM

I'm having a bit of trouble with the marshmallow recipe -- in two tries, I'm getting a substance more rubbery than airy. I'm guessing it's an issue with the gelatin, but I'm not sure.

I've been weighing out 160 bloom sheets (e.g., 20 grams for a half recipe of marshmallows), hydrating them, and then melting them over a double boiler. This process ends up with a lot of melted gelatin, and seems to be much more than the two percent the recipe calls for.

Am I missing something here? What's the proper way to measure the gelatin?

Thanks for any tips.

--Brent

#40 Kerry Beal

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Posted 12 November 2008 - 06:53 AM

I'm having a bit of trouble with the marshmallow recipe -- in two tries, I'm getting a substance more rubbery than airy. I'm guessing it's an issue with the gelatin, but I'm not sure.

I've been weighing out 160 bloom sheets (e.g., 20 grams for a half recipe of marshmallows), hydrating them, and then melting them over a double boiler. This process ends up with a lot of melted gelatin, and seems to be much more than the two percent the recipe calls for.

Am I missing something here? What's the proper way to measure the gelatin?

Thanks for any tips.

--Brent

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I always use the powdered gelatin for marshmallow.

#41 mkayahara

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Posted 12 November 2008 - 06:55 AM

There's a great discussion of gelatin conversion in this thread. Warning: may contain arithmetic. :wink:
Matthew Kayahara
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#42 John DePaula

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Posted 12 November 2008 - 07:35 AM

I'm having a bit of trouble with the marshmallow recipe -- in two tries, I'm getting a substance more rubbery than airy. I'm guessing it's an issue with the gelatin, but I'm not sure.

I've been weighing out 160 bloom sheets (e.g., 20 grams for a half recipe of marshmallows), hydrating them, and then melting them over a double boiler. This process ends up with a lot of melted gelatin, and seems to be much more than the two percent the recipe calls for.

Am I missing something here? What's the proper way to measure the gelatin?

Thanks for any tips.

--Brent

View Post

I always use the powdered gelatin for marshmallow.

View Post

Me, too. Haven't had any problems with powdered.

There's a great discussion of gelatin conversion in this thread. Warning: may contain arithmetic.  :wink:

View Post

Yes, that's a good thread to bookmark.

If you want to skip the math, go directly to: Gelatin Conversion - Post #18
John DePaula
DePaula Confections
Hand-crafted artisanal chocolates & gourmet confections - …Because Pleasure Matters…
--------------------
When asked “What are the secrets of good cooking? Escoffier replied, “There are three: butter, butter and butter.”

#43 Desiderio

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Posted 12 November 2008 - 08:33 AM

Pastrygirl the butter ganache (either Greweling) or other can be piped into shells no problem, I have few butter ganaches I use in my production for filled chocolates, its a very nice combination with the crispy shell and the soft melt in your mouth ganache, plus you have longer shelf life.
Vanessa

#44 BJBigler

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Posted 12 November 2008 - 11:45 AM

If you want to skip the math, go directly to: Gelatin Conversion - Post #18

View Post


Greweling was kind enough to reply to a call for help. He states that gelatin use in the book is always powdered and of the Knox variety.

I looked at the sheet-to-powder conversion thread yesterday before posting here. It seems a bit of research went into it, but somehow the calculations (or my method) seem off, at least for the marshmallow recipe. For instance, take this snippet from the thread:

"Remember - this is by WEIGHT.
Knox x 1.19 = Silver"

In the marshmallow case, if I take the formula, I'd have to use 20 grams X 1.19 = 23.8 grams of sheet gelatin. In other words, MORE gelatin than the 20 grams I actually used.

One question I'd have is whether the weight includes hydration, or considers the dry weight of the gelatin sheet.

Twenty grams of powdered gelatin is roughly four packs; twenty grams of dry sheet gelatin is about eight sheets. When I hydrated-then-melted the 20 grams of sheets, I got something on the order of 1/2 cup of liquid gelatin, without much in the way of water content. I don't think that 20 grams of powdered gelatin, mixed into the water called for in the recipe, would yield a solution anywhere nearly as dense with gelatin.

#45 John DePaula

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Posted 17 December 2008 - 02:32 PM

Trying the molded cherry cordials today. I thought the invertase would be a special order item but found it readily enough right here in town.

By the way, I counted about 40 drops invertase per 1/2 t. required by the full recipe.

The fondant I made using the recipe from French Professional Pastry series. It was almost identical (just a bit more water than Greweling) but they included a Machine method which worked just fine for me. Very smooth texture and fresh taste.

Can't wait to checkout my cordials in a week or so. :biggrin:
John DePaula
DePaula Confections
Hand-crafted artisanal chocolates & gourmet confections - …Because Pleasure Matters…
--------------------
When asked “What are the secrets of good cooking? Escoffier replied, “There are three: butter, butter and butter.”

#46 Chris Hennes

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Posted 17 December 2008 - 02:46 PM

The fondant I made using the recipe from French Professional Pastry series.  It was almost identical (just a bit more water than Greweling) but they included a Machine method which worked just fine for me.  Very smooth texture and fresh taste.

View Post

You used this only because they included a machine method, right? There is no reason to expect any textural difference compared to when using Greweling's (which is a bit of a pain!), is there? I had to pitch my invertase when I moved this summer, but I should order some more one of these days.

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#47 choux

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Posted 17 December 2008 - 03:34 PM

I have a whole liter bottle that I've used 1/2 teaspoon out of. If you need some give me a shout. Fondant is just not my thing.

#48 John DePaula

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Posted 17 December 2008 - 04:54 PM

The fondant I made using the recipe from French Professional Pastry series.  It was almost identical (just a bit more water than Greweling) but they included a Machine method which worked just fine for me.  Very smooth texture and fresh taste.

View Post

You used this only because they included a machine method, right? There is no reason to expect any textural difference compared to when using Greweling's (which is a bit of a pain!), is there? I had to pitch my invertase when I moved this summer, but I should order some more one of these days.

View Post

Yes, exactly... I just didn't want to stand there for 20 minutes mashing away with my palette knife. It probably took a little longer using the machine (using the hook attachment on Low setting) but I can do other things while my mixer is slaving away. I stopped it every now and again to give it a stir but otherwise it was fine by itself.

Texture seemed perfect to me.

About Invertase, I'd not be surprised to find it at a hobby store like Michaels or a cake decorating store; otherwise, oneline or one of the eG crew e.g. choux. :biggrin:
John DePaula
DePaula Confections
Hand-crafted artisanal chocolates & gourmet confections - …Because Pleasure Matters…
--------------------
When asked “What are the secrets of good cooking? Escoffier replied, “There are three: butter, butter and butter.”

#49 mrose

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Posted 17 December 2008 - 08:51 PM

Trying the molded cherry cordials today.  I thought the invertase would be a special order item but found it readily enough right here in town.

By the way, I counted about 40 drops invertase per 1/2 t. required by the full recipe.

The fondant I made using the recipe from French Professional Pastry series.  It was almost identical (just a bit more water than Greweling) but they included a Machine method which worked just fine for me.  Very smooth texture and fresh taste.

Can't wait to checkout my cordials in a week or so. :biggrin:

View Post


Could you tell us what the machine method was? Thanks
Mark
www.roseconfections.com

#50 John DePaula

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Posted 17 December 2008 - 09:13 PM

Trying the molded cherry cordials today.  I thought the invertase would be a special order item but found it readily enough right here in town.

By the way, I counted about 40 drops invertase per 1/2 t. required by the full recipe.

The fondant I made using the recipe from French Professional Pastry series.  It was almost identical (just a bit more water than Greweling) but they included a Machine method which worked just fine for me.  Very smooth texture and fresh taste.

Can't wait to checkout my cordials in a week or so. :biggrin:

View Post


Could you tell us what the machine method was? Thanks

View Post

That's pretty much it: cook the syrup as usual, slab it on marble until cooled a bit, then transfer to the mixer and use the hook attachment on low until it's ready.
John DePaula
DePaula Confections
Hand-crafted artisanal chocolates & gourmet confections - …Because Pleasure Matters…
--------------------
When asked “What are the secrets of good cooking? Escoffier replied, “There are three: butter, butter and butter.”

#51 CurlySue

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Posted 19 December 2008 - 10:27 AM

Trying the molded cherry cordials today.  I thought the invertase would be a special order item but found it readily enough right here in town.

By the way, I counted about 40 drops invertase per 1/2 t. required by the full recipe.

The fondant I made using the recipe from French Professional Pastry series.  It was almost identical (just a bit more water than Greweling) but they included a Machine method which worked just fine for me.  Very smooth texture and fresh taste.

Can't wait to checkout my cordials in a week or so. :biggrin:

View Post


Could you tell us what the machine method was? Thanks

View Post

That's pretty much it: cook the syrup as usual, slab it on marble until cooled a bit, then transfer to the mixer and use the hook attachment on low until it's ready.

View Post

Good to know!! Thanks you.

#52 alanamoana

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Posted 20 December 2008 - 11:56 PM

in school we made fondant in the kitchen aid using the paddle. i can't remember exactly whether we slabbed it first or just let it cool a bit before beginning agitation.

doing it by hand is a bit exhausting, for sure. and i can't imagine attempting a larger sized batch.

#53 John DePaula

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Posted 21 December 2008 - 12:08 AM

in school we made fondant in the kitchen aid using the paddle.  i can't remember exactly whether we slabbed it first or just let it cool a bit before beginning agitation.

doing it by hand is a bit exhausting, for sure.  and i can't imagine attempting a larger sized batch.

View Post

Actually, I thought the paddle might work better and was surprised that the dough hook worked. I'll try the paddle next time.
John DePaula
DePaula Confections
Hand-crafted artisanal chocolates & gourmet confections - …Because Pleasure Matters…
--------------------
When asked “What are the secrets of good cooking? Escoffier replied, “There are three: butter, butter and butter.”

#54 Tri2Cook

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Posted 21 December 2008 - 08:12 AM

I don't remember where I got it, but I have a fondant recipe that calls for cooking the syrup, pouring it into a food processor, letting it cool to 60c, then blitzing it. Works well for me but I don't do large batches or use it to fill chocolates, I usually only make it because the large pail of purchased stuff I keep on hand ran out. I'm going to try it with the mixer next time, never thought of that.
Actually, while on the subject of using a machine, I made a few batches of New Orleans style pralines yesterday and while I was graining the second or third batch by the good ol' beat with a wooden spoon method I wondered what would happen if I dumped it in the kitchen aid instead. They were fairly large batches which required close to 15 minutes of steady beating so it was sounding like a good idea but I didn't try it. I think I'd be worried about the pecans being broken into tiny pieces as well. I made them with cream yesterday, today I'm doing a buttermilk version so maybe I'll give it a try.
It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

#55 lebowits

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Posted 21 December 2008 - 02:44 PM

Trying the molded cherry cordials today.  I thought the invertase would be a special order item but found it readily enough right here in town.

By the way, I counted about 40 drops invertase per 1/2 t. required by the full recipe.

The fondant I made using the recipe from French Professional Pastry series.  It was almost identical (just a bit more water than Greweling) but they included a Machine method which worked just fine for me.  Very smooth texture and fresh taste.

Can't wait to checkout my cordials in a week or so. :biggrin:

View Post


Would you please post the citation for book you got the fondant formula and method from?
Steve Lebowitz
Doer of All Things
Steven Howard Confections

Slicing a warm slab of bacon is a lot like giving a ferret a shave. No matter how careful you are, somebody's going to get hurt - Alton Brown, "Good Eats"

#56 John DePaula

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Posted 21 December 2008 - 07:10 PM

Trying the molded cherry cordials today.  I thought the invertase would be a special order item but found it readily enough right here in town.

By the way, I counted about 40 drops invertase per 1/2 t. required by the full recipe.

The fondant I made using the recipe from French Professional Pastry series.  It was almost identical (just a bit more water than Greweling) but they included a Machine method which worked just fine for me.  Very smooth texture and fresh taste.

Can't wait to checkout my cordials in a week or so. :biggrin:

View Post


Would you please post the citation for book you got the fondant formula and method from?

View Post

French Professional Pastry Series: Creams, Confections, and Finished Desserts by Bilheux and Escoffier. This is vol. 2 of the series.
John DePaula
DePaula Confections
Hand-crafted artisanal chocolates & gourmet confections - …Because Pleasure Matters…
--------------------
When asked “What are the secrets of good cooking? Escoffier replied, “There are three: butter, butter and butter.”

#57 DanM

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Posted 22 December 2008 - 09:33 AM

Greetings! 22 pages of amazing insight and knowledge into making stunning chocolates and comments on Chef Greweling's books. It took me two days to read through it all, but it was well worth it.

I recently finished up culinary school (a second career for me) and garnered a great respect for chocolate and confectionery work. My chocolate and confections instructor was a student of Greweling's at the CIA and suggested that I pick up a copy of his book to learn more. Most of my internship was spent at a chocolatier here in CT. Now that I am done and have free time to play, I will put Chef Greweling's book to use.

Here is a box I made for my final along with a bunch of hand rolled truffles.

Posted Image

Does anyone know of a manufacturer of kosher glucose syrup? I haven't had any luck finding any.

Today's project... Put my new mold and box of chocolate to work and make a runny caramel filling for them. Pictures, of course, once I am done.

Dan

PS... Thanks for the link to Chocolat-chocolat. I see a lot of cool molds in there I might have to add to my honey-please list.

Edited by DanM, 22 December 2008 - 09:38 AM.

"Salt is born of the purest of parents: the sun and the sea." --Pythagoras.

#58 lebowits

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Posted 22 December 2008 - 11:19 AM

Trying the molded cherry cordials today.  I thought the invertase would be a special order item but found it readily enough right here in town.

By the way, I counted about 40 drops invertase per 1/2 t. required by the full recipe.

The fondant I made using the recipe from French Professional Pastry series.  It was almost identical (just a bit more water than Greweling) but they included a Machine method which worked just fine for me.  Very smooth texture and fresh taste.

Can't wait to checkout my cordials in a week or so. :biggrin:

View Post


Would you please post the citation for book you got the fondant formula and method from?

View Post

French Professional Pastry Series: Creams, Confections, and Finished Desserts by Bilheux and Escoffier. This is vol. 2 of the series.

Many thanks! I've added it to my "must buy" list.

View Post


Steve Lebowitz
Doer of All Things
Steven Howard Confections

Slicing a warm slab of bacon is a lot like giving a ferret a shave. No matter how careful you are, somebody's going to get hurt - Alton Brown, "Good Eats"

#59 John DePaula

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Posted 22 December 2008 - 01:05 PM

Trying the molded cherry cordials today.  I thought the invertase would be a special order item but found it readily enough right here in town.

By the way, I counted about 40 drops invertase per 1/2 t. required by the full recipe.

The fondant I made using the recipe from French Professional Pastry series.  It was almost identical (just a bit more water than Greweling) but they included a Machine method which worked just fine for me.  Very smooth texture and fresh taste.

Can't wait to checkout my cordials in a week or so. :biggrin:

View Post

Would you please post the citation for book you got the fondant formula and method from?

View Post

French Professional Pastry Series: Creams, Confections, and Finished Desserts by Bilheux and Escoffier. This is vol. 2 of the series.

View Post

Many thanks! I've added it to my "must buy" list.

View Post

I think they're well worth the cost, though I didn't buy Vol. 4 which was cake design - most of us thought the cakes looked very dated. However, for the classics of French pastry, this is my "go-to" set.

ETA: By the way, these books have a lot of interest to the chocolate maker but most of the books are about pastry making.

Edited by John DePaula, 22 December 2008 - 04:17 PM.

John DePaula
DePaula Confections
Hand-crafted artisanal chocolates & gourmet confections - …Because Pleasure Matters…
--------------------
When asked “What are the secrets of good cooking? Escoffier replied, “There are three: butter, butter and butter.”

#60 John DePaula

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Posted 24 December 2008 - 08:05 AM

Chef Greweling on NPR today, talking about Sugarplums: Dreaming Of The Sweet Unknown
John DePaula
DePaula Confections
Hand-crafted artisanal chocolates & gourmet confections - …Because Pleasure Matters…
--------------------
When asked “What are the secrets of good cooking? Escoffier replied, “There are three: butter, butter and butter.”