aidensnd2

In the RLB recipe it says to cover the cake after 5 minutes with buttered foil. I'm assuming that she means to cover the pan and not actually place the foil on top of the cake, correct? Just thought I'd double check. THanks

Is the neoprene food safe?

Flour is not a problem at all.

Do you have any more info on this, or a more detailed description. It looks awesome, I'd like to give it a try sometime. Thanks.

I'm looking for a tried and true flourless chocolate cake recipe. Anyone got a winner? Thanks in advance.

I thought that was more flexable than a cracker. ← I've always made it to so it's really crisp, so that it almost shatters when you eat it.

Was it similar to lavash?

Good post. I've been meaning to ask the same question for ages. So far the best thing I have found for tuile stencils are those large For Sale, For Rent, No Tresspassing etc. signs you can find everywhere. They are about 1/16 of an inch thick which works well for tuiles but they are somewhat hard to cut intricate designs into so I need to find something better for plate decorations. Hopefully someone will have some good advice.

Those are the ones. I believe it was andiesenji who recommended the Electrolux to me awhile ago and I've been very pleased with it so far. It whips and creams incredibly quickly, makes large batches of dough with no problem, has a built in timer, continuously variable speeds, large capacity bowl, etc... I bought it when my KA died trying to make a single batch of bread dough. I would highly recommend it.

You're still searching? I'm surprised you haven't found anyone yet. It would be a great opportunity for someone out there.

Anyone have any good ideas for desserts featuring tangerines or oranges? My brain just isn't working and I keep getting hung up on chocolate orange mousse...

Nope. Using a mold will just help it go faster and most likely you'll end up with a more uniform finished product. At the last place I worked we cranked out quite a few of them in varying sizes and we never used a mold. There were definitely times I wish we were using molds, but they are in no way required.

How big is 'big-ass'? Dip the tops of all them into the caramel and lay out on a sheet tray. When you are ready to assemble just dip the sides and stick it to it's neighbors. If you are using a mold then even making a fairly large one shouldn't take you too much time. You should be able to dip all the tops without reheating the caramel so at least the visible parts will be uniform in color, and if you have to reheat the caramel during assembly it won't be that noticeable. Also, use the heaviest pan you have so it retains the most heat, you can also place the pan onto a hot sheet tray, over a water bath, etc.. so the caramel doesn't cool down too rapidly while you're working.

I've read of people on here making their own transfer sheets and was wondering if someone could explain how to do so. Thanks

yuzu

I would definately put it on your Xmas list, it is damn good stuff...

Wattleseed comes from a native Australian bush that grows in the outback. They are little seeds that you grind up and use for flavoring, it's kind of like a nutty, chocolatey, coffee-ish taste which is damn good. The guy in Australia who kind of brought it to a lot of peoples attention, can't remember his name but he started what was basically the first 'bush tucker' company, intended to use it as a replacement for coffee in making espresso. It goes good in both savoury and sweet dishes. I've used it in sauces for game and duck but I think it works better in desserts. Basically you can use it anything you might flavor with coffee. Wattleseed ganache is the best ganache I have ever had. It's also good in anglaise, ice cream, bavarois, brulee etc.... Thanks for the link.

Looking for a source of wattleseed either locally or mail order. Thanks.

I'd do something simple like make chocolate cups filled with nougat ice cream with caramel whipped cream and a chocolate garnish. Something along those lines anyway.

Basically those are just the different manufacturers names for their chips/wafers/pieces of chocolate. The exact size and shape vary from one manufacturer to another. Get the calets/wafers/chips. They are the same chocolate as the block just in a different form that is easier and quicker to melt. Perfect for what you need. The Callebaut calets are too big for cookies, imagine a flattened Hershey kiss. The Schokinag chips are your typical "chip" size. Yes, you coulduse the Schokinag for all your purposes, the Callebaut is a better quality chocolate though. Hope this helps.

Sorry, I thought it was clear. I was wondering what the shelf life of a freshly made "mousse dessert" such as a Concorde would be... I was assuming a freshly made dessert, using freshly made mousse, made with fresh eggs and flavorings. This would be made by someone who knows how to wash their hands after using the bathroom or scratching their crotch or butt, who would have made the dessert in a clean and hygenic manner and who would then also store the dessert in an environment conducive to it's ongoing hygiene and overall prosperity... I was inquiring about the products shelflife, basically how long could you keep it before serving it?

Just explain to her that it's not simply a misspelled word it's a combination of Kate and cakes. trust me, Kakes, it's brilliant

How long can you expect a mousse to hold up in a finished product such as a Concorde Gateaux?

What kind of powder are you trying to bind? And do you mean unbound as in without a binding agent? If you can exert enough pressure onto the powder you won't need any binding agent. Just think of how brown sugar holds it shape under moderate pressure. Most pressed candy, Pez etc... is held together simply by the pressure in the molding process. I would go for a drill press over a vice. If you get a short section of metal pipe to be used as the mould with a solid metal rod in place of the drill bit to act as a plunger you should be in business. Hmm, now this really has me wondering what type of pastilles you are planning on making...

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