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cakedecorator1968

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  1. Macarons: Troubleshooting & Tips

    Has anyone had success at Macaroons using a convection oven?
  2. Boiron Fruit Pate Formulas Not Too Great From Website... I'd like to mention that for a while I was making fruit pate on a regular basis. I followed the Boiron Table from their website and tried almost every one of their flavours and recipes. I checked the final brix using a quality digital refractometer. Some of the recipes set okay but some of them are too soft! The results were consistent each time within the recipe. For Example: Kiwi set up firm every time and passionfruit was always too soft! Problems with blackcurrant too! Most of the time I was able to reasonably rescue the soft set ones by reboiling and adding more pectin and acid. I'd like to hear if others had simmilar problems.
  3. How did they suspend this panna cotta?

    Ah good eye! I see the 3 layers! I wonder how cooperative the white chocolate disk is at sitting in place all nice and even!
  4. How did they suspend this panna cotta?

    http://forums.egullet.org/uploads/12409508...1940_113879.jpg Hello Everyone! So how did they suspend the panna cotta in the glass? By inserting a frozen puck? I've never had much luck in freezing panna cottas as I find the texture suffers.
  5. Pink Pastry Book-Pastry In Europe 2009

    http://www.pastryineurope.com/index/pastry_in_europe/news_
  6. Dear Pastry Folks, What do you think of this much anticipated new book?
  7. Lindt Chocolate

    Have you ever worked with Lindt chocolate? I've noticed that Lindt chocolate seems to be quite fluid when melted but also seems to be quite a soft chocolate compared to other brands when molded or even just tasted out of the bag? Especially milk and white. It's always a little soft for me on the tooth....sort of like a cadburys milk chocolate bar at the grocery store ....very soft and creamy. Not really a hard crisp snap like some chocolates but from the fluidity seems to be loaded with cocoa butter. Comments?
  8. refractometer readings with thick jam etc

    I purchased a new refractometer 0-90 brix for $175.00 I can see the scale through the eye piece and HAVE been able to calibrate the unit using distilled water. PROBBLEM:I can't see the reading when I use anything dark such as boiron fruit puree ie black currant. At times I can almost see a shadow but it's not readable. What the heck am I doing wrong?
  9. HI, My apolpgy if this has been asked before. I have a few frozen Boiron Fruit puree's, citric acid powder and slow set apple pectin powder. I think I'm set??? In one recipe I saw it asked for using applesauce in the recipe along with added pectin. Necessary? Questions: How do I make the pate de fruit? How do I mix together everything? Do I really need a fancy confectionary frame to pour it out into? What temperature do I cook it to? Do I really need a high scale refractometer?
  10. Using Miroir for first time

    Hi, A supplier recommended Miroir neutral to me for glazing varioous products. "No need to heat or dilute, just brush it on fruit tarts, cake tops etc". I tried brushing on this ready to use product and I don't like the results. Out of the bucket it's to thick and doesn't seem to set up nearly as well as say a pectin based apricot glaze product, it stays kinda sloppy. Do you use this product? If so, how do you use it and what products do you use it for? Thanks!
  11. Gotta New ISI Dessert Whip

    Hi Everybody, Does anyone use a iSi whipper in their pastry work? If so what do you make? How is this model better than other basic whip cream dispensers that are cheaper? From Williams-Sonoma website: iSi Thermo Whipper Having originated in Spain, the intensely flavorful, sweet or savory whipped foams called espumas have become popular on restaurant menus worldwide. Our vacuum-insulated whipper is the first designed for making these hot and cold foams in the home kitchen. Using N20 cartridges (sold separately), it can aerate pureed mixtures of fresh fruits, herbs, vegetables, seafood and meat into varying consistencies: firm (for mousse), creamy (for whipped cream) and liquid (for soups, sauces and gravies). The whipper’s contents will remain cold for up to eight hours, or hot for up to three hours, which allows prep work to be completed well in advance. It has a capacity of one pint for making up to 2 1/2 quarts of aerated foam. Included are three decorating tips to dispense whipped foods in attractive patterns, a recipe book and complete instructions. Dishwasher safe. 13 1/2" high. A Williams-Sonoma exclusive. $150.00
  12. Napoleon Vanilla Slice-have good method?

    I'm craving my favourite pastry treat....Napoleans! They are fairly simple but just wondering if anyone makes these on a regular basis and can share some special techniques or GREAT fillings! I like to brush the puff sheets with simple syrup then bake. Then spread the filling and top with fondant. I'm not happy with my filling. Do you like: - plain pastry cream? - pastry cream with a meringue or gelatine added etc? Any tried and true filling recipes that are GREAT! Sweet Regards! cake decorator
  13. Favourite Pastry / Baking Books?

    Thanks everyone, I'll be sure to take the time to look through your recommendations. Basicaly, I want to be able to do more than fruit tarts, butter tarts, lemon meringue tarts etc. I think fancy Fench pastries are what I'm looking for. I never make small individual pastries and i would like to aquire a repertoire.
  14. Favourite Pastry / Baking Books?

    Dear Eileen, Thanks for the suggestion-I love that book however I am searching for something more dedicated to actual pastries, perhaps fancy French, Swiss, Austrian etc. I really like your website-lots of tips and recipes! Please tell us more on your awards.
  15. Favourite Pastry / Baking Books?

    I'm Looking for a good book written in english that specializes in fancy pastries with pictures, recipes- traditional and modern ideas.
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