Jump to content

schneich

participating member
  • Posts

    500
  • Joined

  • Last visited

Everything posted by schneich

  1. since i started this thread more than two years ago i can give you my two cents... emulsion is everything use an immersionblender, (dont work the surface to avoid mixing in air) never use whisk or just spatula i have seen ganaches that were fine and stable, after immersion blending that were much more homogeneous and crystallized much faster temperature is everything never work you ganache below a certain temperature peter grewelings book does a great job in explaining why butter must be "pomade" to emusify well fake is everything if your ganaches seperates on you, re emulsify with a tablspoon of pasteiruzed egg yolk and your good to go ;-)
  2. we just bought a selmi "plus" with heated vibrating table and enrobing unit, as soon as i am done setting up the chocolate lab i will post a comprehesive review about it (with pictures) cheers t.
  3. hi, i really would like to know if anyone really tried to use tempered chocolate in your ganaches as peter recommends in his book, i read a few posts about that technique way back in the thread but there doesnt seem to be someone who actually compared a tempered vs. non tempered batch with same ingredients. none of the other books i own mention that technique, even the head pastry chef of valrhona in germany (who worked closely with frederic bau) thinks its bull... cheers from cologne t.
  4. miroir is not supposed to "set" it stays kind of semiliquid. if you use nappage neutre (hot process) you will glaze the cake hot, the resulting glaze layer sets up firm. cheers t.
  5. hi, about 2 years ago we opened a french patisserie in cologne/germany (there are only 4 or 5 in the whole of germany). since we are quite sucessful (people ripping the petit gateau off our hands) we are openeing two more stores in cologne, including one chocolatier shop where you can actually see the chocolate beeing produced. in these last two years we dealt with a number of people, some beeing amateur bakers, french professional patissiers and several german pastry chefs. my two cents are that you CAN do it (we currently employ a 40 year old former insurance salesman who is doing very well) even though it will be hard work. our head pastry chef is japanese and is very very strict, but if you want authentic products you have to do it that way. on a recent trip to paris we went to a lot of patisseries and found that we are on a very good way. i dont want to discourage you but if i were you i wouldnt try working in a patisserie in france it will be very disappointing unless your technique is advanced, your french is near perfect and you have a high frustation tolerance level. the french are difficult to work with, the ones i met were arrogant and all of them were primadonnas. my advice: come to germany do a pastry master course its only 5000 euros and it takes one year, after that you will have quite a few contacts and might make it to france more easy. they have a nice student exchange program with the compagnon du devoir in france which is an origanisation of journeyman who work all across france... if you need further help, just give me a message cheers torsten schoeneich toertchen toertchen - patisserie artisanale
  6. bubble free glaze.... t.
  7. if you dilute nappage neutre beyond a certain level you got miroir. the bonus of the nappage neutre is that you can choose with what you dilute, you can choose anything from concentrated coffee to fruitpuree. if you dilute the puratos miroir any further it will slide... cheers t.
  8. hi, in my opinion its far too much hassle to make the stuff on your own. in europe and japan the pros use whats called "nappage neutre" its a concentrate which can be kept at room temp. it must be diluted with a certain amount of water (or fruitpuree or juice) heated to 100c and voila you got your "miroir". since you can control the amount of added water (or juice) you will be able to glaze even dome shaped petit gateau. if you just want to glaze on top of a cake it wouldnt be a problem but if you need to cover the sides also its important to hold your nappage a bit more on the firm side, otherwise it will slide off and ruin your cake... the product you should go for (my favorite): Puratos Harmony Classic Neutra cheers torsten s.
  9. hi, sorry for taking so long to answer. yes once you pay the 85 euros you can access any of the old mags plus 12 new ones to come. this baby is entirely in spanish, i dont speak spanish at all, but as soon as you got some key words like manteca = butter or cobertura = chocolate its kind of easy, there are always online translations ;-) anyone who knows whats going on appreciates the work of those guys, i found dozens and dozens of cool ideas & recipes absolutely usable for my business. cheers t. p.s. besides there is a demo issue online for free :-)
  10. i found out about dulcypas a short time ago and subscribed it right away, after digging through dozens of back issues and printing about 600 pages of recipes or so, iam amazed of how advanced their technique and presentation is. when i say "them" i mean torreblanca, morato and their catalonian gang of pastry chefs, they have some cool techniques (inverse silicon molding etc,) and they use use quite a bit of molecular procedures and ingredients in their creations, needless to say that they do B E A U T I F U L stuff.. i have seen the top of the mountain check it out torsten s.
  11. i just made cherry-licorice chocolates, i used the following recipe: 1 kg valrhona equatorial 55% 600 g Morello Cherry Puree (Garnier) 50 g "Pate reglisse" (-- this is a french licorice preparation ready to use 30 g Glucose 120 g Butter 82% emusify with bamix and pour into ganache frame... (set overnight)
  12. i want to do a dome shaped cherry-chocolate mousse petit-gateau with a liquorice miroir, but everytime i put on the glaze it kinda slides down the sides like its to thin, but it isnt... does someone have a recipe for a miroir that wont run, if possible nappage based.... cheers torsten s.
  13. Hi, we are strongly thinking about buying one of the machines that are sold under the tomric brand in the US. these machines are produced byselmi in italy. in a few days we will have a demo in the selmi showroom in muelheim here in germany. if you want i can write you a little review with photos. as far as i know (i talked a lot with the selmi salesman here in germany) these machines are very easy to use (the sales rep says it can even be used by a women ;-) the only thing to do is calibrate the chocolate to ensure proper weighing, and if you dont use the machine for a few hours you have to pull the tempering button, to avoid overcrystallization, if you want to start working again you just have to push it and 15 mins. later your good to go... ive seen quite a few patisseries and chocolatiers in belgium and germany who own these machines... the medium sized machine ( 24 kg) can enrobe around 9000 pralines per day... cheers torsten s.
  14. you guys should definatly check out a product called "ovoneve" its a refined pure egg albumen you can tune any meringue recipe to make everything much more stiff and air holding. i do fruit meringues simply by putting some sugar and 10 g of ovoneve in 500 g boiron puree, beat it in the kitchenaid until you have a giant meringue glob, dry in the oven and voila: fruit meringues... you can also make marshmallow with it... ovoneve website
  15. creme patissiere freezes well if i is cooked very well for a long time, that helps to burst all the tiny little starch granules. once most of them are broken a process called "starch deswelling" (hope its translated correctly) cant happen. when a starchy system such as creme pat is refridgerated the starch granules shrink and the free water unites and gives the impression of a broken texture. there is a company called sevarome which carries a product especially to freeze creme patissiere. this stuff is added in miniscule amounts, doesnt change taste or texture and is also quite cheap. the folks in france use it all the time.... cheers torsten s.
  16. on a trip trough some liegeois patisseries my executive pastry chef showed me some small fruit/creme d amande tarteletts. she said the dough used is a mixture of a heavy yeast dough and pate sucree... i certainly have never heard of it.. how is it called, and what is it made of? maybe someone has a few special recipes ??? cheers torsten s.
  17. what about direct tempering in a water bath, so there is no need for agitation since the beta crystals are never lost.... did anyone try this, it would just need one circulator. also if you always use the same amount of choc per bag, you would only need to "probe" a bag once, cause afterwards you know how long it takes to come to 32c cheers t.
  18. gellan is no protein, and can therefor not be whipped, since there are no proteinfibers do denaturate and bind to each other.... cheers... torsten p.s. if you are after a "molecular" marshmallow you may want to experiment with a foaming agent and agar or gellan or sosa vegetarian gelatin.
  19. try the "vegetarian gelatine" made by Sosa
  20. wybauw´s book Fine Chocolates has a beaume/brix/celsius table in it, besides that its a great book anyway :-) cheers t.
  21. hi, we are about to change the look of our tartes. until now we used paper tarte pans. they had quite a flatish wall, so there was never any problem. now we want a 90 degree wall since we find it much more beautiful (like here) but always whe i blind bake the sucker the wall collapses and falls over. i am going mad on this. i have two dough recipes available, a french 1-1-2 with a lot of sugar and less butter, and an austrian 1-2-3 with less sugar and more butter. the austrian is much more crumbly, and quite fragile, the french one is smoother and nicer to work with but both collapsed. what kind of recipe does the pro´s use for this application? what temperature is best ? please help... cheers from cologne torsten s. schoeneich
  22. garnier purees and rogelfrut are far better than boiron. t.
  23. calcium lactate is no thickener whatsoever, its a replacement for the very ugly tasting calcium chloride, it simply delivers the calcium ions. you can have some fun with the iota carrageen too, it needs the calcium.... cheers t.
  24. you can order it via www.bosfood.de produkte-) molekular -) Calciumlactat
  25. get an ISI gourmet whip, melt ganache in microwave until creamy, fill into ISI whip, load 6 cartridges, spray on nonstickpaper with cocoa powder..... voila... AIR ganache :-) cheers t.
×
×
  • Create New...