schneich

sorry but a classic bavarian is not cold, the gelatin needs to hydrate and than melt in the heated puree. yes mycryo is also hot process. i would just be nice to do i cold altogether... at the mo iam experimenting with a mixture of instant gelatine, carrageen and xanthan.... first results are promising, i still work on the "creaminess" level... cheers t.

time ist at the moment more precious to us than buying mycryo. actually i dont cling to use it. iam just after a simple mousse (fruit) recipe that works without heating and all that hassle. i basically would want to just mix it into the cold fruit puree and fold in the cream.... customers are eating the hair off of our heads at the moment, we simply cant bake enough. to get diversity up i want to do more small entremet varieties. that means i need an "instant" recipe... cheers t.

iam well aware of the former thread, but it didnt answer my question. maybe i didnt emulsify enough, other than that there is no differencein powdered or crystalized sugar, since you melt it anyway my original recipe calls just 4 sugar dazed and confused t.

yesterday i tried a few mycryo based fruitmousse recipes, everything worked just fine, the mousse is stable, and holds its shape nicely. but when i tasted it i found the texture to have a very fine unsmooth almost grainy texture. the recipe is from the callebaut website, and i followed it closely. its like heat fruitpuree and sugar to 70c mix in the mycryo, mix in the rest of fruit puree which has 3c, let cool to 20-22c, fold in beaten cream.... the mousse was nice and smooth not broken or so, just that i find the texture a bit odd.... did anyone experience the same ?? cheers t.

in our shop we do a lot of small fruit mousse based entremets. the usual gelatin and or meringue based recipes work fine, but especially if you want to do a lot of different flavors, its a time consuming thing to do. recentley i experimented a lot with xanthan. you can easily thicken your fruit puree with xanthan, and then fold it into beaten cream. the result is a very smooth fruit mousse which is ideal for filling tartelettes or so, the downside is that its not stable enough to hold its shape decently. so i thought maybe someone already tried a combination of xanthan and carrageen... or maybe locust, or methylcellulose. i need a real fast and failsafe recipe, please help... cheers t.

get yourself some tapioca maltodextrin, and blitz it with the whole lobe voila! you got melt in your mouth foie gras powder.... :-) t.

gluten is pure wheat gluten, and you should be able to get it a organic supermarket or at the local drugstore (at least in germany) cheers t.

the tiny chocolate curls kinda suck, the make the whole thing looks cheapo. i would rather use one bigger piece, dark in color (70%) kinda oddly barked or so.

there is a great amateur baker website with all the german broetchen recipes. the woman who owns it is very much into breadmaking, she also has all the peter reinhardt and la brea recipes online, so she quite knows what she´s doing. i case you knead translation just msg me ;-) cheers t.

the mendiants in the foreground look quite dull.. bad temper ??

i found out about sosa when a friend of mine talked to a former el bulli pastry chef. they supply all the special stuff, they carry like 10 different nut pastss, weird fruit powders yada yada yada.... you have to d/l the whole catalog, its in .pdf format cheers t.

look what i found, i researched pavoni because of their minitemper tempering machine, they are the manufacturers of those chocoflex molds. they seem to be a kind of italian PCB. especially those gel-metallic-glazes and the mutlicolor velours are quite interesting. next week i will checkout the how much they charge directly... cheers t.

first of all when when we do fruit ganache we dont cook the fruit coulis at all. the most important thing for a good ganache is a VERY VERY good emulsion which can be pretty much only achieved with a stick blender. if you do a search there should be some threads with a good description how to use the stickblender without incorporating any air (which would oxidize your ganache and make it go bad in a short time (days). in my opinion it is also important to give the ganache time to set at room temperature, and not throw it in the fridge after mixing. i had ganaches that were throughly cooled in the fridge but yet quite fluid after i left it on the counter overneight it was set quite firm. also when you cool your ganache and enrobe it, youwill most likely get cracks since the ganache kind of contracts when it gets to room temperature... cheers t.

we usually buy the vanilla by the kilo. i normally pay around 60€ per 1000 gram for the very long plump bourbon beans and around 40€ per 1000 gram for the tahiti stuff... cheers t.

i think the whole 10-page-paper is hilarious. i really laughed my ass off, i already guessed bonnat on page one. its about the only chocolate without everything... most bonnat chocolates taste pretty much like a biting into a very bitter candle. its also quite lame that they seem to be unable to temper their "luxury chocolate" the right way. on the other hand i deeply bow down into the dirt before their marketing magick. this whole "we dont do bean to bar" thing is very much unnesessary. you just find the most exclusive supplier and declare "in partnership with" and whole dirty-sneaky-selling-cheap-stuff-for-a-lot-of-money-thing is gone ;-) at one point there has to be an added value to justify such a pricetag. look at the planetarium box of enric rovira, its ultra expensive, the chocolates taste VERY mediocre, but the looks are just like little precious gemstones... in our small patisserie we are proud to use valrhona for all our products (including cake) season greetings from cologne t.

Amen

this is our version of the traditional german schokoladenweihnachtsmann, it comes in six different flavors, white, lemon, orange, rose, earl grey and lavender. additional we feature handpainted santas in various styles, including our "splatter santa" ;-)

i mean i add the mycyro stuff at 35, just as the manual tells me... normally i wait for a few minutes and check the temper on a cold marble. if the temper is good i smear the acetate ;-) so is my temperature maybe too hot to bind to the transfer ???? that would be weird... p.s. callebaut says you should add the mycyro at 35c. sometimes it seems to me that the tiny mycryo crystals dont really "melt" the chocolate at 35c, it looks as it has tiny breadcrumbs in it... now i use to add the mycryo at 35,2 or 35,3 and it perfeclty melts...

i temper with mycryo, i usually have around 35 c on tempering (white choc) how high can i heat it without loosing the temper ??? cheers t.

i tried the method today, filled an empty stamp pad with a white colored (titan dioxide) cocoa butter and stamped onto acetate. results on the acetate were quite good, but when i poured the temperedd chocolate the "stamping" would stick to the acetate, and not to the chocolate. on little sheet i put right in the freezer, and the transfer worked fine, the other one where it didnt work i left at room temp.... any suggestions ??? maybe its the acetate... ??? chocolate too cold ?? cheers t.

if your budget is tight you could easily go for both, there is a pacojet "copycat" system called frixair made by nemox. nemox produces icecreammakers from tiny ones for 30$ up to double cylinder with a 6,4 litre capacity for 2500 euros. their frixair system is great just like the pacojet, and costs only 1600 euros. i know a small artisanal ice producer who uses their icemakers and is totally happy with it... Nemox Dealer cheers t.

too much kneading develops the gluten, and lets the dough shrink too much. i use the magimix to blend butter and flour. our recipe uses 1/3 starch and instead of whole eggs just yolks and water, makes a perfeclty short dough without shrinkage (and straight lines) ;-) cheers t.

i do the macarons every second day or so, our customers love them. recently i found out that its possible to skip the 20 minute wait after piping, by blowing them dry with the hot air blower i use for chocolate work. i hover about 15 cm over them for just a few seconds, until they loose that "shine" and develop a skin. dont overdo it, or things will start to brown :-) cheers t.

@nightscotsman: thanks, as always very sophisticated information... @chiantiglaze: we dont have corn syrup in germany, i always thought one could substitute glucose for cornsyrup....

hi, since we do eclairs daily, (even on warmer days) i want to switch from our usual ganache glaze (it kind of blooms in the cooler) to the original fondant glaze like the stuff in france... when i tried the following recipe the outcoome was even more dull and streaky: Chocolate Fondant Glaze 50ml Water 50ml Glucose 115g sugar 128g chocolate boil water glucose and suager, after it boils, off the fire pour in chocolate, mix well ready after semicooled. i use callebaut 811 once this glace gets cool it gets rreally dull, not like the "showcake effect" i had in mind. the original sacher torte in the hotel sacher in vienna, in my opinion uses some kind of chocolate fondant glaze, the feels kind of "crystallized" ?? clueless t.