schneich

we bake eclairs fresh every day. my experience says less butter and as much eggs as the dough can handle without loosing its shape

woudnt that treatment make it a kind of semiliquid fishsoap

thanks for the great chart!

oh my god you guys are SICK !!! thanks for sharing the pics (even though i cant eat them) :-( cheers t.

the recipe itself is kinda nice but its wrong to say that gellan is "not thermoreversible" it can bear a lot of heat, but once you get to 100c it melts pretty quickly.

this is not correct if you would apply strong sheer forces to a gelatin aka "jello" it would simply melt and reset. this doesnt happen with gellan, once set you can only remelt it with large amounts of heat ;-)

i did a lot of experimenting on this in the last 12 months actually iam working on a range of "Molecular cuisine" products together with germany´s biggest finefood wholesaler bosfood.de the products will sell under the brandname "a cooks alchemy" and cover usual suspects like the alginate & calcium cloride, but also new products like "gellan 2.0" which is an enhanced form of gellan capable of bearing extreme ph levels (like pure limejuice) and its far more easy to disperge in cold aquaeos systems than the original schtuff :-) cheers t.

somehow i think this topic had to come up... before getting into detail i have to say that we will absolutely get nowhere with any copycat accusations at all. the thing that we call "avantgarde cuisine" is a brand new artform, and comes with all the "influenced by" side effects. i strongly believe in the phrase "what goes around comes around" thats why whenever i discover something cool i let others know just for the sake of it (as i did with peelzyme for example ;-) to chef cantu i want to say i feel deeply sorry for his staffers who need to sign any nda´s :-( i PERSONALLY think (and i dont want bother anyone here) that i might not be that proud of beeing solely known for the "invention" of the spicerubbed inkjetted yet eatable wafer cheers torsten s.

well i go to this tiny shop at the end of rue de bouchers just after it crosses galerie du roi. else i go to bruyerre in liege or n amur cheers t.

as a matter of fact they ARE incredibly good. i thought that you might end up with a mouthful of tough little tea strings but the tea itself gets crunchy, the earl grey flavor is quite intense.

i recently made a trip to bruxelles to buy some tarte tins impossible to get in germany and to steal an idea or two from the major league guys ;-) tarterie de pierre with a nice meringue tarte unbelievable tatin d abricot tarte au saumon with spinach pierre marcolini layered desserts these little thingies (marcolini) really looked as if they were "airbrushed" with chocolate... flan de naranja at marcolini thats how they serve a hot chocolate in many cafes (with a tiny little shot of chocolate mousse) some incredible earl grey sugar cookies at dandoy also dandoy brioche, sliced smeared with a butter sugar mixture and baked again... HELL!!! dandoy mothership dandoy mothership - pain d epices etc. dandoy mothership have fun t.

a question to the pro cupcake bakers. i read everywhere that there is no need to cool buttercream cupcakes. why would that be so, if its because of the high sugarcontent, what about a custardbased buttercream?? what about temperatures over 25c isnt the buttercream running away ?? do all pro cupcakeshops have air conditioning ?? questions over questions... cheers t.

thats what i did... i know that you can save a broken bc by warming it up a bit, the weird thing was that it DID come together again in the bain marie, but only to separate again a minute or two later. it just didnt seem to be able to hold itself in shape.... it didnt completely seperate, it just wasnt smooth anymore..... what about acidicity ??? whats the recipe for the red raspberry buttercream in those macarons as they are sold at laduree, anyone have the recipe ???

since i have to do lots of buttercream from now on i tried to flavor it different ways. i use an old family recipe. its basically making an egg custard with eggs an d sugar, then beat the mixture in a cold waterbath to room temp, next whis in butter same temp. if the mixture separates it can be fixed in no time by beating it in a warm waterbath. so far so good this stuff is easy to make and quite tasty. it can be loaded with as much melted chocolate as you like. also one or two caps of grand marnier concentrate are tolerated without harm. next thing i wanted to try was a frosting for my plum cupcakes, i reduced some plum juice to a sirup and incorporated this ( and some cassis) into the buttercream. for a moment everything looked cool but then the mixture started "gliding" in the bowl and moments later it kind of semi seperated... can a buttercream only tolerate so much of a "watery phase" ?? i thought it works like in a mayonnaise where i can add as much water as i like and only affect the viscosity.... what about the laduree folks and their raspberry buttercream which is bright red and taste like raspberry... ?? help is very much appreciated... cheers t.

IAM IN BISCOTTI HELL !!!! tonight i had my second biscotti noghtmare in a row. first attempt (pistachio choclolate) was quite crumbly after first baking, cutting was a pain in the ***. second baking finished them completly by scorching the chocolate pieces second attempt (almonds, chocolate) took quite a loong time to bake trough. then even after cooling the f****** thing is faar to crumbly to be cut in strips..... is there a great tasting recipe that works with NO hassle ?? do i have to skip the butter to make it work ?? iam quite pissed since we start our own cafe/patisserie in two weeks time and i have to prepare this stuff in HUGE quantities iam very puzzled....

bought it at the last day of the "domotechnica" (international kitchen appliance show) for 200 euros ( about 260 or so $) :-) :-) t.

hi everyone, since 2 days iam a lucky owner of the forementioned donper professional icecream maker. my first attempt with the original ben & jerrys french vanilla recipe was a nightmare. the machine worked great, i followed the recipe, poured the mis in the machine, pressed the start button and waited about 10 minutes or so... out came a weird textured icecream with a very rough furry icy feeling, once it melted it was as if i had little butter pieces in my mouth..... :-( cheers t.

i will never again... put my kitchenaid bowl on the induction cooktop wondering why this thing beeps and try to find out if the bowl gets any hot with palm of my hand. (burned three fingers with lotsa blisters)

i just found this little gem of chocolate cookbooks called "Chocolate and Cocoa Recipes and Home Made candy Recipes" written 1924 by Miss Parloa. its been released for free on the project gutenberg site, have fun !! cheers t.

iam testing eclairs for the opening of our small bakery early next month, my two cents are that a pastrycream needs to be cooked very well or else it tastes horrible. we use an induction cooktop and set the temp to 101 c which boils it without scorching (and therefor the need to sieve it afterwards ;-) when it comes to the choux itself i found out that one egg under and your eclair will not rise well, one egg over you eclair will rise but fall... i also discovered that limp eclairs from two days ago can be beautyfull recrisped at 2 mins / 180 c / convection my favourite recipe when it comes to the filling is a praline pastrycream piped in the lower half of the eclair, and then cover it with a slightly enforced chantilly cream. since a few months there is this new instant gelatine on the market, sprinkle a teaspoon or so into the half whipped cream continue whipping cool and pipe... its really nice and smooth cheers t.

first you want to install yourself the japanese language into windows then you can run the whole site through altavistas babelfish translator to read the recipes... cheers t.

i just found this weird japanese site with all those perfectly desserts and pastry carried out so marvelously well... it comes with lots of photos and and recipes and its free... check it out ----) cakechef.info cheers t.

i tried the recipe today and had quite a disapointment :-( i baked them in a convection oven and because of this i lowered the temperature 20 C to 180 and then 150 C at first they puffed up quite promising but after 12 minutes or so they kind of collapsed... any idea why ??? i have to admit that i opened the oven once or twice... cheers from cologne torsten s.

thanks for a great demo, i have tried quite a few times to make these little suckers, but they were never as perfect as yours. i hope you recipe works out for me :-) can you tell me something about how long they can be stored and if you can put em into a plasticbox, or is there a need to add some silica gel ?? cheers t.

as we are starting germany´s first cupcake bakery we were also looking for those panettone liners. you can buy them at this austrian company, the cool thing is that they heve em in all sizes, from mini up to big... be sure to use a traditional recipe though, and substitute 10% starch to make the crumb more delicate. if you want to go traditional use a sourdough. after baking you need to hang the panettones upsidedown for min. 3 to 5 hours... http://www.ried-foodpack.at/produkte_fur/b...itor/index.html