schneich

carrageenan will never give you the same texture as gelatin, it works differently###

to me ramon moratos book comes close to the bible.. t. p.s. only for chocolate of course, the pastries are WAY to sweet for my taste :-)

ghee is 99% butterfat, i doubt that it gets much "dryer" than that, dry butter is used in recipes to avoid a higher water activity, emusionwise a real (82%) butter is better, if used right it makes a more stable emulsion. cheers t.

yep... anhydrous = no water = just fat = gheeeee

i am talking about one of these: http://www.amazon.de/DEMA-Betonmischer-GBM-50/dp/B000RVWZT6 cheers t. p.s. the kitchenaid pan is WAY WAY overpriced i think....

after coating a ton of caramelized cashews in chocolate (and knowing that we dont have the budget to buy a real coating pan) i thought why shouldnt it be possible to use a small concrete mixer... any idea if that might work ??? cheers torsten s.

you get those custom printed transfers from pcb. they are quite reasonably priced, if you choose not more than 2 colors its the same price as the regular sheets. you can also get the transfers precut for single chocolates. what you do is to enrobe 30 or so chocolates, after enrobing stop the belt and put the transfers on, its really no big deal... cheers t.

can someone please tell me why nobody makes a transfer sheet printer with an aditional titanium dioxide color. i know that its possible to get titanium dioxide at a very fine grade, so with the right emulsifier it should work... cheers t.

it was kind of inspired by christophe michalak :-) its a real seller in our shops...

after a lot of trying we finally made peace with the croissant gods :-) (pierre herme recipe + 20% more butter, gruau flour and french "Beurre de tourage") cheers t.

this is a gateau chocolat with a brownie base, a layer of feuilletine chocolate, dense chocolate mousse, a very chocolatey miroir chocolat (made by fruibel, great product btw,) and a few raspberries filled with a little bit of raspberry jelly.... cheers t.

btw. this is a chocolate showpiece which i recently made for a pilot couples wedding cake. its a gee bee r1, and i carved it in chocolate at a room temp of 27 degrees celsius... cheers t.

there is a product called "kabu fix" from ruth which is a clear cocoabutter spray usually used or marzipan. i use it in chocolate molds as a primer. cheers t.

you can find them here for example: http://www.pastrychef.com/MEC3-FLAVORING-PASTES_p_7-774.html cheers t.

no, since there is no such structure

hi, ganache can only break for two reasons : 1. too much stirring at a to low temperature 2. not enough liquid to maintain the emulsion ganache is an "oil in water" type emulsion, which means that you need enough water to build a continous watery phase in which the tiny fat globules are dispersed. if you dont have enough water to do that you ganache breaks. so the solution to your problem is easy, just add a little bit more "watery phase". heavy cream already has a high fat content, which also has contributed to your problem. to repair your ganache, just reheat it gently in the microwave, when it feels slightly warm to your hand begin to stir in warm water spoon by spoon, and your ganche will come together again. cheers torsten s.

we buy all of our candied flowers from candiflor. their website under candiflor.fr is unreachable at the mo, but if you google the name you should get the adress. they carry all sorts of crystalized flowers from tiny bits to whole leaves, and they are quite cheap (kilo violet brisure around 20 euros) cheers t.

hi, we are in the process of developing our croissant formula. the outside is nice and puffy, dark golden brown, and they taste very good, just like in france. our pains au chocolat are equipped with two 7.5 gram valrhona chocolate batons :-P . our only problem is that the internal texture is a little bit too spongy, and in some croissants the inside is kind of collapsed to a dense mass, leaving a large void. what could we do wrong... ?? cheers t.

looks like a criossant to me eh ?? t.

mec3 strawberry compound saves the day ;-) great stuff, incredibly natural ! cheers t.

hi, in fall and winter we usually have a foret noir in our repertoire. and of course we freeze it. most if not all french patisserie is usually frozen. the trick is to not to use plain whipped cream but a very light mousse, stabilized by a little bit of gelatin, you should be able to find a decent recipe anywhere. if you use just a small enough amount of gelatin you can not taste the difference between a whipped cream. and get yourself some DECENT kirsch, from alsace if possible ;-) cheers t.

why would you want to add a nut compound, if you can use the real thing, like a praline or so... ?? cheers t.

i would never use dreidoppel compounds, in germany they have a bad reputation as a "cheap" product in terms of flavour quality . if you must go the compund path my advise would be to just use it if you have no other chance. for example we use a cherry compound in our cherry chocolates along with boiron puree and alsacian kirschwasser. we solely use compounds made by premium italian icecream suppliers as: MEC3, Fabri, Elenka etc. these compounds are (compared to the stuff from 3doppel) of extraordinary quality and give anice full and natural portrait of the targeted flavour. cheers torsten s.

hi, has anyone heard about the Patis'Macaron product from patisfrance. its a kind of "all in" macaron mix, i tried a few made with it at the europain fair, they were pretty darn good. all you do is mix 1000g of product with 200g water, mix and your good to go....

hi, i tried kerry´s recipe, but it didnt work for us, it crystallized to a kind of mushy sugary stuff inside the shell :-( we have great success with chef moratos recipe wich crastyllizes in 2h or so, and builds up a nice thin crust. at the moment we make williams, framboise, jack daniels, and rose liqueur (garnished with tiny crystallized rose petals) cheers t.