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schneich

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Everything posted by schneich

  1. you know what, when i wrote the nougasec reply that also came across my mind. i guess igotta try it :-) cheers t.
  2. i have to say that even the selmi doesnt deliver a really "perfect" bottom. thats why we bottom every piece beforehand. the bottom gets pretty good though if you find a good cooperation between speed, de-tailing wave and "tapping device" (forgive me, but i really don know the correct terms). you really have to "play around" a lot... cheers t. p.s. considering the price this machine is still very very much worth the money. in the end you can always buy a sollich for 4x the price. ;-)
  3. enric rosich quoted: Hello: Estimated friend, I have to say to you that "Renovation" is translated into the French and into the English and that will be on the market this May - June. that much said for the montagud people... cheers t.
  4. afaik maltodextrin is only used in fatty systems... but i could be wrong... cheers t.
  5. lactose is frequently added to round the flavor and impart a certain creaminess :-) cheers t.
  6. actually i have this stuff on my shelf. its what it says a vegetabile gelatine, which gels as fast as gellan (seconds) afaik its made of carrageen, xanthan and gellan... !? it has a slightly salty bytaste that if you go for intense flavors is neglectable. its quite a cool product, and can be ordered at: www.bosfood.de cheers t.
  7. actually you can produce the stuff on your own. you want to use a "molecular" ingredient called "tapioca maltodextrin" you can order it under the name "malto" from the el bulli range. it is usually used as an anti caking agent. you pretty much melt normal gianduja or soft nougat (as you wish) and put a few tablespoons of the maltodextrin in you robot coupe, then close and switch it on, now you add the liquid nougat slowy to the powder. at first you will literally get a nougat powder (great for sprinkling on truffles) after some time you will get some kind of a mass, shape it in whatever shape you want it, let dry for a few minutes and you have dry nougat :-) btw. that works with every fat-based product. cheers t. p.s. if you fry the powder in a dry coated pan you will get lots of crunchy tiny spheres, nice topping for enrobed chocolates...
  8. dont you think four different pectins in a shelf of an enthusiastic pastry chef should be enough? there is always someone who thinks that just "his" special wonder product "solves all the problems".. since andrew refuses to tell us what exactly his product is made of you just can use it for "his" recipes, since other recipes may well need another pectin. i doubt that anyone needs this "g pectin" at all, but thats just my twocents.... cheers torsten s.
  9. we use a lot of the greweling recipes in our repertoire, and we are quite satisfied with the results. sometimes the recipes have unnessesary steps, so you just skip them. i also never temper my chocolate for the ganache, but id do emulsify with a stickblender every time. and finally i would give you a good advice USE THE GLUCOSE (or invert sugar) cause the glucose keeps your emulsion emulsified and stable. cheers t.
  10. hi, today i discovered that a batch of marshmallows i did about a week ago got kind of wet(ish) & sticky while it was inside a closed plastic tube ??? how can this happen... i have to admit that we used only powdered sugar on them and not a mixture of starch+sugar... could this be the problem ?? cheers torsten s.
  11. had the same problem filling my molds, i usually suck at molds ;-) when kerry visited me we had a stop at a bakery pro shop, they have a nice funnel which lets you fill the molds in no time, and since its stainless steel you can blow some hot air to keep things in a flow :-) the best thing is that its just 25 euros --) http://backshop24.eshop.t-online.de/epages...Products/600238 cheers t.
  12. i already emailed chef rosich, he answered right away, maybe i can get him to give me the recipes in .pdf format, so the autotranslation is less painful... :-) so everyone "not spanish" could get them as well. i think this book is really worthwile, it shares the same qualities as the ramon morato book, the peter greweling book and the angelo corvitto book... cheers from cologne t. p.s. maybe i could even get him to join egullet :-) that´l be cooool :-)
  13. chef enric rosichs new book with lots of great recipes many of them use molecular ingredients like xanthan, pectin x58, pectin 325 nh, cremodan, agar agar, gellan, carrageen etc. its an really amazing book, i cant wait to do some stuff out of it... have a look, even though its in spanish its denfinetly worth it cheers torsten s.
  14. PLEASE give me your dimensions for the "kitchen sink caramel" i have tons of ganache leftovers and i cant produce THAT much cinnamon chocolats ;-) cheers t.
  15. Thanks, Beth: I had forgotten about that DVD set (available here). Kerry, are you out there? Any idea how your set compares to the CIA's in terms of what it covers, level of detail, etc.? It's a little bit shorter, so I'm curious about the differences. Is the extra 35 minutes the CIA set provides critical? Do I need (OK, OK, want...) both sets? ← if more people would buy this dvd together, is there a legal way anyone can view it... why doesnt these guys do a more reasonable priced online version... cheers t.
  16. why would anybody want to do a white chocolate consomme?? in essence the flavour of white chocolate is just the added vanilla (or vanillin). cocoa butter doesnt have a strong enough taste to be consommified cheers t.
  17. hi, you might want to checkout this thread --) http://forums.egullet.org/index.php?showtopic=99001&st=0 if you scroll down you will find my little enrober home story :-) if you have any question i be glad to help you... cheers t.
  18. would you mind posting the other recipe youre talking about (if its ok copyright wise ;-) iam looking very hard for a good salt caramel recipe. our last pastry chef used to make caramels that were very soft more, more like penuche. as far as i know penuche is just an agitated caramel to induce crystallization which makes it "fondant" right ?? cheers torsten s.
  19. The tours sound fabulous, but I suspect with the very limited time I'm actually in Brussels there won't be time this trip. Any favorite pralines in those recommended shops? And what is your favorite cookie in Dandoy? ← the shiny red framboise hearts from marcolini are great, as well as the earl grey cookies at dandoy... cheers t.
  20. hi, iam looking forward to see you. i dont know any good places in aalst, in this part of belgium good restaurants are rare but they do exist ;-) as for bruxelles my favourite places for chocolate are: mahieu (relais dessert) (i could call and try to get you a tour through their pastry kitchen) nihoul laurant gerbaud on the place "grand sablon" youll find the usual suspects: marcolini galler wittamer nauhaus godiva not to forget dandoy (great cookies) if you are into seeing a large scale production we could try to get you a tour through Debailleul which is a patissier and chocolatier cheers torsten s.
  21. hi lior, the marks on your bars are clearly cooling marks, you get those if you put your bars in the fridge. the only way to avoid them is with a professional cooling tunnel, this device cools the chocolate gradually so you dont get cracks in truffles and no cooling marks (at least less cooling marks) cheers t.
  22. may i ask what those problems were... is the stuff "caking" toghether as you grind it.. cheers t.
  23. Not at all! Just line them up to whatever size you need and tape them down so they don't shift around when you pour and level the ganache. Having them in seperate pieces facilitates removing the frame after it sets up. This is really simple and you can use almost anything of the height and length you need. ← thats exactly like i work, but you dont need any tape if you put em on a silpat ;-) cheers t.
  24. tri2cook is right, what iam after is a temperable chocolate, the way i see it you have to atomize the caramel and add it to the chocolate, but i doubt that my robot coupe can turn caramel into a really really fine powder. i found this nifty machine that maybe does the trick: chocolate stone grinder cheers t.
  25. hi, does anyone have an idea how to produce a caramel chocolate. the small round palets by j.p.hevin have a very intense caramel flavour but other than that they looked like a normal milkchocolate (maybe a little light in color). i could cook an intense butter caramel and add it to the chocolate, but i guess all will get will be a broken mess, or be untemperable. another idea iss to dry caramelize the sugar and deglaze with cream cook off all water, and throw in cocoa butter :-) does that sound weird... ?? any other ideas or recipes ?? please help.. cheers torsten s.
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