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mybench

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  1. mybench

    White chocolate mousse

    Here is a great recipe that works wonderfuly. good luck. WHITE CHOCOLATE MOUSSE recipe quantity 42 pounds INGREDIENTS 7 pounds white chocolate, melted 4 pounds sugar 1 quart egg whites 1/2 quart egg yolks 2 pounds butter 5.15 ounces gelatin 7 quarts heavy cream method Whip the cream soft, till the lines just begin to show. Whip egg whites and yolks on two seperate machines. Cook the sugar till it reaches 121 C. Add 2/3 syrup to the whipping whites and 1/3 to the yolks. Melt the bloomed gelatin into the melted butter. In a large bowl add the butter/gelatin mixture to the white chocolate. Fold in the yolks and whites till a homogeneous mixture. Fold in whipped cream.
  2. I like valhrona cocoa the best, it has a dark color and intense flavor. It's expensive but worth it. I'm attempting to post the recipe now.
  3. mybench

    Oreo

    Oreo These are the classic american cookie to the tenth degree. The cookie is delicate and a bit crumbly but the flavor is fantastic. The cookie is worth mastering requiring a delicate hand . Good Luck and enjoy! 8 cups AP flour 3 cups cocoa 2 t salt 2 # butter 2 cups sugar Sift dry together. Cream butter and sugar, slowly add in dry ingedients. Knead slightly before seperating into thirds and wrapping in plastic. Keeps in fridge or freezer. Roll out room temp dough, use cocoa powder/ flour mix. Use round or fluted cutters and bake in 350 oven for 10 minutes. Be careful when baking as the dough is very black and it is hard to tell when they are done. 1/2 cup butter 5 cups 10x Beat 1/2 cup butter till light and in 10 x slowly. Store in piping bag at room temp. Gently pipe fosting onto bottom side of one cookie, this is the stage when they are very delicate. I don't pick them up but fill them all on the sheet pan. Keywords: Dessert, Chocolate, Cookie ( RG1111 )
  4. mybench

    Oreo

    Oreo These are the classic american cookie to the tenth degree. The cookie is delicate and a bit crumbly but the flavor is fantastic. The cookie is worth mastering requiring a delicate hand . Good Luck and enjoy! 8 cups AP flour 3 cups cocoa 2 t salt 2 # butter 2 cups sugar Sift dry together. Cream butter and sugar, slowly add in dry ingedients. Knead slightly before seperating into thirds and wrapping in plastic. Keeps in fridge or freezer. Roll out room temp dough, use cocoa powder/ flour mix. Use round or fluted cutters and bake in 350 oven for 10 minutes. Be careful when baking as the dough is very black and it is hard to tell when they are done. 1/2 cup butter 5 cups 10x Beat 1/2 cup butter till light and in 10 x slowly. Store in piping bag at room temp. Gently pipe fosting onto bottom side of one cookie, this is the stage when they are very delicate. I don't pick them up but fill them all on the sheet pan. Keywords: Dessert, Chocolate, Cookie ( RG1111 )
  5. This is a great recipe that is better then any other oreo i have tried. The cookie dough is very short and crumbly so piping the filling requires a delicate touch. Good luck. Kristin INGREDIENTS 8 cups AP flour 3 cups cocoa 2 t salt 2 # butter 2 cups sugar 1/2 cup butter 5 cups 10x METHOD Sift dry together. Cream butter and sugar, slowly add in dry ingedients. Knead slightly before seperating into thirds and wrapping in plastic. Keeps in fridge or freezer. Roll out room temp dough, use cocoa powder/ flour mix. Use round or fluted cutters and bake in 350 oven for 10 minutes. Be careful when baking as the dough is very black and it is hard to tell when they are done. Beat 1/2 cup butter till light and add in 10 x slowly. Store in piping bag at room temp.
  6. A couple of thoughts... I make the custard base the day before I bake off the brulees. This gives the proteins time to absorb the excess water and ensures a creamy texture. I strain right after tempering, cool in an ice bath then into the fridge till the next day. I think this time helps with the air bubbles as well. I place a side towel/ napkin on the sheet tray with the ramekins on top. This keeps the ramekins from sliding when you pour the water off. I place a second sheet tray, inverted, on top of the ramekin filled sheet tray. This works well for me but I have also heard the plastic wrap idea works great. Good luck.
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