Woods

I am trying to find a copy of Raymond Calvel's Hearth Breads: A French Master's Approach to Using North American Ingredients and having no luck. It was published in 1999 so should be still around. I have tried my ususal book finder sites with no luck. Does anyone have any suggestions? Thank you. Woods

To make regular pearl tapioca soak it in the milk or water you are going to cook it in for about an hour before hand and cook as usual. Go to the library and look at some Asian cookbooks. They often use water rather than milk and eggs and add fruit. The large tapioca works the same way but looks a little like frog eyes. Woods

Albert Uster has a wide variety as well.

Another factor to consider that if the butter liquid was not at a FULL boil when you dumped in the flour they won't do much. I only dry mine in the pan until it just begins to stick to the bottom. Did you cool it some before adding the eggs? I'd say just try again or look a Shirely Corriher's recipe (less yolks, more whites).

I second the use of Italian meringue buttercream. I live in DC and have lived in Florida and North Carolina. It will soften somewhat but will not run or droop.

Alice Medrich in her newest book Bittersweet talks in detail about using high percentage chocolates in recipes. Apparently, its not always a simple 1:1 substitution.

They should work just fine. I have never had a problem as long as they had no yolk in them. Woods

Sarah, I just harvested my first two as well. I decided just to use them on fish, broccoli etc as I have so few. You could also glace the peel. Woods

Sauceda, That sounds good. I'll try that recipe as soon as I get the chance. I'm in pastry school and working so it may be next weekend. I have no idea how to post pictures. I'd like to know myself. Woods

It maybe shouldn't be, but it can be, and I've done it. As I say, results not ideal and other forum members are turning away revolted as I speak, but it's still better than many a purchased cheesecake from roadhouse restaurants. And I've certainly liked cheesecakes I've made with spreadable Philly (with low-fat spreadable cream cheese no less) better than my experiments in the pureed cottage-cheese line! (cue further revulsion! ) However, I also find that the spreadable stuff is better with an admixture of either drained yogourt or Quark cheese. Technique hint: don't mix it the same way, as it does occasionally tend to clump. Place the cream cheese in a bowl all on its ownsome, and whip it smooth, then add in whatever other creamy stuff you're using, then the sugar, eggs &c. Mileage may vary, and I suppose it depends how picky you're prepared to be. However, a baked cheesecake made with the spreadable stuff, while not perhaps best in show, is still more likely to hit a baked-cheesecake jones than one of those cold-set ones, which go to a completely different dessert stomach. ← Speaking of quark-why is it so expensive in this enlightened country of ours? Does anyone know how to make it? Thanks, Woods

Croquenbouches are served by holding the targeted profiterole with tongs and clipping it off with scissors. Classically the profiteroles are filled with kirsch or rum pastry cream. About 3 per quest with icecream of fruit. Don't put in the fridge, however. It is held together with caramel which doesn't like humidity! It should really be put together not long before serving. For a crowd you could make brioche bread pudding just choux buns filled with pastry or whipped cream or the two mixed. Good luck. Woods

Try them in clafoutis. Its very good.

See also the panettone in Carol Field's "The Italian Baker". It is a very good recipe. Woods

You can also make up a dough as you want and knead the figs into it. It would be good with brioche, I think.

Combine it with cocoanut milk and make ice cream.

you don't need to proof the yeast with sugar unless you have very old yeast and are uncertain that its any good. Just dissolve the yeast in water if its fresh or dry active or use instant yeast and mix it with the flour.

polack, I've been using the Magic Mill by Electrolux for about 5 years now. Its been great. My guess is it would be alot cheaper than a Hobart! Woods

Mais, certainment!

I always use Carol Field's recipe but am open minded. How does it differ? I candied a bunch of fruit too and am thinking its about time for pannetone. Woods

Try rolling it when it is very cold. If its sucre you can cut in pieces and knead a little before rolling. For brisee try walking it out a bit with the pin, i.e., push down on dough in both directions to let it know what you are doing. I never though rolling stone cold dough would work but at school I learned it does! I am no longer intimidated by it! Good luck.

I often put it on top of the hot water heater. You could also use a little less yeast and just let it proof longer at 60*. Good luck. Woods

You have to heat the mixture to 180* to cook the eggs. You are making creme anglaise so it should not be too thick. I heat to 180 and strain and have had no problems. Good luck! Keep asking questions!

Ludja, those sound good. I've eaten at A Southern Season many times. That is Neal's original restaurant. Can you tell me how the chestnut cream cake was received? I'd love to have a recipe for it. Happy Thanksgiving, Woods

We use 1:1 since we usually flavor them with liquor or liquor concentrate. I use 2:1 for savarin etc.

I polled Google using the define:mousse command, and it returned 19 hits, about 10 of which do not refer to petroleum froth or hair products. Many of hte definitions included gelatin, none of the definitions specifically excluded gelatin, and most specify that mousse can be cream based, egg-based or cream and egg-based. Mousse seems to be defined by its texture (mousse is French for 'foam') rather than by its ingredients. Well, the risk of Salmonella infection is extremely low. I think that estimate is that 1 in 20,000 eggs are positive for Salmonella, and eating a Salmonella-positive egg is not a guarantee that you will get sick. Nonetheless, I don't mind doing just the little extra step to reduce the risk from almost nothing to nothing. Patrick ← Patrick, traditional French mousse does not contain gelatin. That defines bavarians. We live in a blurred and blended world so the two have become interchangeable.