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  1. After weeks of hesitation, I finally bought a CF unit from Amazon.uk three weeks ago. I must be the only one who knows/use this induction burner in Belgium. In fact It is not available in this country. My unit (£ 1299 - ouch) is labelled Sage Commercial/Polyscience and develops 2400 W. I am very happy so far but to boil 2-3 liters of water I prefer to use my 3500 W "ordinary" units. The only problem is that the guarantee is no longer valid (Breville do not guaranty a unit exported outside UK). So fingers crossed for the future. PS : excuse my english - I am french-speaking
  2. Brown sugar : you can use cassonade (beige or brune depending the molasse content). Baking Powder : poudre à lever, levure chimique ou levure alsacienne. Its all the same and is sold in small envelopes. Sweetened Condensed Milk : lait concentré sucré (NESTLE). Cream Cheese : philadephia, Saint-Moret ou Samos 99. If you need more help ... I am from Belgium Alain
  3. I have a simple question. Many recipes state : cook vegetables (carrots, green beans, cauliflower, broccoli ...) in salted boiling water. But how much salt ? I have read concentration as little as 5 per thousand (1 teaspoon salt per liter water). However Harold Mc Gee recommends "salt in the cooking water at about the concentration of seawater, 3 %". This is a big difference. What is the correct concentration ?
  4. AlainV

    The Fresh Pasta Topic

    Fresh raviolis with ricotta and spinach filling with a simple cream and spinach sauce. Very tasty.
  5. Anything in Europe maybe ? I am still trying to get popover pans this side of the Atlantic with a shipping cost less then the actual pan price Any help ?
  6. Neil, Thank you for the answer ! I am not dissappointed at all : I am very happy with those cupcakes ! I just wanted to know if I have got the correct texture because it was my first attempt with cupcakes.
  7. Neil, I tried those yesterday. First time with cupcakes so I don't know what I have to expect. They taste very good but are not fudgey and creamy. I checked the chocolate cake with a toothpick until it was dry. The chocolate cake is moist and spongy but the cream cheese center is cooked, not creamy. Is this a good description of the final product or did I bake them too long ? By the way, I just bought Café Beaujolais from Amazon !
  8. I just wanted to go a step further than the recipes in non-dedicated books. But it seems the book I am looking for doesnt' exist (at least for amateur cook - I won't spend 200$ for a professional book !).
  9. Cjsadler, Next time try this recipe. It's from Malgieri's How to Bake and I can assure you it will work Cut 8 ounces butter in 0.2 to 0.4 inches cubes. Cut 2 ounces butter in 4 pieces. Dissolve 1 teaspoon salt in 1/2 cup cold water. Put 2 cups (9 ounces) all-purpose flour in the work bowl of your food processor equipped with the steel blade. Add the 2 ounces butter and pulse 10 to 12 times (1 second pulses). Then put the small butter cubes and pulse 2 times. Add salted cold water and pulse until a ball just begins to form. You then follow the instructions given in the first post for rolling the dought. I always give the dough a night rest in the fridge and roll it on a cold marble, just to be sure butter doesn't melt. Try it and you will see Edited to say that, looking at your pictures, I think your problem comes from not cutting the second batch of butter in small cubes. So you end up with big chunks of butter instead of little flakes.
  10. I have searched but I couldn't find a book entirely devoted to crackers and savory cookies recipes. Could you help me ?
  11. I am just an amateur here and, for me, Nick Malgieri's Quick Puff Pastry is a great shortcut that I use all the time. The purists will say it doesn't rise so high and so evenly that real puff pastry but ... no 6 turns and no lengthy resting periods. And it taste so good compared to supermarket frozen puff pastry, made with margarine instead of butter. My simplest apple dessert : "feuilletés aux pommes". Roll the dough out to about 1/3" thick. Cut out 3"x5" rectangles and let rest in the fridge. Meanwhile, slice an apple (I use Golden) with a mandoline. Arrange apple slices on pastry rectangles, add a little sugar and bake 15 to 20 minutes at 450 F. Glaze with molten apple jelly and eat while it is still hot. Very simple to prepare and so good
  12. For the marshmallows, I just followed Neil's recipe (with glucose instead of corn syrup). I didn't put any flavoring (only gelatin, glucose, sugar and water) because I though it would interfere with chocolate. I managed to cut and manipulate the marshmallows cubes without the help of potato starch or icing sugar, just with an oiled knife. It would also interfere with chocolate. The final step was to dip each cube into a batch of tempered chocolate (I use Belgian chocolate of course : 2/3 black Callets and 1/3 white Callets from Callebaut) using a simple fork. The coated cubes were then put on a waxed paper until the chocolate was hard and shiny, then trimmed to remove any excess of chocolate.
  13. AlainV

    Pot de Creme

    If you are looking for the easiest no-bake "crème au chocolat", you could try this recipe which comes from the french TV series "Bon Appétit bien sûr" hosted by Chef Joël Robuchon. It is not a custard. For 3 ramequins (125 ml each) : 80 g bittersweet chocolate in big chuncks 250 ml crème fleurette (whipping cream - 30 % fat) Heat the cream until it boils then remove from the stove. Add the chocolate and let melt a few minutes. Stir with a spatula and then whisk until the chocolate has completely melted and the mixture is smooth. Put the chocolate cream in the ramequins while still hot. Cover each ramequin with foil and let cool in the fridge overnight. Serve very cold covered with grated chocolate. It is so easy and so good !
  14. Here is my variation of Nightscotsman's fabulous marshmallows : plain marshmallows coated with chocolate When you eat them, you have first the crackling thin chocolate layer followed by the smoothness of the marshmallow. I just love it !
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