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2010

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    Chocolates for Valentine's Day

    in Pastry & Baking

    Posted · Edited by 2010 (log)

    http://www.thomashaas.com/

    My 4 favorites are:

    Salted Caramel Truffle Bittersweet chocolate ganache and golden caramel with a sprinkle of Malden salt from Great Britain

    Pink Grapefruit with Campari Truffle White chocolate ganache blended with pink grapefruit juice and Campari

    Vij's Garam Masala Spice Dark roasted hazelnuts combined with Vancouver's famous Vij's handmade Garam Masala Spice and crispy wafers

    White Chocolate Ganache with Kalamansi Gelée White chocolate ganache paired with a gelée of kalamansi (an orange-lime citrus from the Philippines)

    http://www.burdickchocolate.com/

    For their cute (and yummy) chocolate mice!

    http://www.franschocolates.com/

    Her stuffed figs are my favorite!

    Muffins!

    in Pastry & Baking

    Posted

    Ooh, that does look like a good recipe. I may make a few changes to it to get that pina colada flavour I'm looking for. I'll let you know how it goes. Thanks so much for the link GG!

    Muffins!

    in Pastry & Baking

    Posted

    Tyler Florence has a coconut bread recipe in his first cookbook that has a pineapple butter. The recipe is not on Foodtv.com. If you're interested, I'm sure it could make muffins. It's dense, rich, tropical and addicting. I'll post it if you'd like, with my own changes because I don't know what it'd be like if you followed it exactly as he wrote it.  I did not use as much coconut and subbed out a sugar, I shall have to read it over and see.

    I'd be interested in his recipe if you don't mind posting it as is and I'll give it a try. Do you think I could add some crushed pineapple to it instead of making this pineapple butter?

    Muffins!

    in Pastry & Baking

    Posted

    There was a time I actually got up early in the morning to make fresh muffins for breakfast. Haven't done it in a while so looking for some new recipes to try out. Anyone got an awesome recipe they love? Any neat flavour combos (savoury kinds are welcome!) I'm in the mood for some kind of piña colada muffin, pineapple/coconut combo.

    Chocolate Tart Dough

    in Pastry & Baking

    Posted

    Here's a recipe fom Claudia Fleming of Gramecy Tavern. She used this dough to make her chocolate caramel tarts.

    Chocolate tart dough

    8 tablespoons (1 stick) unsalted butter, room temperature

    1/2 cup plus 1 tablespoon confectioners’ sugar

    1 large egg yolk

    3/4 teaspoon pure vanilla extract

    1 1/4 cups all-purpose flour, plus more for rolling

    1/4 cup unsweetened Dutch-process cocoa powder

    In the bowl of an electric mixer fitted with the paddle attachment, cream butter and confectioners’ sugar until combined, about 1 minute. Add egg yolk and vanilla, and beat until smooth. Sift in flour and cocoa powder, and beat on low speed until just combined. Scrape the dough onto a sheet of plastic wrap, and form it into a disk; wrap well. Chill until firm, at least 1 hour and up to 3 days.

    Bake at 325 F.

    pain au chocolate cravings

    in Ontario: Dining

    Posted · Edited by 2010 (log)

    2010:

    Did that butter contain sugar?  Due to the high cost of milk products in Canada, many ice cream producers import butter oil/sugar blends to replace cream and bring their cost of goods down. 

    As an aside, if a higher fat content butter is preferable in croissant making, I wonder if this would work.  Melt the butter, remove some of the protein solids that rise to the top, pour the melted butter into little moulds about the size of butter pats, refrigerate or freeze and use as needed.  Sort of a modified ghee.  For that matter I wonder how ghee would work.  Again it would bring the cost of goods up because 20% by weight would be lost.  Maybe less could be used.  Or maybe the flavour just wouldn't be as good.  Just thinking out loud here.

    I'm sure the butter (from New Zealand) was made purely from cream with no other additives. I've never heard of this butter oil/sugar blend replacing real butter. I mean, can you call that "butter"? Yuck.

    As far as I know, you can't use solidified melted butter in place of solid butter to make croissant dough. Once butter is melted, you change it's state and it cannot be used as a substitute, in this case.

    pain au chocolate cravings

    in Ontario: Dining

    Posted

    I used to work for Francois at Rahier (I made the dough for his croissants etc..) and I can tell you that his viennoisserie is outstanding. There is a reason that people line up outside his shop on a Sat to get their fix.

    I'm currently live in England and I buy French butter on a regular basis (which is oh so cheap here, lucky me). I'm looking at a 250g container of President butter and it is 82% fat. I can honestly say that yes, the butter is different here. When I go home to Vancouver, I usually bring French butter home to give away to family because I know it's expensive to buy there, if you can find it at all.

    From what I can remember, Francois used butter fom New Zealand in his croissant dough and chocolate batons from Barry/Callebeaut inside his pain au chocolat. Oh, I could almost taste them now. :raz:

    Laduree at Harrods

    in United Kingdom & Ireland: Dining

    Posted

    I was there this Sat and oh, seeing the familiar sage green awning brought a smile to my face. It was crazy busy at Harrod's and stepping into Laduree felt much calmer. I bought 2 dozen macarons at a little over £19! But worth every pence. Yum! Also had a religieuse in rose and and Ishpahan. Couldn't wait to try them (with my husband) back at our hotel room. They were wonderful with a cup of tea!

    I'm so excited that Laduree is here. I may have to make many, many more trips to London (from the IOW) just to get my macaron fix. :raz:

    Late night shopping in Paris

    in France: Cooking & Baking

    Posted

    I'll be getting into Paris about 8 p.m. this tomorrow (Aug. 27) and was hoping to pick up a few essential for breakfast the next morning like milk, juice, eggs etc. I'm renting an apartment for the time I'm in town. Is there a grocery store that's open late on a Sat. so I can pick up some of these things?

    Damn, just realized my first full day in Paris will be a Sun! That can't be good. Most pastry shops are closed on Sundays, oui?

    Parisian patisseries that are closed in August

    in France: Cooking & Baking

    Posted

    I'm doing my research of all the well know patisseries I plan to visit while I'm in Paris this weekend and I've noticed that some are closed during certain weeks (if not the entire month) of August. Does anyone know why this happens?

    The following are on the top of my list (and it's a big list). Could anyone tell me if any of them are currently closed and when do they plan on opening again? Thanks!

    Laduree

    Lenotre

    Cador

    Dalloyau

    Stohrer

    Fauchon

    Pierre Herme

    Angelina's

    Cookie of the Month Club

    in Pastry & Baking

    Posted · Edited by 2010 (log)

    I've been making these cookies ever since I saw this episode on Martha Stewart Livng. Always get compliments on them. Be sure not to overbake and dried cranberries make a great substitute for the dried cherries.

    http://www.marthastewart.com/page.jhtml?ty...MSL&site=living

    And possibly for your Dec. selection, this recipe for Chewy Chocolate Gingerbread cookies are also fabulous!

    http://www.marthastewart.com/page.jhtml?ty...MSL&site=living

    Vancouver Restaurant Recs

    in Western Canada: Dining

    Posted

    Jschyun, thank you for posting this question! Could another ignorant Yank add to your request? :smile:

    My husband and I are also going to Vancouver in July. We’re staying at the Wedgewood Hotel (based on recommendations from this forum).

    Could the Vancouver/British Columbia locals recommend places for breakfast within a mile or so of the hotel? We’re looking for a casual sit-down restaurant as well as a place for bagels or muffins, etc.

    And would you say Lumiere is the place to go to celebrate our wedding anniversary?

    Thanks in advance for your help!

    P.S. This is my first post to eGullet, so please let me know if I’m not following protocol!

    Hi rhodegirl!

    I'm going to honor you with my first ever post to egullet!

    I'm a Canuck originally from Vancouver, currently living in Seattle. Since I've been away, Vancouver has grown so diverse with the new restaurants, I sometimes feel out of touch. Luckily I have a friend that loves to eat out as much as I do and keeps me up to date with the newest places to check out. With that said, I still find myself attached to old sentimental favorites. My husband and I really enjoy having dinner at Chartwell's at the Four Seasons. Our so called "other" favorite is Season's in the Park which is located at Queen Elizabeth Park on Cambie st. The restaurant provides a spectacular view of Vancouver's downtown and the mountains. We've been to Lumiere and it was a great experience.

    The Wedgewood has Bacchus which is a wonderful lounge to have a great nightcap. Good choice for hotel. I am still however partial to the Hotel Vancouver, we had our wedding reception there.

    I love White Spot for breakfast. Affordable and sit down, not too far from your hotel.

    Hope your visit will be a memorable one. Happy Anniversary!

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