Drewman

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About Drewman

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    St Joseph, Michigan

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  1. Got the recipe from Inspirations & Creations book by JM Perruchon MOF. Sometimes I get air bubbles while G Sattler never does. Maybe I'll decrease the gelatin to see what happens. Thanks for noticing.
  2. Whipping creme anglaise

    An iSi whipped cream canister works great.
  3. Chocolate Glaze 300 g Water 600 g Sugar 600 g Glucose Bring to a rolling boil. Remove from heat and add 40 g Gelatin - bloomed in 240 g water then melted Add 400 g Sweetened Cond Milk. Pour over 600 g Chocolate (milk, white or dark) and use an immersion blender and so you don't get air bubbles. Add whatever coloring you'd like. Use at around 90-94 degrees F. Use a cold set neutral glaze like Valrhona's Absolut Cristal thinned down with 10-20% water and coloring. The chocolate glaze contains fat and the neutral doesn't which causes the pattern.
  4. https://www.yahoo.com/travel/dinner-at-the-worlds-most-expensive-restaurant-126108863677.html?soc_src=unv-sh&soc_trk=fb Looks like quite an experience (as it should be!) The video at the end helps to visualize the experience.
  5. These are the products I've used at several hotels for hot chocolate. http://www.cambro.com/Insulated_Beverage_Servers/ They work great, but 8 hours is a really long time. Maybe someone could bring a second batch half way through? Good luck!
  6. I've made floating island meringues in dome flexi-molds, so I'm guessing it should work. It's only egg whites and sugar, why not try it and let us know?
  7. Nothing more than my opinion, but in the end, I bet he did it himself for the exposure.
  8. To be done perfectly as shown in your photo, you need to cut a circle for the base and a strip for the side as explained in this link: http://www.likeastrawberrymilk.com/2015/01/notes-blind-baking-tarts/ I think you'll be happy with the results.
  9. Coconut Italian Meringue

    Not sure if this will work since coconut puree contains fat, but whenever I want a fruit flavored meringue, I use powdered egg whites and follow the recipe on the package to make meringue and use fruit puree in place of the water. Perfect results every time with raspberry, strawberry, passion fruit, etc.
  10. I'm not sure if this will help you but you could try adding 1 or 2% glycerine to the total weight of your recipe. Glycerine has 4x more anti-freeze power than sugar. When I worked in hotels, I would use it to keep my ice creams and sorbets very cold, but still soft enough to quenelle so it wouldn't lose it's shape waiting for a slow server to get it to the guest. You can find it at chefrubber.com but by adding it, your recipe might not freeze hard enough to come out of your molds cleanly. Good luck.
  11. 3 parts sugar with 1 part water to prevent scorching. Add a little lemon juice or other acid to prevent crystallizing.
  12. A meal at Daniel in NYC

    The boy who loved the madeleines - that would have been me. I see a career as a pastry chef in his future.
  13. Check the fryer oil temp with a probe thermometer, then from this day forward, whenever a cook tells you "I followed the recipe" believe your eyes, not your ears.
  14. Pacojet sorbet

    I think you'll be happy with this: 110 g Powdered Glucose 240 g Sugar 18 g Stabilizer 455 g Water 1000 g Puree Whisk together the dry ingredients. Add the water and boil. Remove from heat & add puree with buerre mixer. Works for regular ice cream machine as well.
  15. My best guess is your outer shell was too thin and as the chocolate shell crystallized and shrank around the filling, the center burst out at the weakest point.