Franci

Last year I made this milk chocolate ganache (used as a glaze) with raspberry pure. But the recommended storing temperature was 16-18C. Do you think it would work fine also if my cake is going to be refrigerated? If not, how can I alter it? 500 g milk chocolate (40% cocoa) 250 raspberry pure (sweetened at 10%) 40 g honey 70 g butter Melt the milk chocolate. Warm up the raspberry pure and honey to 60C max, and add to the melted chocolate in 3 times. When the temperature drops to 35-40 C add the cut butter and mix with an hand blender without incorporating air.

I made Alice Medrich's raspberry chocolate cake

Thanks, FrogPrincesse, I'll try your recipes next. So, today I baked the Claire Heitzler's madeleines I linked yesterday. They were more fussy to make than previous recipe. The batter cold from the fridge was much stiffer. The first batch of madeleines were baked at the recommended temperature of 180 C. That produced madeleines with no or little bump in the middle. I increased the temperature to 220 C and lowered to 190 C when baked the 2nd batch. Also I double panned to avoid too much browning at the bottom. That worked. But...but, my girl yesterday won't stop eating madeleines... I had to take them away from her. Today she took a bite and left her madeleine on the plate. Also my son preferred yesterday's version. These madeleines are lighter, sweeter, more buttery and slighly crumblier.

Thanks FrogPrincesse, I should get Anne Willan's books as well. Because you linked in the past, I started making her crepes and her galette des rois. Anna, I would happily eat a bit of your crumble as well. NY is very cold today.

Thanks, Andie, that's helpful. Today I tried to weight a couple eggs and I came with the following %: white 64% of total egg, yolk 24-25% and shell 12%, so it's accurate enough what I found in before. With that in mind it should be pretty easy to convert eggs.

This recipe is without honey and the madeleines were so easy to make, just a whisk and 5 minutes. They are very good. But I have one batter in the fridge resting for tomorrow which has honey in it, it's a recipe from Claire Heitzler. I will report back. Do you have a link for me with your recipe. I'll gladly try it.

Madeleines. Although my stove and oven look charming, I hate baking in my old Chamber's stove. I miss my convection oven.

Just to be precise. I'll add that the white is about 64-66% of the total weight, yolk 24-25%, shell 9-12% Edit: trying to calculate with these percentages they come all very wrong. White usually much heavier...

That's great! Thanks, AlaMoi

I often have jumbo eggs in the house and most recipes call for large eggs. I often bake European recipes. And what is a Large egg in American if more like a Medium egg in Italy. Many professional recipes break down the egg weight in yolks and whites. I am thinking of doing an excel sheet to calculate my eggs. Unless such a thing already exist. Do you know any? This is a link to Wikipedia egg weight in different parts of the world. This is a break down for Italy, I guess the rest of Europe should be more or less the same. Could anybody confirm? XL (>73 g) white 40 g and yolk 22-25 g (although in the wikipedia link it says the shell is about 13% of the total weight including the shell and this is a little different) L (between 63 to 73 g) white 30-35 g and yolk 20 M (53-63 g) white 33 g, yolk 17 g S less than 53 g I do actually miss my small french eggs, very convenient for egg wash! Do you have a similar break down for eggs in the US?

Not Mardi Gras yet but I've done my frying for Carnival today. Once a year. Chiacchiere Cenci toscani, very similar to the ganses (on the French Riviera) or bugnes in other part of France and Milanese tortelli, basically a fried pate a choux, simple or stuffed with pastry cream.

All interesting ideas, my little girl is just turning 4. I can see a lot of cakes coming in my baking future.

Thanks!

Kerry, how much?

Thanks Deryn, you are so right. My son loved this cake so much that he doesn't want me to change a thing about it, except making a little nicer on top. My daughter, who is the party girl, this time, doesn't care as much but the fact she almost ate a full slice means that is good enough for her. So, I guess it's not about our own taste

Sure, thanks CatPoet, I appreciate your help. Maybe that is a good way to cut the sweetness.

I did a first trial. It could be better, much better. I made a genoise with a bit of butter for the base part. For the filling, I made a white ganache (50% white chocolate, 50% strawberry pure, plus some freeze dried strawberry powder). I cut small some strawberries dressed with freeze dried strawberry powder, 10X sugar and lemon juice. I drained the strawberries and added the liquid (very little to be honest) to a sugar syrup, some lime juice and more strawberry powder to soak the genoise. I didn't soak the sponge enough. Today is better than yesterday but still... And I find the syrup to be too sweet. Also the strawberry ganache I'm not a huge fan (my children liked it). I want to try this one instead: 300 g white chocolate, 100 g cream, 150 g strawberry pure, 40 freeze dried strawberry powder. Also, I grazed with the creme au beurre but I think I'd prefer so much more a simple lemon glaze with powdered sugar and lemon. And likely I'll go with that. And maybe I'll soak the cake in a lemon syrup instead to cut on the sweetness

Nina, how long to you cook and for how long?

And I found this if you are interested http://forums.egullet.org/topic/107572-best-butter-widely-available/?p=1466694 Meanwhile I'm losing my mind tonight trying to remember this very fancy butter I wanted to try and eventually didn't manage

Thanks Chris, so funny to hear about children picking their own cake. My mom, although has a huge sweet tooth, couldn't bake anything. I'm afraid my children coming and pointing to a cake! ah, ah.

Well, I'm reporting 9 months later. Just for pure LAZINESS, I left my yolk in the fridge until now. They taste pretty good, light taste of miso, salty but not too much easy to grate. Hopefully I didn't poison myself

Oh, Deryn. Don't worry, I'll find it, meanwhile no complaints, the jownciale is pretty good! Thanks for suggesting it.

The smoky flavor is definitely there. The Buon Italia guanciale is my 2nd best preference. My husband tried all guanciale at Eataly, even the expensive mangalitsa (I'm not sure if that one is from Salumeria Biellese) but we still love better the LOST guanciale. I'll look for the regular Salumeria Biellese guanciale.