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Everything posted by CanadianBakin'

  1. This bucket site might give you some ideas. I was thinking of those galvanized ice tubs. I don't know if you could get them in the right size though.
  2. I thought this link should be added to the discussion: Macaron - the delicate French invention.
  3. This is also my go-to brownie recipe. They used to call it On-The-Fence Brownies. Soooo good!
  4. I've now tried this recipe and I'm really happy with the results. I have a few more to bake off and I'll try to remember to take a pic. They use a frissage-type method for the pastry which makes a terrific crust. Kind of half way between regular pie pastry and puff pastry.
  5. I've also heard of using a paper clip that's been unfolded till it's just a "hook". Edited to add video: pitting cherries with paperclip
  6. So fun! Your cakes are so creative and you do a terrific job in execution! Thanks for sharing.
  7. Great idea! I hadn't heard of this product before, but it sounds killer - I love the flavor of coconut but can be put off of the texture of dried coconut depending on how its prepared. ← Awesome pics as usual! Are you still using the Italian meringue method? I just bought a 5 kg box of ground almonds today with plans to perfect my macarons.
  8. I've also seen it matched up with an almond cake.
  9. Along the lines of a streusel, I had a cupcake recently that had chunks of chocolate and Oreos on top. You could also use miniature marshmallows and do a kind of Rocky Road topping.
  10. What's the deal with crust or no crust? Is one way more authentic? Or is it just a preference thing? Which do you prefer? I've got cherries sitting in my fridge waiting to be baked in a Clafouti.
  11. Apricots seem to be a popular choice for galettes. I'm going to try one in the Tartine cookbook.
  12. I'm glad you brought this topic up again. How about Grenobloise?
  13. My mom always made her blueberry pie with a pre-baked crust and the berries weren't cooked but were mixed in some kind of glaze...it's been a long time but I remember we loved it. I'll have to see if she still has the recipe.
  14. That's good to know. I understand they're quite expensive. Would you be able to give me a ballpark? They sent a price list with items but no prices so I guess I have to call.
  15. Where's the "happy dance" icon when you need it?! I talked to Amoretti late last week and FedEx brought me 17 little bottles of extracts and compounds today! So excited and where to begin? You guys are the only ones who understand this kind of geekiness . edited to add: Oh, and my MEC3 supplier brought me two samples today as well. They said European companies aren't big on samples.
  16. I don't think this has been mentioned yet but I've been grilling the basic boule recipe as flatbread on the barbeque. It's so nice to have fresh bread for supper without heating the house. I'll try to remember to take pictures next time I make it.
  17. Ron, I know it's been awhile but I'm just wondering how you liked the Amoretti compounds overall? Did you have any favourites or ones that you really didn't like? I called them today and they are sending samples to Canada for me. I'm so excited!! There unfortunately isn't a distributor in my province but she said they ship to Canada direct.
  18. I'm not sure about the cumin but I love Flo Braker's Spicy Twin Thins. They have 1/2 tsp black pepper & ginger, 1/4 tsp cinnamon & allspice. I'm not a spice cookie fan but these are addictive.
  19. Hmmm, good question Chris. I suspect that buttered foil would give you more crusty eges. The "sling" method JAZ mentions is easily done with parchment. I haven't found the corners a problem I just pleat the excess. I almost always use parchment. The only time I use foil is when I'm make something candy-like. for instance Florentines where the topping has been cooked to 240F.
  20. I think you're supposed to freeze them after shaping but before the final rise. Thaw in the fridge over night and then bring to room temp on the counter. Bake when they've risen.
  21. I don't have pictures but I made cinnamon buns recently with the Brioche dough in Zoe Francois's book discussed in this thread. They were fabulous! I think it's best to make them with the dough either the first day or the next as I'm not as fond of the sour flavour in cinnamon buns.
  22. If you're still looking you may want to repost this over in Pastry and Baking.
  23. Sorry this reply is way late but if you're still looking, ebay.ca is the best place to get vanilla beans. Search "organic vanilla beans" and you'll come up with a number of options. You have to buy at least 1/4 lb but they usually end up costing about $0.50 each instead of $7.00 for 2.
  24. 1/3 C. & ...just wondering what this ingredient might be ?
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