dejaq

Edward J ia right PC can't be frozen, the condition is called "Syneresis", that will lead to cracking, and liquid separation of the solids, a curd, for example a lemon curd, typically has a higher fat content (butter) and actually freezer extraordinarily well,I use cornstarch, some people like that European "hot process" starch, with a splash of Annatto in it, if you would like I have a video I can post "on how to make a perfect pastry cream" from Eye Candy, it shows you exactly how it's done, just let me know. Michael Robert Porru

"you might find these visualization tools handy..."

from my Facebook page "Patissier Chef Michael": tag galaxy enter into the text field a word like "pastry" you get a visual representation similar to Google images.....but more like on steroids, try it you will love it. Twingy let's say hypothetically you wanted to keep up with all current events regarding all global blogosphere feeds related to, oh I don't know "molecular gastronomy"......you get the idea....it's better than an RSS feed. airtightinteractive The Flickr Related Tag Browser allows you to search for a series of tags and see related tags. Clicking on a different tag brings up new related tags. You can zoom into the tag selected in the center of the screen by hovering and see images tagged with that word. It also gives a total image count and lets you browse by page.....it's a form of mind mapping software. Michael Robert Porru P.S....there is a lot of zero and one's crunching going on behind the scenes, and under the covers with these interfaces and progs, using a more powerful processor may be an asset.

you are very sweet, thank you for contributing to my behavior....I don't know maybe classical, Opera....to any effect as i just wrote a moderator earlier today, much had been learned from four years ago.....I will just put in this context, this is not Aunt Mary's apple pie anymore....this is Tony Stark's R&D lab, and I am opening the doors up to it, what you are about to see is nothing short of......AMAZING!....I personally guarantee it, that's the way dad did it, that's the way America does it, and it's worked out pretty well for me so far.....

same idea, different wrapper.

this is an annotation from the Patissier Chef Michael Facebook page: I have been meaning to conduct this test....basically it proves that the quality of almond flour makes a difference when it comes to making our endearing Gerbet....the test is based on a flour protein swatch test as what was learned at AIB, we would hydrate the flours, compress them between two plates of glass and determine differences in them....in this case with almond flour as you can tell the hydrated four on the left is darker, the one on the right, lighter, finer grained...producing a better macaroon, the take away, fine grained almond flour has an increased surface area, hence absorbs more available H20 in the whites, producing a tauter plumper, more tender and visually smoother macarron......try to use the finest almond flour available.

@ pastrygirl & tikidoc....thanks for your feedback, I actually received first wind of those comments regarding the text fields being too brief from a cousin on Facebook. I went into saying how the idea was to keep it short for fluidity and continuity to the film,pausing to read if necessary, here is a screen shot of the timeline, these things are like spaghetti code, they get down right unruly with the size of the vid in Sony Vegas Platinum reaching nearly 400 meg! to keep quality standards high, and the movie to a minimum, we edit where we can...with a tradeoff of size vs. content, this movie was even longer, and had to be radically cut to make YouTube's absurd 10 minute/gig limitations, otherwise, and take my word for it, I would have been shot in HD. I'll make the text snippets longer on the next go around, but the music maybe not trance, stays....it's a part of my personality...please don't take my Kodachrome away....I think I am going to cry......sorry....

cornstarch adds stability, and consistency..they tie up the h20 portion on the whites..while still keeping the macs flourless. egg whites also add stability, the concept is the same as leaving the whites (fresh out to dry)and burning off and volatilizing moisture with one caveat, too much egg whites have a sulfonated taste and smell, and produce a considerably marshmallow type macaroon, oh they will look perfect, but be so rubbery I could replace the ten pack launchers on my six year old son's Hasbro Nerf Blaster with them....and he could use those macaroons as bullets instead. we sell an amazing amount of those macaroons at Dean and Deluca.....wow! we see the Georgetown students come in for them all the time, people buy them in droves....like 30 at a time, and wipe us out!....it's crazy! if I had to use fresh egg whites, I would completely run out of things to do with the yolks, I suppose we could make and just keep freezing lemon curd, perhaps have enough till the poles shift or something kinda like that....warning....don't use "SLS" whites, or "super whip whites", they don't work. sorry about the Techno, I'll try migrating to progressive house on the next go around...... it's at a bout this point when Kerry is probably saying " that's my boy Porru, hasn't changed a bit in all these years".....

you can thank me later...... 952 gr. powdered sugar 952 gr. almond flour additional to dry blend with above: 672 gr. powdered sugar 400 gr. cornstarch 50 gr. egg white powder for meringue: 862 gr. egg whites 336 gr. granulated sugar to make chocolate add 50 gr. cocoa to above cheers

Thank you Kerry, very kind....yes you are right, same as I learned at Lenotre, but this is a Contrarian new approach, I make my almond dacquoise the same way, all drys same time, even forced air drying in front of the convection's, is a bit different, remember you want to keep the air volume, and actually I proved you loose more air by gradually incorporating the drys, not less. I also like the chef rubber liquid gels vs. dry powders, you have more control, especially for creating custom color blends like the (salmon color) for the passion fruit or brightening up the leaf green with yellow, but stepping it back a notch with a drop or two of brown. BTW that image is a hot link to the video for someone reading this, just click the picture....like my Facebook page if you care to. I will try to post more videos soon, they take a lot of work, as you know Kerry. take care, Chef Michael

He's baaaaaaaaaack!

just an update folks we have had everything in house and ready to for acouple of weeks now,but our exec. Has been in south Florida getting our sister property up and running. As soon as he gets back and settled in we will make this happen since he also wants to partake in this.

I've only tried the Chocovic 71% Guaranda and 71% Ocumare. Loved the Guaranda, hated the Ocumare. Is this the Chocovic 70% you're referring to? http://www.amazon.com/Chocovic-Maragda-70%...e/dp/B000OZW7CA ← the Guaranda which uses forastero arriba cocoa from Ecuador and yes is the best of the lot. Chocovic also make a blended Tobago which actually is a 64% that is spectacular, very nice full bodied flavor. M

A technique I found useful is to add a touch of cocoa butter at the end of the caramel cooking stage desired. This not only helps with a higher gloss but acts a humidity buffer in case there is any moisture in the air. It procuces a "dry" "crisp" caramel less likely to soften. M

Great tip, thanks. At some point I might team up with some other NYC chocolate lunatics and split a 5kg box. ← do tell me how it's going to feel to bathe in it, that sounds decadent...