choux
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Everything posted by choux
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What about maybe some kind of shelving for the cooler that's just the right height for one box so they don't have to be stacked directly on top of each other?
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I don't think puree would work at all, it has too much water in it and will sieze the chocolate. Unless you use enough to loosen the chocolate, but then it wouldn't set up and hold the bubbles. You need to use oil-based flavourings.
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Cooking with "Chocolates and Confections" by Peter Greweling (Part 1)
choux replied to a topic in Pastry & Baking
I've never really found much difference if the egg whites are just starting to mix or if they are closer to soft peak stage. It seems to whip fine either way. I think that the rise in temp that he indicates wouldn't really give you enough time to get to soft peaks if that was what he wanted, maybe he would say to mix them to peaks before you started to heat the sugar if it was a critical step. But I haven't ever bothered and it turns out fine for me. I made the Sleeping Beauties today too, along with the Gingerbread Squares which are totally awesome. (no alcohol though) -
Qzina carries Valrhona, they are a wholesaler but will probably sell to you if you pick it up in Richmond. I haven't found anyone who sells El Rey in bulk in Vancouver, Whole Foods used to carry it, but I don't think I've seen it recently.
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I don't really think whipping too long had anything to do with getting it out of the KA, it's always a pain in the ass. It's so sticky! Looks good.
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Wow, that's really weird. I just got my order of new sheets last week and they came no problem.
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Cooking with "Chocolates and Confections" by Peter Greweling (Part 1)
choux replied to a topic in Pastry & Baking
He explains on page 'X' in the introduction. -
I have found them at the Whole Foods in West Van.
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Cooking with "Chocolates and Confections" by Peter Greweling (Part 1)
choux replied to a topic in Pastry & Baking
I've made the Cocomels and yeah, I'd kind of say you do need to add frappe. It's easy to make and will keep for a while. I cut the recipe by 1/4 and had enough for 3 half-batches. You definitely need it to make the texture lighter, and I think marshmallow fluff would work. Don't forget the salt, it seems like a lot but it is a great foil for the sweetness of the coconut mixture. I love the Cocomels, they're my new favourite chocolate. -
So I had some leftover marshmallow from last week (don't forget to grease the parchment!!) and I cut it up to make the Rocky Rhode bars. They are so good!. Only one little hitch, I don't see how 35g of graham crumbs and 35g of PB ganache should cover the bottom of an 8" pan! Unless it was supposed to be paper thin. I doubled the amount and managed to cover the bottom. Drew, if you're still watching this thread, was the amount printed in the book correct? I love using the g pectin, it makes the gelee the perfect texture every time. My latest favourite is passionfruit with a milk chocolate ganache.
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PM me your address and I'll send you some. I just bought a new container and it will take me forever to get through. It does work fantastically, I use my Mol D'art melter now for large amounts, but if I need to temper a small amount of chocolate I'll use Mycryo.
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Cooking with "Chocolates and Confections" by Peter Greweling (Part 1)
choux replied to a topic in Pastry & Baking
I thought the sesame squares were kind of 'light' and didn't sink very weel, I kept losing them off my fork because they didn't feel the same to me. So maybe if you want to dip them to a line you could try pushing them down as far as you need them? I dipped the whole thing and used transfers si I didn't attempt this. I really didn't like the sesame squares, they reminded me of 'Sez-me-snaps" and I hate those things. The Cocomels on the other hand.. -
Cooking with "Chocolates and Confections" by Peter Greweling (Part 1)
choux replied to a topic in Pastry & Baking
I've got the Cocomel filling cooling and I'm going to dip them tonight. So far the components taste really good, I'm sure adding chocolate will only improve them. I've also made the sesame squares, New World Nougat and Chocolate marshmallows. I love his marshmallow recipe, it is the easiest to cut that I've made. It is dense but fluffy if that makes any sense. So far the only thing I haven't liked from this book are his slabbed ganache recipes where you mix the butter into the tempered chocolate and then add the cream. They work alright, but the resulting texture feels waxy to me. -
It's funny, I've never had one of hers fail for me. I love the genoise. Tepee I think you should try mixing the batter for the full length of time, that's one of the reasons she uses her method because it doesn't become tough if it is overmixed.
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Rose Levy Beranbaum? Was your butter too warm?
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I got an answer from Chef Rubber and their wafer paper is made from potato starch and water.
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Does anyone know exactly what wafer paper is made of? Is there any wheat in it?
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There is a recipe in his 'Chocolate Obsession' book. They're pretty good.
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I've heard from a couple friends that one of the most expensive/hardest things to get is a UPC code for selling things in grocery stores. If you don't have one, most stores are unwilling to sell your stuff because the cashiers would have to enter it manually. Which seems to be a hard thing for some cashiers.
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If it wasn't a whole lot of 'bits' it could have been the chalazae of the eggs. You know, the stringy white bit. If the eggs are very fresh, they have prominent chalazae and you could definitely notice them. Straining will eliminate them.
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Did you get the guitar from DR? I couldn't convince my husband of my dire need for one, so I'm still working with a knife for now.
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Cooking with "Chocolates and Confections" by Peter Greweling (Part 1)
choux replied to a topic in Pastry & Baking
How does it taste? -
Passion Pink lists: Red 40, Red 3, Yellow 6, Yellow 5, Blue 1, Blue 2, and or Titanium Dioxide.
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Although if your chocolate is truly stuck in the molds and won't release, putting them in the freezer (for an hour or so) will help the chocolate contract so as to avoid having to wash gloppy chocolate out of the molds. It takes forever and it sucks. I find that tempering larger quantities of chocolate is always easier, it doesn't cool off as fast. 600g is not a lot, and it will cool quickly.
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For an easier (relatively) way of straining with plain old strainer, use a small ladle to force the puree through rather than a spatula. You can run it around in circles and it does a pretty good job.