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Patrick S

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  1. Without trying to derail this thread, I would say that discussions about HFCS are typically rife with misunderstandings of what the actual differences are between HFCS and other sweeteners. And most of the articles claiming some metabolic difference between HFCS and ordinary sugar actually point to metabolic studies using pure fructose rather than HFCS. HFCS is not higher in fructose than most other commonly used sugar sweeteners, and sugar sweeteners that are mixtures of fructose and glucose do not have the same metabolic effects as sugar sweeteners that do not also contain glucose.
  2. I think one of the big factors in play right now is decreased production in Madagascar - cyclone Enawo in March put a big hit on their output this year.
  3. Yes, the entremet will hold in the freezer just fine as long as you cover it well. The glaze is a standard milk chocolate mirror glaze of the type you can find all over the internet, with 100g of hazelnut praline paste added. In terms of making your own nut paste - you could make one that is delicious for sure, but you would have a hard time making one that is smooth enough to use in a mirror glaze - it just won't grind down fine enough, no matter how long you grind it, and you would end up with a bunch of tiny but noticable lumps in your glaze, which would ruin the mirror effect. At least, I
  4. Things have definitely changed quite a bit recently! I took a break from baking for several years, and only remember the Manjari, Guanaja, Caraibe, Ivoire and Jivara varieties from those days. Now, just a few years later, there is this whole zoo of crispearls, single origins, blondes, and all other manner of new stuff. I know that different folks have different opinions when it comes to white chocolate, but personally I just love the Valrhona Ivoire. I haven't tried the Waina or Opalys, but I'm sure that will happen once the weather cools and I have a moment of Amazon weakness. Add to that lis
  5. Thank you so much, EsaK! 1. Tri2Cook is of course correct about the method of assembly. I set a ring mold on a sheet, wrapping the bottom with plastic wrap. The inside of the ring mold is lined with an acetate strip, preferably one exactly the same height as the ring mold. A little mousse is piped into the bottom, and drawn about half way up the sides with an icing spatula. The whole mold then goes into the freezer for a few. Then the next layer (preprepared and frozen) is nestled down into the mouse, twisted just a little so that it is snug and no gaps remain. Another later of mou
  6. I admit that I'm a sucker for new chocolate varieties, being a novelty-seeking type in general. I'm looking forward to at least trying the new Orelys from Valrhona, for instance. I'm interested to see what Callebaut's Ruby really brings to the table. If it's just a novel color, I'm not particularly interested. But if it hits some kind of new note in the flavor department, I'd be happy to give it a spin!
  7. A recently bought a few kilos of hazelnut praline paste to play with, and started by making this entremet, adapted from a recipe by Antonio Bachour. The glaze needs work, but otherwise it turned out fine. Components include hazelnut praline crisp, creme "brulee" (a stovetop version set with a little agar and gelatin), and a soft almond cake set in milk chocolate/hazelnut praline mousse, and glazed with hazelnut praline/milk chocolate mirror glaze. Bachour's recipe for the almond cake is great, probably my favorite of the versions I've tried. It's made with almond paste like a pain de gênes, an
  8. I don't have an exact answer or recipe to suggest, but as a general suggestion I would recommend experimenting with the addition of one or more hydrocolloids to the recipe to reduce the weeping (syneresis) effect. There are a whole zoo of them on the market, from agar to xanthan. I think that iota carrageenan and xanthan are frequently used to reduce syneresis.
  9. Staying with the pistachio and red fruit theme for the moment, the latest creation consists of: a soft pistachio and almond cake covered with crushed pistachios, fresh raspberries glazed with red currant jelly, and whipped white chocolate ganache infused with pistachio paste. Recipe adapted from Christophe Michalak.
  10. Pistachio-strawberry dacquoise, recipe loosely adapted from Christophe Michalak. Soft almond dacquoise covered with pistachio paste-infused white chocolate ganache and fresh strawberries glazed with melted strawberry jelly, garnished with crushed pistachios. The ganache gave me some problems - the emulsion kept breaking when I tried to whip it. I'm pretty sure I made an error weighing out my ingredients, using too much white chocolate. In any event, it was delicious.
  11. The USDA guidelines are indeed high in that they are designed to achieve a level of reduction in pathogenic organisms that is sufficient to prevent foodborne illness even in vulnerable people. The target is something like a 5-log reduction in the case of egg products, meaning that the conditions in their guidelines are designed to reduce microorganisms in the product by a factor of 100,000. And it is true that above a certain minimum temperature you can achieve an equivalent log reduction by increasing the amount of time-at-temp, but it's worth pointing out that as the temp decreases, the time
  12. http://www.aeb.org/images/Pasteurization_Manual.pdf
  13. Minimum temp of 63.5C for a minimum of 3.5 minutes.
  14. Going bananas. Entremet composed of: hazelnut dacquoise, caramelized banana cake, banana compote, dulce de leche. All of that is set inside of a caramelized white chocolate mousse and glazed with a milk chocolate mirror glaze. Adapted from recipe here. I made some tempered white and dark chocolate decorations to go along, but I had some bloom and left them out. But I have since further educated myself on tempering and determined to nail it.
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