Jump to content


participating member
  • Content Count

  • Joined

  • Last visited

Contact Methods

  • Website URL

Profile Information

  • Location
    Old Saybrook, CT

Recent Profile Visitors

779 profile views
  1. Where do you get thin boiling starch? Thanks.
  2. Do you think your recipe for a peanut butter center would work with cookie butter, aka Biscoff, as well? I've tried using Biscoff to make a filling with chocolate and it always breaks. Too much oil, I think.
  3. Checked this AM and saw that the L'Epicierie web site is up and running again. Glad to see them back. I've bought a lot from them in the past.
  4. Thanks for posting all the photos and the progress of your trip. It's been a great experience for all of us!
  5. I've used the Greweling recipe that calls for tabling in the past, but stirred with the paddle at speed 3 in my KitchenAid. Seemed to work fine.
  6. I always had problems like this with my Rev2 until I started using the longer tempering process. I think that it's called temper 2 where the chocolate is taken down to about 85F and then brought back up to 88.7. When I used temper 1, I always got swirls and had trouble releasing from molds.
  7. Thanks for the link. A lot of good information there.
  8. Does anyone have experience with the Wolf steam convection oven? As part of a kitchen remodel we're considering getting one and I'm wondering how well it works, especially for bread baking (it has a bread setting). Any input on performance of the oven would be appreciated.
  9. Thanks for the response, Kerry. Have you used citric acid with centers containing cream? I know that you can curdle milk with citric acid to make queso fresco.
  10. Kerry, how much weight of ganache are you using to make 250 centers? I want to try using citric acid, but want to make a lot less centers. Also, when do you add the citric acid?
  11. No you aren't. I set it between 95 and 110 to warm the cocoa butter, then once it's warm, pull it out and shake it up to create the beta crystals you are looking for, and it doesn't take long for the temp to drop to the ideal temp you want. You just temp it like you would chocolate to make sure it's where you want it to be, and for airbrushing, it actually have it slightly warm (I generally don't temp it) because it tempers when it goes through the airbrush as long as it's not too hot, which at 95 degrees, the little that it cools before it gets airbrushed seems to work just perfectly for me
  12. To continue a saga that I was telling earlier this year about failed macarons and problems with baking on parchment paper vs. silpat (see my posts between #120 and about #153 above). Basically, the problem was that the meringue collapsed before it set while baking and I ended up with what I would call sliders, i.e., the top of the macaron slid off the foot. After I thought that I had solved my problems by going over to using all silpats, I discovered though I had fewer failures, there were still many. After consulting with various people that I had taken pastry courses with, I was advised t
  13. I've had the power go out for 6 days twice over the last 2 years and my sourdough starter has been fine after sitting at room temperature during the power outage. I just fed the starter regularly for a couple of days then returned it to the refrigerator.
  14. Can you share recipes for your hibiscus caramel, hibiscus PDF and hibiscus ganache? Hibiscus is one of my favorite flavors.
  15. Here is the link to my recipe: PaulaQ's French Macarons...w/video demonstration Well, for some reason I can't put a link on here. Recipe is on my site, www.paulaq.com > macaron book....scroll down for the link. Nice job on the video. The amount of detail is excellent. Will your book describe what didn't work in your trials? Sometimes that's just as important as what does work, i.e., what to avoid doing!
  • Create New...