chiantiglace

sorry......with a beautiful bread.........it's 3 in the morning. Happy New Year.

you know i bake bread everyday, and seems to get dull after a while, but to see you prevail with a beautiful makes me enjoy it again.

kerekes

then again, if you had to get real creative you could use just about any kind of pan and just cut pieces to the appropriate sizes. You could use cake rings, half sheet pans, just like the pie dough accordingly, par-bake and reduce the temp a little. In these cases its always a good idea to alter a recipe to prepare over the stove and then pour into the prepared tart shells.

looks good, but would that be a pumpkin cream, doesnt a mousse need eggs?

it's the humidity, more than likely. Where i live is one of the most humid areas in the world and i've had to reduce the water by up to 30% to get the dough right in the summer time. You can watch it collect, if you agitate the dough slowly for longer periods of time the dough can gather quite a bit of moisture from the air. Unfortunately i have no idea about the climate where you currently are. Just a thought.

oh sorry, sounded like you were making a lean dough

This is an easy one, add a hand full of sugar or so to fuel the dough. If its low on protein the yeast have less to feed on, give them a little more energy.

Just do it like Emeril if you like the tv recipes alot, throw some whiskey into a Bombe recipe, it seemed to work for him, ha.

Smoked Gala Apple with Lemongrass Sorbet, Clove Caramel, and Lemongrass Gel This is a challenge dessert from the pastry section. The challenge is to create a dessert utilizing smoke. The first and main part is a smoked Gala Apple Smoke the apples between 140-165degreesF for approximately 1-1/2 hours to 2 hours with the smoldering cinnamon stick and apple wood. The Apple should be tender with reddish yellow blush. ( RG1867 )