oli

yes, you can achive a very good result with a coffe grinder. I have a good recipe but I am not allowed to post recipes in this forum, right? And I don't like to post in the recipe box, I find so unpersonal. So the greatdane, if you want pm me and I will translate it for you. ← I have tried with a food processor, and ground for like literally half and hour, and still never got a result as creamy (or delicious, IMHO) as Nutella, so I would be surprised if a coffee grinder makes a big difference. But I'm willing to try anything, so please do post the recipe! The ingredients you can post as is, just put the directions into your own words. ← Patrick, I think you used Gianduja, in a recipe recently, and I am wondering if I use the recipe that were talking about here, if that would work in any recipe requiring Gianduja? ← Hmm. Well I've used Gianduja chocolate before, but not recently. And I haven't tried Franci's recipe yet, so I can't say how soft it turns out. So, maybe/maybe not. I'll be sure to post how the recipe turns out for me after I try it, though. ← Thanks, because that stuff is hard to find other than on the internet. Its also rather pricey if my memory serves me right.

Next time you come down to L.A. you should make it a point to go to Michel Richard's which is not too far from Sweet Lady Jane. Also in Glendale and Burbank is a really big bakery and deli, is Porto's. Victor Benes is also very nice and they are in the Gelson's Markets. The best one is in Sherman Oaks.

yes, you can achive a very good result with a coffe grinder. I have a good recipe but I am not allowed to post recipes in this forum, right? And I don't like to post in the recipe box, I find so unpersonal. So the greatdane, if you want pm me and I will translate it for you. ← I have tried with a food processor, and ground for like literally half and hour, and still never got a result as creamy (or delicious, IMHO) as Nutella, so I would be surprised if a coffee grinder makes a big difference. But I'm willing to try anything, so please do post the recipe! The ingredients you can post as is, just put the directions into your own words. ← Patrick, I think you used Gianduja, in a recipe recently, and I am wondering if I use the recipe that were talking about here, if that would work in any recipe requiring Gianduja?

I enjoyed making it because it was so quick and looked great. Here's what it looked like http://www.bytephoto.com/photopost/data/500/2921sarahs.jpg

Did you really use 1 1/2 cups of oil? I thought that was a typo. I couldn't imagine a cake with that much oil being light and fluffy. I'm glad it turned out well for you. ← Yes, I did use 1 1/2 C of oil. When in the KA it certainly didn't look light and fluffy, but I went ahead and baked it just to see how it would turn out. As I mentioned I added an egg white to see if that would make it light and fluffly and it didn't, so I baked it. It was just great tasting all by it self.

Everybody loved it. There was a room set aside just for desserts and some people asked where my cake was amongst all the others, and some said they picked out the cake immediately. Most people know I like the wow factor. It was very easy to make and looked just as the picture demonstrated. The cake part of the recipe was good enough to eat on its own, very moist and not overly sweet, and just the right texture. I did make one change to the recipe when it was in the KA, and that was to add another egg white. I did this because the recipe said to mix until it was light and fluffy. It didn't look light and fluffy and never got there, I was worried that there might be an error. Well I was not satisfied that I never achieved the light and fluffly, nevertheless I just went ahead and baked it and it turned out just fine. So this is going to be keeper.

http://seattletimes.nwsource.com/pacificnw...0506/taste.html Looking at the recipe and then at the photo, it looks like the cake part, if baked in the jelly roll pan would not be as thick as you see in the photo. Am I mistaken? What do you think of this recipe? I am planning on doing this for a going away party this weekend. Thanks

Sometimes underexposed or overexposed will give a more dramatic feel to the picture. I think the underexposure give the dessert a lightness as if one is trying to convey this is something one has at breakfast. Nice

I was wondering if the recipe for your wonderfully looking Torte was posted somewhere? Thanks

Exactly

Sounds great -- I love lemon and raspberry (blueberry, too). What did you use for a glaze? Was the white chocolate just tempered white? Thanks! ← I just used a bag of frozen raspberries, press raspberries and jam through fine sieve into sauce-pan; stir in grenadine. Sprinkle with gelatin; let stand for 1 minute. Warm over medium heat, stirring, for 5 minutes or until dissolved; strain. Refrigerate for 20 minutes or until cool but pourable. The white chocolate was just melted and put through a paper cone and drizzled over the raspberry glaze. Looks just fab. One thing I must note, the raspberry glaze had a tendency to slip off the curd, something like what some people have experienced with merange and lemon curd.

Maybe. It depends on how deep you want the curd to be. Assuming that the internal diameter of the crust-- the volume you want to fill-- is 9.5" (assuming the crust takes up 1/4" of the internal diameter of the 10" pan), and that the FC recipe yields 2 cups of curd (which is about 28.8 cubic inches), your filling will be 0.4" deep. In other words, a cylinder with a volume of 28.8 cubic inches and a radius of 4.75" will have a height of 0.4". ← Your skills are endless Patrick! ← Thanks. I ended up doubling the recipe and it filled just perfectly. I must add that this Fine Cooking recipe lacked body. I don't know why, but I found PH's lemon cream held together much better. Perhaps I will have to add some gelatin next time, unless you guys have another solution. I must say that I glazed the top with a raspberry glaze with white chocolate stripes. It had the wow factor, but being a perfectionist, I did like the lack of body.

Is the recipe from Fine Cooking enough to fill a 10" tart? Thanks

Looks like I can run down to one of the Latin markets and get some frozen passion fruit puree. Its handier than having to order it, in price and availabilty. I understand its probably not as good as the mail order but it will tide me over until I can find the good puree locally. I just can't imagine that the good quality puree is not available in such a big city as Los Angeles. O

I had an amazing time! To keep this post (kind of) on topic, I am kind of sad b/c I now realize that there's such a huge difference between the bread and baked goods in Vancouver and in San Francisco. Especially the bread. The best bread I had in San Fran was at Acme, followed by the bread at Chez Panisse, and then the bread at Bouchon Bakery. They were all excellent. The twice-baked almond croissant at Bouchon was even better than the almond croissant I had the day before at Tartine, which was already much better than the twice-baked almond croissant from Sen5es in Vancouver. (I think Sen5es does the best croissants in our town.) I couldn't believe how crisp and buttery that pastry was at Bouchon Bakery, and the filling was so rich. The almond filling at Tartine was more generous, but there was too much of it. Also, I didn't like the texture of the sliced almonds in the filling as much, and the pastry was so big that there is proportionately less of the crispy crust when you bite into it. But still...so good. I will dream of those almond croissants for a long time. ← Sounds like you had a great time. I am wondering if you had a chance to see everything while you were in S.F. it just didn't seem like you were away long enough. I have yet to get to Chez Panisse, the last time I was in S.F. I was within 2 blocks of the restaurant and I still didn't drop in. It is great though to see and taste the differences in baked goods that you are familar with between countries.

It was late when I got around to finishing the cake. So what I did was make a shape of the Ying or was it Yang, well I don't know, but anyway I just ran the raspberries through a processor and added gelatin, same with the peaches. I pour on one and waited till it firmed up, took the template off and then poured the other. Came out quite nice, I will just have to remember to use less gelatin. The colours were vibrant enough without adding food colouring. Thanks

I dont know where youre located, but if you dont want to go mail-order (at school we use 'perfect puree' from Napa) you'll have the best luck looking in latin specialty stores, if not for puree, for juice or "nectar" -- my mom always has a bottle handy for making mousse. Edited because I read your other thread about the design ← If I use juice or nectar, is this considered puree? I will ask today some of our latin ladies if they know about puree. Thanks

I am thinking of running some peaches through a blender and then straining it and then adding some gelatin. The same with raspberries. So I am concerned since each glaze is rather runny once its layed down, it might not hold its shape until it sets up. What do you think?

Looking for some help on how can I put two colours down on the top of the cake in the shape of Ying and Yang. One will be raspberry and the other peach, but I don't know how to put it down without one flowing into the other. Thanks O

I don't think the mango puree will be that hard to find, but I just thought since mango in a can is so easy to find in market to go that route. The passion fruit is the harder one it looks like.

I am trying to get some mango puree and passion fruit puree, but I would like to avoid having to mail order if possible. Anyway I came across a frozen bag entitled Tropical Fruit Trio, which is made up of mango, papaya and pineapple with passion fruit juice. Can I use this as a passion fruit puree? Just putting it into a blender would be all I need to do to make a puree? Do I need to drain off the juice? If I find a frozen bag of mango can I do the same for mango puree? This puree is not going to used to decorate the top of the cheesecake but a future project. My last question is if I am doing a Ying Yang design, how do I create one of the designs and it hold the position, while I pour the other design? Thanks O

Can you find passion fruit puree and mango puree in the market? Is the hot heavy cream boiling or just before? Thanks O

Wendy, will a cannoli filling hold up in this cake?

Never happened to scorch the bottom ... if you mix all the time. Use the whisk not a spoon and keep mixing... if you stop you burn it. If you boil the custard for 1 minute, then it should be ok... however I am concerned about the quantity of liquid you used... it may be too much in rapport with the eggs and the starch. ← It didn't really scorch the bottom. I usually get on my wife for scorching custards when she makes ice cream, because I have the bottle washer at home. I knew I must take it off the stove when I was mixing the custard that at any second the bottom would scorch and the custard would be unsalvageable. Thanks for all the help, everyone. Now I will have to do a search here for a cannoli filling recipe.

Thanks, Wendy, I knew you'd kick in, but I felt it was my mistake because of your recommendation. So I am now making a note in the book for future use, to use another custard recipe or even a cannoli recipe.