pastrygirl
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Posts posted by pastrygirl
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If the shallots and garlic are fried until crispy and no water is left, you basically have a chunky flavored oil that should last much longer than a week.
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As a chocolatier, I'm worried. As an investor, how can I get in on this rally?
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I've seen a few PP items at Grocery Outlet, will have to keep an eye out for more.
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Yes, when I've just made ganache and it's too warm to pipe into shells, I'll put 1-2 mold worth into a piping bag and cool it on the marble. The thin layer cools quickly and the rest of the batch stays warm & fluid in the bowl while I'm working. Nice when I'm making 6-8+ molds of the same flavor. I think I picked this up from Melissa Coppel.
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If you do try the bag method, use a plastic bowl scraper to move the CB around in the bag. I do this to cool my ganaches all the time.
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Italian porchetta - usually involves pork belly but here's a butt/shoulder version: https://www.foodnetwork.com/recipes/roasted-porchetta-recipe-2109840
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As mentioned in another confections thread, Valrhona Orelys has been discontinued.
I made a batch attempting to duplicate it a few months ago using India Tree dark muscovado sugar. That was very molasses-y so I diluted it with an additional 50% Felchlin Edelweiss and came very close to the flavor of the original. I just finished a new batch using India Tree light muscovado sugar, and it's pretty close without needing to be diluted (though I think the first franken-batch was even closer). Mine is not as creamy, so it could be worth looking for full fat milk powder. Though I may go back to version 1 next time, might as well get 3 kg instead of 2 if I have to wash the melanger? 😅
Cost-wise, assuming you already have a melanger and your labor is free 🙄 it might even be cheaper than Valrhona. Yield approx 2.1 kg at approx $21/kg (Assuming cocoa butter is $30/kg, milk powder was $11.50, muscovado sugar $5. YMMV)
800 g cocoa butter
50 g browned butter (optional, especially if you can find full-fat milk powder)
450 g/1 bag India Tree light muscovado sugar
200 g C&H light brown sugar
22 oz/624g/1 bag nonfat dry milk powder
seeds from half a vanilla bean
1/2 teaspoon salt
Helps to have everything warm, mix the melted fats and sugar first and get that going, then add the milk gradually over the first hour or 2 so the machine doesn't struggle.
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On 3/7/2024 at 5:21 AM, liuzhou said:
Who the heck cuts baguettes like this? How can I make bánh mì with these?
make Bahn mi crostini: schmear with pate, layer on the meats, then garnish with pickled veg, a dab of aioli, and cilantro. Have a cocktail and be fancy
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On 2/15/2024 at 12:52 PM, PetarG said:
Do you have a rule when it comes to substituting peanut butter for butter? I used the same recipe for chocolate chip cookies (Sally's) which was quite successful, where I replaced 50% of the butter with peanut butter (which is something I read on the net); in this recipe butter is melted. The peanut butter made the dough way too thick, so once the flour was mixed in it ended up sandy, like sticky, grainy sand that did not easily stick together. Does peanut butter demand more moisture (maybe an extra egg), or maybe it was the type of peanut butter. I don't have much experience with using peanut butter in cookies.
It's not a 1:1 substitution. Peanut butter is approximately 50% fat and 50% solids, no water. Butter is more like 75% fat, 5% solids, 20% water.
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Some places I've worked in Seattle have used Auto Chlor but I don't know how competitive they are or if they serve Wenatchee.
Harsh chemicals can damage chocolate molds, I'm not sure on specifics but you may want to keep washing molds by hand. The machine would still be good for bowls & utensils.
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60k people is a small town. Is it a tourist destination?
It's all about marketing. How will you sell the product?
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27 minutes ago, Vojta said:
I was made aware of it by my friend after giving free not painted samples: the painted bonbons taste worse than natural ones. I tested it myself and it is true. The coating of CCB gives a waxy/ tasteless feel.
Colors can go rancid after a while. Even a flavorless fat will be noticeable but it shouldn't detract from the experience. Smell your colors and use restraint?
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On 2/18/2024 at 3:23 AM, Rajala said:
I blast my molds with cocoa butter as well.
Do you buy colors by the kg? Do you attempt to scrape off and save the excess or is the time savings still greater than the cost of the CB?
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5 hours ago, Vojta said:
Does it mean Roxy & Rich is opaque enough or do you mix something in?
These are all dark chocolate shells.
These are all dark except for the square one.
However these particular jewel colors aren't available in the EU & I can't speak for the non-jewel, EU safe colors.
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10 minutes ago, Jim D. said:
how big is the Fuji
I meant the nozzle size. 1.0 mm?
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16 hours ago, Jim D. said:
The Fuji does spray more than an airbrush, but it is much faster. It's a tradeoff, one I am willing to make,
You keep saying that, but I'm not convinced. How big is the Fuji?
I just got a sagola 0.8mm, the spray pattern is 3-4". So far I've only tried it on larger molds, not my small bonbons.
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9 hours ago, Jim D. said:
Although the bonbons in the photo below appear not to be colored, they are--with Chef Rubber's idea of what magenta looks like.
😂
If you're spraying so much CB that wiping off over-spray is a whole necessary thing and that's all the color you get, that is super weak. Is it natural or just lame?
9 hours ago, Jim D. said:This was a very limited experiment, but tempering CCB does not appear to be necessary when airbrushing.
Welcome to the dark side. The CB should set up more quickly than that, still within 2-5 min like regular chocolate, though sometimes it doesn't and they still turn out fine. I don't actually temp my CB, just go with 'warm but not hot' on the inside of my arm. Like a baby's bottle. And I shake it a lot.
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Valentine's box, this year I went with all of my flavors that were already pink and red instead of re-inventing the wheel. Ginger, vanilla bean, raspberry, passion fruit, and earl grey.
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@Vojta what brand of colors are you currently using? I've been happy with Roxy & Rich's Gemstone collection, though the titanium dioxide free gemstone collection for the EU does not look to be as vibrant. Only a few of the colors I use specify titanium dioxide as an ingredient, but maybe it is also a component of 'mica based pearlescent pigment'?
https://roxyandrich.com/e171-free-food-colours
I don't generally back with white.
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3 hours ago, Jim D. said:
But I don't clean off the mold just for appearance. Leaving the CCB makes it more difficult to seal the chocolates and scrape them so that there isn't a thin--or not so thin-layer of cocoa butter everywhere).
It gets scraped again and more thoroughly when casting the shells.
I'm with Kerry on warmer CB, try 93-95F. Once you've blown cold air through it and it has hit the chocolate mold it'll be a few degrees cooler.
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1 minute ago, Jim D. said:
It does happen more commonly when I back with white, but I don't see any connection, do you?
Another layer of CB is another layer of unpredictability
The white has to stick to the orange and the chocolate has to pick them both up. Has it been particularly cold? I think I have more issues with CB sticking when it's cold.
As for cleaning, I do a cursory swipe with my stainless scraper and don't really worry about it.
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31 minutes ago, Jim D. said:
I have a terrible time getting the excess CCB off the molds and I continue to get the little bits of CCB staying in the cavities.
I don't know if those two issues are necessarily related.
In the pic, was the orange CB backed with another layer of white, or is the white the chocolate shell?
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50 minutes ago, vyas said:
All others are brat pans ranging from 100 L to 400 L
At first I thought you were cooking a lot of bratwurst, but I googled it and that's a tilt skillet for anyone else who didn't know
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Have you looked at steam jacketed kettles for soups and broth-y curries? They might not be induction per se but electric options exist.
What's your favourite quick bread?
in Pastry & Baking
Posted
Pumpkin, though I would 100% use canned instead of processing my own. This is a favorite from a local bakery.
https://www.latartinegourmande.com/2006/09/17/macrina-bakery-squash-harvest-loaf-pain-automnal-a-la-courge-de-la-boulangerie-macrina/
Pierre Herme's lemon cake - the original cookbook version calls for creme fraiche or heavy cream. I think I used to omit the rum?
http://laurasgourmandises.blogspot.com/2014/06/the-perfect-lemon-cake-pierre-herme.html
Gingerbread. Can also use other liquid instead of beer - like apple juice/cider or tea.
https://www.epicurious.com/recipes/food/views/gramercy-tavern-gingerbread-103087