pastrygirl

I would think that any poured glaze will still be a little soft and sticky when set. Give your cake a generous gap between it and the box and drive carefully

I used the same method as for coating nuts - I think Greweling outlines it. Sugar + a little water, cook to (I don't know, soft crack? I eyeball it), add your solid bits to be coated, stir until sugar crystallizes and bits separate, keep stirring over heat until sugar starts to caramelize, add a bit of cocoa butter to lubricate & keep things separate as they cool.

Chef's choice plated dessert for a small wedding party on Friday. One guest needed gluten free, so I made flourless cocoa souffle cake with Dulcey & salted caramel cremeaux, chocolate glaze, chocolate curl, candied cocoa nibs, caramel & raspberry sauces. Word is they loved it.

I can't imagine cooking that for an hour and a half and getting anything but paste. If you think it needs cooking, try 5 or 10 minutes. Not 90!

At baking temps, C is about half F. (C x 1.8) + 32 = F (F - 32)/1.8 = C

Check out Kate Weiser.

I like their vanilla frozen yogurt with raspberry sorbet swirl. Seems almost healthy to eat the whole pint!

And coconut milk, not cream. Interesting! Thanks for sharing.

I'm confused - The Guardian says the fatal dish was chicken tikka masala, but aside from one mention of peanut oil for sauteing, none of the first several recipes that came up in my search for chicken tikka masala call for nuts of any sort. No almonds, no peanuts, no cashews, just yogurt, tomato, spices and cream, so what the hell? Am I finding only American versions and the British version uses nuts? Either the Guardian got the dish wrong, or this guy was really phenomenally cavalier about putting peanuts where they don't belong. Does anybody know what Indian curries should include almonds? I think I've seen nuts in rice dishes and sweets, but curry or other savory dishes?

A particular proportion, though. Shallow and without a lid or flaps to close. Sometimes with a divider in the middle but otherwise a tray rather than a carton.

Good!

Hmmm, never seen those before. Maybe they come with that particular box or are custom? Let us know whose box that is, and where you are, it might help.

There may be no standard definition other than that the produce is packed in one shallow layer (or sometimes two with clamshells) and there is no cover to the box. Here are a few links to the flat box suppliers, maybe they will help. There are a lot of different sizes of flats, for example strawberries come in a larger flat than blueberries or raspberries. https://www.glacierv.com/SPD/-433-corrugated-white-berry-flat-tray-shipper---fancy-berries---500-pack--8B0000-946236273.jsp https://www.berryhilldrip.com/Boxes-and-Flats-for-Berries-and-Cherry-Tomatoes-Sold-by-Case.html http://www.unionjackstable.com/tote-shallow-berry-flats/

For bakers and candy makers: the folks at Sugarcraft (Ohio, USA) are retiring and closing up shop. Everything is 60% off while it lasts. I just stocked up on candy bar foils. www.sugarcraft.com

I sold my copy of Natura so I can't really say. Migoya has a very clean, modern presentation and does get kind of minimal, but I think he is less modernist in terms of ingredients and less abstract. Natura does try to re-create nature in delicious piles of dirt and flower petal and such. I haven't tried cooking anything as written from any of the books, but Migoya seems more approachable, with fewer so-called 'molecular' ingredients like ultratex and maltodextrin. Here is a video about Natura: https://www.youtube.com/watch?v=9QV9cBP1ox4 And here is Migoya's blog: http://www.thequenelle.com/

I think that's Natura. Los Postres desserts are more traditional in the sense of main componenet + sauce + side + garnish. Natura is more minimalist and tromp l' oeil.

Also, I love the name, so clever and sweet.

What a beautiful machine! Looks like fun, though I don't typically eat hard candy. Thank you for sharing.

is it a one-time thing? I'd take a few pieces of waxed cardboard or cake boards and cut a stencil with a razor. Looks like you want about 1/4" or 6-8mm thick.

Then i would wrap well to protect from humidity and keep at room temp.

My first instinct would be to include a portion of liquid sugars. Molasses, honey, glucose, golden syrup.

Caramel sauce that is equal parts by weight cream and sugar will last at least a month in the fridge. You could freeze it but it won't be solid. Less sugar might not keep as long, more sugar and you may not need to refrigerate. If it is a thick caramel you could get into crystallization issues in the fridge, especially if there is not much fat - syrups like 2:1 simple can crystallize when cold, but my caramel sauce above never does.

And I'm pretty sure melted beeswax would be too hot. But you could brush a little sparkle dust on, that should help.

Some chocolatiers do airbrush molded chocolates with cocoa butter but the effect is flocked, not shiny. See Kate Weiser's ninja turtles and orange butterscotch here https://www.kateweiserchocolate.com/shop/build-a-box/ other bonbons have the molds painted first, you can see the difference between spraying the mold and spraying the chocolate.

Following up w/ pics - I think it turned out quite well, and the client seems happy. A little over-the-top perhaps, but fitting of Prince and the request for a "riot of Purple" and glitter. The cake is a nice rich chocolate with ganache filling and vanilla white chocolate buttercream. I used tylose in the ruffles -circular style like @HeatherM posted above and shaped them over a bunch of little parchment paper cornets. Most pieces were half a circle, the smaller ones were a third. They probably could have been thinner but i didn't want to risk it. One cracked as it was. So. Much. Purple! I had fun with the leopard print guitar strap, but should have glued the different colors together better, they were starting to shrink away from each other after drying a bit .