pastrygirl

Thanks! I have a couple of those, was just trying to figure out the material. Guess I'll have to go visit the custom plastics store in person for my little project

Did you get them from Savour? Do you have any idea what kind of plastic those are? Thanks.

How large is large? I usually make a 9" square and get 90 pieces. I've used honey, glucose syrup, cane syrup, and golden syrup, all adding their own flavors. I've infused citrus zest and spices into the cream then strained them out. It depends on how you make your caramels, but it seems like as long as spices are not being cooked past 250-260F they shouldn't burn.

Dark chocolate lime leaf, 'green gold' decor powder on crocodile texture sheet.

There is very little water to boil off. I think if you measure the sugar and water as directed, the syrup will be heavy enough that by the time it comes to a boil, it is the desired temperature & density.

I have a Dedy guitar and the D&R frames. Comparing my usual PdF recipe with the Boiron chart, looks like about 1.25x the Boiron recipe yields a 336 x 336 x 15mm frame (the size I make). The pictures on the chart look thinner than mine, so I would guess that their recipes yield one 336 x 336 x 10 or 12mm frame. 12 would fit my 1.25x theory...

Egg whites give the custard a firmer set than yolks do, at least when cooked conventionally.

For most cookies, the batter or dough will insulate the nuts enough that they will not toast significantly further. A drop cookie such as chocolate chip bakes for 10-15 minutes and the internal temperature probably doesn't reach above 200F, and only for a few minutes at that. Very well-done shortbread may get toasty all the way through, but most people tend to bake shortbread fairly light. Nuts in biscotti will get a little toastier during the second bake, but I still roast my hazelnuts before mixing them into biscotti (hazelnuts are one that I MUCH prefer toasted). So unless you generally bake your cookies very "well done", go ahead and toast the nuts first if you want that flavor.

If you have an iSi/whipped cream charger, you should be able to put most creme anglaises in it and make a light mousse.

That's why I wasn't sure about dragee. I do usually caramelize nuts before coating, but that might not count.

Thanks. I forgot to check Greweling while I was at work. Notter and Wybauw were inconclusive.

Chocojones is pretty clever! And while there are some people to whom I might describe them as my salty chocolate balls (and probably did last time I made them) that's not quite the feeling I'm going for... looking for something a few notches more upscale. I'm getting some packaging made for chocolate bars, bonbons, truffles, caramels, pate de fruits, and chocolate covered nuts. To me the nuts sound awkward, so I was wondering if there was an established confectionery term for them that sounded better. I kind of like rochers, meaning rocks. Ciottoli, Italian for pebbles, would be apt, because they are more pebbles than rocks and it sounds cute, plus the name of my company is Italian, though the Italian thing is a pretty minimal influence. Oh, and something more vague to allow non-nut enrobed items would be a plus - the general term will be printed on the boxes, with room to write in more details. Salted hazelnut rochers? Rosemary almond ciottoli? Candied olive enrobees? And while we're at it, should it be pate or pates de fruits to describe a dozen pieces of the candy? Thanks!

Can anyone think of a "sexier" name for chocolate covered nuts? Does 'enrobed nuts' sound fancier? Maybe something French or Italian? I don't think 'dragees' quite fits. Rochers?

I'm curious to see if you can get this to work. Wouldn't the batter, however thin a coating, interfere with the light reflecting and therefore the glitteriness?

If it's delicious, gluten free is fine with me. This truck started up recently, with their signature being panini made with latkes instead of bread. However, bread is available, so I wonder if they keep one panini press totally GF, or if they are just really into latkes and not so much into gluten free. http://www.napkinfriends.com/?section=home You could easily have a taco truck that used only corn tortillas.

We have rules like that here (Seattle). That doesn't mean we follow them!

If that's the case, why not just mould up solids? Then there's no issue at all with spoilage. +1 You could insert the toothpick before the chocolate is fully set. Or cast the shells then fill with aerated chocolate so you're not using so much chocolate.

It's not a code I live by or anything, just answering the question in the title

OMG. Please bust his balls a little extra for me.

I made angostura bitters caramels today which were delicious, but not very bitter or herbal. I used 1 ounce bitters for 10 oz sugar, 8 oz cream, 3 oz glucose, 2 oz butter, 1 tsp salt. Needs more, or something to bring out the bitter. Grapefruit zest?

My pastry mother sauces: Caramel Coulis Creme anglaise Hot fudge Chantilly

Crepes, cream puffs, chocolate mousse, shortcake, zabaglione, pavlova, tapioca ... I'm a big fan of a well-stocked freezer. Lemon curd, coulis, buttercream, fudge sauce, biscotti logs & cut-out shortbread ready to bake. I try to avoid needing emergency back-ups, but stuff happens.

I tried a little angostura in strawberry sorbet and it was lovely (I didn't follow this recipe, but here is where I got the idea) http://www.chefsteps.com/activities/strawberry-angostura-sorbet I bet bitters would be a nice addition to pates de fruits and other confections.

Food Lovers Companion, 3rd edition: It was the 19th century French chef Antonin Careme who evolved an intricate methodology by which hundreds of derivative sauces were classified under one of four "mother" sauces. Those are: espagnole (brown stock-based), bechamel (milk-based), veloute (white stock-based) and allemande (egg-enriched veloute). Add to these a fifth group - emulsified sauces such as hollandaise and mayonnaise. Curious that she listed allemande instead of tomato. But still no vinaigrette!

I usually make a gallon of lemon curd at a time, so I'd say go for it. Use a double boiler if you're concerned about that much product over direct heat - with all the acid your eggs are not going to scramble but you should watch extra carefully for signs of scorching.