pastrygirl

How big and heavy can your printer handle? You can find templates then cut them yourself but that would be a pain. The finished box would have to be awfully small to fit on letter sized paper ... You can get small numbers of custom printed things from sites like zazzle but they’re $2 each. Maybe look at Paper Source, they’re very DIY.

You might want to try adding a bit of cocoa butter to your white so it is runnier and also see if you can get your kitchen down closer to 65F so the dark and milk set more quickly.

Nah, vegan baking is super easy. He’s got a mix! Also, desserts sell themselves. Kick back and watch the money roll in, that’s what I do!* *not really 😖😉

Depends on how fluid the chocolate is, how crystallized it is, how warm or cold your molds and room are. I usually fill one mold, shake it a bit, let it sit while I fill a second, then dump the first one. So probably a minute or less. As the chocolate thickens with use I’ll switch to filling and dumping immediately.

Is it customary to add that much CB for a basic dark chocolate, or is that only because you'll be adding dry matter later?

I grew up hearing that expression too, but I don't think we ever actually had our apple pie with cheese, either. Dad grew up in Leominster, MA, must be a MA dad thing!

Oh, then you're probably fine. As long as your layers of filling are not so generous or soft that they get squished out. Like a really light mousse and dense heavy pound cake might be a bad combo structurally, but normal butter cake with buttercream or ganache filling should be able to support itself.

Many baked goods do traditionally include eggs, so you’ll either have to research substitutions or limit the menu. Are milk and butter ok or do you need to be completely vegan/pure veg?

I'd imagine that there are probably doughnut mixes out there somewhere. But a cake doughnut is a pretty simple dough, why not try making some from scratch? https://www.epicurious.com/recipes/food/views/coffee-doughnuts-with-coffee-glaze-56390164 https://www.epicurious.com/recipes/food/views/mini-cake-doughnuts-51123670 https://www.epicurious.com/recipes/food/views/chai-doughnuts-with-spiced-sugar-56390163 https://www.epicurious.com/recipes/food/views/apple-cider-doughnuts-with-cider-caramel-glaze-56390162 Waffles are even easier, you (usually) don't even need an electric mixer! ... And both are far easier than working with chocolate 😂

If it's quiet, sometimes you can hear the snap-crackle-pop of the chocolate contracting and releasing from the molds. One of those happy little sounds

Should work, Valrhona has their Almond Inspiration, ingredients are sugar, ground almonds, cocoa butter & soy lecithin

I realize the OP is talking donuts from waffle mix here and might not want to get all pastry chef on them, but one could, in theory, put something other than fondant on a doughnut, couldn't they? A simple room temp powdered sugar glaze or chocolate ganache ... or is that as wrong to you as baked "doughnuts"?

Try less water. A shot of espresso should only be an ounce or two, not six or seven. If you want an americano, add more water after the espresso is extracted. What are you stirring? What machine or device are you using?

While I agree that simply having a hole doesn't make something a doughnut worth eating, I'm skeptical of Lisa's claims about glazing. Maybe the dough needs to be warm/hot from the fryer if you want a super thin glaze completely coating the pastry a la Krispy Kreme, but sometimes you want a thicker glaze piped on or dipped into. If you're going to dip a pastry in a chocolate glaze and add sprinkles, you'll want a cool pastry and warm but not hot glaze so you get good coverage without both the glaze and the sprinkles running off.

Of Guittard chocolate. https://www.guittard.com/

See, @Kerry Beal, we don’t ask for much. Pretty please? 😇

Mine, too! I 😍 ginger boys 😊 Tell him we all love him.

Well that was short & sweet! I didn't get downstairs at all except to find my helper today. Today was actually busier than yesterday, which is unheard of! Sunday is usually 2/3 of Saturday sales at every show I've done so far. You never know! Nice to see you and I hope you are happy with sales too

It's a crumbly, rustic, cookie-like thing, so I think you're fine to change pan sizes as long as they do have close to equal area. 2/3 of the recipe in a 9" pan maybe? Or just mash it all out on a cookie sheet in either 6" rounds or whatever shapes you like. I don't think the springform pans are essential, the stuff is not going to rise much and instructions are to break it into pieces anyway.

3 tiers? Better safe than sorry!

Welcome! See you soon.

My wholesaler started doing better on Valrhona pricing after they lost Felchlin to Albert Uster - AUI is now the sole US importer of Felchlin, so the other company is hoping all their Felchlin-using customers will switch to Valrhona. I haven't bought Opalys in quite a while, but I bought a bag of Bahibe last week for $57.99, $19.33/kg and a case of Dulcey was $23.49/kg. The Zephyr is $6.84/lb, so $15.05/kg. Probably not enough of a discount to cover shipping to Sweden

Opalys. It is less sweet than Ivoire, and better for molding shells due to increased viscosity and opacity. Thst said, the only white chocolate that I’m willing to pay Valrhona prices for is their blond Dulcey. The Cacao Barry Zephyr is in between ivoire and Opalys in terms of sweetness and thickness, but $3/lb less expensive. I very rarely shell in white, instead use it in fillings.

Was the meat bad in taste or texture after cooking? If you hadn’t seen it raw, would you have known? The time to get your money back would have been before cooking. (Depending on store policy of course). But definitely write or call Perdue and see what they say.

@Kerry Beal so your guys with ez tempers were 2 & 3? Swiss guy had an unfair advantage due to having chocolate running through his veins. New tag line: if you can’t be Swiss, EZ temper 😂