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PLANNING: eGullet Chocolate and Confectionery Workshop 2024
RobertM replied to a topic in Pastry & Baking
Reservation made. I hope I get the suite again this year… -
PLANNING: eGullet Chocolate and Confectionery Workshop 2024
RobertM replied to a topic in Pastry & Baking
I’m willing to help, however I can! -
PLANNING: eGullet Chocolate and Confectionery Workshop 2024
RobertM replied to a topic in Pastry & Baking
Count me in this year -
Yes, it has happened to me while remelting, and, as Jim D. Says, you just keeping stirring it back in, and yes, the immersion blender will help a great deal. If it happens, don’t look at it as a “failure”
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I have remelted caramel in a Bain Marie often, adding a small amount of water. It works every time.
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Your Daily Sweets: What Are You Making and Baking? (2017 – )
RobertM replied to a topic in Pastry & Baking
sorry I’m late to the party, someone asked for the formula I used…. Philly Fluff Cake 1 Tbsp plus 1/2 cup vegetable shortening, room temp 1 Tbsp, plus 2 cups (250g) bleached all-purpose flour 2 1/4 cups (450 g) granulated sugar 2 tsp baking powder 2 tsp Diamond Crystal OR 1 1/4 tsp Morton Kosher salt 8 oz cream cheese 1/2 cup (1 stick) unsalted butter, room temp 6 large eggs, room temp 2 tsp vanilla extract OR vanilla bean paste 1/4 cup (28 g) powdered sugar Special Equipment: a 9" or 10" diameter tube pan Step 1: Place a rack in the middle of the oven and preheat to 350 degrees. Grease pan with 1 Tbsp vegetable shortening, room temp, then coat with 1 Tbsp all purpose flour, tapping out any excess. Whisk together 2 1/4 cups granulated sugar, 2 tsp baking powder, and 2 tsp salt, and remaining 2 cups all purpose flour in a large bowl. Step 2: Beat 8 oz cream cheese, 1/2 cup unsalted butter, and remaining 1/2 cup vegetable shortening in the bowl of a stand mixer with the paddle attachment on medium speed until light and fluffy, 2 - 3 minutes. Add dry ingredients and mix on low speed, scraping sides of bowl as needed, until flour is coated in fat, 30-60 seconds. Increase speed to medium and beat until mixture resembles a smooth paste, 2-3 minutes Step 3: With mixer on medium-low speed, add 6 large eggs, room temp, one at a time, waiting after each addition until incorporated before adding the next, and beat, scraping down bowl as needed, until smooth, 1-2 minutes total. Add 2 tsp vanilla and beat until incorporated and batter is smooth, about 1 minute. Scrape batter into prepared pan and spread into an even layer with an offset spatula. Step 4: Bake cake until golden brown and a tester inserted into the center comes out clean, 55-65 minutes. Transfer to a wire rack and let cake cool in pan 15 minutes. Invert cake onto rack and let cool completely. Step 5: To server, place cake right side up on a platter and, using a fine mesh sieve, dust 1/4 cup powdered sugar over cake to create a thick layer. Do Ahead: Cake can be baked 5-days ahead. Store lightly wrapped at room temperature. Dust with powdered sugar just before serving. You can Thank me later -
Your Daily Sweets: What Are You Making and Baking? (2017 – )
RobertM replied to a topic in Pastry & Baking
This is a Philly Fluff cake, it’s a riff on a Pound Cake and everyone declared it really good….super easy to put together as well. A simple powdered sugar topping and you’re ready to impress -
Has anyone gotten The Chocolatiers Kitchen by Callebaut? If so, any thoughts or impressions?? is it worth the price? for reference, I have Grewlings book(s) & Wybauws books and……..
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PLANNING: eGullet Chocolate and Confectionery Workshop 2023
RobertM replied to a topic in Pastry & Baking
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Your Daily Sweets: What Are You Making and Baking? (2017 – )
RobertM replied to a topic in Pastry & Baking
Paul Young Brownies….delicious with a great, humorous back story…. -
Your Daily Sweets: What Are You Making and Baking? (2017 – )
RobertM replied to a topic in Pastry & Baking
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Your Daily Sweets: What Are You Making and Baking? (2017 – )
RobertM replied to a topic in Pastry & Baking
The family recently did a ”family cookbook” and this Banana Loaf was one of the recipes ….very easy to make and rather tasty -
PLANNING: eGullet Chocolate and Confectionery Workshop 2023
RobertM replied to a topic in Pastry & Baking
Damn!! Damn!! Damn!! I will be traveling and unable to attend…..my streak is broken…. I will miss ALL OF YOU….. -
Your Daily Sweets: What Are You Making and Baking? (2017 – )
RobertM replied to a topic in Pastry & Baking
I made a Western PA “cookie” called Gobs. They are supposed to be the size of a Moonpie, but, as I was taking them to a party, I made them much smaller…. their consistency is much more like a cake than a cookie… -
Your Daily Sweets: What Are You Making and Baking? (2017 – )
RobertM replied to a topic in Pastry & Baking
JoNorvelle…if I lived closer I’d invite ya for that slice….