Trishiad
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Posts posted by Trishiad
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the picture that you linked to looks like a scone plus 3 different savory items and 3 dessert items. That's alot of food midmorning but it makes a nice look.
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Okay....
1) spin your mold around while holding it upside down. I do this over a sheet of parchment with an apron on. Get a good spin goin' and you'll see why.
2) use more luster dust or less cocoa butter.
3) there are a couple of threads I think about PCB colors and other cocoa butter color. Maybe someone will help me out with a link.
4) shine has to do with cooling as well as temper and it may just be your mold. are you working with a good professional mold? did you polish it first?
keep trying, chocolates take some time to master. there are a lot of variables
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When making chocolates I use El Rey Icoa. It is rich and tastes more like chocolate than candy. For baking I use callebaut. I find that it has an easy flavor. Most people like it and it has a decent price.
Ghira is just too waxy and has an off flavor that I just can't abide.
In a tasting I had everyone liked the Callebaut and rated it number 1 or 2. Those who rated the Callebaut second were split for first between Lindt and El Rey.
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I thought the Princess cake was Swedish? It's my mom's fav and eating it every year for her birthday makes me want to kill myself!
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just for pricing reference the 2 bite pastries run between $1.25 and $2.75 around here (Sonoma County).
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they do make funnels for this use. I use a small one to get toffee into small silicone molds. I found larger ones online last year but they were out of my price range. jb prince maybe?
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we made round shortbread and wrapped them in pretty foil. They kept for ages and everyone raved.
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I can't get bread to rise properly. Counter, oven, water heater closet, on top of the fridge, outside in the backyard, it doesn't matter where I leave it or when I buy the yeast it just doesn't work.
I make great drop biscuits!
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Okay, so poach the pears in simple syrup? Sliced or whole? and after putting them in the oven roughly when should I start checking them?
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goodness, I wouldn't. Cocoa butter is harder than butter. It's not creamy at all. The flavor would seem odd in something like a buttercream too. I'd stick with fake dairy.
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grilled chicken, roasted garlic and red onions with red sauce and cheese
grilled tritip with bluecheese and cherry tomatoes?
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wowie! i am actually speechless.
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My lazy a** version of her recipe minus the walnuts 'cause i hate them:
oven at 350. spray 8 small or 4 large loaf pans (i use those disposable paper ones)
6 eggs
3.5 cups sugar
2 cup veg oil
5-6 cups grated zucc (i just stop at the end of a zucchini rather than measuring exactly and having half a squash in the fridge)
6 t vanilla
6 cups flour
2 t baking soda
1/2 t baking powder
6 t cinnamon
beat eggs, add sugar. mix. add oil, zucc and vanilla. add dry and blend.
bake 1 hour.
i'm fairly certain the real recipe calls for sifting and adding slowly but i'm just not that kind of baker.
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I always use Martha's and get rave reviews. lightly toasted with butter is my fav.
let meknow if you need the recipe
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some sort of trifle-y thing with white chocolate cream or mousse and mangos? I'd add raspberries too.
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Man! now I'm hungry.
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mmmm fried pies. remember when the cheapo grocery store ones tasted good (when you were 6!)?
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I just made a platter for a housewarming party with sliced fruitsand berries, pound cake, tiny brownies, etc. and some yummers dipping sauces (pear caramel, bittersweet chocolate, and my mom's marshmallow whipped cream with cardamom). It travelled perfectly on my platter but could be carried in containers with lids and assembled on site.
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I'm not sure I've ever heard of someone planning their meals at D'land before. Fun.
Anyway, you've got plenty of good meals already planned, grab a hot dog, a pepsi, and a churro....when in rome....
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isn't there a wine related restaurant in california adventure??
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make her a cupcake with chocolate buttercream on it and see if she likes it....my husband swore he hated buttercream because he'd only had "buttercream" from the grocery store bakery. i made actual buttercream and he couldn't get enough. lots of folks think of buttercream as shortening filled roses bigger than your mouth.
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I may be getting a little crazy here but what about the guys on top of trophies? You may even be able to use one of the molds the trophy folks use (if any of the trophy shops actually make their own guys).
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butter is the easiest for me
then chocolate
maybe bread or potatoes but really i want to say cream
am i saying that i could live on ganache alone???
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Oh, and there's no jam on the bottom of my tart.
Flavored Ganaches (Fruit, herb, spice, etc)
in Pastry & Baking
Posted
start simple with some infusions. steep things that smell good in your cream before adding chocolate. fresh mint, lavendar, tarragon, tea, orange zest.......