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    Victoria, Australia
  1. I prefer doing all my caramels wet. The added water is boiled out so it doesn't change the consistency or shelf life. I also feel that it allows for a more evenly cooked caramel (though that's just because I'm not experienced with dry caramels I guess). I suppose wet caramels do take longer to cook too but it could be multi-tasked so there's no time lost really (just set a timer or you might forget about it like I've done ).
  2. I believe it's the 'caramelisation' of the milk powder. Especially, with cooking white choc in an oven/bain marie, I feel that depth of colour couldn't possible come from caramelisation of sugar. I have moulded caramelised white choc before but I first had to thin it out with extra cocoa butter, immersion blend it (to try to smooth it out) then strain it. Cooking the white choc, for whatever reason, seems to make it thick and clay-like,
  3. Products like these are normally unmoulded when frozen. Sometimes you'll find the acetate sticks to the ring (because of moisture or a bit of mousse getting between the acetate and ring). If this happens, hit the side of the ring with a blowtorch or hairdryer. If your cheesecake recipe (I'm assuming cold-set?) is calibrated correctly (that is, it sets) you should even be able to unwrap the acetate at with the product at room temperature - so unwrapping it frozen won't be a problem. Make sure you press the biscuit crumbs firmly into the 'corners' of your mould. If they're not pressed fi
  4. My understanding of it is that you're really just after a homogenous mass by the time you get to the piping stage. I checked my recipes and: - in an Italian meringue method, the only mention of non-icing sugar is in the syrup that gets boiled and added to the egg whites, while - in a French meringue method, the only mention of non-icing sugar is in the egg whites (where they should technically dissolve completely or enough to be very small anyway). I don't think the small amount of starch in the icing sugar is enough to make a difference. If anything, I believe it would add a slight bit of
  5. That could be a few different things really. As a guess, I'd suggest flourless chocolate sponge layers, chocolate buttercream layers and a chocolate ganache glaze
  6. Translation: Recipe taken from site: 'Cuisine Plus' Recette tirée du site "Cuisine Plus" For approximately 100 caramels Pour environ 100 caramels 750g liquid cream (assumed to be 35% fat cream - doesn't specify) 750g de crème liquide 500g passionfruit juice (literally translates to juice, probably meant to say puree?) 500g de jus de passion 500g mango juice (literally translates to juice, probably meant to say puree?) 500g de jus de mangue 2.5 vanilla beans 2.5 gousses de vanille 125g glucose 125g de glucose 900g sugar 900g de sucre cristal 250g butter 250g de beurre In a large casserole
  7. Most infusions have the potential to decrease the shelf life of ganaches because they inoculate the ganache with bacteria. I don't know the exact process you're using but it might be worth re-boiling your cream mixture after straining out the cardamom if you're not already doing so.
  8. I can't stand working with white chocolate in recipes. Unless I know exactly what chocolate is being used I'm always concerned it won't set up for me and that often ends up being the case. It's not a white chocolate chai ganache, but give this one a go if you like. I experimented and came up with this one a few years back, I really enjoy it but find the flavour is too dull after a week or so. I normally use it as a whipped ganache but you can use it as a normal ganache too. I'm not sure if it's firm enough to use slabbed. I'm pretty sure you need 20-22% minimum CB for that so it shouldn'
  9. Has anyone ever tasted a really good fresh-tasting citrus ganache? I have once. It was a lime bonbon made by Franck-Fresson over in France. Unfortunately, now every citrus ganache since then has tasted, well, old. Does anyone has any idea how these are done? I've gone as far as adding freshly squeezed lime juice to a zest-infused ganache (calculated with a slightly lower fat percentage than usual so the fat doesn't inhibit the flavour too much) and found that they still couldn't compare. Help?
  10. This walnut praline is sounding more and more interesting . Ummm... the pine nut praline went into a dual layer bonbon with a porcini mushroom ganache (soaked, boiled with cream, blitzed then sieved). It wasn't bad but not something I'd eat every day. I generally prefer simple 'comfort' flavours.
  11. Hi all! So I'm looking at experimenting with different pralines. I've done pine nut ones before (which maintain their distinct flavour but are quite expensive to make) but haven't tried making walnut praline. Has anyone attempted this? Were the results worthwhile?
  12. I think the name you're after is craquelin.
  13. I've never heard of anything of the sort before -- how intriguing! Especially considering how, if anything, the ganache would retract. I had this thought the expansion might have been due to expansion of starch molecules or something but that's just silly. Banana ganaches simply would not work then. My current feeling is, if the bananas were fresh, that there may have been some degree of fermentation that happened. Especially if you followed the instructions on the recipe because the bananas aren't heat treated at all (being added at 35C only). I may have miscalculated but I think that ba
  14. That would make a very light mousse it would seem. Also, due to the lack of egg yolks and fat (explanation later), the flavour may not sit on the palate long. Try: 400g apple juice (30-50% gives a good apple flavour) 45g sugar 550g cream 10g gelatin - Egg white powder as needed - Acid as needed Normally, it'd be worth mentioning that, because apple juice isn't a viscous liquid, you'd want to wait till it's really starting to jellify before adding the whipped cream. In this case, it may not be as important unless you were really trying to maximise the volume. This mousse would technically cou
  15. Once those choc lumps get there, they're pretty much there to stay. The only way to melt them out would also ruin the texture of your the butter ganache - if it didn't split it completely. Theoretically it might be possible to melt everything out and then re-emulsify everything back together with some fresh butter but it would be so time consuming it probably wouldn't be worth the effort. I haven't made a butter ganache before, but this should work: Incorporate untempered chocolate into your butter mixture, but hold a portion back. Temper that remaining portion, then incorporate it into the
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