HQAntithesis
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Posts posted by HQAntithesis
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Hi everyone,
So I made this cake today...
but I'm not quite happy with the candied celery strips. Celery has that fibrous thing and is a real pain to cut because you have to follow the fibre otherwise it becomes too fragile. In the end I resorted to using a peeler and settling with thicker strips than I'd like. This is probably a silly question but would anyone here be able to describe how to julienne celery properly?
Thanks in advance!
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I've done it before without a problem (though not to achieve certain flavour profiles). If both batches of chocolate are tempered, the final result will be tempered. Or if one is tempered while the other isn't, adding the tempered chocolate to the untempered one can be thought of as an extension of the seeding method of tempering (paying attention to the temperature of the untempered batch).
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Nice place that. Spent $50 on my first visit... it was delicious
! Have you tried their passionfruit macarons and black sesame chocolates?The first one is a creme caramel.. so no cutter/mould was needed. It was set (baked?) inside the plastic cup it's sold in. Not sure about those 'pearly' things on top.
The second one consists of different components: sponge, mousse and croquant plus a few others. The sponge was probably baked off in sheets then cut out with a cutter and then assembled either in a small oval shaped metal ring or a silicon form. The top part was probably done by piping a 'dam' of some sort as it isn't 'perfect' positioned in relation to the edge.
For the last two, yes the baked components probably were done in sheets, but thin sheets as opposed to a slab which would then need to be cut into layers. After assembling it would probably be frozen and a portion thawed and cut/finished as required. Whether you use a guitar or some other sort of device as opposed to dividing and cutting it manually would depend on the scale of the operation. I'm not sure what they use at that shop.
Hope that helps.
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I got my copy of the 2004 notes yesterday. Personally I feel a little let down about the amount of content in the booklets. There were recipes, which I'm sure are good, but I feel that what I got out of it was far less than I was expecting given the sticker price.
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Try using finely grated chocolate with eggs and bread crumbs. You can then adjust the taste with sugar, cocoa powder or whatever else you like too (vanilla essence, nut meals, etc).
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It sounds like it just contains the notes for the classes but I've gone and ordered myself a copy of the 2004 class. Looking forward to getting it
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Hi everyone,
Would anyone happen to know where in the US or Canada I could get my hands on a large chocolate egg mould (polycarbonate or PVC)? I'm looking for one with a length of about 10 inches (25cm) but the largest I can currently find is 12cm.
Thanks for your time
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I think I recall reading in Figoni's book, How Baking Works, that toasted nuts have a diminished shelf life compared to untoasted.
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If you've already added the sugar to the egg whites and have found the mixture is still too soft you can always heat the sides of the bowl with a heat gun or blow torch (while the machine is still running) to make the final product firmer.
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Add more cocoa butter. Chocolate with a high cocoa butter content is runnier when melted, sets more firmly and with a higher gloss.
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Hi everyone,
I was just wondering if anyone could fill me in on what pink pralines are. In books they look like pink almonds. Are they naturally pink (is that a silly question)? If not, how do you make them?
Thanks
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I learned that ganache containing dark couverture chocolates are best left to sit for 24 hours before dipping/coating. I sometimes get cracks the day after finishing moulded chocolates when I pipe in the ganache filling, chill for about an hour, let come back to room temperature and then cap. On the other hand, at school, where we let it sit the full 24 hours at room temperature there wasn't any problem.
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There may be a better option than butter when it comes to greasing tart rings because, if I remember correctly, there is a component in butter which does provide 'some' 'sticking properties'.
A trick that we use at work when we make pecan nut tarts and the like is to refrigerate, or freeze, the tart in the till it's completely chilled then to heat the ring over an open flame. The open flame melts the fats in the pastry that is in contact with the ring and should allow you to lift it out more easily.
Hope that helps.
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I haven't actually used them before though I have done moulded mousses in rigid plastic moulds. I found the only way to remove them (you couldn't even pop them out of the mould... the plastic was that rigid) was to dip the mould briefly in hot water to shock the mousse in contact with the mould. It does leave a kind of dappled effect on the mousse (not totally smooth anyway) but usually after using those textures moulding sheets they're airbrushed right? I guess if you were just going to use it straight from the mould you could try applying a very thin layer of oil that won't freeze or something but that's purely speculating now.
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Out-Linging Ling sounds like great fun, sign me up
!We've got a special guest coming in tomorrow so I fixed this up after work tonight. Would you believe it?? The butterfly was about a cm too tall for the box and broke when I closed the lid so I had to patch it
. The picture was taken before the incident though hehe. Yay!
Also realised that more about 80% of the cakes I do in me spare time are chocolate hehe but not anymore! Going to focus on other flavours for a change! At least I'll try that is...
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I was mucking around yesterday and made this, it's a raspberry mousse slice. with a sesame tuile on top. The tuile tasted nice but I added a bit too much gelatine in the mousse
.I'm working on Out-Linging the Ling. Really.Uh... how do you Out-Ling the Link hehe.
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I'm another one hoping to get into airbrushing this year and am about to take the big step and splurge on both airbrush and compressor. I was wondering though, is it ok to use a double action internal mix airbrush to spray thinned chocolate (I know you have to be sure to clean it out properly afterwards or it'll clog)?
Also, as far as paint sprayers are concerned, are there any airless ones out there that can be recommended for spraying large areas with thinned chocolate? I've heard about someone using a Wagner but am not too sure if there's different models or anything and wanted t o check. Thanks
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Wow I'm suprised, people really like disposable piping bags? For me I like the fact that you don't have to clean them afterwards and they're much more hygienic but I find the ones we get at work are hard to get a good grip on and occasionally burst.
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Hi, I just ran through this thread because I was interested to see if there was any mention of having to temper the cocoa butter before applying it to the transfer sheet but I couldn't find anything. Does the cocoa butter have to be tempered before being applied? I've never actually tried tempering it before but have read that it is necessary (though not in direct reference to this application
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Those look really cool!
I was wondering, with the cake with the dark choc glaze and macaroons with poppy seeds on the side, is that bubbly effect in the glaze done the same way? -
As a stab in the dark, how about milk chocolate and green apples? Would that work?
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I'm not sure I understand, why couldn't it be possible? Assuming my understand of what a pithivier is is correct (a gateaux de rois minus the feve) you could incorporate some cocoa powder to replace some of the flour in the puff pastry (might want to replace the gluten though) and incorporate either ganache or cocoa powder into the frangipane mix that goes inside. Some people add creme patissiere to their frangipane mix too. What I've tried doing was adding some sour cherries into the frangipane mix and it tasted really nice, though there were a few holes where the filling didn't rise because of the cherry... I probably should have chopped them up finally instead
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Hiya, I'm not sure if you meant this when you said 'dipped in chocolate and then sandwiched' (in which case ignore me completely
) but could you apply a thin coat of chocolate on the meringue where the ganache will sit, let it set then sandwich them together? That way the chocolate can protect the meringue from the moisture in the ganache? -
I experimented today: doing it over the naked flame didn't work for me. As soon as it came to a reasonable the temperature the condensed milk in contact with the bottom of the saucepan would burn and as you kept stirring it you'd get bits of burnt condensed milk floating around in the saucepan. Not so good hehe. I also tried putting the rest of the condensed milk in a saucepan of boiling water that came up to the sides. It worked ok but the level of the water needed to be kept higher than the level of the condensed milk almost all the time, which I didn't do, resulting in the upper layer being slightly thick while the bottom was nicely caramelised.
How does one roast rhubarb
in Pastry & Baking
Posted
Hi everyone,
I would like to make a plated dessert incorporating roasted rhubarb, but I've never roasted rhubarb before so I was wondering if anyone had any advice. Can you just blanch it in a simple syrup then put it in an oven at 200C with some sugar sprinkled on top? I'm hoping the final texture will have a little bit of bite to it but otherwise be tender and, fingers crossed, a slight crispiness from caramelisation of the sugar. Will there be too much moisture released to hope for any caramelisation?
Thanks
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