Kerry Beal

A bit different - here's the amounts I used - water, 140g whole milk, 110g butter, cut into pieces, 113g sweetened condensed milk, 2T (48g) salt, 1/2t AP flour, 125g large eggs, 4 (more may be needed) - I used 225 grams of egg

Thanks to curls I have the Pichet Ong recipe by weight - so this is a single batch (125 grams of flour) part piped in eclair shape, a few rounds with craquelin on board and the remainder with the addition of a bit of dijon and some cheddar to make gougère. Wonderfully tender choux.

Yes I have - didn't even think to dig that one out for the trials - tomorrow! But I'll need it by weight as it's in cups etc in my cookbook.

Been doing some eclair formula testing - this is a variation of Migoya's formula that uses cake flour. The first batch using his formula I screwed up and turned the oven on convection without even thinking - had more flattened ones - pretty soft - but nice texture for eating immediately. This one has about 10% bread flour in with the cake flour, a bit more salt to strengthen the protein and a bit more milk powder again to up the protein a bit. Baked under the correct conditions (at least as correct as you can get with a home oven instead of a deck oven). Much less cracking but not quite as nice a texture.

Just tipped the bowl and let it run into the molds.

Can you link to the ones you like?

The reason I ended up with the G-floor was because they left the roof open and it rained and sand and gravel ruined my very expensive polished concrete floor. It's still bumpy and little hard to clean because of that - if they make one without bumps that would probably be even better. Packaging area would be brilliant - of course I'd just pile other stuff on it! My window is only an issue at certain times of year and certain times of day. It was supposed to be higher up - but then again so was the ceiling! Small foul up of the builder failing to realize the basement was 5 inches lower than the addition - so I lost 5 inches of head room, have a short door and ramp that goes into the existing basement. Everything that went wrong with the reno came out of my chocolate room.

Maybe. Might be interesting to do a side by side.

My thermomix.

So decided to play with the marble effect that Kriz and keychris have posted about here. Brings to mind Joseph Schmit's work back when you could find it on the internet before Hershey bought him. Alternating layers of different chocolate. A little stir. Pour into the molds. Clearly a whole lot more white is needed to show off the effect.

Hurting for you Andrea. But also envying the clean slate for rethinking your chocolate room. Thanks Jim for posting the link to the thread about my chocolate room - Anna and I were talking about this today - and I said I should post a picture of what it looks like today - but not sure you can see any of the surfaces right now - I tend to fill any space! The floors are covered with boxes of easter molds, the tables with more molds, couple of temper meters, ingredients for future projects... If I open the door to take a picture - the new cat will fly down the stairs and I'll spend 10 minutes trying to convince her to come back up. Right now the freeze dryer is sitting in the middle of the room - hubby shoved it in there because it was getting in his way while he's renovating. I'm a fan of moveable stainless tables - preferably on wheels - that can be moved around the room for different layouts depending on what you are trying to get done. Putting a large slab of granite on top of one would be nice. Perhaps a nice big tool chest with a bit of counter top on it to hold your scrapers etc. Of course the big commercial glass door fridge beast again. I don't know if you want a freezer in there or somewhere else in the house. Dishwasher, 3 compartment sink, spray booth. Wiring for any potential future equipment. The row of shelving that hubby built over the window to hold molds is great. Couple of speed racks of course to hold work in progress (or more piles of stuff). As to thermomix vs robotcoupe - they serve different purposes - I like the thermomix for making ganaches quickly, but the food processor has it's uses for praline etc. I'd love for you to start a thread on the rebuild - so we can follow along with the progress.

I think you want the malt powder for your purposes. Malt syrup can be used to boil bagels, I use a little in couple of bread recipes that I have.

Safe to say I never really did! Tiny centrifuge worked fine though. A working rotovap appeals to me more for flavour possibilities.

What can I say - I'm an enabler!

Definite RobertM Sue Casey Chocolot curls MelissaH Gwbyls tikidoc Robyn sarahdwyer Dilittante + 1 YetiChocolates dhardy123 Beets3 jim loellbach kimberly m omar c Tentative lambrecht gourmet prabha Mark Heim (strong tentative!) patris and sib Lurking waiting to decide DianaM

The commercial ones are likely one shot deposited. Don't know if invertase works as well in caramel as in fondant. Typically double sided molds are made by filling both sides fuller than for molds you are backing off - then a thin layer of warm chocolate on one side and slap the two sides together quickly. Not going to work well for a liquid caramel though. I'd probably make both sides separately - then either put the sides together with a bit of chocolate between or just package two together.

I've got a chunk of Wegman's corned brisket cooking overnight at 80C.

I will never again add some high test brandy to sautéing mushrooms sans exhaust fan. A little sizzle, a big flame, smoke alarm, new cat flying, husband furiously fanning - strangely the usually noise averse child just watched with a rather amused look from her wheelchair.

The guy who was cleaning the call room yesterday said they love the smells in the room when I'm working!

Darn! Next year.

New England boiled dinner it is! Crazy day at work - managed a couple of minutes to pop the corned beef into the Instant Pot. Nice chunk of corned brisket, can of guinness, bit of additional water - 50 minutes, slow release. Managed another couple of minutes to chop up the veg I'd brought (forgot to take a picture) - on top of steamer basket - 4 minutes. Topped with horseradish in sour cream.

Sneaking this one in before Anna post's our lunch from Thursday. Friday after my clinic at the Mission I met a friend for lunch at the Mexican place that Anna and I should have gone to a few weeks back! Mezcal Taco and Tequila Bar Sikil Pak - a dip made from roasted pepita, charred tomatoes, citrus For Francis, the sweet potato chorizo burrito Crispy Cauliflower burrito for me

Stroopwaffle spoons - brilliant!

So the Power mate guns can be attached to a small compressor?

How about taking the bits and spraying with melted cocoa butter with an airbrush.