John DePaula

I believe that I recall seeing in one of the other treads, perhaps a post by 'David J' that you can indeed freeze the pates de fruits without any problem. I haven't tried this, as yet. It may be that his special pectin, Pectin 'g,' will spoil after 6 months, perhaps no longer allowing the PdFs to set properly; however, for regular pectin this is not a problem. ETA: Ok, here it is: Pate de Fruit - Extending Shelf life, How to extend shelf life

Inter-Library Loan: when you want a book, but your particular library doesn't carry it, they can get it from another library within the same system (in the US, usually by county or city). ← Uh oh...

There are many threads to help answer your question: Finding a Substitute for Corn Syrup corn syrup / glucose / trimoline / invert sugars, Substitutions Corn syrup? Hope this helps.

The last time I made the Portuguese-Style Salt Cod Fritters with Lemon and Olives from Eat This Book by Tyler Florence, they were great. The flavor : wonderful; as good as any I’ve had at restaurants. However, they were very delicate and just barely held together in the pan, with some breaking up as I removed them. My question is this: can I adjust the recipe next time by adding more egg to the mixture? Will that make them a bit firmer so that they won’t break up? Or maybe I just need to make them a bit smaller? TIA

I don't have any experience with this so I apologize if this suggestion doesn't help... What if you place a "fluffy" kitchen towel on the counter top. Have a heavy flat cookie sheet, topped with a silpat, in the oven, preheated and ready to go when your caramel is ready. Then you can take it out and put it on the towel, which will help to insulate it. Quickly arrange your rulers and pour your caramel. Hope this helps.

Please let us know how it goes. Thanks.

So sorry to hear this!

yes, I think that's it.

The colorants do, indeed, affect the flavor but the trick is to make the colored layers of cocoa butter as thin as possible to achieve the effect you're seeking so that you can minimize the impact on flavor.

Wow, schneich, those are all beautiful!

Yeah, sounds like 'nappage neutre' or 'neutral glaze.'

Can you use it as a garnish, like to mask the sides of cakes? I'd like to be able to make a crunchy dessert with it. ← Do a Google search: feuilletine site:egullet.org I stopped looking after more than 8 threads - there's even a recipe that uses it in RecipeGullet. One thing we did in a chocolate class was to mix it with hazelnut gianduja (and/or praline) and milk chocolate, roll it out between parchments, then cut out small circles which were then used as a base for dipped chocolates. If you use it to garnish a cake, I think it would depend on the on the frosting, but doing it just before serving might be best. And I think it'd be delicious and crunchy. ← Would this work? Spread chocolate on a strip of acetate, then sprinkle the feuilletine on the choc before it sets, then use the strip on the outside of the cake or entremet. ... ← I think the acetate would be on the wrong side...

Absolutely. Talked about at length in, I think, this thread: Chocolates with that showroom finish

Splendid work, Lior!

The IMG tag works better in this case... Wow that Milk choc mocha tart is really beautiful - my fave.

I saw the thread about homemade feuilletine......couldn't find much else. I know I can't mix it with moisture based items like buttercream, mousseline, pastry cream, etc, and have it maintain it's crunch. Is it basically just something you add to chocolate and that's it? Can you use it as a garnish, like to mask the sides of cakes? I'd like to be able to make a crunchy dessert with it. ← Do a Google search: feuilletine site:egullet.org I stopped looking after more than 8 threads - there's even a recipe that uses it in RecipeGullet. One thing we did in a chocolate class was to mix it with hazelnut gianduja (and/or praline) and milk chocolate, roll it out between parchments, then cut out small circles which were then used as a base for dipped chocolates. If you use it to garnish a cake, I think it would depend on the on the frosting, but doing it just before serving might be best. And I think it'd be delicious and crunchy.

Are you talking about a neutral glaze? I think that's a great idea and certainly worth a try!

Not sure what your dessert is but Callebaut recommends using Mycryo for making mousses in place of the gelatin - perhaps it could help?

It's great mixed with chocolate but not with cream as it will get soggy. Lots of possibilities. I think there are several threads about Feuilletine.

all this syrup talk got me interested ...is it hard to candy orange peel? does anyone have a great recipe/technique? i think it would be hard to get slices of peel? and then what do you do with the leftover oranges? ← Take a look at the following: Candied Citrus Peel - The Topic candied kumquats

I think you're right and I won't worry about leaving them out. My first introduction to Marcella happened in Seattle while visiting friends. Maria brought out a tupperware container of eggplant (Melanzane sott'Olio) and after she described it, frankly, I didn't want to try it. But I'm glad I did because it was heavenly. In fact, I may have eaten more that was "polite" because it was such a revelation to me. The eggplant, since it's not cooked (or not heated, anyway) has a very meaty texture, and the spices are simply perfection; mint, garlic, oregano, wine vinegar, hot peppers - what's not to like. Very very flavorful, I should make it more often. I searched online and found the recipe for Melanzane Conservate a Crudo here. Looks very similar to the Melanzane sott'Olio. I am slowly acquiring all of Marcella's books and I can't believe that I had not heard of her until relatively recently. And now I'm a big fan. This recipe, like the one you referenced, calls for eggplant "the long skinny variety." The first time I made it, I used the typical "American" eggplant. It was "ok" but could have been better. This time I'm using "Japanese" eggplants. They're skinny, about 7" long and 1-1/2 - 2" across, very 'aubergine' colored. I think they'll be better for this dish.

I am making Marcella's Melanzane sott'Olio (Eggplant Perserved in Oil). It's a wonderful and flavorful dish; very simple but I have a question. In the first step, you are told to peel and slice the eggplant, salt them, and leave to steep for 12 - 16 hours. It says nothing about refrigeration during this time, so I assume that's ok to leave them out on the counter, correct?

Hazelnuts or Pecans should work well, and personally I think they'd be preferable...

Couldn't have said it better myself! ← Personally, I'd rather have thin tiles of chocolate with a snifter of liqueur on the side...