John DePaula

The trick to minimising mess is to use the minimum amount of chocolate that allows you to scrape across and get the acetate to stick - you usually get the amount right in 3 or 4 moulds ← I tried this technique tonight and it does require a certain level of experimentation - not enough chocolate and you don't get the smoothness, too much and you get a mess. Tonight I did not leave enough chocolate and hence had some "dips". I will try again tomorrow. ← It really looks tricky to me, Anna, but I want to try it soon. Please let us know if you come across a good method.

Sorry it didn't work for you. The butter has water, so it should have dropped the temp. Are you sure your thermometer is accurate? If it is not brittle, you didn't cook it to a high enough temperature. I think this time you are just going to have to rename it--not much you can do with it at this point. Were the nuts warm when you added them? I'm not sure what you mean "toffee like". If it is that brittle, you should be ok. If your idea of toffee is soft, then it is a different toffee than I am used to. ← The temperature should absolutely have dropped when you added the butter. I think I've seen a probe thermometer that goes in one direction (up) and then, if the temperature drops suddenly, you have to turn it off and back on to get it to register the correct temp. Bizarre, I know... Maybe you have one like this?

I agree, Luis, Bravo! Beautiful chocolates. Stencil?

LeSantuaire

Wow, that's fantastic! Congratulations!

I don't find that with the one I have. I stir well before measuring. ← How expensive...ballpark...is expensive? And just how do you use this thermometer? Hold it just above the bubbling syrup? Does it have some kind of grip on it? Thanks. ← Expense: varies... Mine was about $65 Use: Point it at a well stirred bowl of whatever Caveat: can't really use it to check temp of a boiling liquid.

I ate at LA BERGERIE in September. Not sure that I'd give it a glowing recommendation but the atmosphere was good.

I haven't seen it in the U.S. but others may know of a source.

Exactly, Vanessa. He uses the UHT milk for reasons of shelf-life. There may be better brands out there than, say, 10 or 20 years ago. I was surprised that UHT cream was used even at pastry school in France. Surprising because the end result was pretty good, even so. Sure can't beat the shelf life of the cream.

Braised Oxtails from The Cook's Book - absolutely delicious!

It sure makes life easier doesn't it? Doesn't get in the way of stirring your chocolate, no cleaning required. Worth every penny! ← Definitely! ETA: Also, I don't have to have 3 or 4 probe thermometers all over the kitchen while waiting for something to cool...

One of the most indispensable tools in my Chocolate Kitchen is an Infrared Thermometer. A little expensive, yes, but what a savings in time both in cleaning up and actually taking the measurement. Very fast, very accurate, very clean. My only regret is that I didn't buy one sooner.

Like Anna, I buy bacon in bulk and freeze individual portions (though I hadn't thought to cook it before freezing...). I think you've already mentioned caramelized onions, very handy. Stock, already mentioned, frozen in ice cube trays for quick retrieval. Stews (Star Anise Pork a fave), beans, chopped tomatoes, coconut milk (I never seem to use a whole can at a time), maybe some chopped garlic, green onions for sure, sausages, lasagna.

If you're cooking only for your own family, then using the chocolate-to-lips tempering method will be just fine; otherwise, it's not considered a very clean way to work. If you're looking for a fast way to temper, many have posted here about using the microwave on LOW. You never want to put chocolate directly on the fire since it'll scorch in a split second. I don't like the double-boiler method because of the risk of getting moisture in your chocolate which will cause it to seize; however, if you're careful this can be fine.

Ok, I located the passage in French Professional Pastry series v. 2. They were, in fact, the ones that said to dust immediately with granulated sugar to prevent a crust from forming. But after reading through all of my references, I think dusting immediately or not is irrelevant. My problem is that I have packaged them too soon. You really need to leave them out, uncovered, open to air, for 3 - 4 days so that they dry out enough. So, I really need to respect that drying time. But I think that unless you have a special drying room, they will dry at different rates depending on the ambient moisture which will vary over the course of a year. Therefore, it might be worth taking some measurements to figure out the percentage of weight loss necessary for pieces to be "sufficiently dry." I will try to keep some records the next few times to see, for example, how much the weight of 20 pieces changes during the drying time. If anyone is interested, I'll report back here. Cheers.

I'm going to try to find out where I read to coat immediately but it seems that that's not right. Thanks, again!

An interesting read! ← Very! Wonder what kind of shelf life he gets. Can't be much more than 5 days...

So you don't cover in sugar just after dumping the hot PdF into the frame? Somewhere, I was sure that I read to dust with sugar immediately. But now, checking my 3 sources, I don't see that. Maybe that's my problem...

Well, I seem to be having issues with my pates de fruits. Every now and then, I get a batch that “weeps.” Not sure why this happens sometimes and not others. This occurs about 6 weeks after packaging. The recipe I’m using is the Boiron Frères (BF) for Passion fruit. I cook to 107C and verify that it’s 75BRIX before pouring into silicone molds. I then immediately sprinkle with granulated sugar “to prevent a skin from forming.” What I usually do is leave it in the silicone molds 1 – 2 days, covered with wax paper. (Maybe that’s a problem and I should leave them open to air?) When I remove the wax paper, it clearly shows signs of dampness from the PdF, and the sugar is a little “clumpy.” I brush them off, unmold and roll in sugar and place in paper candy cups. I then try to let them sit a day or so before placing in acetate candy boxes. The boxes are pretty close to "air tight." The BF instructions say that you need to: This, of course, refers to the usual slabbed method of making PdF. I interpret their instructions to mean: remove the frame and allow to sit open to the air for 48 hours, flip them, dust with sugar, and allow to sit another 48 hours. Then cut, roll in sugar, and package. Pierre Hermé says that they should be cut, enrobed in sugar, and set out in the open for 72 hours so that they’ll dry out. Only then is it safe to package them. The French Professional Pastry series recommends drying the PdF for 24 – 48 hours in a warm area 40C (104F) before packaging. Portland is a rather humid place. So I guess I’m wondering what I can do to ensure no more weeping (for both my PdF and me)! I have a small dehydrator; should I use it after the PdF is in the candy cups?

French Pastry School in Chicago might fit your needs. There are many topics about this on eGullet: Advanced Belgian Chocolate Candies Advanced Chocolate Class with Jean-Pierre Wybauw Chocolatier Programs?, Do they exist?

I always use the powdered gelatin for marshmallow. ← Me, too. Haven't had any problems with powdered. Yes, that's a good thread to bookmark. If you want to skip the math, go directly to: Gelatin Conversion - Post #18

Interesting tip! I'll have to try that. --John

Looks like it's here: Wanted Quiche or Tart Recipe - Mombu the Cuisine Forum Search for 'Patricia' and you'll see the recipe right there. Cheers. To answer your question directly: 2/3 cup freshly squeezed lemon juice (about 4 lemons) 1/2 cup sugar 3 tablespoons crème fraiche or heavy cream 5 large eggs 1 Pâte Sablée shell -- pre-baked and cooled Whisk the lemon juice, sugar, and cream until well blended. Add eggs one at a time, mixing well after each addition. Pour into tart shell and bake at 190C (375F) for 15 to 20 minutes. Remove from oven, place on rack to cool and serve at room temp.

Maybe they chill before cutting. Then while still cold, they could put a light coat (spray?) of chocolate on (like a crumb coat) and then when they warm up, dip for real. Just a guess...

I received an email confirmation that the Single Guitar cutter, currently being sold by D&R, is in fact a Dedy. I believe this is the same model being sold by Tomric.