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Lumas

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    Bronx, NY
  1. WOW. That is the greatest picture I have ever seen. Maybe its because I studied all day for a Geography exam. Lahars, volcanoes, lava... you get the idea.
  2. The taste was great. I followed Tammy's recipe for the ganache and the raspberry filling. Most looked in temper, but there were a bunch that definitely bloomed. I just used a long chef's knife. I used a square baking pan (8 inch) and so I got 64 pieces, each 1 inch big.
  3. Inspired by Majas post, I decided to make strawberry marshmallows dipped in white chocolate. I ground up some flower shaped pink sprinkles and added that to the top.
  4. My first attempt at making any chocolate candy. I followed tammys recipe from the g pectin thread. I used rasberries and strawberries plus a teaspon or so of Kirsch. A tablespoon and a half of aged baslamic vinegar in the ganache. I really did not temper the chocolate. I actually didn't care. Yea, that sounds bad, but I have never made any kind of chocolate coating or anything before. However.... really enjoyed doing this and next time I plan on actually tempering and using good chocolate.
  5. I received Book of Tarts by Maury Rubin... I wonder if his shop The City Bakery is still open? Anyhow, the book looks good. Lots of pictures, which I always enjoy when baking. The recipes seem a little too simple, though. Most recipes have 4, maybe 5 max. number of ingredients. White chocolate infused with pear skins is going to be the first recipe I try. I will check out a few more of the books everyone has mentioned.
  6. It has been over a month since the last post in this thread. Has everyone stop baking Herme recipes? I made the nutella tart the other day. I didn't find the tart to be that amazing. Don't think I would make it again.
  7. Sounds good. The only problem is it is out of print and the lowest price is $70.00. *Thanks to FlavoursGal, I got the book for around $13.00!!!!*
  8. I have come to the realization that I do not enjoy the cakey goodness that so many others have come to love. I hate the frostings and did I mention, the CAKE part? So... I have been making a lot of tarts lately and I am really enjoying them. I was looking for a few books that are specifally dedicated to making Tarts. I know there are a few out there, but does anyone have any recommendations? Thanks.
  9. Lumas

    Dinner! 2007

    Calzones Tryed to make pizza dough with semolina and spelt flour. Actually came out good. Mozzarella, goat cheese, thyme, and prosciutto were the filling.
  10. This was really yummy... Caramel Pudding Tart with Almond Shortbread Crust with Fleur de sel spinkled over the Carmelized Almond brittle
  11. Lumas

    Dinner! 2007

    Fake-Fried Chicken The recipe is very basic. If anyone actually fools around with it and adds other spices, I would love to know. I only made this twice and haven't had a chance to play around with it. The coating will come off easily, so use a spatula and tongs to flip it and it stays on fine.
  12. A few desserts from the past month: Vegan Tiramisu A not so pretty Herme's pave Coffee Crumb Cake
  13. Yea, the cake is baked with the topping on it. Some of it is suppose to drip down, but it seemed like ALL of it did. I might just try a non-liquid based topping next time. It was really good even if it didn't come out 100% right. Thanks for the info.
  14. Lumas

    Dinner! 2007

    Food from the past couple of days. Pasta e fagiolo Fake Fried Chicken Kung Pao Chicken Probaly wondering what fake fried chicken means? It is a flour and cornmeal mix browned in a fry pan and then roasted in the over for a half an hour. Comes out really good and only 2 tbs. of oil!!
  15. Been awhile since I have posted anything, but I am now baking again! I need some help with what went wrong with this dessert. Brioche Bee Sting Cake from Perfect Cakes. The brioche came out good. The problem was that it baked unevenly. Some spots were high and some were low. The second problem was the almond brittle topping. It was suppose to carmelize, but most of the liquid just dripped down the sides and formed on the bottom of the cake. The third problem was the pastry cream. The cream was way too thin. It started to look like it was cooking and it became lumpy so I got scared and pulled it off the hear. I think I should have kept cooking it a little longer. Any help. Thanks.
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