SweetSide

Changes to both. Mostly I use Mi Amere (sp?) from Cacao Barry. 58% cocoa, couverture. Here, we use Callebaut Intense. Not sure off the top of my head of the overall% or cocoa butter %. If it matters, I've used all kinds of chocolate and never had a problem. But, the biggest change was from a 36% cream to a 40% cream. Any suggestions?

Thanks -- I'll dig out my trusty thermometer and give that a try. Any tips on the reheating process that seems to make things worse (anyone)... I can't be making a new batch each time we need the stuff, yet at this rate we either have cr@ppy looking desserts or we make another new batch....

Old thread, new question. I've never had a grainy ganache before, and now, it seems that is all I can make. I'm in a new location. The first batch we made was fine -- smooth and silky. We are using a simple ganache -- just cream and chocolate. 3 parts chocolate, 2 parts cream. We were able to store it in the fridge, and then rewarm what we needed. Now, we make ick. It's getting a little better. Batch two was a clump of cocoa solids with an oil slick. No way could we get it to emulsify. In the garbage it went. Batch 3, better, but still very grainy. Smooth when first made, pop in the fridge for storage, reheat, then it breaks. We reheat slowly. Tried the microwave bits at a time, and better, but not good. We've tried stick blending it. We've tried adding a little to some cream, emulsifying, then adding more, but it breaks again. We tried making a 2 parts chocolate to 1 part cream ganache, and it was a little better, but still grainy. I might add, our kitchen is hot. Like 95F hot. I don't know about the humidity level, but since our air conditioning s*cks, I'm betting we're not at 45%... ANYONE -- give us some things to try or ideas or ask questions. I'm getting tired of making this ick and throwing profits in the dumpster... THANKS!

Chocolate tartlets, filled with a rich ganache. Small chocolate butter cookies sandwiched with a nutella buttercream. Fudge. Chocolate covered peanuts and pretzels. Now must go find me some chocolate........

Ah, but remember in my comments, I'm only talking about the FROSTING part. Many of the chemicals in a CAKE mix do indeed help the keeping quality of the cake (but I still like scratch) and can see using CAKE mixes, especially since they are designed to be much less finicky about mixing and the like. But, FROSTING doesn't usually have keeping issues (other than if you plan on leaving it out in the hot sun for a wedding), and I see no need for so much hydrogenated oil in the frosting. And I see no need for mixes for frosting, especially since the cooked milk and American buttercreams (with butter -- 'nuther thread there) are so easily made. Personal opinion.

Scott123, if I remember right, you cannot freeze cream that has already been whipped for the same reasons. Correct?

In addition, most cakes used for jelly rolls have no butter or fat in them. The butter, as it cools, will make the cake less flexible and prone to cracking. By using a separated sponge designed for rolling, you should have no cracking. Then, also follow what chiantiglace and PamR said about the rolling techniques....

they don't tell you what is in just the frosting, but the ingredient list for the cake and frosting: sugar, enriched wheat flour bleached, cocoa processed w/ alkali, partially hydrogenated vegetable shortening, with bht and citric acid, dry egg whites, leavening, dry egg yolk, food starch-modified, propylene glycol, mono and diesters, dextrose, mono and diglycerides, natural and aftificial flavor, salt, nonfat milk solids, sorbitan monostearate, caramel color, soy lecithin, cellulose gum, polysorbate 60, xanthan gum, propylene glycol, corn syrup, glycerine, polysorbate 80. ← Ewww. If you don't want to add shortening, too late, it's already in the mix... Frostings are so easy to make, I'd stay away from that stuff, but that's my chemical prejudice talking. IMO, I'd scrap the mix frosting totally and just frost with a cooked milk frosting, or any other frosting you like. Then again, I only bake from scratch and wouldn't be buying that mix to begin with.

What's in the mix? It sounds like a frosting I make for Red Velvet cake -- cook milk and flour on the stove until thick, cool, then whip that into creamed butter and sugar. The mix may just be the flour/sugar part, for which you are probably paying too much...

As have I, with the same result. I've also made a modification and added a thin layer of chocolate on the crust for a little added twist.

I'm reading along in your post about New Haven and Southington, and then, BAM, you hit me with Colchester. Well, I take issue with it being in the middle of nowhere as it is my hometown. However, if you want good pizza here (Colchester), go to Illiano's, which has several restaurants in the Norwich area. Blows away Plum Tomato, and I'm NJ raised, and NY style pizza is the only kind to have. And we have plain as well since we are a household with a child... In Hartford, First and Last is very good. West Hartford has Luna Pizza and Harry's Pizza. Both very good. Never had the New Haven pizza myself, so I can't compare. Happy hunting!

Wait, it still turned to butter even though you added the sugar already? Huh. I'd have thought the sugar would help prevent it turning into butter. ← No, the sugar won't prevent it from turning into butter. I've made "sweet butter" on a few too many occasions when I was called away...

I believe without the sugar, they are more easily overcooked. Sounds like you had two "oops" moments...

If you have VirtualPC, Living Cookbook CLICK is supposed to work. However I say that as someone who has the software and has only read the system requirements but does not actually run it on a Mac. I like the software, and the ratings for it are good. $30.

Small world -- I was eating some plain fries dipped in a batter just the other day and my husband and I both said "Remember curly fries? I haven't seen them in a while." They are dipped in a thin batter, and have a little spice to them. I'm remembering paprika among other things... Sorry, no recipe for you though.

I did one like this more on the peppermint patty theme. Chocolate genoise, soaked with creme de menthe simple syrup, white chocolate whipped ganache filling with peppermint oil added, covered in dark chocolate ganache. Use green creme de menthe in the ganache and it will be more "grasshoppery".

Gorgeous (and I'm sure delicious) as usual! You seriously need to consider a job as a food photographer -- either on the side or as a second career when (if) you need a change....

I have Jewish friends who keep kosher and they were telling me about going out and buying up all the Duncan Hines mixes they could find because they did change their ingredient list to include milk.

a lot of eGulleteers also swear by pichet ong's pate a choux recipe. there's a thread on it here in the pastry forum...here it is. have fun and remember that all of us will have different ideas about what you should start learning, but just remember to take your time and have fun doing it so you don't get frustrated, regardless of what you make! ← I posted the above recipe because it has specific instructions for making in a food processor, and like it very much. But, to note, that while I like the food processor recipe, I have also used Pichet Ong's recipe and LOVE it. Either way, you won't go wrong.

Pate a Choux in a Food Processor -- makes 8 eclairs 2 Large eggs 1 Large egg white 5T unsalted butter, cut up 2T whole milk 6T water 1 1/2 t sugar 1/4 t salt 1/2 c (2 1/2 ounces) all purpose flour, sifted (measure, then sift if using volume) Gently beat the eggs and egg white in a measuring cup. Discard any amount over 1/2 c. Set aside. In a small saucepan, bring the butter, milk, water, sugar, and salt to a boil over medium heat. When the mixture reaches a full boil (butter should be melted), remove from heat and immediately add all of the flour and stir with a wooden spoon or heat proof spatula. Return the suacepan to low heat and cook, stirring constantly, until the mixture is shiny and tiny beads of fat appear on the bottom of the pan. It should be 175 to 180F and should take about 3 minutes. Immediately transfer the dough to the food processor, and, with the feed tube open to let out steam, process for 10 seconds. With the processor still running, add the eggs gradually in a steady stream. When all the eggs are in, scrape down the sides and process for about 30 seconds until a thick smooth paste forms. Put the paste in a piping bag and have at it. Eclairs should be piped 5" by 1" to get the 8. Personal preference will dictate your size and shape. Bake at 425F for 15 minutes, then turn the oven down to 375F and bake for 8 - 10 minutes more. Don't open the oven door before this point -- they'll start to collapse. They should be firm and golden brown. Remove the sheet from the oven and pierce the end of each eclair with a paring knife to release steam. Put the eclairs back on the baking tray and return them to the oven, turn the oven off, and prop open the door for about 45 minutes. The inside should be moist, but not wet. There are many recipes out there, and many do not use the piercing and drying in the oven. But, with this one, I have always had very good results. Always a good rise and a crisp shell. And, it's a small enough batch that it works for my family of 3. Best of luck!

As for pate a choux -- I have a recipe that specifically uses a food processor. Makes 8 eclairs, and was the first I ever used. From Baking Illustrated. Don't have it with me but can post later if you want to give it a shot. ← Sure, if it's not much trouble . (Thanks!) I'll have to keep an eye out for that book. ← Do keep an eye out for it -- it is a basic book with "standard" recipes in it, but with each one it goes into the details of why things were done the way they were. And for many techniques, there are pictures of a "bad" result along with pictures of a "good" result, so you know what to look for. There are many good instructional books out there, but for someone just starting out, this is about as beginning as you can get. And, I find the recipes in there are good -- haven't hit upon a bad one.

As for pate a choux -- I have a recipe that specifically uses a food processor. Makes 8 eclairs, and was the first I ever used. From Baking Illustrated. Don't have it with me but can post later if you want to give it a shot.

Thanks Jaymes! If you can not find this in the supermarket, then using real coconut in the same amounts (about 2 cups) should work, even better actually. ← Thanks, never knew that -- all the sweetened, shredded coconut that I've ever seen (noticed) comes in a plastic bag.

Not Rodney, but yes, Hummingbird cake usually has cream cheese frosting. I've never used this recipe, but the only difference in this recipe and mine are that she used melted butter instead of oil, should be more flavorful, but maybe more dense after refrigeration. I don't drain my pineapple but add juice and all. Makes it more moist and flavorful. I chop my bananas instead of mashing, don't want banana cake. And in my cream cheese frosting I use half butter/half cream cheese. ← Just checked Martha's recipe against the one I use and the only difference is I use 3/4 c oil instead of butter and I also don't drain the pineapple. I neither chop nor mash the bananas -- I squish them into chunks. Some is mashed some chunks. My cream cheese frosting is very much like hers as well.

Rodney -- sounds yummy, but... 4 cans of coconut what? Actual coconut? milk? cream of coconut? I only ask because I've never seen coconut in a can, but then again was never looking. I love the idea of a coconut frosting on the cake.