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chefmoni

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  1. i love the idea of adding liquid smoke...but perhaps try infusing cooked bacon in the heavy cream before making the ganache or substituting some of the butter for bacon fat (not all or it could negatively change the texture). hope it works!
  2. wow your blackberry macarons look fantastic! very interesting choice of filling, too, but i love it! wish i could try it mind me asking what recipe you used for your shells? thanks!
  3. perhaps you're intolerant to yeast...like me
  4. well it sure looks delicious! where may i find the recipe?
  5. thanks so much! wow no eggs? is that correct? can't wait to try it...
  6. absolutely beautiful! would you mind sharing your recipe for the genoise? many thanks!
  7. wow thanks for trying my recipe!! i do hope you enjoyed it! it's always a delight to see what others think....feel free to visit www.gildedfork.com for more....
  8. he's there quite a bit, but no not "manning the stove"
  9. what i would do is bake the cheesecake in a normal pan without the crust. once cooled, scrape it into a mixing bowl and paddle until smooth. refrigerate again, and once firm enough, scoop balls or pipe rounds and roll them into balls, then freeze. just a suggestion.....
  10. i actually used different ratios than your truffle bc i decided to do a ganache for chocolate molds (i had already made too many truffles). i, too, used canned pumpkin and ther was really no need to burmix the heated hc/pumpkin mix before straining over the choc. anyhow, i let my ganache set up overnight and then i fixed it this morning. added more cream, more glucose and more butter. seems a much better consistency now, so i'll just have to wait and see. i also just remembered that, since i'm using 45%, it will naturally result in a more "gooey" ganache......
  11. i made pumpkin ganache (for molded chocolates not truffles) tonight but found that the ganache (while completely emulsified) is slightly grainy -- i'm assuming due to the fibrous nature of pumpkin. if i used less pumpkin, the flavor would just not be there...but the ganache just isnt' right. i did heat the pumpkin with the cream, then strained it over the chocolate (45%), burmixed and then incorporated butter in. it also just wasn't nice and shiny, as ganache should be. any ideas?
  12. thanks!! i was debating whether to use commercial eggnog or just heavy cream infused with all of the spices...but everything i've seen so far uses eggnog. can't wait to try it (perhaps tonight??)
  13. my pleasure!! and i'd love to hear your seasonal specialities, too....
  14. Hi! I am actually trying a pumpkin truffle this week, so thanks for the recipe. eggnog truffles are also on the list (so I'd love your recipe ). already made gingerbread, and roasted pear this week. gingerbread: 16oz white chocolate 4 oz heavy cream 2 oz molasses 1/2 t ginger 1/4 t cinnamon pinch nutmeg pin h cloves pear: roast 2 pears 450degrees with olive oil, cool, puree to get 8 oz 8oz puree 8 oz heavy cream 2 oz corn syrup 1/2 vanilla bean steep for 30 minutes 16 oz 54% or 62% chocolate 2 oz butter, soft salt
  15. i'd like to make a caramel buttercream (either italian or swiss) but not sure how to do about. should i caramelize the sugar syrup in the imbm, cool slightly and procede? would this work? swiss -- woudl you add caramel sauce at the end? any tips or recipes would be greatly appreciated! thanks!
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