Desiderio

I keep my starter into the fridge in a cover container.I am not baking as much lately and I occasionally refresh it ( its made with water and rye flour by the way ),its been there for a while now and sometimes I even forgot about it , and its always fine, gives me a good raise etc, as the color mine tend to be darker on the top as I think its normal oxidation (?), just dig in and when refresh it I get the top out and refresh the bottom .I have to say I am impress to see how resiliant the starter is , but Jackal told me so and we have learned he is quite the pro here .

Thank you Dorie , its quite a treat to have you answering our questions. Will post results Cookman -- now that I look at your question I wonder why we did the zest that way! These days, I boil the zest three times, each time for about 2 minutes, and I rinse the zest and change the water between boils. ←

The chilled chocolate cream does firm up very quickly, so you should whip it by hand and pay close attention if you want it to be soft. ← Thank you Patrick ( I knew I could count on you ) I will do that then , and let you guys know how it went with add pic .

Ok since i have got my book as well , I didnt actually try anything yet (time time ). I want to try something new for this weekend , a nice treat and something to challenge my mind , . I want to try my hand at the Plaisir Sucre', I have been reading the recipe so I can make sure I have all the passages clear.One thing though I wanted to ask you guys ,when it talks about thewhipped cream ,it says to make a ganache bla bla and then to refrigerate even overnight then whipped it in a cool bath etc.the question is with this kind of treatment wont the whipped ganache become too stiff even if lightly whipped?And then hard to work and I am sure it wont look as good as the one on the pics in the book. I dont know if I make sense, in any case if you have any experience ( wich I know you do ) please let me know and if is the case I just follow the recipe and I will be enjoying mt Plaisire Sucre this weekend ,cant wait!!! Thank you

Ahh Thank you Alana, ehhh I know what do you mean ,I am a bread addicted

I havent baked bread in a while now, but I needed to refresh my sourdough that I almost forgot in the back of my fridge . I wanted to make some focaccia and I made this one with Dan Lepard formula the one on his web site for the genovese focaccia etc. Bonaaa!!!!!!Yummy.

I know wich one you are talking about.When I worked for a bkaery dep.of a chain grocery store they use to make those everymorning,the glaze usually come out of a big tub of already made sugary glaze.If I would to make that myself I would use same glaze I use for cinnamon rolls , have the same effect and texture. Confectionery sugar with added maple extract and milk ,you add the milk very little bit at the time cause it gets liquid rather fast ,mix till the right consistency and nice and smooth.

I use a 58% dark chocolate that its sold under semisweet.I dont know the specific % to call a chocolate semisweet or bittersweet ( the other one I use its a extra dark bittersweet 72%),most of the chocolate I have seen under semisweet its under 60% cocoa, but it might not be the parameter to classify semisweet and bittersweet .

Thank you Ling , I didnt excatley use half and half was more like 1 1/2 sticks of butter ( melted ) and the rest of oil.Less sugar in the cake its also nice as for the frosting , expecially using crushed pineapple .The frsoting though was little bit on the tangy side it was very nice and citrucy ( can I say that ? ). Thank you so much for all the help on making this great cake , a new love for me

Thank you FWED, I really like the look of the sprayed chocolate it gives the cake a neat look indeed. This cake is very intriging ( spelling?), and I really want to try it out. Thank you for posting so many helpfull tips and hints for this gourgeus cake again

Cestini di cialda con Lemon Flammery and berryies. For my son's second birthday party.

I dont know about a law that says you have to leave them your recipe , if would be up to me I wouldnt leave them,if they arent interested enough in keeping you there at your condition and standards they dont deserve to keep all your work and efforts, and probably do it all wrong .I would bring all my stuff with me and dont even think twice. Good luck I hope you will find a place that will give you what you are looking for ( maybe your own? )

There is my commissary cake , with the alteration we talked about ( half butter half oil ) and the frosting as Ling suggested 2 cream cheese one butter and sugar at taste ( much better ). Hehe not much of a cake decorator

Ahh never mind that , I have just read all the previus post ( i print the long one cause I didnt have time and I have read them on my break , and ofcourse you can build the cake on layer as I used to do while back ,freezen each layer inside a 8in round pan ,easy enough for me Sorry

Gotcha ! Thank you Alana , I went and check for the post about the transfer sheets etc you gourgeous chocolates for the wedding etc. Ok I see then ,I would have to order some of the cacao barry products ,I would like to retry the wybauw type but I am afraid to fail cause the first attempt didnt go well and I dont want to waste chocolate. Thank you for the tips as usuall

Thats why I said "silly question" .Any way I have noticed that Patrick's cake doesnt have any lines /wrinkles on top like the other one posted previously,I suppose the plastic wrap cause the wrinkle and I was wonder how did Patrick manage to get a smooth surface like that. I will also use a spring form pan I think it would be easyer to deal with .

Ok silly question be patience please Could it be possible to make the gelee into a mold of that size 8 in by 3/8 in, and build the cake around the gele instead using the foam mold ? I mean if the gelee is firm enough could it work ? Thank you for this fantastic recipe by the way and for everyone that posted their results , they look faboulous ,its been very long time since I have made one of this type of cakes , I should get my hands back to it though , maybe I ll give this a try . Thank you.

Ok , so even if you want to make Feuilletine as a praline like chocolate covered and not into a ganache as an ingredient .I was thinking into making some like the book said and I bealive I have seen someone here in anotehr thread making it part of some chocolates boxes for a wedding? ( was Alanamoana by chance?).

Shouldnt be somenthing more like a caramel sauce rather than a caramel per se for ice cream purpouse?So very soft and liquidy I mean that even if you froze it it will stay the same consitency as the rest of the ice cream.I make one that has both cram and butter and its very very liquidy . 250 gr sugar 150 gr corn syrup 200 gr heavy cream from 75 to 120 gr butter

About Feuilletine, I have been thinking of making it for a while now.The only recipe I have is the one on Wybauw book,do any of you have any advice on it , how to make it etc? Thank you Ok first attempt , it didnt came out too good.First of all my KA was about to burn after a while and ofcourse all the fat from the chocolate separeted ( maybe it needs to be mix into the KA longer but I didnt want to risk burning it )its way to hard even to scoop it out of the bowl definatlly not a good attempt .I did the direct method of metling chocolate putting it into the mixing bowl ,make the caramel and pour it into the melted chocolate and mixing till detach for the bowl ( that didnt happen by the way ). Advice?Please))

I was thinking that for the cake I want for my son's birthday party ( the FC) ,I am going to follow Ling's advice and use butter and oil, I havent try it yet but it seams that everyone likes it better that way.I did try it the first time with canola oil and it was fine very moist , indeed a very yummy cake ( I mean I am on a diet and I have to have a little piece once in a while , or everyday )

I remeber I was searchin for something a while ago and I founf this recipe of home made ferrero rocher.She said to find those silicon molds for icemaking but if you can get one of those fancy polycarbonate molds for truffle shells http://www.chocolat-chocolat.com/c210013p16727314.2.html, or something like that, then you can form the waffle round inside them . FERRERO ROCHER - MIA RICETTA. Ingredienti: Stampi in silicone per il ghiaccio a forma di cupola (li ho trovati allAuchan), wafer alla nocciola (Loacker) o biscotti, nocciole, Burro fuso, Nutella, nocciole intere spellate e tostate, cioccolato al latte. Prendere dei wafer alla nocciola (Loacker) e delle nocciole, e passarli al mixer. Poi, unirci del burro fuso. Foderare gli "stampini" (ma non tutto lo stampino, diciamo un tre quarti, altrimenti poi non formerà una "pallina" giusta) con il composto, formando tante cupolette. Mettere in frigo il tutto, a far indurire. Nel frattempo preparo una nutella fatta in casa (oppure si pu usare quella commerciale). Poi, sformare DELICATAMENTE i "gusci" di wafer. Riempirli tutti per tre quarti con un po' di nutella e metterci dentro una nocciola intera. Sigillare a due a due le palline, usando un filo di burro fuso tiepidp e lasciarle riposare un poco, per indurirle. Poi avvolgerle nel cioccolato al latte fuso. Fondere il cioccolato, appoggiare i cioccolatini su di una forchetta ed immergerli nella cioccolata. Rotolarli bene e quando saranno tutti ricoperti, toglierli sempre raccogliendoli con la forchetta. Attendere un paio di secondi con la forchetta sopra la cioccolata, in modo che la cioccolata in eccesso coli tramite i rebbi della forchetta e poi appoggiare i cioccolatini sopra un vassoio ricoperto di carta da forno. Certo un poco di cioccolata "cola", formando una base sul cioccolatino. O la si lascia (così il cioccolatino starà in piedi bene lo stesso anche dopo), oppure la si profila usando un coltellino a lama liscia ben affilato!! Volendo, una volta ricoperte le palline di cioccolata si possono rotolare nella granella di nocciole. In a few words she use some hazelnut waffles ( cialde ) Loacker http://www.loacker.it/it_wafer.html ,she mix the wafer in the mixer with some rosted hazelnuts to make fine crumb, then add the melted butter ( like for a cheesecake crumb type)and use the sphere molds to form the shell of the rocher,put them in the fridge to firm up ,meanwhile she makes the nutella ,or buy it,the you fille the wafer shells with the hazelnut paste ( or nutella ) and put a roasted hazelnut in the middle ,put together the two half of the rocher and at this point I would temper my milk chocolate and add roasted hazelnut that I have previously chopped medium fine ( granella ) and dip the wafer shells or you can just dip them in chocolate and then roll it in the hazelnuts as for a truffle.

Thank you Melissa, it is a little bit confusing all these thibgs about altitude and baking or candy making . I will indeed write down all my experiments , and I will give a try with the air insulated sheet just because my oven ten to cook everything from the bottom , but as you said I will keep an eye on and if it doesnt work oh well Ill use it strictly for baking cookies . Thank you for you advices will keep posted

As I was talking with a friend of mine that live here in COlorado as well , about the cake and the fact that it sinked a little bit ( its really bothering me ), she was telling me to get one ot those air sheet to use it whenever I bake ,expecially here in altitude ,and to add 2 tbsp of flour to my recipe also to compensate the altitude ,also I did add crushed pineapple as well and I was thinking ( then I read all the other posts and realize Ling just said that )to lower the sugar amount maybe to a 1 1/2 cup?I have the feeling that the large amount of sugar made the exterior of the cake little bit on crunchy side ,or so .I want to try to do like Ling said and use butter and oil and the frosting definatlly ,cause the one on the recipe its too sweet . Thank you

I used a 10" round pan and I bake a single cake , it did raise quite well and uniform but at the end the top center was little bit sinked ,I think as you said maybe need a less baking time . I am going to try your formula for the frosting less sweet and more consistent I like it better. Thank you Ling PS: I have tasted the cake last night and I have to say its a very very good cake .