fawn

the recipe looks gooey and diliciously sinful! anyone tried the recipe?

I'll be making moccatines (praline) the ingredients are: fresh cream coffee powder dark chocolate couvature cocoa butter Can i sub shortening for the cocoa butter?

I have a filling of peanut butter (will be adding melted chocolate) and pastry cream As for pastry cream, i want it flavored, what goes well with the peanut butter/chocolate filling? pastry cream flavored with? Mocha ? coffee? Chocolate? butterscotch? brandy?

thanks for that note. When i baked my pie, i place the nuts on top of the filling before pouring

^^ hehe thanks

thank for the reply, I did overcooked my pie. Oh well, there's always the 2nd time. But my family didn't like the pie that much... they think its too sweet

So i finally baked the pie, i choose the recipe with corn syrup and white sugar (plus i browned the butter). I use the lowest rack. And i think that it was a big mistake.. for my crust burnt! Here's some photos i took I'm not even sure if the pie is baked or not coz i havn't tried eating pecan pie before. Whenever i inserted a knife, it always came out wet ( but nothing clinging) so i assumed its not baked yet. When i noticed that the crusts starts browning, i immediately transfer the pie in the middle rack and covered with foil. But still, my bottom crust is already burned. And i think the further baking time in the oven made it worst! LOL I think i baked mine with an addition of 20min (original bake time is 45min) Oh, and the taste... is it really a bit eggy? i mean.. the pecans rose on top (is that normal?) while the custard/sugary layer's at the bottom and it was a bit eggy... is that how a pecan should taste?

thanks! I'll make the cornsyrup recipe then

Thanks for the feedbacks and that warm welcome I havn't tasted pecan pie in my entire life. But i will be making this because i have a friend who loves pecan pie. I'm gonna surprise him. But do u think the majority loves pie with only 1 brown sugar or 2 pie with cornsyrup+ sugar

I noticed that some recipe calls for corn syrup while others are brown/gran sugar. What diff does it make to the pecan pie?

thanks for the link Gifted Gourmet i will have a look on that thanks for all the suggestions, i'll think about what will i do... As for the sauce on the sides of the cake, i am thinking of putting chocolate sauce, that is ok instead of caramel sauce right?

I was assigned to make chocolate cake (sponge layers with chocolate butter cream) topped with runny chocolate icing. I have no idea what to put on the plate. The chef suggested, Tuile, brandy snaps, whipped cream, mint leaves. Any link to a site where i can get ideas? Thanks