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  1. Brush it with UN-tempered chocolate. Thinly - just too prevent sticking. It does not develop the snap that tempered chocolate would, so should be easier to cut. This is only an option since you wrote that you would dip them later on anyway, otherwise it would not look as nice... Good luck!
  2. Hi! I know how expensive these gorgeous books are through the usual channels. I happen to have an extra copy thanks to a good friend and want to offer it to anyone interested. I listed it on ebay, here is a link (please edit it, if there is a way to get referral fees for egullet, I only found this feature for Amazon): Ramon Morato's Chocolate book on ebay As far as I can tell the content is identical, same number of pages, same content on the pages I checked (used random numbers). It has German language where my other one has Spanish.
  3. Hello! Has anyone recent experience with it? Does it still work fine/ would anyone recommend it? How long have you been a subscriber for? Thanks, Alex
  4. Hi! Thank you for this great looking inspiration! I will have to try this one too! My guess would be to follow the procedure you had in place - short crust, frangipane, raw apple. As a topping I would like to suggest a Florentiner/Bienenstich topping (cooked mixture with sugar, butter, honey, cream - and sliced almonds added, then spread on top). It is cooked to soft ball stage I believe. Let me know if you need more specifics.
  5. Kate Zuckerman has a cake that is a financier batter with a creme brulee center. You can find a picture in her book (egullet friendly).
  6. Hi! I had the same questions. Here you go: Info
  7. Hi! I brought up the source for your dilemma so I should probably contribute solutions for it... I wrap mine tightly in plastic wrap and then put it in a ziploc bag and freeze it. Keeps really well (I don't have those vacuum foodsaver gadgets). As for use, I agree with srhcb - one can never have too much (I did order two cans in fact ). Here is a traditional GErman "cookie" that consists mainly of almond paste. One can replace equal parts ground almonds and sugar in some recipes with the almond paste (Joconde Biscuit as an example) One recipe (never tried that one) can be found here. In that one you would use 350 g almond paste instead of confectioner's sugar and ground almonds (175 g each) but you have to use the creaming technique to mix it with the whole eggs before adding the meringue. Or turn almond paste into Marzipan and then make small, uneven shapped ovals (balls) and toss them with cocoa powder or melted couverture chocolate and get "Potatoes", other German holiday sweets. This is a start... Or ask friends if they want to buy some of it from you so that you can get fresh supplies sooner again (3 of the 14 lbs. I got - not to disappoint you, but I believe one of their cans is even 7 lbs. not 5 as you wrote went to friends of mine) Happy Marzipan filled holidays!
  8. Hi! The ground and then rebaked brittle will have the consistency of a Tuille (lace cookie), very thin, not airy at all. This technique is used very frequently in France. It allows for better control in regard to the shape of tuilles which tend to spread a lot when freshly baked. Working with the powder instead, one can dust it over templates, remove those and bake just to remelt the previously caramelized sugar. I had that dessert during a fabulous demo from her - delicious!
  9. Hi! I got mine here. Price is more than reasonable (better than the links above as far as I can tell) and service is incredible. Ordered it in the afternoon and it arrived (NJ to NY) the very next day. Hope this helps. Alex
  10. Hi! I checked PCB's online version of the catalogue. They recommend under "Methods of use" to freeze the items for 12 hours at -18 degrees (Celsiuis I guess). One can download the parts of their catalogue here. Again, the one where I found the info was the last part "Methods of use". The spray is mentioned in the Entremets section and one is referred to page 136 of the catalogue. Good luck!
  11. Even though this thread seems to be closed, I promised the recipe with the amounts I took by volume and then scaled them. With only a little creaming and resting them in the fridge overnight, I got good results, that resemblesd the picture I linked to before. Spreading was minimal, I would say only as much as necessary and desired for a tender cookie (now, barely a day later, all have already been eaten by my family). Aside from the changes just mentioned I stuck to the original recipe including the oven temperature and scaled out the ingredients after measuring according to the original post: 2 sticks butter 150 g (5.25 oz.) light brown sugar 1 egg 1 tsp. pure vanilla extract 1 tsp. salt (I used less, about 1/2 tsp.) 375 g (13.25 oz.) all-purpose flour (mine is unbleached and fairly high in protein, not sure if I am allowed to mention brand names) They were easy to prepare and quite tasty.
  12. Overcreaming it is!!! I made the dough yesterday, creaming it until just cobined, less than a minute for one time batch. Adding the egg and vanilla also just until mixed and then the flour. In my opinion they worked well enough and baked OK even at 350 F. I took a picture and will post it later once I figure out how . I will also post the amounts of flour etc. that I used (measured by volume and then scaled to make sure one can acurately recreate the batch). Later more
  13. Ok, I will try the recipe tomorrow (not times 4 though )! From reading the recipe I have a very particular cookie in mind. It's appearance differs from the ones linked to or mentioned above. Being from Europe, I found a German website with a picture of what I believe resembles the result I would shoot for with the recipe that "started it all". Please forgive the different language, it is just about a picture of those cookies so that ShoeBox Oven can varify whether I am on the right track at all. I was also surprised by the brown sugar in the recipe, but I would like to give the recipe a try with modifications in procedure rather than ingredients, because the first post said: I'll be back with my results. I am so glad I finally started to post instead of just read and enjoy .
  14. Oooooh, I wanted also to shoot towards the parchment paper, saying that regular sugar cookie dough does not really need that and that the plain sheet pan would work too, but then I figured that it adds so much convenience in regard to clean up... Anyway, chefpeon is right about greasing the pan. Parchment and Silpat mat could also be a point, but for now I would "stick" with it! Oooh, I think I will have to try the recipe myself... (For the sake of the butter and the texture of the cookies )
  15. The cookies that this thread was started for are not like the "standard American Chocolate Chip or Oatmeal Cookie" at all. No offense, I just don't know how to make my point. They are more like sugar cookies that are supposed to hold their shape or give in only slightly. Unlike traditional sugar cookies the ones above are meant to be very tender when eaten and just barely hold their shape. Some of the tips above are great for drop cookies that could have a wide variety of textures and shapes. Alton Brown, whose baking advice is mostly accurate in my opinion, had an episode of "Good Eats" where he covered "American Cookies". It is called "Three chips for Sister Martha". There he covered all changes necessary to transform (drop) cookie recipes from thin to puffy to chewy. Very interesting! Here you can find a transscript of the show. This might be helpful to increase the spread of your cookies.
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