tan319

http://www.le-sanctuaire.com/ These folks have tons of Sosa products as well as many other kinds of related product.

Dextrose is a type of glucose but is sweeter. Atomized glucose has what is called a sweetness coefficent of 50 while dextrose has one of 75. In working with both for ice cream, I prefer atomized glucose. Kind of weird for L'epiceri to just shove some dextrose on you. To me, they are not interchangable.

Fantastic! Good stuff.

Pretty swell that Morato got back to you. BTW, is the book mainly on bon bons? Also, is it in English as well as Spanish?

a link to 99.8 % butterfat butter This is a link my friend who did one of the Ecole Ferrendi Pierre Herme class sent me. It is used in the ganache for the "Aztec", from the Desire collection. Check it out.

This is a quote from an interview with a pastry chef by the name of Kelly Miura I did for Pastrypros.com "Unusual ingredients - I guess the most unique one to me was “beurre sec,” a semi-dehydrated butter. It was waxy and very yellow. Not a widely distributed product; I think they may have said his dairy may make it exclusively for him. We used it in the pate feuilletee." I'll write her and see what they used in the chocolates.

Yeah. what he said....

Is it being used for bon bons or puff paste or something? In France "dry" butter is used for chocolates as well as pastry such as brioche, etc. It's kind of (from what I understand) a step up frpm Plugra. A ghee like product would seem a bit greasy maybe?

The thing is that when you're making chocolate ice cream you don't really need that fat from egg yolks. You could add a couple for the texture but with eggs you're obscuring the chocolates flavor. I think Haagen Daz adds cocoa. I use Valrhona Guanaja 70% chocolate Milk Dry milk Heavy cream (very little) Trimoline (you can get at a wedding supply, bakers type place, often called neuvoline Suar stabilizer This will make one forget about HG Good Luck PS: A good ice cream maker helps.

What I liked about the review was how vexed Bruni was over the hostess (?) bidding his party goodbye in Italian, like French people aren't allowed to say "Ciao". I hear that more in France than anything else.

I think it would be critical for sorbets to be "hardened".

Pectin? If you didn't use any water maybe that helped. Blueberries have enormous amounts of pectin.

a few drops of food color will bring it back...

How important are they? Just curious and info, as always, is greatly appreciated. Thanks in advance!

I'm not sure that LN is more dangerous then 375f oil but... The purity of flavour with it would surely wow the guests. A thought I just had is Isomalt. Diabetics can have that. Mixed with water it could be used just like simple syrup, I believe? Check it out.

The deposit on a tank would seem a bit impractical???

It does have that buttered popcorn-ish scent! I occasionally use whole milk powder like "KinderMilk" for my ice creams and that stuff has a bit of an odor! Not bad, just...milky

I've never sniffed it dry, I meant I've never detected a smell in my ice cream mix and such. I hate milk so I don't have to worry about drinking it.

I've never smelled dry milk at all, never a weird smell. Now eggs, a different matter entirely...

Thanks Alana! You've helped quiet my latest obsession Man, those guys are MUCHO expensive!!!

Take a look at This article about Gerard Mulots pastry shoppe and his macaron machine. You can see the depositer, etc in several of the pictures. Can anyone give me a web site that might sell these machines? I've googled a bunch but come up zero. I think Pierre Herme also has one in his production shop. Thanks in advance for any info you might share.

Google can translate it. BTW, his personal website ( kind of a consultancy business, etc.) is pretty super too. I got his book when I was in France in January. It's a very kind of down to earth affair but assumes you know a bit about pastry cooking. Good stuff.

Sam Mason & Tailor are in the newest Arts Culinaire, along with Iacopo Falai of Falai & Pichet Ong of P*ONG! Just got it but as usual, great pix, etc. Good Job, people!!! PS: Any news on the S.M. Website?

Dehydrating strawberries into a powder could be an idea. Requires an investment of 65 bucks or so but you get intensity & dry matter so you don't screw up your liquids, fat, etc. My two cents Good Luck!!!

Most recipes with pistachio I've seen suggest a mix of almond & pistachio powdered. Better luck next time!