DesertTinker

Hmm… I wonder if the petit fours come from different sources, the ones in the assortment packs (cheese, sausage, cookies, candies, etc.) are always individually packaged in plastic, also there are only the stripes and different colored coatings, no other decoration on them like yours have.

Just so US based eG folk know, one can acquire bowls similar to @liuzhous here. Not enabling, just sharing.😎

A4 Box arrived this afternoon. OnTrac made a stealth delivery. After a brief discussion it’s going under the tree until Xmas.

Congratulations! Mine has managed to get from Charlotte NC to Antioch TN since the 5th. Only another 2000 or so miles to go.🙃

With the backbone and ribs still intact I think you might be better off if you thaw it and split it, or at least partially thaw it enough to make the necessary cuts. Here’s a link to a recipe on the Anova website that suggests trimming to reduce the size of the cavity.

Here are the choices from the Breville/ChefSteps Joule app, there’s no difference in in the times between fresh or frozen. Also the pictures of each.

And I crumbled, they’re still available for shipping cost only. I’m a bit surprised, I thought by waiting I might be saved from acquiring one. Well now our “house/kitchen” Christmas gift is taken care of.

😎

Another option. I have one and really like the space saving aspect of the Weber Go-Anywhere Grill (eG-friendly Amazon.com link), great for one or two people, doesn’t need a lot of charcoal.

My 2nd batch is pourable, no clue what caused the thickening in the 1st batch. Identical ingredients, both were carefully measured, the heavy cream is from the same container. Temperature of ingredients was the same, only difference was hand beating the 1st, KitchenAid stand mixer for the 2nd. Maybe I didn’t beat it well enough by hand?

Is your recipe the same except for using whole eggs rather than yolks only? I just checked on my latest batch and it’s still pourable and I think very close to the consistency you described. I was able to pour my original batch through a funnel immediately after making it, but by the next morning it had set.

My first batch, which unfortunately achieved vanilla pudding thickness, is shown below. The only way to get it out was by dipping a chopstick into it, then scraping it off into a shot glass to be eaten with a tiny spoon. Not a very elegant or nice presentation.🙃 Tonight I added about a 1/4 cup of milk and shook the bejeezus out of it. At the moment it is thick but pourable. Made a second batch after that, it’s in a practical quart jar like yours.

@Smithy Hickory Farms appears to have a higher customer rating for their petit fours than Swiss Colony does (and the higher rating is based on more reviews). I also grew up with Swiss Colony and all the other seasonal catalogs of the 60s, 70s and 80s, packed full of aspirational things and goodies that were never ordered.☹️

Yeah, that’s a much more open vee shape than I recall from when my mother got a “taco making” set in the late ‘70s, the sides were maybe an inch apart at the top of the shell. Maybe you, or Charlie, could bend them to be more closed? Unless they’re stainless steel, I suspect that whatever plating is on them would crack and peel, so maybe not a great idea.

Today I learned… Thanks! I’ve not run across these. Very clever design. Here’s how to use them, for the uninitiated.