afoodie

Hi folks, Next week ill be in Paris, anyone know where i could by Yuzu juice?

@Mariobatali tweets a lot

Hi,i was planing of buying one Swid from Addelice too, i met them at the SIRHA fair in Lyon, my biggest concern is there is no telephone number to contact them and after sending a few mail with questions i finally got my answers then i stumbled on this youtube video...and now you complaining...this is not good, i think ill quit my order! http://youtu.be/w-zq8qrfT9Q

I hope he will publish a book soon. Here is a recipe for his cake called Valencia For a frame 550 x 355 mm and 45 mm high Light orange cream 200g orange jam 120g Cognac 420g orange juice 100g concentrated orange purée 20g de zest d'orange 10g lemon zests 15g milk powder 60g sugar 180g egg yolks 20g gélatine 80g egg whites 120g sugar Mix the orange jam and the brandy together. Strain it and freeze. Make an anglaise with the orange juice, concentrated orange puree, orange zests, lemon zests, milk powder, sugar and egg yolks. Off the fire, add the softened gelatine. Make an Italian meringue with the egg whites and the sugar cooked at 120°C. Mix the frozen orange jam and the custard. And then add the Italian meringue to this preparation. Milk chocolate cream 125g cream 125g milk 50g egg yolks 25g sugar 550g milk chocolate 500g whipping cream (whipped) Make an anglaise with 125 g cream, milk, egg yolks and sugar. Off the fire, pour the cream onto the chocolate and mix it. Finally, add the whipped cream. Orange Cognac syrup 300 g water 200 g sugar 200 g orange Cognac Bring the water and the sugar to the boil. Off the fire, add the orange Cognac. Almond cacao sponge 230g almond paste 130g icing sugar 105g egg yolks 100g whole eggs 165g egg whites 46g sugar 53g clarified butter 50g cacao powder 26g flour 26g starch Beat the almond paste and the icing sugar with a flat whisk. Add the egg yolks and the whole eggs to make the preparation lighter. Mix the egg whites and the sugar. Fold the two mixture together. Add the clarified butter. Finally, add the cacao powder, flour and starch and mix gently. Pour it into a Flexipat® mat. Bake in the oven at 200°C during 15 minutes. Hazelnut dacquoise 250 g egg whites 100g sugar 180g almond powder 60g hazelnut powder 200g icing sugar 20g grilled chopped hazelnuts Whisk the whites with the sugar. Sift together the almond powder, hazelnut powder and icing sugar. Incorporate gently the sifted mixture into the well-whipped preparation. Pour into a Flexipat® mat and sprinkle some grilled chopped hazelnuts on top. Bake in the oven at 180°C during 15 minutes. Praliné feuilletine 125 g milk chocolate 500g almond and hazelnut powder 50 g butter 100g grilled and chopped hazelnuts 250g Pailleté Feuilletine Melt the milk chocolate and mix with the almond and hazelnut praliné and the creamy butter. Then add the grilled and chopped hazelnuts and Pailleté Feuilletine and mix gently. Assembly in frame Using a 550 x 355 x 45 mm frame, place first the hazelnut Dacquoise and then spread a thin layer of Praliné Feuilletine. Sprinkle some grilled chopped hazelnuts. Pour the milk chocolate cream on top, spread and smooth over. Then place the almond cacao sponge soaked with the orange brandy syrup. Pour the light orange cream and give relief with a spoon. Freeze it.

Thx schneich, didnt know the new torreblanca one.. here are i like to visit: http://www.debailleul.com/main.aspx http://www.fresson-chocolatier-patissier.com/ http://www.chocolatier-bouillet.com/accueil.html http://www.cakechef.info/index.html http://www.grand-patissier.info/ToshiYoroizuka/ http://www.oberweis.lu/fr/

I have tried different (mirror) glaze recipes from Enric Rosich, Paco Torreblanca, Pierr Herme....with gelatin, X58Pectin etc, most off them i find to thick, they tend to set too quickly especially when used to glaze frozen cakes. Here is a recipe by Ramon Morato Milk Chocolate glaze: 600 g cream 32%fat 200 g water 180 g sugar 4 g pectin X58 220 g glucose syrup 1400 g milk chocolate 16 g gelatin He suggest to use the glaze at 30C, but as i said it sets to fast, i tried with more cream an its better, what do you think is best way to alter glaze recipes, put less gelatin, less pectin or add more cream like I did?

I think silica gel will do no good for them, they will dry out.

THX Lenski!

Who knows what appliance el Turmix is, i found the word in the Spanish book from Enric Rosich he uses it like a mixer, maybe a Immersion blender?

This is the answer from MONTAGUD......: Dear Sir, Unfortunately, we don’t consider translating the book Renovación into English by the moment. Instead, a French version of it is being prepared and is to be released in 2009.

Yesterday i mailed to chef Rosich myself asking him about if there will be a English version of the book, just a few hours later i got the answer: Hola, buenas noches desde España-Barcelona. Me agrada mucho saber que hay personas que se interesan por mi trabajo desde la otra parte del mundo, y os doy las gracias, muchas gracias. Por lo de la traducción no te puedo contestar porque no lo se pero puedes mandar un mail al editor y preguntarlo de primera mano. así haces presión al igual que otros tantos pasteleros que así lo desean, una traducción al inglés. el mail para tu pregunta es c.pujals@montagud.com, o j.antoja@montagud.com o f.marfull@montagud.com ya me contarás... bueno para cualquier cuestión nos podemos comunicar por mail y el traductor en red. un saludo. Enric Rosi Hello, good evening from Barcelona, Spain. I am very pleased to know that there are people who care about my work from the other side of the world, and I thank you, thank you very much. With the translation I can not answer because I do not know but you can send a mail to the editor and ask first hand. Pressure to do well like so many other pastry chefs who so wish, an English translation. the mail to your question is c.pujals @ montagud.com, or j.antoja montagud.com or f.marfull @ @ montagud.com already told me ... good for any question we can communicate by mail and the translator network. a greeting. Enric Rosich So i guess i have to by the Spanish one a fight myself trough the online translation.....

Schneich, can you mail him again and ask if the book will be availible soon? tx enric rosich quoted: Hello: Estimated friend, I have to say to you that "Renovation" is translated into the French and into the English and that will be on the market this May - June. that much said for the montagud people... cheers t. ←

Hi there, Do you have any idea how to use cracked macarons, i was thinking of griding them again and using in a batter maybe for dacquoise or something similar. Ill sure give it a try and post my result.

enric rosich quoted: Hello: Estimated friend, I have to say to you that "Renovation" is translated into the French and into the English and that will be on the market this May - June. that much said for the montagud people... cheers t. ← Still not out, do you have any new information?

Hi, some recipes for methylcellulose and for other gelling agents can be found and downloaded at http://www.khymos.org/recipe-collection.php.

HI, I want to try the financier recipe from my new Paco Torreblanca's book which is written in Spanish and English and in the recipe he uses „mantequilla avellana“ what is translated as hazelnut butter – most recipes that I know call for beurre noisette, also called brown butter so I am whandering if maybe the translation is wrong?