RWood

I think the alcohol would be the only thing that would effect it, so maybe start with 1-2 Tbs. I'm not that good at measuring sometimes , but I would start with 1-2 oz of paste and taste it. More if you only want to use that instead of steeping the nuts. I usually add it after the base is cooked and before I strain it.

Nice stuff! I sometimes use hazelnut or pistachio paste in my ice cream bases. Especially the pistachio because I've found it gets a muddy color from steeping toasted pistachios. But, that would up the flavor for you.

Are we talking in English or French, now? In French, I've never heard appareil used to refer to something cooked but you can bet someone somewhere says it. You'd probably be more likely to hear it referred to as the crème or crémeux. Or quiche sucrée. I'm afraid I've never worked in an English kitchen so cannot be sure. Imported words often lose their nuances so you may find people saying app even when the thing is cooked. Has anyone heard it used like this? uhhh... Either? Both? Johhny I. is American and works in a restaurant in NYC. I guess what I am getting at is how to describe the completed dish to diners. I'm thinking I am just gonna go with "flan". Or probably "lemon flan" In all honestly, I was just curious about the usage of the word "app" in this context. Maybe someplace in the full book, he has a glossary that describes the terms in the way he uses them. If you look at some of the other recipes on the site, that term is in anything that has a similar custard or wet base. Since he considers these beginner level, I would hope he has a glossary in his book. I've never heard the term used in the 13 years I've done pastry work. I would just call it a lemon meringue tart and explain the layers.

Yes, they are firmer. Even though they work for slabbing and cutting, I use them mostly in a molded shell. I use them for most of my fruit flavored centers as well as with red wine. And I do like the texture better.

Have no clue what an "app" is. Never heard of that either. Must have something to do with the fact that the whole lemon is used and not just the juice. For this recipe being listed as a "beginner", it's not very clear or concise at all. I'm assuming the tart shells are individual since that's what the picture shows. I think if you are making one larger 9" tart, 6-8 individual (if they are about 3", but since it's not clear, who knows) is comparable to the amount needed. The curd sounds like it will be fairly firm with that many eggs and yolks in it. The Italian meringue can't be made ahead and stored. You should make it and pipe and torch immediately. It will hold for a while refrigerated. I think it's just another mistake in the recipe with the wrong amount of sugar. Here's my recipe I've used for years. 350 g sugar 210 g egg whites 50 g sugar Combine 350 g sugar with a little water. Cook to 248. When syrup gets close to temp, begin whipping whites. Whip until soft peaks and gradually add 50 g sugar. Gradually add hot syrup and whip to stiff and glossy. Hope some of that helps. I've never tried anything of his, and some of the other recipes on that site are just as badly explained.

Snicker bars. I need to make a chocolate nougat and try a Milky Way/Three Musketeers type or something. Even though I cut these 1", after being dipped they still looked bigger than I was thinking. I liked the thickness of the layers though.

I have done a comparison with a lemon butter ganache and a lemon cream ganache, and there was a big difference. The butter ganache had so much more lemon flavor. I used white chocolate in both. I prefer butter ganaches as they do set much faster and I think let the other flavors come through better.

http://www.dr.ca/ice-cream-gelato-and-ice-pop-moulds/ This is a site I've found in Canada. Their prices seem pretty good on molds, etc.

I grew up in the South, so they were really the only donuts we ate. But, the closet one was in Atlanta, about 2 hours away, or we always got them when we got to Daytona for vacation. They were an occasional treat. They were available in some local supermarkets as well, but weren't as good. Too bad they got crazy and over expanded. A lot of the ones in the bay area closed, but the first one in Union City is still there. I hit it when I take 880. I still like the hot glazed, custard filled and lemon the best.

I worked at a bakery where we didn't have cake pans larger than a 10-inch. So, anything larger had to be baked in half or full sheets and cut to the larger diameter (and square too since we had no square pans). Sometimes piecing them together as well. I just used a cardboard the size of the round I needed, then used that to lift the cake round. It works fine, and sometimes you get a cleaner edge than having to trim the edges of a cake baked in a round pan. And since it's your cake, use the buttercream you like .

Basic for either added to pasta shells for a cold salad or a tuna melt: tuna, lemon juice, dill, green onion, s&p, mayo. Another favorite was called tuna waldorf from a small lunch place I used to hit: tuna, chopped apple, walnuts, celery, lemon juice, red onion, mayo. I used to make one with chopped green olives that was good too.

I don't think you can get a bright white frosting other than using shortening. Butter will give you more of a off white color and much better flavor, I know I wouldn't want to eat shortening. I've always used an Italian Meringue Butter Cream because it seems the most stable and always smooths out nicely when you finish with a hot spatula. I have seen white color for frosting, but have no idea if it works.

I have an old recipe (that I will have to find) that I was given when I was in culinary school. It's called Aunt Lou's Burnt Sugar Cake. The base for the cake and frosting is a burnt sugar syrup, from what I can remember. So, the whole cake is caramel. I'll dig it out.

The cake looks lovely, Robin. Chocolate, pecans, espresso...all good things. And the chocolate is "GOOD" chocolate. Because friends know I work with chocolate, they often give me chocolate for presents...and then I give that 'chocolate' to someone who doesn't care. I invariably make my own birthday cake and last year our 50th wedding anniversary cake too. As you say, I get something I like that way. I wonder how many others make their own birthday cakes??? Thanks! My family uses the excuse that they know they will get something good, so why should they go buy something. I keep telling them that's not the point

So, I usually have to make my own birthday cake. I guess I know I'll get something I like that way . Chocolate Chiffon, Pecan Espresso Dacquoise, Espresso and Chocolate Buttercreams.

Pecan flour will work for macarons. Sub half of the almond flour for the pecan. I haven't tried it with only pecan flour, but pistachio and peanut flours have worked without the almond. It might work on it's own, I was going to try it at some point.

It takes lots of experimentation and failures to get what will work for you. When I first starting making these years ago, there was a lot of wasted almond flour. And can still be at times. I don't know which type of recipe you are using, but I found the Italian meringue recipe too hard and too sweet. And there are a lot of people on here that swear by it and love it. Everyone makes them different, and everyone has an opinion on what is "perfect". I got a marriage proposal from a French women (who now lives here) on mine, so I'll take that to say I got them right

Italian meringue always explode and never make feet. I read in an earlier post about temperature, but I've tried several different temps and always the same result. And I think they have a harder shell, which I don't like. That method just doesn't like me But, the French method is totally fine, with the occasional flop. Usually from over folding. I had to make 2500 of these things (took three days) back when I worked for a caterer and only had one sheet pan go bad, so I had the French method down. I just don't make them as much now, and I think I get out of practice. Down the line I hope to add them to my website as well. But that will be a while.

I sift the TPT into the whites in the mixing bowl. Just the way I was originally taught. So do I , but I have an intern who today folded the whites into the bowl of sifted TPT. The macarons turned out fine, just wondering if anyone thinks it makes a difference. I figure success is more about ratio, drying, and mixing to the proper consistency than which goes into which, but you never know. I have folded into the TPT before, but I prefer the other way. I've found that how long it's folded and mixed makes the biggest difference. When I first started making them, I never aged whites. We would heat them briefly until about 70 degrees. And I still don't age them that often, usually because I don't think about it beforehand. I have added a tsp dried egg whites and have seen an improvement as well. These things are just very temperamental. Everyone has a different experience on what they like and what works for them. I've tried the Italian meringue method several times and have had no luck whatsoever. I prefer the texture of the French method anyway.

I sift the TPT into the whites in the mixing bowl. Just the way I was originally taught.

I grew up in GA, and love Chik-Fil-A. I wish there was one close to me, but the nearest one is Fairfield. I saw one in L.A. on my way to Phoenix and had to stop. They have real sweet tea too . And I love their Chicken Biscuits in the morning. When I was in Atlanta last summer, their billboards are hilarious. Their politics I can do without though.

My mother's tree is over run with Meyer's, it went crazy this year. I usually just zest and juice them and freeze both. Ice cube trays work the best because you can just take what you need and not have a chunk to thaw out. I'm thinking of trying a batch of Limoncello too.

We're making 850 heart shaped whoopie pies for a Valentine's Day event. Here's a trial run. I don't get the fascination with these things lately. But, that's just me .

Italian Meringue Buttercream is probably the most stable. There's not really anything that's going to hold up to heat, so I would suggest that the cake not be displayed until close to cutting time. Steer them away from whipped cream, cream cheese, etc.

I had a request for the Danish Cake, so I'll post it here. The last time I had it, I felt it was really sweet. But, when you're a kid, things don't seem that way. I though I would leave a little sugar out of the icing next time, but my mother said it was fine the way it is. Maybe unsweetened coconut might be better. The instructions aren't the best, so just wing it. Danish Cake 3 eggs 1 c buttermilk 1 c veg. oil 1 1/2 c sugar 2 c self-rising flour 1/2 tsp baking soda 1 c chopped toasted pecans 1 c chopped dates 1 tsp vanilla Mix well, pour into a greased and floured 13X9 pan. Bake at 300 for about 45 mins. Cut into squares. Icing: 1 c sugar 2 T corn syrup 1/4 c butter 1/2 c buttermilk 1/2 tsp baking soda 1 c coconut Combine in a saucepan. Cook over medium heat and bring to a boil. Boil for 5 mins. Pour over cut cake.