curls

I recommend making your own banana pudding, truly makes a huge difference. I like Alton Brown’s banana pudding recipe. I use his pudding recipe, Peppridge Farm chessman cookies, and homemade whipped cream. Biscoff and vanilla wafers are also great for the cookie component. https://altonbrown.com/wprm_print/refrigerated-banana-pudding For banana liquor, I used 99 Bananas 99 proof, to taste — used much less than the recipe called for.

@KennethT I have a calamondin / calamansi tree; happy to send you some seeds. I'm not sure if they will grow from seeds or if you need to graft. There are a few nurseries in the US where you can mail order the plant and I don't think there are shipping restrictions to New York. https://www.fourwindsgrowers.com/a/blog/how-to-grow-a-calamondin-citrus-tree

Did you order a classic too? If so, hopefully it arrives tomorrow.

If anyone would like to browse our previous eGullet Chocolate Workshop posts, here is a link to our list of past workshops with tons of information! https://forums.egullet.org/topic/161995-chocolate-confections-workshopsclasses-index

I'm planning to be there. Looking forward to it!!!

Put together a Trader Joe's gingerbread house kit this weekend. It included a happy tree and woodland creatures. Took a nibble of the foundation, quite tasty. Spices are more like Dutch tai tai than US gingerbread. No complaints. 😉

Update, Gouter’s inventory count was slightly off and now there is a classic panettone heading my way via FedEx!!! 😀

I also suggest providing a slice of panettone-- no butter, no warming. Please try the Goûter panettone "as-is" before testing out variations. Enjoy!

Thank you @pastrygirl. Wish that I could take you up on your offer but those are not any of the chocolates that I work with. Good luck with Valentine's Day... just a short breather before production starts again!

Thank you @TdeV. I have tried Goûter's chocolate panettone and it is delicious but my favorite is their traditional panettone. As a seasonal chocolatier, I see far too much chocolate this time of year! I'm ready for fruit sorbets and citrus tarts. Please report back on your panettone.

@Shel_B I am pleased to report that the new cheese blintzes are quite tasty. I don't think that there are any changes from the original recipe. I went back to Trader Joe's and got a few more boxes of cheese blintzes. 🙂

Sadly no Goûter panettone for me this year; they are sold out of the traditional version. Will get my order in earlier next year. Glad that they are doing so well.

Went shopping at Trader Joe's yesterday and was thrilled to see cheese blintzes in the freezer aisle! After being a staple at TJs for years, the blintzes disappeared a few months ago. Going to try some of the blintzes for breakfast and if they are still tasty, I will stock up.

Banana pudding.

Sorry, not going to get to it this weekend but if you email Gouter they will reply. Wouldn't want you to miss out on the apple pie panettone.

Yes, I'm planning to order panettone from @Alleguede. Has become a delicious annual tradition. Hoping that Gouter is still able to ship to the United States.

Please report back on your experiments. It would be great to include a biscuit in a candy bar. Even better if it was easy to cut everything to the size you want. Understand the cost issue... my dream chocolate kitchen has a lot more equipment than my actual chocolate kitchen. 🙂

Not to say that it doesn't exist but I can't imagine a crisp biscuit / cookie that you could cleanly slice with a guitar cutter. A water jet would probably do the job perfectly. Don't know if they sell small scale water jets for hobbyists / small business. Update, just did a search and a desktop waterjet does exist. https://wazer.com/waterjets/desktop/ And here are a few that are built for the food industry. https://www.waterjetcorp.com/en/products/gourmet/

@Jim D. thank you for the information and topic link! I did search eGullet but did not find your previous experiments. I might have the very same issues that you did but will have fun experimenting.

Thank you @JeanneCake! I’ll pick up a container of the unsweetened Clement Faugier chestnut purée and see what I come up with.

A customer asked me if I had made any chestnut bonbons. I have not but I do think that it is an interesting idea. Has anybody made one or tasted one that they like? Any favorite brands of chestnut puree? Please help.

Cool cake @RWood! What are the flavors? Wishing you a speedy recovery with the arm mobility issue.

Wow! That is a huge quail egg. Wonder if the hen will keep producing such giant eggs.

Thomas Keller’s book “Bouchon Bakery” has a recipe for Demi-epis. That may be exactly what you are looking for @AlaMoi.

Very true! I added felt to the bottom of my Kitchen Aid’s feet and sometimes it will start dancing on the counter. When this happens, I keep an eye on it and make sure it doesn’t dance near the countertop edge. For the majority of my mixes it does not travel.