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Everything posted by curls
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PLANNING: eGullet Chocolate and Confectionery Workshop 2020
curls replied to a topic in Pastry & Baking
Cancelled my hotel reservation this morning. Take care. I'm looking forward to the next chocolate workshop. -
@pastryani could it be one of the Eastern European Easter breads?
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PLANNING: eGullet Chocolate and Confectionery Workshop 2020
curls replied to a topic in Pastry & Baking
Thanks for everything @Kerry Beal! Instead of cancelling can we say that we are postponing till May 2021!? Hopefully everyone one can get their monies refunded. Stay well and I hope to see everyone at the 2021 Chocolate & Confections workshop. -
Indeed! That’s the way I also cook brown rice. Comes out perfect every time.
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PLANNING: eGullet Chocolate and Confectionery Workshop 2020
curls replied to a topic in Pastry & Baking
@patris I think @RobertM arranged the Buffalo chocolate factory tour at Landies Candies when it was included in one of the NOTL eGullet Chocolate & Confectinery Workshops. It was an amazing behind-the-scenes tour. Perhaps Bob would be willing to share with you how he made that happen. Also, I love the idea of a tour of a production chocolate factory in Buffalo. -
All the photos of your class, WOW! Just WOW! The classroom space, the lunches, Ana, the puppy dog, the list of fillings, the techniques! Thank you so much for sharing with us. Sounds like this course exceeded all of your expectations. I'm still going back to the photos and trying to figure out how some of these were done! I'm really curious about how the effects were achived on the concrete chocolates. Saw Kerry's EZ Temper taking center stage in a few photos. Had Luis worked with it before? I imagine you have won another pastry chef over to the joys of EZ Temper silk. 🙂
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I spy a recipe for pistachio ganache! Yum. Actually all of them look good. I'll take one of each please. 🙂
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The lunch that Luis’ wife Ana made looks delicious! Did you learn how to make the chocolates that you included in your photo? What does the classroom space look like? What equipment does Luis have? Hope you are all enjoying yourselves and learning lots.
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I have not made sponge toffee but have seen some demos. From what I recall, all versions will have toffee that is not airy, usually around the outer edges. Many shops cut off these more solid areas and use the waste in other products like barks. Also, as in the video, an warm insulated container to rest and slowly cool the finished batch helps it keep its loft. Hopefully some of our members who have made sponge toffe will also see your post and share their advice. Good luck!
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Zingermans!!! I've ordered from them a few times have yet to visit. What is the class size? And how do you find out about these classes? I Google'd Luis Amado, he does some amazing work! I'm sure it will be a great class. Please take lots of pictures and perhaps you can share some of what you learn at the eGullet workshop in May.
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@Cahoot have you considered buying a can of apple pie filling? Usually the canned fruit pie filling you find in the grocery stores have the sort of gloopy filling that I think you are trying to recreate in your apple pie. Now one of my favorite apple pies is the Dutch apple cake https://forkandflower.com/index.php/2013/10/17/appeltaart-a-dutch-apple-pie/. Loads of apples, very little pastry, no gloopy gel.
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Tart fruit caramels... lemon, yuzu, passionfruit, etc.
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Probably mentioned before... the CSO is amazing for reviving bread! I had some leftover tortillas from a fajita meal at a local restaurant. I had carefully wrapped them, sealed them in a freezer ziplock, stored in the fridge — looked fine this morning but not at all pliable. Put one in the CSO at 250 F on steam bake for a minute or two and it was just as good as fresh and made the perfect wrapper for my breakfast “taco”.
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Beautiful chocolates and pacakaging @Pastrypastmidnight! If you don't mind sharing, who are you getting your packaging from? Are you going with someone local for your labels and box sleeves? I'm currently printing my own lablels and considering outsourcing.
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Beautiful! Looks like EZtemper 2.0 with the new clamp closure is on the market. Any other upgrages? Was Chocolate Makers using melangers from Diamond Customs? Good luck to both of you at the show!
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@Kerry Beal the Chocolate Makers facility looks quite impressive. Thank you for sharing your tour with us.
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That could work! Thank you for the idea. I already ran with pastrygirl’s smbc idea with this batch but always good to have a few possible back up plans. Will post a pic of the cupcakes soon.
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The Dutch love their whipped cream and other dairy products. Cheese! Kerry did your hotel breakfast include smoked fish? Was there a section of sweet bread toppings... chocolate sprinkles, apple syrup, hazelnut spread, etc.? Looks like a nice breakfast selection. Hope you get to show us the rest of it soon. When does/did your setup for the show start?
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Thank you @pastrygirl that will be very helpful!
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I vacationed in the Netherlands this past September. Here are the before and after photos of one of our panekkoeken from a restaurant in Lieden (https://www.oudtleyden.nl/). I think this one was apples & cinnamon sugar. Someone else had a savory one with speck & cheese. And another person in our party had a non-pannekkoek entree.
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Yes, the shell is white chocolate. I have 105 to re-purpose. Thought of the whipped ganache frosting. Did not know I could make a swiss meringue butter cream and and re-purposed bon bons to that -- would you mind sharing your method?
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So due to an inventory error I was short on passion fruit purée and my second batch of Valentine’s Day passion fruit bon bons were made with a combo of passion fruit juice, guava purée, and passion fruit jelly. They are too sweet for my tastes, should have tried adding some citric acid to the mix but I thought of that after the bon bons were capped and out of the moulds. Anyway, I don’t want to freeze the extras for future sales. Any ideas on how I can repurpose them in a dessert? I’m thinking along the lines of melting them and turning them into a ganache frosting for cake/cupcakes but any ideas are welcome.
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@Hendrix they look beautiful. What flavors are they?
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PLANNING: eGullet Chocolate and Confectionery Workshop 2020
curls replied to a topic in Pastry & Baking
@MelissaH sorry I won't be able to help, not going to be anywhere near Syracuse. Looking forward to seeing you and your husband in May. -
Caramel: Adding cream after sugar browns vs. cooking with cream
curls replied to a topic in Pastry & Baking
@Casey H. any changes in making your caramels? New batch of ingredients? New equipment? New employee? Change in batch size? Trying to help troubleshoot... it is annoying when a tried & true recipe starts causing you problems. Hopefully it will be figured out soon.