dhardy123

Thank You Jim I definitely don't want to risk my wires. I was just wondering if anyone has ever used their guitar to cut a thin baked cookie. If not I can cut by hand

Yes I am thinking like a sable breton or something similar

Hi All I want to make a chocolate bar with a baked biscuit base, caramel middle and marshmallow top. I would like to assemble as one and then cut on my guitar cutter. Does any know of a thin baked biscuit recipe that can be cut on a guitar cutter without crumbling or breaking up or breaking my guitar strings?

Hi Kerry I will attend. I can help you bring supplies if you need me

Did you just juice the limes and use that juice?

I didn't need 4 either but my $50 was expiring tomorrow so I didn't want to lose it. With the 4 containers I was able to get free shipping

For us Canadians, I just ordered the extra containers from Bed Bath and Beyond. 2 containers for $25. I had my $50 Myfunds expiring tomorrow, so I bought 4 canisters for $7 after discount https://www.bedbathandbeyond.ca/store/product/ninja-creami-pints-and-lids-2-pack/5650266

Have you or has anybody tried freezing small chunks of peanut butter ahead of time and then adding them in as a mix in?

I also ordered from BBB on Saturday and the Baby coupon worked..It is being delivered Sept 15

Where did you buy it? Locally?

Just picked up some from Chef's Warehouse

They don't make it easy, but here is the latest chart: https://www.my-vb.com/sites/default/files/2019-03/TM_Chocolaterie_TAB08G-A_EN 2018-mail_0.pdf

I have used Francisco Migoya's recipe a few times. For normal eclairs, he suggests to pipe out long strands of eclairs, freeze them and cut them to size. https://www.saint-honore.me/blog/eclairs-pate-a-choux He has other examples of choux on his blog as spheres and discs

Although I've never tried silicone molds for caramels, Kriss Harvey uses these molds for caramel and PDFs: https://darkcitymolds.com/collections/all-silicone-molds I also think Ruth uses silicone molds for caramel

I'm sorry to see this late but I do have Cedric Grolet's recipe for this (in French) if you are still interested. EDIT: Oops I tried to delete this message. I do not have the recipe for his Pomme Tatin. The recipe is for the Pommes Aneth: https://www.academiedugout.fr/recettes/tartelettes-pomme-aneth_11704_2