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PLANNING: eGullet Chocolate and Confectionery Workshop 2023
dhardy123 replied to a topic in Pastry & Baking
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?
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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
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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
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Have you or has anybody tried freezing small chunks of peanut butter ahead of time and then adding them in as a mix in?
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I also ordered from BBB on Saturday and the Baby coupon worked..It is being delivered Sept 15
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Where did you buy it? Locally?
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Just picked up some from Chef's Warehouse
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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
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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
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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
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Help with Cedric Grolet's Apple Tatin - Relatively Urgent for Christmas!
dhardy123 replied to a topic in Pastry & Baking
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 -
Savour school just did a video about this. She uses gold metallic powder mixed with 100% alcohol to spray the mold. Then she sprays a thin layer of cocao butter once the alcohol has evaporated.
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I made a cherry cheesecake ice cream that tasted very good. You basically bake a cheesecake and then blend it in with your base. I got the recipe from the book "Salt and Straw Ice Cream"
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The guitar sheets from Chocolat Chocolat are 80 microns