dhardy123

Thanks All It does appear a small chablon on the bottom of the biscuit, maybe that helps stop it from breaking while cutting

It is this video. It sure looks like a baked biscuit at the start... https://www.instagram.com/reel/DGIU8oRuGaJ/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA==

I watched an instagram story where they used a guitar cutter on a biscuit. I just might need to try it and see what happens Water jet would be cool but my chef's knife is a lot cheaper

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

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.

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"

The guitar sheets from Chocolat Chocolat are 80 microns

I'm thinking that he has a chablon the same size as his mold. He makes a thin layer and adorns it with nuts/etc on top. Once firm, he inverts it into his mold. You can kind of see this extra layer in this picture:

Melissa also does an Apricot bonbon which I have used Dulcey in. You could try that with the Cacao Barry

Thanks, that was what I figured would happen. How about in a meltaway? That's just chocolate and coconut oil and peppermint extract. Would it stay crunchy?

Hi I know that a crunchy cookie needs to have a barrier between itself and a ganache but has anyone ever tried putting small candy cane pieces in a ganache and will they just become soft and chewy or stay crunchy?