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dhardy123

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    Homemade Marshmallows: Recipes & Tips (Part 3)

    in Pastry & Baking

    Posted

    On 3/16/2018 at 1:05 PM, patris said:

    I had a little marshmallow side hustle for a few years some time ago, and we did a bunch of fruit flavors. I never did get a robust strawberry flavor, but we did passionfruit, raspberry, cherry, orange and lime with good success. Here's the basic recipe I came up with, which fills a (well-greased, nonstick) 9X13 pan about an inch to an inch and a quarter high, or a half-sheet pan about three-quarters of an inch:

     

    Bloom:

    .75 oz gelatin

    in

    4 oz fruit puree (we did passionfruit, raspberry, cherry) or fruit juice (we did orange and I have done lime and pomegranate since then)

     

    Cook to 240 F:

    16 oz sugar

    7 oz light corn syrup

    4 oz puree or juice

    1/4 to 1/2 tsp citric acid

     

    Beat into bloomed fruit/gelatin

     

    Beat on high until max volume achieved - 7 minutes? I always looked for lots of strings of marshmallow to form between beater and bowl.

     

    The flavor probably did fade a little over time, but it was so intense that I don't think they suffered much overall.

     

    One note on the orange - getting the right juice was tricky. At first it always came out more like very soft taffy than marshmallow, but we tried a bunch of different brands and eventually ended up finding that we needed a not-from-concentrate, no-pulp juice (it was a long time ago but I think we used Florida's Best or Tropicana). My suspicion was that there was a lot of oil from the orange peels in the other brands and it interfered with aeration, but who knows.

     

    Did you just juice the limes and use that juice?

    Pacojet Competitor? The Ninja Creami

    in Kitchen Consumer

    Posted

    12 minutes ago, andrewk512 said:

    Awesome! Not sure what else to buy to meet free shipping, might just wait for a promo. I don't think I need 4 extra containers just yet

    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

    Pacojet Competitor? The Ninja Creami

    in Kitchen Consumer

    Posted

    1 hour ago, mgaretz said:

    Success!  This was peanut butter salted caramel, made with almond milk and coconut oil powder.  It came out great!  Just like when I use the soft serve mix.  I am hopeful it will still be good after freezing for day, but I am betting it will. 

     

    It only took one spin on the ice cream setting and nothing stuck to the sides.

     

    Here is the base recipe so far:

     

    Unsweetened, unflavored almond milk:  14 fluid ozs 

    Coconut oil powder:  22 grams - see notes

    Table sugar: 120 grams

    Vegetable glycerin:  1 tbs 

    Perfect Sorbet stabilizer (Modernist pantry): 3.5 grams

     

    For this flavor I also added:

    1/4 cup peanut butter powder

    1 tbs Torani Classic Caramel Syrup (see notes)

    1 tsp sea salt (table grind)

     

    Notes:  The coconut oil powder I used is 8% fat and also contains soluble tapioca fiber, sodium caseinate, sunflower lecithin and silicon dioxide.  This one: https://amzn.to/3kb5TKW  If you use something with a different fat percentage you will have to adjust the quantities.

    The syrup is this one: https://amzn.to/2XhHL0v  I normally use 1/4 cup but I ran out and all I had was 1 tbs.  Didn't seem to matter to the flavor so that's what I will use from now on.

     

    After spinning:

     

    nc-pbcaramct-scoop.jpg.4b8ad60f12962ae3ac0adbac6df2a70c.jpg

     

    After scooping with a spoon:

     

    nc-pbcaramct-spin.jpg.4f90f6ce2004dcf7714d1b496deda888.jpg

     

     

     

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

    How do they do that? (the bonbon thread)

    in Pastry & Baking

    Posted

    9 hours ago, pastrygirl said:

    Some of the textures look like crumbs were sprinkled into the molds before filling. 

     

     

    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:

     

    11836740_1135261349836588_25706329554213

    • Like 4

    Confectionery school

    in Pastry & Baking

    Posted

    15 hours ago, Jim D. said:

    On the subject of confectionery schools I just signed up for the online Savour classes, and I was very pleased with the first video I watched. Kirsten Tibballs is a great instructor, not just showing what to do to make beautiful bonbons but explaining why it's done (I never knew that the reason invert sugar extends shelf life is that it helps prevent the evaporation of water from the filling). The first video was on making tiger bonbons, and they are really striking.

     

    The setup allows one to pick and choose which videos to watch and also permit a work-at-your-own-pace approach. The cost is 99 Australian dollars (which according to my credit card company converts to $72.50 US) for one year's access. In another post @keychris estimated there are about 18 videos relevant to the making of bonbons.

    Yes there are a lot of good techniques but don't only watch the bonbon videos. Some of the other videos use chocolate as decoration, etc and you can pick up some pointers from them as well. I remember one video where the chef demonstrates the toothbrush technique on a chocolate garnish.

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