dhardy123

If you want a good book on creating restaurant quality plated desserts, check out: http://www.amazon.com/Plating-Gold-Dessert-National-Championships/dp/1118059840/

I don't have a guitar. Would it be possible to pipe this into shells?

I did not receive the recipe. Can you send it again please?

I would like the recipe as well. thanks

Another Chef Eddy idea: http://www.chefeddy.com/2012/12/irish-cream-chocolates/

What kinds of cookies?

Awesome Thanks!

Hey Kerry If you get a chance, check out Tout Sweet. It is a new patisserie from Top Chef Just Desserts Season 1 winner Yigit Pura. Here is the website: http://www.toutsweetsf.com/ Address: Macy’s Union Square Geary Street Entrance, 3rd floor 170 O’Farrell Street San Francisco, CA 94102 Take some pictures, or better yet, bring home some samples

this is a great book for that: The Art of the Confectioner

I'm going to disagree on that one. After comparing results using tempered and untempered chocolate, I've never bothered. I didn't see any benefit in the final result that supported it being necessary. In addition, I had increased incidents of the cooler chocolate being cooled further when the gas was added and plugging the outlet of the whipper. I'm not saying you shouldn't do it if you prefer, I'm just saying it's not a "must". You could be right. I've always tempered it because I don't bottom the molds. Not sure how the bottom would be if it wasnt tempered...

I have made aerated chocolates alot. You must temper the chocolate first and then add 10% of a warmed neutral flavored oil and mix it in well. You can also add orange oil at this point (or peppermint oil, etc) to taste. While tempering the chocolate, I sit the iSi whipper in a sink of water halfway up the bottle at around 26-28C to warm it. Pour the chocolate/oil mixture into it and give it 2 canisters of N2O. I shake it a few times and place it back in the sink water for around 15 minutes. This should keep the chocolate in temper if the water is not too hot or cold. I then dispense the chocolate into molds that have been shelled. The good thing with this method is that because the chocolate is tempered, you don't need to apply a bottom. I have also siphoned it into silicone molds without shelling, and between caramel rulers and cut them into squares. Of course you can also make an "Aero" type chocolate bar with the appropriate mold. Here is a picture of how they turned out (green shell/peppermint flavor)

Yes you could definitely use your own home made purees. Most of the Boiron purees are around 10% added sugar. I just used a dribble with the passionfruit, but I am sure you can omit it all together.

Thanks Diana I thought it tasted quite good. I noticed Boiron just changed their website. The recipes can now be found here: http://www.my-vb.com/lang/en/page/documentation

Not sure if this is what you are looking for, but there are a number of recipes for Fruit Creams at this link: http://www.boironfreres.com/uk/uk_tableaux.htm# Select "Pastry Chefs" I have never tried them but have intended to for awhile. If you try any of them let me know..

Halloween Macarons: Ghosts: Apple Cinnamon Buttercream Pumpkins: Pumpkin Caramel Ganache from Greweling

Anna here is a suggestion from Johnny Zhu regarding the Pork Adobo from MCAH: http://egullet.org/p1894146

I got my copy last week and bought a pressure cooker today. I decided to do the carmelized carrot soup as it seemed very popular. I followed the recipe and as it was cooking away, I read my pressure cooker booklet. It said that I should never have less than 250ml liquid when using it. The carrot soup turned out amazing but I am concerned that maybe the small amount of liquid somehow caused damage to my cooker? Has anyone ever heard of this 250ml liquid minimum? I also did the vegetable risotto and it also turned out great. So far I am happy with this new way of cooking. Are there any other must try pressure cooker recipes that are fairly easy for a newbie?

Mine has been pre-ordered for awhile. I can't wait to see it. I am really impressed by his other books.

I just returned from Vancouver and spent ALOT of money on chocolates, macarons and madeleines. The best places to go are: Thomas Haas Thierry's (I asked for a tour of his pastry kitchen and he showed me around and we talked for over an hour plus lots of samples ) Chocolate Arts ChocolaTas I also tried a few other places: Minks, Rogers, Purdys, Daniel, Shokolade I took pictures from all of them..I will post them someday

Dave, those babkas look scrumptious! How is the chocolate filling made, with choc or cocoa powder? Both!

How long will fresh yeast last in the fridge in a tupperware container?

I received mine yesterday in just the shrinkwrap as well. Luckily, no damage so I'm keeping it!

Chocolate and Cinnamon Babka! The one on the far left deflated though

DianaM made something like this for me last week!.

I use this one for caramel and am very happy with it: http://www.amazon.com/Maverick-CT-03-Digital-Candy-Thermomter/dp/B0000AQL25