E.T.
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Posts posted by E.T.
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I'm with Darienne on the chocolate with bacon thing
The truffles are beautiful though! -
Thanks Kim and Emily
I love the look of those fudgsicles! Just need to get some molds ... -
Using up an oversupply of local nectarines and making room in the cupboard for more chocolate ...
Nectarine sorbet
White chocolate ice cream with Grand Marnier truffles
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This recipe by David Lebovitz looks really promising. It's been on my to-try list for a few months now.
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Mutant jaffa-cakes (sponge, orange jelly, chocolate) - must work on the sponge, although they seem to go even if mutated...
Wow, jaffa cakes! I'd love to see a recipe for those
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I'm still working my way through The Perfect Scoop ... It's hard to get tired of ice cream
This weekend's batch was Malted Milk ice cream on a blondie. The malted milk flavor is lovely.
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Dessert was my domain this Easter.
Oh, yum! I'd love a slice of that cake
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Lovely cakes, Genkinaonna.
They are indeed. I especially like the "jewels" in and around the treasure chest! Are they some kind of decorator's sugar?
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Just finished dipping some raspberry truffles in dark chocolate. No, no photos. The only way I could ever post photos of my handiwork is if I could have the photos professionally airbrushed. But they are delicious. The raspberry ganache is the most incredible I have ever tasted. Calls for 1/2 cup of Chambord. Heaven.
Oooh, I love the combination of chocolate and raspberries. Sounds heavenly!
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Getting a package ready for my aunt(s). One has a birthday and retirement coming up.
This is a box of assorted macarons, plus they are getting assorted chocolates and bars.
Beautiful macarons! What are the flavors?
And thanks for the ice cream advice
I think I'll try all hazelnut paste + a bit of Frangelico next time. -
Thank you Genkinaonna and RWood! Do you know approximately how much liqueur or paste can be added to about 1 QT ice cream without adversely affecting freezing etc? I briefly considered adding some hazelnut paste to the mixture, but backed out since I wasn't sure how it would behave.
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A few more desserts I worked on this weekend: raspberry-rose sorbet (from The Perfect Scoop); gianduja stracciatella gelato in meringue nests (also from the Perfect Scoop); and macaroon tarts with chocolate/coconut milk filing and candied citrus peel.
The raspberry-rose sorbet is fantastic. The gianduja gelato is nice, but I would have preferred a more pronounced hazelnut flavor. The method involves using heavy cream infused with flavor from chopped toasted hazelnuts. The cream was very fragrant after the recommended hour of soaking the hazelnuts, but the scent somehow got lost in the final product. If someone has a way of getting around this, I'd love to hear it! I had better luck with using tart shells for the tarts, but the recipe was also different so it's not a fair comparison
The most time consuming thing was the candied citrus peel, which took forever (or at least it seemed that way). 
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E.T, your tart shells are so thin! How do you possibly do that without them cracking or getting holes?!
I was a bit afraid they wouldn't come out of the pan. Miraculously, there was no cracking. The only issue was the bottoms puffing up. But you have to turn the tart upside down to see that defect--not something anyone is going to do, I found, and risk losing the ganache filling
I'll have to try these again with tart rings and see if that helps reduce the puffiness. -
those are awfully fine looking macarons. Is there color in the meltaways?
I assume you used rings, not pans, for the shells? Little to do except weight them, I think.
The green in the meltaways is from the matcha tea powder. It's very pretty in person. The lighting in the photo doesn't do it justice.
Ah, I didn't use tart rings (don't have any yet), just an ordinary muffin pan. I'm curious to know what it is about the rings vs pans that prevents the puffing.
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A few sweet bites I made for a dinner party: green tea meltaways, macarons with strawberry-mascarpone cream, and truffle tartlets.
I've made some versions of these things before, except for the tart shells. They came out looking nice--except for the bottom, which puffed up during baking leaving a deep indentation in the finished shell that is visible when the shell is turned upside down. No one noticed, but I'd like to know what I can do to prevent this in the future. I followed the procedure described here exactly: chilling the dough for 1 hour, and pricking the bottom with a fork.
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Thanks Kim
That's a tasty looking cake! I've never had angel food cake before. It's definitely on my list of things to try. -
Hey thanks for the compliments! Heres an almond nougat I made today using the recipe from "The Advanced Professional Pastry Chef." I was trying to come up with a few designs to put on the top in chocolate for a friends wedding, I have a few better ideas then these. I like the lattice up top, not too crazy about the one on the bottom.
I don't know if this something you are interested in, but it might be fun to paint a thin layer of white chocolate on top of the candies and experiment with some transfer sheet designs. Depending on how many of these you are making, using transfer sheets might also be a bit less labor-intensive than piping.
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And heres my candy, I tried to make them look like little watermelons.
They do look like little watermelons! And thanks for posting the video. It's a great illustration of the process. The pros make it look so easy
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E.T.-What ice cream maker are you using? And do you like it? I'm looking to replace mine, and people here are the BEST resource, way more reliable than Amazon reviews...
I'm using the ice-cream attachment for KitchenAid stand mixers. It works very well as far as I can tell; mine took about 15 minutes to churn 1 qt of ice cream. The result was very smooth, creamy, and gelato-like.
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some of the items we've made for the store lately
chocolate cupcake with caramel sauce inside, salted fudge icing, and caramel cage
oreo snowcap: a request by a customer to turn the "oreo fluff" dessert into something a bit cooler, oreo crust/starbucks liquor mousse, rough chop oreos, white chocolate cream and chocolate covered oreo ontop
roses nutty cheesecake: an employee wanted this one: chocolate crust with chocolate amaretto cheesecake with a layer of caramelized nuts on the bottom topped with choc glaze with fleur de sel and more caramelized nuts
lemon semifreddo (courtesy of my hero- david lebovitz- ready for dessert!) but made in square molds and cut into rectangles. components: sponge with lemon soaking syrup, homemade amaretti cookies, and lemon curd lightened with cream...and repeat
xoxo to my eGers....keep up the inspirational work
Wow, they all look (and sound) fantastic!
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Bravo, ET. The marshmallows look lovely and what's not to love about home-made ice cream, particularly with cacao nibs in it?
Thanks Darienne
This was my first attempt at ice-cream, and I'm really happy with the results. It'll be fun to experiment with other flavors / recipes all summer! -
A few things made with my new KitchenAid stand mixer
Nightscotsman's strawberry marshmallows
David Lebovitz's French-style vanilla ice cream with cocoa nibs
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Nightscotsman regarding your marshmellow rcipe:
Beg pardon, I realize this is very old post but what size pan did you use? I checked Martha Stewart recipe and she used 9 x 9 pan. Your recipe appears about 1 1/2 x's her recipe. I'm thinking 9 x 12? Thanks in advance, Stephanie
Hi Stephanie, I made Nightscotsman's strawberry marshmallows last night, and there was a perfect amount of mixture to fill a 9x13 pan with 1in sides. There were a few tablespoons left over for 'testing'
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Those do indeed look lovely
I'd also love to know which recipe to use (one of Greweling's?) and any pitfalls to look out for.
Confections! (2006-2012)
in Pastry & Baking
Posted
Those look delicious! I'd love to try one ... or two