E.T.
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Posts posted by E.T.
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A few small treats ...
Chocolate crinkles
Semisweet ganache with pear liqueur and dried pears, in a dark chocolate shell
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Well no macarons, but I made this cake and these cupcakes for a birthday party for one of my daughter's friends this weekend. The cake is chocolate buttermilk cake with chocolate sour cream frosting, and the cupcakes are yellow cake with oreos mixed into the batter and oreo cream cheese frosting. She'd requested "green" and "with a doggie" Not a lot to go on, but that's what you get when the client is three!
Adorable!
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i made a few "kinder santa bears" each containing a small toy, the kids loved them:)
Love the Santa Bears!
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Hi Simon,
Welcome! I'm also a newbie at chocolate making (there are a lot of pros here though!), and I found the two Greweling books very helpful:
1) Chocolates and Confections at Home
2) Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
I started with the first one, since the recipes are simpler and use easier-to-find ingredients. The second one has better explanations of theory, shelf life, and other things of interest to a professional.
For help with specific problems or recipes, nothing beats this forum. Just about every problem I've had, somebody has solved and posted a solution!
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I saw the name 'Dystopiandreamgirl'in teh subject heading, and I knew, and I was right. Incredibly beautiful as always!
I second that! Gorgeous
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So I'd never made cookies before and was all impressed with myself, until I showed up here ... well I guess that's why you always want to play a level up - One improves a lot faster when his company is a whole lot better!
But I'm still posting it.
Ganache-Stuffed Chocolate Chip Cookies from a Sept. '09 Food and Wine.
So, can one make things like peanut butter ganache and butterscotch ganache and all those sorts of things? Or is it only ganache if its chocolate? I think maybe I just like to say ganache.
Rico, those look yummy! Ganache always contains chocolate and cream (or butter), but you can flavor it with just about anything, including peanut butter.
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Dark Chocolate bonbons, trying out a silicone mold instead of the usual polycarbonate variety. Results-released like a dream with great shine, but sealing and getting an ultra thin shell proved difficult since so flexible...
Beautiful! I also have a couple of the floppy silicone molds but have succeeded only in using them for solid molding. My one attempt at getting any kind of a shell with them failed miserably
I found it very difficult to scrape the top of the mold. -
Chocolate dipped orange-hazelnut biscotti: my favorite flavors in one crispy little package ...
Black pearls (caramel ganache center in a dark chocolate shell)
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Wow, gorgeous! Thanks for sharing, Kerry!
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Personally I feel cake for lunch is acceptable any day of the week as long as it covers at least 50% of all the food groups
I'll have to remember that one
recipe please? I have 4 jars of honey in my cabinet and that looks great.
I used this recipe, without any modifications. The honey flavor is amazing, and it's not too sweet. I recommend using a deep 9in pan (the batter was about 2in deep when poured in), and lining the bottom with greased parchment paper.
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A whole wheat honey cake with almonds ... also known as today's lunch. It's Sunday, after all. Cake for lunch is perfectly acceptable on weekends.
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Those look adorable Kim!
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Kim, your cake looks really tasty, lactose-free or not
And I love the buche, dystopiandreamgirl!
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A chocolate-chocolate-chocolate birthday cake: mud cake with a soft ganache glaze and dark chocolate accents.
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ET - all of your sweets and photography are beautiful - but I, too, am especially in awe with the macarons - especially since my one and only attempt, albeit delicious, were disastrous looking!
Thank you
To be honest, I may have had a good deal of beginner's luck on my side. We'll see if I can reliably reproduce them. What recipe did you use for the macarons?
I used a hybrid of Ms. Humble's and Tartelette's recipes. In particular, I used Ms. Humble's formula with the following changes:
* Aged the egg whites 3 days in the fridge, and 12 hours on the counter. I started out with 120g of fresh egg whites (4 large eggs), and ended up with 97g of aged whites.
* Added 1/4 teaspoon of cream of tartar to the egg white powder / sugar mixture (not sure this was strictly necessary);
* Omitted the food coloring; and
* Added 1 teaspoon of espresso powder to the almond meal / powdered sugar mixture.
As for the procedure, I followed Ms. Humble's method, but followed Tartlette's advice to use no more than 50 strokes when folding the almond meal mixture into the meringue.
Once the macarons were piped on Silpats, I let them rest 45 min until they formed a firm skin. I then baked them at 295F for 15 minutes. They were quite crisp when they came out of the oven, but matured beautifully after being filled and left in the fridge for 72 hours.
Both Ms. Humble and Tartlette have a series of great macaron posts on their blogs.
I hope this helps!
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Thanks Stuart, Kim and Tarko!
This was my first attempt at macarons, so I went with a safe filling (1 part chocolate, 1 part cream, a splash of frangelico). I think I'll go with something softer and more fruity next time.
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Here are a few goodies I made recently. Having family visit is always a great excuse to bake up a storm!
Espresso macarons with frangelico ganache
Pecan buttercrunch
Molded hazelnut gianduja (1 part hazelnut paste to 1 part dark chocolate)
Orange zest cupcakes
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Those look great Tarko! How did you get you get pate de fruit into the molded chocolates? I expect that just pouring the mixture into the lined molds would melt the chocolate ...
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A blog I follow has a recipe for these lollipops, which look nearly paper thin.
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It looks delicious! What was the sugar / cocoa mass / milk solids ratio in the finished bars?
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Thank you, Lior!
I can't wait to try out the halva recipe that you guys posted a few days ago. It's one of my favorite confections!
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When I bit the chocolate covered caramel, the chocolate fell off the sides in sheets. If anyone has a working solution to this issue, I would love to hear it.
Maybe Kerry's solution for getting chocolate to stick to toffee/buttercrunch (by dusting with cocoa powder before bottoming) would work here too?
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A couple of chocolatey treats I made recently ...
Amaretto mousse in almond tuile cups
Chocolate pots de creme with vanilla meringue kisses
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Those look amazing! I wish my chocolate looked like that when it has tempering problems
I don't see any streaks or spots on the shells.Cinnamon/calvados milk & dark chocolate ganache with whole walnuts in a dark shell. Tempering was real tricky, I tried out a new chocolate - and it just wouldnt temper properly, on my 3rd try I decided to use mould anyway. The flavour turned out really nice though:)
Lemon / mint ganache from Grewelings book. I used the same batch of cocolate here for the mould, thus the tempering problem - but the flavour and texture turned out really well.
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Your Daily Sweets (2005-2012)
in Pastry & Baking
Posted
Gorgeous, gorgeous work, cakemuse!