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  1. I cant recall if I've posted here, its possible, likely a very long time ago though. Lately I've been trying to really dial in my shaping, I've always wanted that ear on my loaves, and I finally got it! This is a 10% rye loaf with caraway seed. I've mostly used the tartine method, I think I finally got shaping down.
  2. I sort of get it where they are coming from, but that's because I work in a facility where we go above and beyond in every regard. They say "melting chocolate is a thermal process (no control step). Chocolate melts at very low temperatures." You right that there is no difference if you do it at home or if you do it in a commercial environment. That language reminds me of corporate recipes that include Critical Control Points. If those CCP's aren't met (like cooking and holding temps), then the product is deemed unsafe to consume. Like @pastrygirlsaid, confectionery isn't well under
  3. For the blanching, I would start in cold water and bring to a boil. Collapse is an issue, and you'll probably get at least some fruits that collapse on themselves regardless of how careful you are. I've seen that the whole citrus has a tendency to collapse if you try to increase the density too fast. Just take it nice and slow, which I doubt you'll have any issue doing. Also, I've found that it helps to make an incision with a thin pairing knife. When I do kumquats, I insert the tip of the pairing knife on the four sides of each fruit. It's time consuming, but I feel it aids with the penetrati
  4. Those are beautiful. Everytime I candy fruit Im amazed at the transparency of the item. How long did those take? I have done whole clementines, I recall them taking about a month, but that was in my early days when I was less patient, I'd probably give them a little more time now. Those long term projects are pretty satisfying.
  5. I do understand your frustration, it seems like there shouldn't be any inconsistency with these large pastry books. I looked in Grewelings Chocolates and Confections, and his chart says that a 55° brix syrup is 29.90 baume. I'm inclined believe that what Greweling has in print is pretty accurate. I really think this is just a matter of books rounding the numbers. I use a refractometer on a pretty regular basis, and can tell you that the difference between 55.2° brix and 54.54° brix is what I would consider insignificant. I think you could use any of those recipes to make your syrup and you'll
  6. I just wanted to reply to this topic, I've been meaning to do so for so long. Kerrys recent halva recipe in the confections topic triggered my memory. Anyways, about two years some videos in my YouTube feed had been about making halva, and I had never been able to get it down. So I went and looked back at a topic I made on halva, here. I had posted a few links to youtube videos, which I took another look at, and started translating some of the comments from Greek because it they mentioned temperatures, and realized they may be on to something. One of the videos that led me closer to what
  7. I find myself doing this more and more with chocolate dragees, usually nuts, for me it is a much faster way to engross the items. I normally won't chill the centers to begin with, but after they have a thin layer of chocolate, they go into the fridge. Then I add pull them out, add chocolate, toss by hand, and then the chocolate sets up quite fast. Normally I'll do two of three coats like this, then give it some more time in the fridge. I'll keep building it to the desired size, then it goes into the pan for smoothing. That may be the next day or a later time, but just charge it with warm choco
  8. Yep, cane sugar for all boiled confections. Mostly wanted to chime in about the costco organic sugar. Personally I love it for coating pate de fruit. I don't like using regular granulated sugar for coating the jellies, and I tried sugar in the raw, but the crystal is a bit too large. The kirkland organic cane sugar has a grain size inbetween the two, personally I think the jellies look nice when coated with it.
  9. And to add to Kerrys and Curls advice, one thing that helped me is piping chocolate on each cavity before tapping and scraping. In many videos people seem to add chocolate to one side of the mold, then scrape to carry that chocolate over to the rest of the cavities. Now I pipe just enough chocolate to cap, tap, and try for one clean scrape, maybe 2.
  10. Just a thought to keep in mind, there may be limits on how much you can modify a kitchen space with cottage food. It would depend on where you are, each state has different rules as well as each county within the state. Where I'm at, there are limits to prevent you from turning your home kitchen into a commercial space and still use the cottage food permit. Actually making the space into a commercial work space is a whole animal on its own. Cottage food in pretty cool, but sometimes it seems that they tie your hands is so many ways. I'd go for granite 100%. Even if you dont tabl
  11. Hi @Rajala, that sounds like a really frustrating experience. Making the croquant 10 times does seem like alot, and that has been my experience with the Leaf Croquant recipe from Grewelings book. I made it once, and the proportions seemed off, it didnt feel right, and it came out terribly. The success I has with the butterfinger bar above was from using the recipe in Grewelings book for Peanut Butter Honeycomb (page 252). Read my post in this thread from April 9. There, I made the Peanut Butter Honeycomb recipe, but doubled the amount of peanut butter filling. Pour the hard candy on a silpat (
  12. Hey thank you so much! I remember at first sort of enjoying the bon appetit videos, but the more I watched them I realized they sometime have no clue what they are talking about, it's really surprising from a channel like that. Reading the comments on the videos, many of the chefs there seem to really have a strong following. To me, they seem more like social media figures that look good in front of a camera. Do you mind if I ask you how many times you have tried? What recipe are you using? It's a unique candy that has a very satisfying end result, I'd be glad to help you out.
  13. I recently saw these on Instagram, and was just wondering if anyone has used them or knew anything about them. They are obviously not making their own chocolate, and am a little surprised they are selling this with so many chocolates available, as well as their connections to well know pastry chefs, what they have sounds so generic. Anyways, I was just wondering if anyone knew who actually made the chocolate they are offering. https://chefrubber.com/cr-choco/
  14. I do gummies and pulled sugar all the time, the sugar free candies, are you making those with isomalt? I've wondered many times if isomalt would work in place of sugar with a gummies, one of those things that is on the back burner. I haven't used any of the 'natural' colors, but when you mention them, is there a specific product you have in mind? I'm aware of Chef Rubber's 'natural cocoa butter' line, but haven't seen anything that could be mixed with sugar. Just an fyi, I have a love hate relationship with Chef Rubber. In the past, I've inquired multiple times about ingredients in colorants b
  15. Thank you very much for your kind words. Let me know anytime 🙂 Thank you! 🙂 That looks delicious! Any chance you'd share your formula?
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