minas6907

Hey Friends. I was wondering if anyone was able to pm me the basic recipe from Pierre Hereme's book 'Macarons.'I've seen plenty of pictures that of macarons that people have made using his formula, and they all look great! But I would sort of perfer to try his base recipe first (which I am very interested in, since all I have ever done macaron wise is the french meringue type) before I spend $30 on his book. I guess I'm semi afraid I'll be purchasing a colorful recipe book, I want to make sure the formula within really does work for me. Anyways, if anyone can help, thanks a bunch!

Still trying to perfect chocolate fudge. After multiple attempts at Grewelings, I made the chocolate fudge from CIA's Baking and Pastry. Getting better results.

Heres some wedding mints I just got gone with. Flavored with peppermint oil, lemon oil, and a honey flavor.

Very very nice! Where did you get that recipe? Sent from my DROID X2 using Tapatalk 2

You'd be boiling the sugar to 315-320 degrees f. And Lisa, what kind of mold do you have? You said they create beads, how big are they? I'd be interested if they create tiny spheres. And I want to say that I'm not trying to challenge you, but I have done plenty of sugar work, and know that I could probably not roll small tiny spheres by hand so consistently. You wouldnt have to pull the sugar, but at least fold it a few times, which would easily take away that perfect clarity. I personally feel, though, the spheres are made with a gel rather then sugar. Like ChrisZ said, the consistency of the beads suggests he is able to make the different needed sizes, and not to mention the red liquid drops on the slate next to the pastries shows what to expect when you eat the other red drop shaped items on the pastry, its probably the same liquid.

I'm glad you guys liked the video! I was very suprised at how it turned out, while I was working, I had no idea he was getting such close up shots. Some things I really cant remember how he got from different angles. Anyways, his website is www.handrawnpictures.com for those who would like to see some of his other work. Psantucc, I'm more then happy to share a parts list. Are you wondering about something specific, or general equipment? As for the gloves, I've sort of got down a system now. I use vinyl, just in case anyone has an allergic reaction to latex. I put one pair of vinyl gloves on, then a pair of neoprene gloves which help the most with heat, when another pair of vinyl, since I dont like handling a food product with just the neoprene. The reason I wear a pair of vinyl on my bare hands is that, while I'm working with hot sugar, my (and I have to believe everyone else do also) hand get sweaty, just because handling the hot sugar. So I dont really have to worry about washing the neoprene gloves, since they dont touch my hands, I just dispose of both pairs of vinyl. And it is an effective way of pulling sugar, neoprene gloves are a bit thinner, so they work nicely, its easier to handle when the gloves arent so thick. Also, with the vinyl, I've seen that it doesnt leave a latex smell on the candies. You cant taste it, but if your storing hard candies that were handled with regular latex (or ever more so with yellow latex dish washing type gloves) when you first open the container, I can smell the latex, which really is a turn off. Anyways, just things I've noticed and changed over the past few years. Let me know of you wondering about anything else.

Hey Everyone! I wanted to share a video that a friend of mine made, it's a micro documentory about my candy making, its called "sweet!" It came out so much better then I was imagining, he does very good work!! Hope you guys enjoy!! http://vimeo.com/60511611

Here was my project yesterday. Grewelings Chocolate Fudge. Pics are chocolate and fondant added to boiled syrup on the slab, working the mixture, and the finished pieces. Now, this is my very first time making fudge, and I do feel like it is a little bit softer then it should be. Can someone describe what the texture should be? I imagined rather short, like fondant, but mine seems to be almost, I would say, soft to the touch. I do have a good feeling that I should have agitated it for a bit longer, but was afraid of it crystallizing on the slab, but I dont think that would have been a particular problem for me. Anyways, if anyone has any insight, its much appreciated. Btw, this was the "Chocolate Fudge" from C&C, not the chocolate fudge with frappe. Thanks!

Agree with the cleaning issue. I use parchment when baking, and silpats only for sugarwork. Sent from my DROID X2 using Tapatalk 2

Blackberry Lavender Macaron Sent from my DROID X2 using Tapatalk 2

Chris, I not trying to challenge what your saying at all, in fact I feel like I barley understand invert sugar, I have many questions. But if what you say is true, about raising the temp too high, what would be the point of Greweling specifying invert sugar in his marshmallows or fudge, both things that are boiled to 240f or so. I've made chef Eddy's recipe for invert sugar, it seems to be keeping fine in the fridge, but I feel like it shouldn't be refrigerated, from a confectionery point if view, nothing really seems to be in the first place. I feel, like Greweling says in his book, that a reliable invert sugar can be made with invertase, but have get to find a recipe that uses it, only cream if tartar and citric acid. Anyways, thanks for reading my jumbled questions and thoughts! Sent from my DROID X2 using Tapatalk 2

I dont have a solution for you, but are there anymore details you can provide?

I can only think of floating some cocoa butter on top of the wine, then capping after that sets up. But your idea of making the wine gel very lightly isn't bad, agar agar comes to mind since you could incorporate that without having to boil the wine. Sent from my DROID X2 using Tapatalk 2

JenBunk, can you tell me how you make your invert sugar?

Hey choux, I've never done the cocomel, but I always wondered, are they supposed to resemble an almond joy? Sent from my DROID X2 using Tapatalk 2

Anise Gummies.

Thanks alot! Here's some taffies I just did, I was testing the batch sizes for an upcoming wedding. These here are lemon and blueberry. The taffies at the wedding will also include lavender and raspberry. Sent from my DROID X2 using Tapatalk 2

Thank you! Too bad I'm on the master cleanse right now, cause I'd love to taste one!

Hey all, I got a question for you who make pate de fruit on a regular basis. I know it's quite simple to pour the finished pate de fruit into a frame, but does anyone here use a confectionery funnel to deposit them into forms? I'm asking because in Notters 'Art of the Chocolatier' it seems his primary way of making the jellies is to deposit the mixture into a flexipan, and his alternate method is to pour it into a frame. I'm wondering simply if anyone does/has done this before. The jellies seem to set quite quickly, and I'm not sure if you just need to be super fast with this or not. I want to try it, but shy away (I need to get appropriate forms first) because I keep feeling like I'll end up with half the mixture deposited and the other half solidified in the funnel. I assume warming the stainless funnel will aid the process, but I also assume that you have one attempt at this, and you cant rewarm the mixture as you would with fondant or gummies. Anyways, just a question I wanted to put out there. Thanks! Host's note: this is the second part of an extended topic that has been split in order to reduce load on our servers. The first part is here: Pâte de Fruits (Fruit Paste/Fruit Jellies) (Part 1)

Pulled Orangesicle Sticks.

Haha, thank you curls. I'd absolutely love to do a sugar demo, but at the moment just can't make it up there! Sent from my DROID X2 using Tapatalk 2

Glad you like it, there's more then enough to keep one busy, was downloading for days when I first discovered this site. Glad its out, I've stopped recording iron chef america, just got tired of it. Sent from my DROID X2 using Tapatalk 2

Not sure if anyone has seen this or not, but is a very impressive archive of past Iron Chef episodes, I'd say well over 200. Also, the guy is on top of the new ones. http://ironcheffans.info/wordpress/

Curls - I love you hearts! Especially the white and red! Korhan - Nice dipped pieces, you look new here, so welcome! Keychris - I wanted to ask, so this is just a firm caramel? And while the mixture was still hot you deposited into forms? Glorifiedrice - Thanks for the compliment! Since I was doing blackberry, I intended the color to be much more intense, but the light blue actually looks quite nice with the white! Thanks again!

Here's some blackberry berlingots I just did. Sent from my DROID X2 using Tapatalk 2