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jmacnaughtan

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  1. You don't really need baking beads or trimming after baking - a lot just comes down to technique and resting. Here's what I do: - Roll out a good pastry (I think I posted my pâte sucrée recipe somewhere) to about 2mm - Cut out a circle about 2cm larger than your tart ring - Lay it over and press it in. Make sure you get the pastry right into the corner, otherwise it will slip down when you bake it. - Put it in the fridge for at least half an hour. - Just before baking, trim the edges with a knife at an angle, to give it a bevel. - Once baked, if there is any lifting underneath, just raise the pastry a little to let the steam escape and press it down to flatten it while it's still malleable. - Wait for it to cool completely before touching it again. I've never really seen the need for baking beads, or (thank God) cutting strips of pastry and assembling them.
  2. jmacnaughtan

    Yuzu crémeux - boil or not?

    For the gelatin, that'll be the weight in powder or sheets - it comes to 1.49% of the total recipe weight. Both forms are essentially identical, and you generally want it to be somewhere between 0.5 and 1.5% of the weight, depending on other thickeners, consistency, etc. It should be fine to bring it to the boil. Just do as @pastrygirl recommends and strain it out. I'd recommend hitting it with a stick blender as well when you incorporate the butter.
  3. jmacnaughtan

    Spraying glaze on frozen mousse

    Ah, ok. It makes more sense now I've seen the cut - I thought it was just three stacked blocks of mousse that could be glazed separately and then stacked. It's the opposite, in fact - you generally glaze mousses to stop them from drying out. So what is your cake? I can guess that there are a couple of pistachio components, but that's about it...
  4. jmacnaughtan

    Spraying glaze on frozen mousse

    Looks great! So, why did you need to spray the glaze?
  5. First fraisier of the year I've managed to simplify it, too. Only takes an hour or so now. Fraisier Madeleine sponge Lemon and ginger white chocolate chantilly Gariguette strawberries Candied citron, etc. This is the first one I've done without a pastry-cream based cream - it's now lighter, if a little sweeter. The ginger works really well with the strawberries, too. Who knew?
  6. jmacnaughtan

    Have you ever had a buttery?

    They do have them in Ireland, but I think they're called farls over there.
  7. jmacnaughtan

    Have you ever had a buttery?

    If you haven't had a Scottish potato scone, you're missing out
  8. jmacnaughtan

    Turbot cooking method please

    I like doing it Meunière style, dipping one side in flour then frying in a load of butter. The only difficulty is accurately judging when it is done.
  9. jmacnaughtan

    How to cook aubergine / eggplant?

    I dice them, microwave them and toss with olive oil, garlic thyme, salt, pepper and chopped tomatoes. Put them in a baking dish and bake slowly at a low temperature until it confits. Then top with breadcrumbs, toast in a hot oven until crisp and serve. Works great with beef, veal and pork.
  10. Have you though of making nougat? No need to peel the nuts If I remember correctly, there's a good recipe in Greweling's book. You could also use them for frangipane, dacquoise, macarons, etc. I wouldn't bother skinning them; the skins add colour and a slightly deeper flavour.
  11. That's really interesting. I had no idea they were used for anything other than feeding pigs. It seems like they were used in much the same way as chestnuts in the Jura and east of France - where you can't grow wheat, you get your starch from the trees. It's a shame that they don't offer much in terms of an interesting or unique flavour though.
  12. That's pretty cool. What do they taste like?
  13. jmacnaughtan

    Call that a cake? This is a cake!

    No piping, though? With two miles, you could write a proper birthday message for a change.
  14. A really lovely looking dessert... But please enlighten me: is an acorn dacquoise what I think it is? A normal dacquoise, made with ground acorns? I had no idea they were even edible.
  15. I'm currently working on making a decent chocolate orange cake, so here's the first try: Chocolate orange cake Medovik biscuit Orange confit Tanzanie 75% ganache Orange curd Chocolate crumbs Chocolate chantilly Candied orange It's OK, but the chocolate chantilly started to split at the last minute
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