AnnieWilliams

I know it's a bit early, but people around me are already pestering me for Christmas goodies. Last year I made three buches using Rose Levy Beranbaum's vanilla biscuit roulade. While the biscuit was a dream to roll, I found it very thin once baked. I definitely used the correct pan size (I had to go all over God's creation to find a 12x17) and the batter was mixed properly. I'm thinking this is just the nature of a biscuit, but I'm not trained in pastry so I don't really know. I was hoping someone would be willing to share their buche sponge recipes with me. I liked the biscuit because it was basically indestructible. You roll it while it's still warm and then cool it, then fill and re-roll. Not one of the three I did last year cracked. Like I mentioned before, the thinness is what I didn't like. I almost felt like the buches were too skinny, and I rolled them from the short end. I do plan to try Rose's chocolate buche recipe, the one with no flour. Also, what do you prefer for fillings and icings? I just used an Italian meringue buttercream for a filling and then iced with ganache. This year I was thinking of using a French buttercream. Initially I thought about using a mousseline but I really need to be able to make some things in advance since I work full time at my "other" job. Thanks in advance! Annie

Count me in, although it's only tentative for now. I have a girlfriend who is getting married "sometime in April or May, or maybe June," and I am not only a bridesmaid but her cake baker.

I actually make mine on the smaller side all the time. The great thing about choux pastry is it can be piped in all different sizes. You just have to be mindful of the baking time.

Thank you both for your replies. I understand a little better now. So if I were to use a diplomat with just whipped cream to fill choux puffs, how long would those hold up in the fridge? I was wondering if using a recipe which included gelatin would help them hold up a bit longer. I need to split my process into a couple of days since I am so busy. I just didn't want it breaking down and separating. How long do the puffs last once filled? Can they make it a day or two in the fridge? I am making religieuses by the way. Thanks again, Annie

I have a question regarding diplomat cream. I have been reading extensively and it looks like in some recipes gelatin is added while in others it isn't. Is there one method which is more preferred over the other? I would think that adding gelatin to an already thick pastry cream would make it kind of rubbery. Also, how far in advance can the cream be prepared before it starts to break down? Thanks, Annie

Thank you both for your replies. Tri2Cook, if you have that recipe I would appreciate it. Have you ever tried it on a cake? I would have thought PH used the commercial stuff with the volume of goodies he makes. Thanks again!

Hello, I was wondering if anyone had a good base recipe for a miroir which could be used on cakes like roulades or molded mousses (in other words, something to cover the whole cake without sliding off). I recently purchased some molds and I'd like to use a miroir but since I'm just a home baker it's not very economical for me to buy buckets of the professional stuff. Ideally I'd like something which could be flavored with fruit purees and/or colored. Thanks! Annie