Lia Tumkus

Hi everyone! I was wondering if anybody have done salted caramel in the thermomix before. Sometimes I have to make it 4 times a day, and all the stirring is making me wonder if I can make it a little easier. That's my recipe: 278g Cream 167g Glucose 176g Sugar 167g Milk 139g Butter 7,6g Fleur de Sel 7g Vanilla paste So everything (except cream) goes to a pot, heat until 147C (stirring constantly!) and then I stir in the warm cream. Does anybody knows if that would work in a thermomix??? I'll appreciate any inputs Thanks guys!!!

I use spray gun on my cakes and I suggest you do a 2:1 ratio of chocolate and cocoa butter (forget about the oil!), it tastes better this way, specially if you are not going to do with a gun, and probably do some splatters (which I would suggest you to do as well) that can be quite thick. I've tried with other sprays but you actually do need that powerful motor to get that fine coating spray.

Dear Tri2Cook, do you have any basic gelatin glaze recipes? I've tried some, like you said, on the thin side, and in the beginning the tarts look good, but after a couple of hours in the refrigerator it kind dries out and shrink a bit... In the mean time I am trying to get my hands in some carrageenan. Thanks again! Thanks everybody!

Hi everyone!!! Does anyone have a good neutral glaze recipe that doesn't use pectin but still uses some thermo reversible gels? Even recipes with gelatin leaves are already a big help! In my country is rather common to do mirror glaze (or sort of) using cornflour, but as you can imagine, it doesn't look or taste the same as the professional glazes do. Because it's only for a small amount of fruit tarts and pastries I would like to be able to do my own glaze instead of buying those 5kg buckets. Thanks guys!!!

Been there, felt that... just go find another job that suits your style. Stop listening to people that put you down and go find a place where you can shine... I've met a lot of assholes in this industry. People are afraid to share information, are frustrated and just wanna feel better about themselves crushing someone on the corner... If you really like what you do, and you really wanna work with patisserie, go out and find something elsewhere, or go try to learn more by yourself... don't stay where you are because they are gonna make you hate your job for good, and they will make you feel not worthy... Not everybody has the profile to work in this kind of environment (big business), but that doesn't mean you have to quit your dream. Just go find what works for you

Hi everyone! I was wondering if someone can give me a good white chocolate brownie recipe, I've been changing a few brownie recipes and everything messes up when I change dark chocolate for white chocolate. Butter seems to split and consistency gets totally wrong. I'm just looking for a fudgy and dense white chocolate cake that resembles a brownie. Thanks in advance! Lia

Hey Louise, I use this app to properly scale my recipes http://cookspin.com/ Once you weight down the original one all you need to do is to put your recipe in and it will scale the recipe for you Hope it helps!

Thanks Teo! I'm gonna look for that right now

Just an update on my gelatin crisis, I did a test with 0,8g tara gum and 0,2g xanthan gum for 100ml liquid (whisky+sugar+water) and I did end up with a form of jelly. Unfortunately not a clean jelly like you get with gelatin, the texture is a bit off, stringy and opaque. So I guess I cannot simply substitute one thing for another... maybe I just have to find a way to improve my gelatin so it won't sweat as much.

Oh, that's good to know, I would definitely research about it!!! Thanks for the insight

I know I can get my hands on anything nowadays, it's just too expensive for me to be able to sell my product afterwards

Shalmanese and KennethT, I've try agar before, is the easiest things to find here, unfortunately it doesn't work out for this purpose, it makes my work very limited and I don't really like the agar mouthfeel. Tri2cook, Gellan sounds like a great idea, although is very hard for me to get my hands on this product where I live (Brazil), I will do my best to find it I'm keeping in mind your advices about frozen cakes and spraying. Freezing is part of the assembly but it's good to know cakes don't have to be frozen solid. I have a limited resources here and I was thinking about experimenting with tara gum and xanthan gum together (easy to find). I read it can work well together but I have no idea about ratios. Have anybody ever worked with these items? I also have access to pectin LM and I was thinking that it could also work, but not so sure how much should I use to actually make a gelatin out of it. Thanks guys for giving me a bit of attention, I would love to hear more about it if you have more insights.

I have a vanilla, a lemon grass and a whisky gelatin. All in different cakes. My basic recipe for the vanilla gelatin is 45g water, 15g sugar, 2g (1 gold leaf ) 200 bloom gelatin and 7g vanilla paste. Another big headache is the one with alcohol content, that naturally dehydrates the gelatin protein. The basic recipe for that one is 40g water, 10g sugar, 29g whisky and 2,5g g (1 1/4 gold leaf ) 200 bloom gelatin.

Hi Guys, this is my first time posting here! \o/ The cakes I make have a gelatin insert inside and because it's covered with mousse and it has a particular shape I have to freeze it. I also spray it with chocolate so I do need it quite frozen for it. The problem is when it's starts to defrost the cakes with a gelatin layer start to sweat way more than it should and sometime it even brakes the mousse wall because there is so much water that needs to come out. Researching I found out about syneresis and I learn that gelatin shouldn't be freeze in any circumstances, now I am looking for other types of gelatins/gums to substitute my gelatin. Does anybody knows any thaw freeze stable gelatin that I can use (and the ratios)? I am also looking for a gelatin with a good mouthfeel. I'll be glad to try any suggestions, Thanks guys!!! Lia