Alleguede

black currant/cassis is a very tricky purée it’s a berry with a big amount of fiber but also acidity. It dries out very rapidly and appears on the refractometer high but it doesn’t have the right gelifying power. on a purée like that, maybe do 50% cassis and 50% apple juice. You may also want to check the pH of your liquids before mixing. Too much acidity prevents the gelifying of the pectine not enough as well. if your pH are similar at the start then the recipe doesn’t really change through your flavours.

After a few years here is my few main mistakes: 1 - start of strong on marketing if you can’t do it find someone to do it online presence/branding is key. No need for fancy expensive packaging but branding, is key 2 - don’t start small minded. It’s better to push to sell then to not have enough. im referring to equipment, material, supplies. I bought some equipment that in 3 months were too small. Or quantities that limited me in growth (molds,rings…) 3 - accounting is super important. 4 - keep track of your SOP, processes, system,… 5 - surround yourself with the skills you don’t have. You wont have time to learn as much as an expert does. But pick the right expert you are comfortable with

If it has been 24/48 hours most likely not

Please get rid of that top layer. take 2 g of sourdough, mix with 10g of flour and 10g of water If it goes up, tomorrow start again and refrigerate. Feed it again in a week

Do we know what equipment TCF has available to us? Baking, chocolate?

Yeah the softness of the crumb requires a setting upside down. we bought our clamps from Italy moving on to a flipping rack for space and production capacity. best panettone we have ever made!

Send us an email at info@gouter.ca will get a full quote if you aren’t in Toronto or gta area

@JoNorvelleWalker the classic is $55and the chocolate is $60. For shipping we’d need to have an address to put in the shipping system.

Thanks for the love oh my… so many messages to read. panettone is unique. If it’s artisan it needs to Be eaten within 30 days. We try to use the best fruits accessible within our country. Roy’s panettone is great at 95$ very exclusive. we make at least 200 per year. And ours have very little aging because we don’t have time to mass produce just yet. we do our best to make a good product within the guidelines. Our sourdough is in the making. i think Bianca has posted on our instagram the process of making if you wanna watch it.

Arrrfff, it’s already been a month. I bizarrely still reach out to my phone to say hi, check in or wanna vent. Anna was my sibling - yup- many know the story but I showed up much later in the adoption but how lucky was I. Surrounded by these 2 fantastic ladies at the reach of a text. I was immediately taken in as the young one and man am I/was I loved. 🥰 I’ve been selfishly heartbroken. Not because Anna has left us. She is in a better place now - and I know she is and this strong - amazing - courageous person will leave such a void in our daily lives as Kerry’s closest friend and mine. To be fair i’m not sure - the more I think of it, which of the two was truly the instigator in all of the adventures and troubles ☺️. The adventures of Anna and Kerry - they have lived together would make many envious. I am truly grateful to have been a part of it from the day we met and have gotten closer by the end. There will be many pages of text to account of that. I loved the stories I often would hear about. A new toy, a new food, a new adventure or more troublemaking 🫣. I would often get 2 versions and have to make sure which was which. Regardless I loved both of them. Anna will always remain a part of our/my adventures. Mine, Gouter, and our family (Right? Kerry!) Anna, ❤️ you forever and keep an eye on us. Rodney It may be a bit messy - as you know the official grammar corrector is not accessible at this point.

Oh and yes you can start the process again but I do suggest heating them up and adding some chocolate. Because you need to have them back to the initial state prior to process.

Hi first off I am in total awww that you make your own glazing agents. i would not tempt that myself. - are your dragées perfectly smooth before doing the glazing agent. Bumps or gaps will have a very hard time filling with glaze. one of the things I tend to do is adding a bit more glazing agent at first to make sure all my dragées are coated properly. It does have an impact further if the dragées do not have an even layer. problem happening with cold air is that the humid part doesn’t evaporate too well if it’s very cold air bLowing it. Gum Arabic just to make sure is perfectly dry as you add the next layer So mix all that first then bump till fully dry then spin for 10 min ish per layer of glaze. If they are still sticky then the coating « rips off » at this point I don’t recommend cold air. Just air. Because your a/c air may be blowing moisture back inside. when you hit the shellac stage (I do 0.2%) absolutely no cold air because the shellac is mixed with alcohol for a quick dissipation. If any moisture is blown in the tumbler then it will make the shellac sticky and keep « ripping » off of getting hit. i find 18/20c is a good temp. what I see (photos are a bit blurry) is that there s not enough drying and spinning on the overall stages. i m not here often so if it’s easier feel free to message me on Instagram rodneyalleguede 😁

Hi, so to respond to your question so good is not necessarily chocolate based magazine. It’s generally the elite of the sweet world that is chosen by the editors. Who is the attraction of the season in pastry, cakes,… i would suggest saving your money and buying proper publications or subscriptions like Kris’s Harvey, Melissa coppel, the new Callebaut editions,… i hope this helps.

Hi Chris, the way we do it, is you swirl a strip of 4 cm by 25 cm long. The tighter the less developed it will go. it will slightly pull longer as your swirl it. Close the two edges together and bring the sealed piece over itself on the other half to create your eight. don’t make the holes too big and let proof. Once proofed the shape should remain but no gap in the boucles should be there. Fill with very dry jam or frangipane and fruit amd bake immediately

Hi, i have the book - it’s really good. One of our friends has taken his class and he is really good at what he does great panettone section as well as brioche, much less on croissant. You can also find good stuff with Johann Martin, the new bellouet and conseil book. once you get a few ideas the rest follows. I heard of a school in San Fran for croissants work. Because truly 90% is the ensemencent that will make the croissant layers remarkable