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Alleguede

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    Choc doc hibernates... but Eztemper va Gouter Amsterdam

    in Food Traditions & Culture

    Posted · Edited by Alleguede
    ... (log)

    As many may know - Goûter is finally starting to move and one of our customers is in the airport. So I had a meeting with the Chef and here is the outcome.

     

    sitting at the lounge having a sit down dinner with CHAMPAGNE. 

     

    I was going to do the lamb but. Classically chose THE BURGER 

     

    Royalty/ famous person/ I feel posh and exclusive in the signature lounge

     

    awesome... 🙀😊

     

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    • Like 14
    • Thanks 1

    Choc doc hibernates... but Eztemper va Gouter Amsterdam

    in Food Traditions & Culture

    Posted

    - Hey Boss, let's do Amsterdam this year...

    - Ah no can do I'm staying in Toronto for The Restaurant Show...

     

    And 3 months later - 3 suitcases, 30kg for 2 of them and 10 for the baby one here I am all grown up heading for multiple reasons To beautiful AMSTERDAM.

     

    Chocoa is the show - Eztemper is conquering the world one country at a time. But this time, my Kerry is sending me solo... Me... yes the young arrogant pastry chef you guys all may have heard about through our crazy adventures and have seen grow to being me. Well solo is a bit exaggerated I have a chaperon and a beautiful surprise. 

     

    So I will do my best to fulfill the duties of posting and relating my story. Not just one... Because this trip has multiple intentions... You will see. Fingers crossed.

     

    Bare with me and enjoy - and if you have any suggestions on what I should do especially a place for a first date...(shhhhh it's a secret)

     

     

    • Like 16
    • Haha 2

    Chocolate Workshop 2018 Niagara on the Lake

    in Pastry & Baking

    Posted

    So just to make things interesting here is the recipe list for the nut class.

     

    We will limit the class to MAXIMUM 16 - there will be 7 machines hopefully to play with.

     

    Le Praline 50% Hazelnut

    Hazelnut Paste

    Gianduja

    - Milk Lactee Superieur peanut butter

    - White chocolate Zephyr and Pistachio
    - Hazelnut dark chocolate 54%

    Approach to Bean to Bar

    Vegan Almond Hazelnut spread

     

    It will be as hands on as possible and also tv style. But this class is the result of 2 years of work between the Ez temper crew and Premier Melangers

     

    Stay tune for the second class description

    • Like 1

    Chocdoc - Chats Up Chicago

    in Food Traditions & Culture

    Posted

    Here is the final menu.

     

    movie quotes :

    caviar and corn bread on a movie roll

     

    popcorn:

    fennel butter coated popcorn with something on it

     

    the breakfast club: 

    mini pecorino aerated sandwich bread filled with smoked tomato and bacon

    a morel nigiri 

    a watermelon gaspacho with sesame and vinegar

     

    Cool hand Luke:

    maltitol egg shell filled with trout roe, puffed brown rice, compressed cucumbers, horseradish puree

     

    the wizard of oz:

    golden raison purée, romanesco, anchovies, fava bean foam, coliflower snow and poppyseed pesto

     

    20000 leagues under the sea:

    scallop and tapioca cracker

    braised octopus with octopus terrine, aragula foam and peanut butter and a hint of yuzu

     

    jurassic park:

    pumpernickel, madeira and orange telly and Marcona almonds

     

    Star Wars:

    frog leg fritters split pea mayonnaise and Ethiopian spices

     

    blade runner:

    ramen noodle, duck and pickled ginger

     

    the godfather:

    taro root cannoli, black pepper ricotta and olives

     

    ratatouille:

    sundried tomato and bell pepper tart

     

    horror:

    smoked pork neck, beet jus, garlic and hibiscus, cranberry and red cabbage slaw

     

    pulpfiction:

    wagyu a5 beef, daikon radish, Shiso leaves, sesame and papaya

     

    honey I shrunk the kids

    foie gras, sunflower, strawberries and chamomille

     

    marie antoinette;

    Rhubarb, fromage blanc, raspberry and black tea oatmeal cookie

     

    mary poppins

    honeydew compressed with fernet and menthol drizzles by magical liquid

     

    Life is like a box of...

    chocolates

    hot

    Crunchy caramel

    truffle oil

    coffee and cigars

     

    there is the list of all the dishes we ve got. 

    It strongly looks like a ant farm how fast and efficiently the staff works.

    pretty incredible experience.

     

     

     

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    • Like 4

    Chocdoc - Chats Up Chicago

    in Food Traditions & Culture

    Posted · Edited by Alleguede (log)

    Another road trip for us as I showed up 1hr late at Kerry's door. Wasn't me - Goûter and Toronto tourist (who can't drive) made me do it. So we then drove to Patty's in Bison city. She fed us a glass of water and tea for the illish Doctor Beal.

    After a good chat and sharing of the bread and kouign Amanns (best in town :-)) we headed to the practical airport of Buffalo national Airport.

     

    As I was a touch hungry, at checkers I had a chicken sandwich eaten between two people slightly anti social like me. To replace the picture I will ask you to close your eyes. Don't cheat. Think of a big not juicy super dry piece of chicken tender from a place like KFC. Add some hard lettuce pieces and a whip it style mayonnaise in between a soggy pancake bun. To compare even the worst McDonald's is about 11 times better and 6$ cheaper. Time for a chip fila or in and out that make America such a reputable country (and Donald off course :-))

    I just discovered the southwest seating system. It amused me especially the lack of civility amongst people. Goes back to making America such an awesome country. 

     

    We are about 31 km away from the golden mile so I think today we are going to start Kerry's pre Parisian training. Subway hoping, much walking, little resting, and food because I'm a growing boy and need food. Goûter doesn't let me eat enough. 

     

    Anyhow time for our continental breakfast at the club lounge 3 floors above because our spy status (which would be cool however it's SPG which is the loyalty card of Marriott customers - FYI Kerry is catching all my autocorrect typos) has not made it super elite yet hahahaha.

     

    please read in between my sarcasm I'm practising my tactful correctness 

     

    please apologize for my typos and French words in advance - the society and school system made me like this (my mom is an angel and so am I lol)

    • Like 8

    Pâte de Fruits (Fruit Paste/Fruit Jellies) (Part 2)

    in Pastry & Baking

    Posted · Edited by Alleguede (log)

    So pate de fruit is like the headache of confectioners.

     

    pectins

    now on the market you have a crap ton available (Louie Francois is for me the most reliable source)

    NH - is for confit, glaze, and I use this for chocolat PDFs ,..

    yellow - Apple pectin based with a product that slows the setting

    pectine  - this is ideally the one to use

    apple - works however sets fast - better for jams and more

     

    purees by nature contain 10% of sugar ( often invertz)

     

    cook pdf to 106c minimum

     

    acide is important even in acidic fruits. 20 g of solution per kg (citric acid 100% / hot water 100%)

    sugar - 110% minimum of weight of purée

    glucose - 20%

     

    mix the pectins and first sugar first and stir well. Let set for 20 min then start cooking i

    for the PDFs in bonbons reduce the amount of sugar by 30% or pectin by 30%.

     

    good luck

     

     

     

    Help with ice cream

    in Pastry & Baking

    Posted

    On June 10, 2017 at 3:51 AM, benjamin163 said:

    Hello,

    I'm really struggling with a couple of issues with my ice cream.

    First thing is the mixture that makes a custard.

    I can't vacuum seal it without making a hell of a mess.

    Milk, sugar, egg yolk, cream, vanilla pod, all blended up. But when I vacuum seal, it gets to 50% and then starts frothing and by 60% it's frothing out of the bag which is less than a third full. So that's my first question. How do I vacuum seal this mixture without making a mess.

    Second question is around the usage of trimolene. 

    I bought a job lot but can't find recipes which use it. So I have no idea how much to use. Do I simply substitute the sugar for trimolene? Do I use the normal amount of sugar then add a small amount of trimolene? Do I add the trimolene when I blend up the mixture.

    Any help on these issues gratefully received. 

     

    Ok so question one

    if you can control your vacuum packing then stop it when you see the liquid rise to close to the edge. If you can you need to fill much less 50% about of the bag. You can add stuff in your vacuum machine to diminish the air content.

     

    secondly two sugar factors to take in consideration - sweetness and freezing point -100+higher freezing point

     

    sugar | 100% | 100

    dextrose | 60% | 160 

    invert sugar | 130% | 160

    glucose | 60% | 70% (if I recall correctly)

     

    so globally you need to take in consideration what scoopability and sweetness you want in your ice cream and it will define the amount of sugars you can add. At the same time you need to balance as well the solids vs the liquids (trimoline is 70% to 80 solids for 20 to 30% liquids) (glucose about 80 to 20). So invert sugar is key on recipes like chocolate, or nuts that have high fats and lesser sugar for example. You should add a bit of stabilizers as well to have a longer shelf life as the yolks are mainly the binders of the fat and water.

     

    for your ice cream, you need to churn it at 50% give or take which is a high volume spinning. Gelato is more in the 30%

     

    hope this helps a bit.

     

     

     

     

     

    Chocdoc - Escapes to Educate in Erie

    in Food Traditions & Culture

    Posted

    11 hours ago, Alex said:

     

    Huh? What are you talking about? Did Kerry give you any indication she was troubled by her decision?

    Hi I m Rodney. Picture a pineapple just ripe. Prickly outside, a pain in the ass to peel but oh so sweet. Indeed, as selfish as it seems inside joke and "teasing" was implied towards Kerry. I know she's not troubled  However maybe I might have a back of the head snack able say on this :-) Right Anna! 

     

    Ok goodnight lol

    • Like 4

    Chocdoc Sips in Seattle - tea drinker in a coffee culture

    in Food Traditions & Culture

    Posted

    So now that Kerry is out of battery I have to do this so bare with me on this one

    we went for dinner in the only restaurant we found room in... I suspect there's a reason why - so we are live at the restaurant -

    we also kidnapped some girl from manitoulin that apparently writes super nice things about other people's chocolate, mind you she hasn't met me yet so I have one dinner to change her to my French ways. I think she is "absolute chocolate" but I'm not really paying attention (I put my flirting game on :))

     

     

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    • Like 6
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