Alleguede

Just in time for the Easter - 30 inch chocolate egg...

Probably the wrong place but slightly lazy to look further. Easter prep on the way : Tahitian vanilla cheesecake raspberry and blueberry confit on top of a Brittany sable

Just candied cherries. Hand rolled

Take out the milk and replace it by 40 to 50 g of milk powder 100 g dextrose - 70 g trimoline. I also think your packet is a great tool but not right for your adventure. What if you did simple Popsicles. Water and purée base product.

My relaxing word use to be bubbles. My previous assistant use to say that it was the only word no one could ever say upset/mad. Now I have changed my magical word to doubles... Yes coffee beans need to be reviewed - hopefully they will be enjoyed. Kerry I think the issue with the glandular ones where the fact that they are too soft. On my way home I was thinking at candied cherries with pistachio white chocolate.

They are phenomenal.

What if you lightly greased the molds? I would replace the milk by milk powder, add also some dextrose and trimoline- it will take away some water and implify the raspberry flavor.

Kerry: no fries in the cone

Playing around last night. Trying to help Kerry to get ready for her show on Sunday. She wanted some sprayed (took me forever...) molds. We did something simple casted in alunga. I have to say that there are many things I have discovered in one evening especially to bring my own compressor to Kerry's lab

My turn to share what I have learned. Adding a little butter at the end bring the fat content of your pastry cream higher. It will bring a different mouthfeel. The reason why you add it at the end of the cooking is to smooth out your pastry cream (over cooking makes lumps) and gives it a different gelification. So globally you will have a smoother, silkier textures and mouth feel. French and butter is not a surprise. In addition to this, if you are considering making a mousseline - half of thé butter is inserted in the warm pastry cream and the other half whipped up when it has cooled (montee au beurre) Indeed, to prevent the creation of a skin, it was recommended to "grease" the top of your pastry cream with butter, nowadays it's just easier to wrap it in plastic wrap and cool immediately. Butter can also be replaced by cacao butter, coconut fat,... If you wish as well you can add cream [10%] of your milk to increase the fat content of your milk. You can also replace a part of the milk or all by a fruit purée or nut milk to the exception of very acidic fruits. Enjoy!

Hi HQ pointed out many of the reasons, Sucrose has issues dissolving in multiple circumstances. And the inside temperature of a macaron does not arrive to the liquefying level of sugar. It also allows you to have a smooth mixture.

In the video, they talk about a syrup. He turns the pan till the water is evaporated. I have heard of this process to sand the candies in order to avoid stickiness and give it a sandy finish

Hi, I second the température of the recipe. You need to bring it to 107c I think.. If you use regular apple pectine. Then you need 3g of citric acide

Those look great - Minas, pregel has a demo next week at the bakon factory. You can find details on their website I think or let me know.

Hi, Maybe this can help a little, http://m.youtube.com/watch?v=YqDHvt1y7gA

I just received from the US the book Bachour. It brings plated desserts to a imaginable level with plenty of different recipes and ideas to use and modify. I think it's a great debut for the author and for one who wants to practice or learn gastronomic plated desserts.

As a professional, I use as bible the books from Jean Michel perruchon. The entremets one has a lot to offer. Very pricey though. I do think that many recipes are findable on line as well

Just full boil. For the colours and gelatine, you can purchase them at bellouet conseil. Amoungst plenty of great things. Pm me if you want good addresses for some things.

Tropical mousse made with French meringue and cream and a banana mango cremeux, coconut dacquoise

The hearts are 2, 4 and 8 servings. The cake is an inaya chocolate mousse with morello compotée and pistachio biscuit. The red glaze? 18 grs of gold bloom gelatine (soaked) 250 grs of white chocolate (zephyr, satin or ivoire, or ...) 50 grs dark chocolate 10 grs liposoluble red colour (pcb) 200 grs condensed milk 150 grs water 250 grs sugar 350 grs glucose Soak the gelatine - Boil the water sugar and glucose. - put the gelatine with the condensed milk and colour - Pour the liquid on top - then pour on the chocolates. Hand blend to emulsify. You can strain it. Cover directly on contact (use a plastic tall and narrow container safe for microwave) Let sit overnight if possible. Use at 35c (33-37c depending on the thickness you want and stuff. 90 s in microwave should get you close). You can replace the color by any other, or the chocolate by any other but stay always in these proportions.

For valentines day... A little bit of love...

I shouldn't say this but you can even fill them and freeze. Ideally vacuumed but a close airtight container works fine. Works for profiteroles, eclairs,...

Yes.... Never Know... I do have debts to pay and a much bigger project to evaluate. Gotta see if miss can pay my trip. Lol!

Sounds like a great event....

What chocolate are you using? Can it be that the ganaches are too cold?