Alleguede

There are many untold things on making Macarons. I was thought by some of the best in Paris which I am thankful. Humidity is one main factor Oven temperature is another Process of baking Quality of produce/products used Temperature of sugars, eggs, Age of eggs And so much more First thing : use old egg whites, they should be liquefied and clean (in doubt strain the whites) Second thing : preheat your oven 1hr prior to baking so all weird cycles are done. Third thing : use precision scales, a gram makes a difference especially when you add gel colors I noticed cracking when I had over dried Macarons, sugar baked too high, not enough egg whites.... When you macaron the batter makes sure to work it Jung enough to keep its consistency but is runny enough to relax itself. When you lift it with your spatula or scraper should run slightly evenly. If you have other issues pm me

I personally feel that when you make your own cacao butter colors, I need to make a decent amount. Like 250 g so that it is blended well. Don't forget to strain it well. You can add some shimmers to it as well or white or dark chocolate. Try to use those colors around 30 degrees. As Kerry said always try to keep them crystallized. Melt them a little and shake well. Pcb or chef rubber do have great products and they last for ever.

Just got back from Paris, Elle et vire, president, and any regular table butter is minimum 82% and extra dry goes to 85% it is incredible

What are the proportions in the ganache. I personally recommend that you put your chocolate, butter in your processor blend quickly for smaller pieces. Heat up the liquids and eventual fondant to 80degrees Celsius. Place the liquids in the processor and emulsify. If you use the technique with melted chocolate, pour your liquids in progressively. After your first insertion of cream the ganache will look separated and quite ugly. After the second inclusion, it will get better and at the third you will have something very elastic and neat. Never let your ganache process under 35 degrees or you will always have issues. You can then crystallize your ganache afterwards.

Melt your cocoa butter to 40*c. Add your powder, maximum 10%. Blend it well. Add some seeds, or micro planed cocoa butter and blend again. I let them set overnight. Then remelt and blend again.

Hi minas, how did the clementines turn out. What method and proportion do you Use for candying your fruits? Serious work.

How about a sign company? If they have a laser cuter they can do any size/detail you want.

Melissa and jean Marie are fantastic people and professionals. This is worth every moment. If I can fly out I will definitively wok at it.

Yes sorry i gave you the cakes without defining : - white one : yogurt mousse, wild strawberry cremeux, coconut sponge - brown one : hazelnut praline mousse, Ghana milk chocolate ganache, roasted hazelnut dacquoise Both cakes gluten free. I hope they were good?

The problem with butter is that it doesn't let the fluidity of the chocolate.

Add slightly more water and butter in the dough. For puff dough I recommend the concept of inverse puff dough

Yes - Canadian dairy board imposes the CDC butter to be of min 80%. For the croissant, you need to do a mix of all purpose and bread flour of 50% each. Yeast is 40 g per 2 kilo of flour Water 500 g Milk 600g Sugar 150 g Salt 42 g Soft Butter 100 g Sheeting butter 1.2 kg Croissant is a very dry dough Temperature out of mixer 24 degrees Celsius Rest time 45 min room temp Roll down take out air Rest in fridge overnight/freezer for 1hr till cold Roll down, lay butter on 2/3 rds Fold the 1/3 of non butter on the butter part then other one on top (single fold) Turn of 1/4 turn (seem towards you) Roll down and make another single fold Cool down for 1 hr Start again twice Roll down to about 4 mm cut in desired shape Proof till it goes twice the initial size (needs to be wobble delicately on tray) Egg wash Bake at 190 degrees Celsius

You could use caramelized chocolate (caramelia, dulcey) and add 5% oil at 40 degrees. It works perfect just like pare a glacer

Fantastic result to have tried them out!

Hi, i Think you can add about 5% of cacao butter. Doesn't Albert ulster or Swiss chalet deliver in Florida?

But you don t have much of a choice. They placed the order it's just too late. Can't ruin the wedding for a humidity issue lol

There are a few options you can use in my opinion. If you are doing a dipped product you can do something like a bounty bar with frappe. You can make a ganache with coconut cream, coconut shreds, milk chocolate or the zephyr white chocolate which is much less sweet then many or cut down a little on the chocolate to tough it up with cacao butter

Minas: yeah it's the room. I used isomalt yesterday based on the fact that someone kindly flipped the styrofoam box with my roses. So we had to make more in a very short time. And the isomalt was just as tacquy. Great weather these days in Toronto. http://instagram.com/p/a4NiBxH6CN/ It's not exactly a confection here is the link

You can dust your nougat with dextrose if you don't have the special paper. Diet roses capacities to humidify are different. Minas, how do you manage to not have your sugar to reabsorb humidity. I have a pretty big piece to make and I pulled 14 roses with Stephane kleins recipe. Result... Very tacquy, humidifies almost on the spot. How do you also flavor your pulled sugar? Merci in advance.

Hi, I second that opinion. If you are blank cooking them don't forget to poke holes. If you are filling them not necessary. When you bake from frozen, in theory they should keep their shape better and you can cook them at a higher temperature to seize the crust.

Apparently, boiled cream whips up better. It's the same technique as for a whipped ganache. Just infuse the cream and tea and let it sit for at least 4 hours best overnight. The colder the better for cream

Mousseline is a pastry cream with butter added to it. It is the cream used traditionally for the fraisier, framboisier, eventually also the Paris Brest... It stays a solid but soft type of cream, flavored with vanilla or kirsch or praline... I like to use it for big cakes its not as heavy as real buttercream. It is not a buttercream in itself I think, instead of being part of the buttercream family I would more see it as a derived cream from the pastry cream such as chiboust, diplomate,...

Lol- that looks great Kerry. Frog princess, you can use marshmallow, m&ms, Oreo powder, feuilletine, Rice Krispies, chocolate chips, chocolate chip cookies,... Fizzy peaches, and more.

Hi, I have read throught the different posts. Whole wheat flour is a little tricky. It has many proteins but a weak gluten. Also the bran in your flour makes it much heavier. It will absorb the water but not really bind it ( not sure if that is clear). You can eventually try using a different type of flour like spelt, or a durum flour. As for your health choice, I can suggest you grains like red fife or osprey that are older grains. We have had decent results with gluten sensitive people. I can only agree with the others as to replace flour by nuts/nut pastes but it doesn't work that easily as a converted element. Flourless, could be a way to go but you will need to add yolks to bind your sponges/cakes. Chocolate depending on the result you want demands stronger bitterness or not. You can enhance the flavor with cocoa powder such as extra brute or cocoa mass. Good luck

You can also use a frame, silicone noodle, ...