Alleguede

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, ...

Ok, this is an intense party room. I am really impressed. My shop isn't this safe. We also make cakes, bread and croissants, ... One day I will have my little room also. It might take a while though.

We have set up a great system... It's called cardboard box and plastic wrap. It works to some extend. When you have to spray cakes, it just doesn't absorb enough of the flying residu. That's why I now use the small hvlp (which I really like). The complete system bought out way too much and takes a lot of room. For the airbrushes, I have been having difficulties using home made cocoa butter colors. The alcohol should take out the shimmer mix inside the mold or airbrush... You can use anything. I actually liked a lot your blue tissue you had at the workshop.

Those look great... For your molds, have you tried rubbing them with alcohol and cotton? For the airbrushes, I have 3, the Canadian tire set hvlp which have the compact and large gravity feed and an iwata eclipse model. They all work great. The unfortunate part of the big airbrushes is that they also spray the whole room. :-)

For massive work i have bought at Canadian tire. For details my iwata hc works like a gem. I'm at work but will respond later. Don't work too hard.

For the heart, it was after. I bought a bottle of velvet spray from a supplier, thinking I was gonna save time and money. And unfortunately saved none of the two. The other 7 are airbrushed, brushed, or finger painted prior to chocolate molding. It takes too long when you don't have enough molds. Have a great day

Kerry : It works both ways... Have you tried airbrushing that mixture? 80% high alcohol (90+% from Quebec works great) 20% powder ZMaster : I don't mind explaining the processes, but truthfully it's indicated all over the forum. If you do need let me know. Minas6907: if I may give you a little advice, you should mix gently (macaronner) your mixture a little more. It should be slightly runny (au ruban) and tap your tray with the flat of your hand to flatten the macaron just a little bit, or drop it on the table twice. For the rest, I love your products and confiserie, great job.

Mother's Day line up...

Hi, In my recipes I like to add some glucose, dextrose, or inverted sugar to play a little on the sweet and dry/wet ratio of various fruits. I make my syrup, blend it. Let it rest for 12 hours. Blend it with the fruit. And churn. Do you use a stabilizer in your recipe? May I suggest you visit the website of Angelo Corvitto who is a European well know glacier. I am sure you can find answers to some questions on the website or even on his pdf book

I have been ready a little all the suggestions. If I may bring in mine. - As Kerry said, your content of cocoa butter overall for the amount of cream is slightly short. In average the ratio is 1 part cream for 2 part chocolate, depending on the type of milk or white used (and brand). - there is no issue if you temper your ganache in the fridge for 5-10 min. In my opinion and trainings, setting a ganache overnight/24 hours or ... To let it crust is a pretty dangerous technique althought sometimes useful to crust the ganache but in my case often contaminating it (flour, yeast environment,...) - I generally like to blend in my cocoa butter grated or powder works like a charm (oh wonderful mycrio) at 35 degrees in order to keep this one tempered. Adding this amount of cocoa butter in your ganache creates a super thin chocolate, which can possibly have a setting temperature much lower (it might not makes full sense this part but I understand myself :-)) - if you pipe in your ganache do so at the lowest temperature possible. In this case ideally 25 Celsius at the most. The heat Choco will create an eventual bloom. - in the eventuality that they don't release, stick them in the freezer for 5 minutes they should kindly get out. And an easy fix is to spray them with a mix of 10 g of shimmer or powder color and 50 g of alcohol the higher the better Do ask if you have any questions.

In the Valrhona range yes I agree on these two chocolates. Nice flavor, as well as a fluid product

I came upon a great company in Sarnia Ontario. Called clearbags.ca they have a really wide choice.

Almost. The sizes don't match though. I'm picky I know it's 3.25 inches I think

Very nice bonbon. Would you mind sharing your caramel recipe on this piece. The Ghana is a very tasty milk chocolate. Very nice combination. Nice thin shell also. Well done

A little fun...

Thank you but no not really. It almost looks like it. They are missing an adhesive at the top. I had already called them at chocolat chocolat to see if they had anything.

I have been searching the web for the specific envelopes for my chocolate bars. It doesn't seem to be available in Canada but if any of you had an idea where I can find many at a reasonable price I would highly appreciate this. Thank you

You can make a fruit pâte de fruit then blend it down. Or make a jam more on the thick side. Valrhona sells a neutral glaze that can help you thicken your purée also.

I don't use an exacto knife but more a box cutter. The blade is more efficient. If you scotch your sheet at regular intervals it prevents from moving. You also can find at Office Depot a paper cutter that gives great results.

Based on your image, I'm thinking this is a glaze with quite a lot of gelatine. Probably pâté a glacer, cream, white chocolate, cream, sugar,... Swirled with either dark r milk chocolate and worked with a spatula.

Thank you so much for sharing. It is a very interesting recipe. I will try it and get back to you. Merci