carltonb

Try Amoretti Have never been dissapointed. Carlton Brooks CCE, CEPC

You say you want molded, but a majority of the people producing chocolates are doing them slab style. Using transfer sheets, home made frame and a sharp knife I can do 100's in a few hours. Chef Carlton Brooks CCE, CEPC

From my old masters back in the very early 70's, and these Chef's were in their early 60's at the time. From the German Pastry Chef added a fat to the pastry cream it self. From the French Pastry Chef took a block of butter and rubbed it on the top of the finished sheet pan of pastry cream to seal it and prevent a crust from forming. From my Italian Pastry Chef he too would coat it in butter and then sprinkle some granulated or powdered sugar on top. From an American trained Chef he used All purpose shortening sometimes in the cream sometimes spread on top. No one had and reason for doing it it was just how they were taught. Carlton Brooks CCE, CEPC

There has been great discussion on this method at THE FRESH LOAF website. Just do a search. It is an interesting technique. I have had good results with it. Chef Carlton Brooks CCE, CEPC

Having gone to the FPS and had classes by the Chef, most tart rings they use in in (cm) sizes. For a better assortment of rings go to Chef Rubber http://www.shopchefrubber.com/the-ring-moulds/ As also posted figure in about 10 to 15% if you are increasing the size. Chef Carlton Brooks CCE, CEPC

I also learned this from Jean Marie Auboine. Another method is to spray or brush with cocoa butter.

I know from experience that for me in the area I live that fats vary according to season. I live in AZ. The winter formulas and summer formulas affect how my products turn out in very small ways. Also the inclusions in the dough (spices, meat, etc) also may change the consistency. There water/fat amounts will affect the product. I make pasties and the scraps that I reuse come out slightly different each time. Carlton Brooks CEPC, CCE

In regards to question 1. I have done it both ways. The results though similar had slight taste variations, I thought that the creaminess in the product had more to do with the % of cream I used more than anything else.. Also if adding fruit purees I heated it and it produced a good product. Question 2. I never tried replacing the egg yolk. I would think that the yolk adds it own distinct quality to the product. I would also prefer to add less stabilizers to the product. I have also experimented with a soft serve machine using gelato style formulas. I have had some success. The product comes out a little firmer than a soft serve. There are many good European made powders bases for gelato. Check out PreGel America as will as the Pernogotti line. Carlton

Digging through my books on the many ice cream classes I have taken here is a bases to start with. A formula that is slightly higher in fat (Rich) soft serve formula might look like: 6% milkfat13% nonfat milk solids13% sugar 0.5% stabilizers and emulsifiers So that the mix has about 32.5% total solids. This might translate into 91g heavy cream, homogenized (35% fat)702g whole milk, homogenized (4% fat)65.6g nonfat skim milk powder111g sugar0.5g xanthan gum0.5g locust bean gum0.1g kappa carrageenan8g egg yolkinfused flavors as desired. This must be played around with until the desired product is reached, You might want to also check to see if Migoya of the CIA has published anything that might be of help. Carlton Brooks CCE, CEPC

Though not having read the book (which may be a misprint) He is on the correct path. I work with DDT, Desired dough temp all the time. Here is a good article that may explain his intent. http://www.kingarthurflour.com/professional/dough-temperatures.html

As a former food rep for some frozen dough manufacturers, we used to have a 6 oz cookie, that could be baked frozen, cold, or thawed in a convection. Use High Temp short time. I now bake 4 oz cookies in a convection that are frozen at 375 F for 18 to 20 minutes. Carlton Brooks CCE, CEPC