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pastryani

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  1. pastryani

    Chefsteps gummies

    Update: tried a fraction of the greweling recipe and as @minas6907 said, they turned out nice and chewy. The only issue I ran into was in depositing the gelatin mixture into the molds - it firmed up pretty quickly so it was gooey, messy, and I ended up with quite a few bears missing parts (they were the first to be eaten so didn’t suffer). 😉
  2. pastryani

    Chefsteps gummies

    Thanks @Tri2Cook - I haven’t come across any extract-only flavorings, but rather mostly sugary syrups. Thanks @minas6907 - I’ll let you know when I do the cola gummies. I’ve got silicone molds, no starch impressions here - too messy!
  3. pastryani

    Chefsteps gummies

    Using this thread as a steppings stone, I’d also like to ask if anyone has any experience with cola flavored gummy bears. Do people use straight up Coca Cola, or do they use concentrated flavor syrups? If it’s the latter, which brand do you use and how does it change the recipe since it’s so sweet already? (Btw, when I was looking for cola syrups, I found that a lot of people make their own with ingredients that I never thought would be in cola. Interesting, but not something that I’d want to take on myself)
  4. pastryani

    Chefsteps gummies

    Thanks for sharing your experiences & opinions. I agree @minas6907 that the chefsteps recipe seems overly complex - I mean a sour vide for gummies?!! 😜 But it seems that they’re kind of known for using specialty tools like vacuum machines and specialty ingredients for most of their recipes. Thanks for the C & C book tip - I just checked it and maybe I’ll try that first. 👍 As an aside - has anyone used powdered gelatin in lieu of sheets? If so what’s the conversion you used? (Online it says 1TBSP powdered = 3 sheets)
  5. pastryani

    Chefsteps gummies

    Thanks, I went thru the comments and though some people say it turned out, I was asking more because the amount of gelatin seems so high. (when I use even 1/4 of this amount I can taste the gelatin flavor).
  6. pastryani

    Chefsteps gummies

    I’m hankering for gummy bears and came across this Chefsteps recipe: https://www.chefsteps.com/activities/gummy-bears Is it just me, or does 70g of gelatin (SEVENTY!!!) seem kind of high? It calls for sheet gelatin, so I imagine that’s about ~30-40 sheets? The rest of the ingredients total to about 650g. Has anyone made this with success? I don’t want to use all that gelatin if I’ll be getting rubber bullets instead of gummy bears at the end. 😉
  7. Hmm good point about thinning it down, thx! I’d hate to have to add more sugar since ice creams are usually too sweet for me.
  8. Turned into dark chocolate ice cream?? I made some for turkey day but made too many. They are super rich, and contain cream, milk, eggs...so they’re kind of like an anglaise but baked instead of cooked... just wondering if they can be churned successfully?
  9. Thanks @Avachocolate and @Kerry Beal!
  10. Does anyone have any recommendations for patisseries in both Paris and Switzerland? (Besides the usual suspects - Jacques Genin, Pierre Herme, Laduree) What about equipment shops in either place (think chocolate molds and specialty baking equipment)? Any tips would be greatly appreciated. 😊
  11. I might have been, but I already have the Wybauw books and am looking to sell those too. 😁
  12. pastryani

    how to halve an egg for scaling

    When trying out a new recipe, I prefer to halve or even sometimes quarter the formula, so I’ve dealt with many “1/2 egg” situations. If I want to use the exact recipe, what I do is beat the egg really, really well so that there are no visible goops of white, weigh it (I use a scale that measures to the tenth but you don’t need that), and then just use half. The remaining half usually goes into an equally tiny cookie batch, or the world’s smallest portion of scrambled eggs. 🤗
  13. pastryani

    Pecan pie Bonbon

    Dulce is super delicious but I've found that it can overpower some more subtle flavors (though for pecan caramel I think the flavors would be complementary). Just for kicks you could try making a small amount of filling with both white and dulcey and see which you like better.
  14. pastryani

    Cocoa butter separated on mold

    Thanks @Lisa Shock and @Kerry Beal. I'll give tempering a try as the CB is already in a small container (though it might be a good idea to check the actual bottle which has never been heated). It's the first time this has happened.. Good that it was only a test batch.
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