pastryani

Thanks Jim!

All this talk of caramelized pineapple has got me wanting to try this! Would someone mind posting Wybauw's recipe?

Thanks - got it!!

Thanks Kerry - I'll have to try this one out!

RWood - could you tell me what page the recipe for Greweling's Peanut Butter Nougat is on? I looked in the Confections book but couldn't find it. Thanks!

I tried the Leibovitz recipe and split it in two: one half was made as-written, the other half I subbed out the white sugar for corn syrup. I liked the latter slightly better, but found both to be a bit too sweet for my taste. I'll try this again with less brown sugar. Cayenne sounds like a great addition. Kerry that looks great - what recipe do you use?!

Thanks x3 gfron!! I'll try this one out!

Piggy-backing on this thread as I'm on the hunt for a SOFT and CHEWY peanut butter cookie. I just made a batch and they were crumbly and on the dry side. I'm sifting thru recipes now but thought that surely someone here might have a fab soft 'n chewy recipe they'd be willing to share?! I prefer to use as much peanut butter as possible, so I've been looking at recipes that use 1 cup PB for every 1 egg. Also, what is it that will make them chewy? Corn syrup? My tall glass of milk awaits and thanks you.

Does your recipe call for a lot of fat? Perhaps you could try adding some lecithin to help everything come together next time.

No need to risk fingers - either of these will work: https://www.amazon.com/Zyliss-12021-Garlic-Slicer/dp/B004NYB84Q/ref=pd_sim_79_2?ie=UTF8&dpID=31NK7LTLMXL&dpSrc=sims&preST=_AC_UL320_SR320%2C320_&psc=1&refRID=FK06RDQQAQ7W8YG9EW2X https://www.amazon.com/Non-Stick-Resistant-Effortlessly-Experience-Cleaning/dp/B00QXGKHNA/ref=sr_1_4?s=home-garden&ie=UTF8&qid=1466036825&sr=1-4&keywords=garlic+press+and+slicer

Kerry what about freeze-dried garlic bits in a thin milk chocolate bar??

I think it would be fine as long as the coconut oil was fluid and the airbrush gun was warm. If I may ask, how do you plan to use it?

Peanut butter and grape jelly bonbons. Next time I think I'll go bigger on the jelly part.

Silly question, but what's the "wrong apple pectin"? I thought pectin was pectin? Do they have different strengths? I'm wondering what the mouth feel of the PDF with gelatin will be versus that of one made with pectin. Only one way to find out!!

@gap - I've undercooked PDF before and the consistency has been jam-like; and I've overcooked PDF before and it's been a thick, clumpy mess. I can't imagine that it would revert to a jam-like consistency if you kept over-cooking it. @Elaina - thanks much for the suggestion. I actually have this book and funnily enough I had actually bookmarked the orange PDF recipe with a sticky note. I'll try this out, but maybe I'll reduce the amount of sugar a bit (not sure why it calls for more sugar... jam is usually already super-sweet). In your experience how does this turn out? Did you make any changes to the recipe?

Is it possible to make PDF from jam or jelly? Jam is essentially a more fluid version of PDF, so I would think that I could either (1) boil off extra liquid from the jam until it's thicker, or (2) warm the jam and add a bit of pectin to it to thicken it. If I were to try the latter, anyone know what amount of pectin would be needed? Thanks!

The dragons are so cool! What were they filled with? I always wonder what to fill larger molds with so that they're not overwhelmingly sweet to eat.

I'd like to know where to get those power flowers too. Is there a source/distributor for folks in the US?

Chris - I tried it out and got beads. If I had to guess, I'd say I was rushing it and was spraying from too close. What chocolate pieces do you spray? From how far do you spray and how many total passes do you make?

Hmm okay - I'll try it out with some vodka or everclear and let you know!

Wow those asparagus frites look fantastic!! Mmmm...

Chris - would mixing your own luster + alcohol be the same as metallic airbrush colors that are usually used for spraying fondant? I tried the latter and it resulted in tiny beading, though that might be because of the water content of those colors.

Thanks all for the info! I tried spraying with plain CB on a room temp piece, and that resulted in tiny beads of CB. Rubbing that CB over the piece resulted in a glorious sheen for all of 5 seconds... until it dried, at which point I had matte chocolate again. So I took your suggestions and went with luster dust - it took almost a quarter of the container, but it definitely covered up the matte chocolate. Very time consuming and probably not sustainable if I wanted to make a bunch of these. The lacquer spray would be faster and give sheen, but also pricey to use if you were making a lot. Solution? Not to get my warm (albeit gloved) paws all over nice 'n shiny chocolate. (But I can't figure out how to do that while cleaning up the seams!).

Those are AMAZING. The blue donut is so cool. Do all cakes have to have been frozen mousse cakes to have this glaze applied? Or could it be any cake that was really well crumb coated?

Oooh those are nice! I thought the flocked look came from spraying CB on cold bonbons, not just from spraying after they were unmolded? (though I haven't tried with bonbons so I don't know) Hmm good point about the beeswax, looks like the melting temp is 144F, so that won't work, darn. It'll take a LOT of luster dust to cover what I'm working on!!