mrk

I also think about it. Does pastry chef how to make a tart ?

Thanks I use 4 inch flan ring to baking the dough, it hard to modify edge because the dough soft too fast and I rolling it to 2mm. Does it too thin?

Hi there, Why does tart dough shrink after baking? I was set the dough in refrigerator 20 minutes before baking and I don't think rub the dough very much The shrink cause the edge doesn't look good and how cna I make beauty edge as below. Thank you. source of picture: http://roodelia.com/2013/03/

Thank you

Can I make ganache with milk instead of heavy cream ? I wonder to know what is that different result?

Thanks all of you. follow below of rule, I thought if some recipes use all-purpose flour can be change to be cake or pastry flour to make more tender texture pastry without change another ingredients amount? All-purpose flour is a "compromise" between soft wheat and hard wheat and can be used for anything but is not truly optimall for artisan breads or for fine pastries but it will do. High protein flour gives a better rise when used in a yeast recipe. Low protein flour gives cakes a more tender texture.

If pastry recipe same of Ingredients, just all purpose flour transfer cake flour or pastry flour, the result will how different? for instance to make a tart: 120g butter, 80g confections' sugar, 1 vailla bean, 25g ground almonds, 1 pinch salt, 1 egg, 200g all-purpose flour if I use 200g cake flour instead all-purpose flour, can I do this? how to calculate all purpose flour transfer cake flour or pastry flour of amount? Thanks

you mean when seeding at the same time cooling over a bowl of cold water?

You can temper chocolate at 29C room temperature? how can you do that?

Oh, I'm feel frustrate, I try many time again just a few good result, any suggest tempering chocolate work out with room temperature at 25C-28C. Thanks

Thanks Droo

Thank Keychris I test so use small batch, if I use 140g puree, how much pectin that I use? and I haven't tartaric or citric acid, in my area hard to found it, I try follow your advice. do you make it in chocolate also? what about mouth feel?

oh Sorry, I forgot....

Does anyone know this book English version http://www.amazon.ca/ENCYCLOP%C3%89DIE-DU-CHOCOLAT-L-COLLECTIF/dp/2081237245 Thank

Thank you Chocomom But in my area can't buy tartaric acid so I can't use your method, and sometime saw Shotts' recipe have a bit confusion because he always froze ganache or chocolate but I know that have bloom risk, my work place haven't good temperature and humidity control

my procedure follow Shotts' recipe and add your advice : 1. 70g fruit puree and 30g sugar mixture and boil 2. add 7g apple pectin and 30 sugar mixture into puree mixture(step1) biol to 102C( because it is very stick and I think it will burn) result: the pate de Fruit is firm but the mouth feel have a little bit rough, not melt in your mouth, if I take cooking temperature a bit below can make good result? could you share your making pate de Fruit procedure for me reference? Thank

I use apple pectin also, your mean is add a bit tartaric acid into puree and sugar mixture to get it firm? but I'm haven't tartaric acid so could you have another method? and you froze it overnight? but when you take over room temperature would happen dewdrops

I use apple pectin also, and mix with puree and boil for 2 minutes follow on the book

temperature about 100C to boil

Hi, recently I try make double layer strawberry pate de Fruit and ganache by ANDREW SHOTTS, but I make pate de fruit layer have a problem, I pour pate de fruit mixture into frame and bottom with plastic wrap, the pate de fruit after freeze is soft and too stick with plastic wrap, so hard to cut and the pate de fruit stick on my kinfe, I use 140g strawberry puree(boiron) 119g granulated sugar 14g g pectin How can make pate de Fruit firm easy to cut? Thank

yes, in winter is easy to get result but in summer room temperature just about 25C even turn on air conditioner, Thank your advice

I success, I think the problem is room temperature too hot, Thank you

I get tiny seed into chocolate and all melt at 33-34C and than stir cool down at 32C but result also fail, I don't why before success experience I also do that

Hi keychris, I follow your method but not success, could you post your whole process because I found out some book that said melt chocolate to 45-50C and than seeding cool down to 27C and reheat to 32C, but another book just seeding cool down to 32C, I really confusion before always tempering chocolate success in winter, in this summer my room temprature around 25C(in air condition) that factor will affect my result? Thank

I don't know what is problem, I using right "seed" chocolate the seed all melt at 37C-38C, if I add more "seed" than temperature reach 31-32C, the seed not all melt