julie99nl

I've been playing around with ice cream the past couple of weeks trying to end on that just right base that produces decent ice cream in my maker (wynter equivalent). I've made quite a lot of Ruben Porto's recipes and like them, but some of them are just on the touch of too rich, except for lemon curd...that one is perfect. So, in the interest of being fair, I've tried many other recipes to try and find what I do like and what I don't. Another recipe I tried was Jeni Britton Bauer's base. I liked it a lot because it wasn't heavy or overly rich, but it freezes solid as a rock at -19C/-2F. In comparison, the ice creams I've made from Ruben Porto's recipes are just scoopable at -19C/-2F. We did a small section of ice cream in pastry school, but were pretty much given the basic science with all the calculations and sent off into the world to create magic. So, I have several worksheets that I'm using to balance or check recipes. From pastry school I have a cheesecake ice cream with raspberry variagate that I wanted to play around with, but.... So here is my question, where does cream cheese fit into any of these calculations? Low in water, high in solids and reasonably high in fats but how much?

I think this pattern would be very nice to work out for a show piece, but any other reason would probably give most people repetitive stress by the end and unless using a rubber gum cleaner, I'd be nervous my mould would be damaged. beautiful work. Congratulations to the student for having the patience to present such lovely work.

The Fresh Loaf may be a little more help in this. First, what was your schedule? When did you last feed your starter, what exactly were the amounts, when did you bake with it after that feed? What recipe did you use and what kind of proofing times did you have? It could be your loaf was underproved. It takes time and experience, but proving schedules in a recipe are a guideline that the baker needs to adapt to their own situation every single time you bake.

That's how we started in school... Chocolate rocks, then mendiants and slabbed chocolate with inclusions, then moulded bars, molded bars with inclusions, slabbed hand cut and hand dipped bonbons, and then molded bonbon with only hand decoration. After all this, we were set loose on the machines.

Isn't Amedei another brand all together?

Beautiful egg! What a beautiful shine. I too am curious to see the interior. On a side note, I wonder if it's possible to rig up some kind of clamp to spin a mold using the kitchenaid attachment point. 😂

It's still working, only the paddle hits the back of the bowl when it goes faster than speed 6. 😓

My worst mistake, because it would be the most costly, was when I was kneading 2kg of bread dough in my kitchenaid. My husband came in and asked me to come look at something and I had my hand on the speed slider. As I walked away, my hand must have moved the slider to a higher speed and it didn't register in my mind when I walked away. About 30 seconds after I walked out of the kitchen there was a huge crash as my kitchen aid try to go bungee jumping off the counter. There is now a huge dent in the hardwood floor, the kitchenaid needs repair (will do it myself because kitchenaid wants a stupid amount of money and time to do it) And there is also a cosmetic dent in the top of the kitchenaid that I won't bother repairing. I saved the bread, which was the most important part....😂

On vacation a neighbor asked me if I can make a dessert for their small dinner. I have a microscopic gas oven with no numbers on the dial. I call it crap shoot baking. I have a small ancient hand mixer and a mini food processor blender combo from the 90's. Zero pans, tins, rings, piping bags or tips, palette knives. 😂 About as simple as a home baking kitchen can be. But, I had brought with me some vacuum packed dulce de leche that I had sous vide for bonbons but didn't have time to use before I left. So, throw that in the suit case because what else do you need on vacation on a tropical island other than a bikini and a kilo of dulce de leche. So, this was my banoffee tartlet. Needless to say, everyone was amazed at my mad skills...

I've played with ruby in ganache and i felt like everything was kind of muddled. The only exception to this is a ganache with cassis (black currant in the US, I believe) where it does actually compliment the flavour. Cassis ruby ganache macaron are especially yummy! I made what would normally be a raspberry white chocolate ganache and replaced the white chocolate with ruby. This was for a valentines truffle that someone asked for at the last minute and I had to come up with a big batch and quick. Everyone raved and loved them, but I thought they were too sweet and had very little depth of flavor. Maybe I'm just too picky. I also find the color of ruby unappealing.

Jim, my starting point was my basic white chocolate ganache with fruit puree recipe for molded bonbons. I use this same ratio for mango and passion fruit combinewd and a guava. Having been raised in the tropics, my palate favors tropical fruits... I use boiron purees, so I got a decent flavor, but the combo needs work and could use something extra...maybe honey or a little bit of lavender or something crunchy. 100 gr fruit puree (blueberry in this case) 18 gr invert sugar 222 white chocolate 13 butter

Thank you for the reply. Talking to my mentor shortly afterwards he reminded me of my confiserie class where we discussed differing fruit acidities and pectin. I guess I wasn't awake that day. 😂 Still working on the bonbon. The blueberry ganache was amazing! I need to play with the ratios a little of gel to ganache when I get back from vacation.

Is your bread recipe already in bakers percentage? If not, break it down into percentages and then it's pretty easy. https://www.kingarthurflour.com/professional/bakers-percentage.html

Paul Young does a whiskey ganache, which would be vegan and probably has a decent shelf life. But, if it needs to children friendly .....

I'll check amazon.uk when I have my layover at Heathrow. Right now, it's only displaying the hardback and paperback editions. I'll check out the Brazilian book. I can speak Spanish, and understand enough Portuguese to read and follow along. I have an electronic subscription to the magazine Fou de Patisserie, which is always nice and I do need to catch up. There is an additional to their bimonthly called the Opus editions and one is for Chocolate. For anyone that doesn't know it, it's a lovely magazine with representations from all the current pastry chef rock stars. http://www.foudepatisserie.com/ I have the Andrew Garrison Shotts e-book I know a chef friend of mine has access to an electronic version of Leroux's first book. But I only want a legal copy. I would buy Bleu if it meant I could get the technical book in e-format. Thanks for all your other suggestions. I love all kinds of pastry books!