julie99nl
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Posts posted by julie99nl
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On 3/26/2019 at 7:49 AM, Pastrypastmidnight said:
I guess I feel like there are people who go, “I wonder what would happen if I...” Or “I wonder if I can figure out a way to...”
I think that’s great. Trying to figure out what’s possible or trying to find a way to translate something from your head to reality.
I wouldn't take a class to learn that technique. Because it’s just not practical. But I can look at it, admire the creativity and artistry and move on doing my own thing ;).
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.
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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.-
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Isn't Amedei another brand all together?
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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. 😂-
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2 hours ago, Pastrypastmidnight said:
Oh no! Best wishes to your KA for a speedy recovery!
It's still working, only the paddle hits the back of the bowl when it goes faster than speed 6. 😓
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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....😂
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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...
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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.-
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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
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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
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Paul Young does a whiskey ganache, which would be vegan and probably has a decent shelf life. But, if it needs to children friendly .....
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6 hours ago, teonzo said:
Notter was available as kindle format on Amazon UK (I think it was the UK and not the US but can't swear) some weeks ago, just gave a look to check but now it's not available. Maybe I was drunk?
Time ago @Kerry Beal pointed out that Wybauw books are free to read on Google Books Canada.
I highly doubt that the artful books (Leroux, Morato...) will ever get an electronic version, they are intended to be artful books to be sold for artful money.
"Making Artisan Chocolates" by Andrew Garrison Shotts is available as kindle format.
Chocolate com Frutas Brasileiras is available for free, I like it a lot since it's stuff I don't know, but its usefulness is non existent since those fruits are not available here in Europe. It's in Portuguese, if you don't know it just copy and paste on Google Translate.
The book by Dandelion Chocolate is available as kindle format, don't know if you are interested in bean to bar, if so it's a great book.
Theo Chocolate has a kindle book that covers various arguments (bean to bar, bonbons...), but I've been told it's written for the home user and not the professionals.
"The Elements of Dessert" by Francisco Migoya is now available as kindle format, it's a great book for modern creative pastry, there is a little section on chocolate but maybe it's too little if you are interested only in chocolate.
There are kindle versions of some of the Ecole Lenotre books (for really cheap price if compared to the hardcover editions) but unfortunately not the 2 on chocolate, maybe they'll be available in the future.
There are various books for the home users, like Kirsten Tibballs and Carole Bloom, but maybe you are not interested in "easy" stuff.
Plus there are all the scientific/technical books, like Geoff Talbot and Ferenc Mohos, they are pretty informative and a really insightful read, but they are REALLY EXPENSIVE and not that useful for the artisan.
This is all I can think about now.
Teo
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! -
8 hours ago, Pastrypastmidnight said:
Greweling comes as a kindle book. Can you get it in the Netherlands? https://www.amazon.com/gp/aw/d/B00I8XF5MY/ref=tmm_kin_title_0?ie=UTF8&qid=1550435893&sr=8-1
It only shows me the hardcover edition. Maybe when I've landed in the US it'll display the kindle. Thanks!
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I'm going on holiday for the coming 3 weeks and I'm looking for some books for chocolatiers in electronic format. I've also got a ban placed on me for buying any more books because I have an attic, a shed, rooms and rooms full of every cooking, gardening and fictional book you can imagine.
I've been looking all day for anything by Stephane Leroux, but I've had no luck. I've got Notter, Greweling, and Wybauw in hardcover but I wish I could get any of them in electronic versions as well.Any other recommendations?
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Or make a creme diplomat and stick in whole berries when piping.
Raspberries and pastry creme can turn liver colored, which isn't very festive...😁 -
I freeze my bread all the time. It's just the two of us and bread is a multi hour affair so I like to do 4 batards at a time. After they are baked and have cooled down at least 12 hours I slice part way through and then put them in ziplocks and remove as much air as possible and freeze. The slicing part way through is so I can snap off half at a time to defrost. I hardly eat bread, but my husband is a bread lover. At the bakery school where I work part time they freeze bread frequently. When they make one type of bread they are mixing 5kg or more of flour at a time. It's just the most efficient way to use the professional kneaders and deck ovens.
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How much chocolate?
We have a chocolate scraper on a mop handle for unavoidable drips and drops. Anymore than that, then the person that spills will have to get on hands and knees with a heat gun and towels.
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On 2/9/2019 at 7:24 AM, julie99nl said:
I made an apple pie bonbon with apple compote in the top, a thin layer of caramelized white ganache with cinnamon added to taste. I used dulcey for the caramelized white. And a crunchy cookie/nut insert.
This is not a recipe I developed, but I got from my mentor so don't know the origin. I've made it twice and the original recipe with what changed the second time in parenthesis.
50 g butter
50 g water (I split this into half water half fresh lemon juice)
20 g cinnamon liquor (I did this once with fireball whiskey and found it too strong tasting, so made it a second time with apple brandy and then added a little cinnamon to the ganache layer)
300g firm apples very finely diced (I made it with granny smith for the sour that would balance all the otherwise sweet)
5-10 gr various apple pie spices. I used some nutmeg, a clove,star anise, and a small amount of fresh grated ginger.
simmer on fairly low heat until the apples completely break down and the liquid is nearly gone. Once cool, if it's too chunky, blitz it (immersion blender) to a smaller texture.
This isn't a long lasting bonbon, though I did not test the AW, but for a one off it was tasty. It might need more experimentation and testing to bring down the AW.
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I made an apple pie bonbon with apple compote in the top, a thin layer of caramelized white ganache with cinnamon added to taste. I used dulcey for the caramelized white. And a crunchy cookie/nut insert.
10 hours ago, Jim D. said:I purchased a bag of Cacao Barry's Zephyr Caramel (so, caramelized white chocolate) for a Melissa Coppel recipe and would now like to use it as a filling for other chocolates, probably pairing it with a second layer. It strikes me that it might work well with a fruit layer (perhaps something subtle like apricot?), but probably not so well with a milk or dark chocolate layer that would overwhelm the white. I wonder about using it with lavender. Any ideas on how to use it would be welcome.
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On 2/7/2019 at 4:52 AM, Ann_T said:
First bake from the new sourdough starter.
Made a biga last night using 60g of the discard from stage two in the process.
This morning I added another 50g from the discard before feeding Stage three. And for insurance
I added just one g of yeast.
Three batards, one baguette and two small baguette bun size.
Really happy with the crumb and shine.
Moe had one of the small ones while still warm. With butter.
And all but one of the Batards were baked in the CSO. I love that little oven.
That is a gorgeous crumb! Very much worthy of the long wait.
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I'm a fan of Savour. You can join for a month and see if there is enough content for you. Of all the online courses/workshops I've followed, I have gotten the most from Savour. Some of her projects are a little involved, but she can not be faulted for being thorough and easy to understand. Plus, you get the added benefit of guest chocolatiers like Melissa Coppel.
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Did you end up adding pistachio to your sablee?
Cream Cheese in Ice Cream?
in Pastry & Baking
Posted
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?