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Rajala

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  1. I haven't. All the recipes I've seen have citric acid. But I could try without. I always thought it was necessary to change the pH level in the mass. A gelatine type would work as well. Will check if I can find any recipes. Thank you! But what about the condensed milk? That would not make it very transparent? 🤔 Happy new year!
  2. So, I've done a few mousse cakes in my life with the so called mirror glaze technique, and it works all fine. I'm kind of getting sick of that and want to try something else, like glazing with a neutral glaze to get a different style to the cake. However, using neutral glaze isn't as forgiving as a mirror glaze. This is the ingredients for my neutral glaze; 393 grams sugar 393 water 14 gram pectin nh 197 gram glucose 3 gram citric acid Pouring it over a frozen mousse will make it freeze instantly. I've added 10% water when heating up the neutral glaze, based on what I've read. But it still doesn't work out well. I've tried spraying with an airbrush - which works well, but I'm thinking that there might be better ways. What are your experiences?
  3. Yeah, it's pretty cool that you can release a book like this almost on your own.
  4. I really can't see what's going on here. The image is extremely low in resolution. Did it sunk in?
  5. Yes. In his book, he states that there should be more powder for the black cocoa butter - but now how much more. It's a guessing game.
  6. Chocolate and nuts! White chocolate and pistachio paste Milk chocolate and almond paste (some sea salt as well) Dark chocolate and hazelnut paste. 60 percent chocolate, 40 percent nut paste in all combinations.
  7. I made this praline with some chocolate and nut paste. Not sure if it actually is a gianduja filling or not, but let's call it that for now.
  8. I was thinking about this just the other day. I read in the Grewling book(?), that the mould should be like 26° or something when your pour chocolate into it, not to chock the chocolate - but how the hell are you supposed do handle that if you've painted the mould. I guess you shouldn't? Or have a heat cabinet at 26°. Haha. No I don't know, just something I thought about.
  9. Sorry, didn't notice this until now. I would say that it's a good book for inspiration. There are things such as "mix the black a little bit thicker." (paraphrase) - how the hell are you supposed to know what a little bit is? You should always state how much powder you have in the cocoa butter. Like it's not a good book in that sense. I haven't touched it since I bought it.
  10. Haha, pretty much. Thanks for the recipe. So it's a fruit mousse without an Italian meringue? That's a first for me, I've always used a meringue to mix with the fruit gelatin mixture before adding cream - need to try it!
  11. You forget that I live in Sweden. Even things in season is fucking expensive here. I'm thinking how to work with pomegranates, heat the seeds up so the juice releases from them? I one tried to mix pomegranate juice with gelatin, not a good match. It turned brown.
  12. Pistachio, pomegranate and rose - feels like we're getting a middle eastern cake here. Are you thinking rose water or incorporate rose taste in another way? Rose feels like it's super easy to over dose.
  13. Thanks Teo! A bit of everything is the reason then I guess. Since I'm an amateur and don't really have a reference, I'll go all in on pistachios, and see if I'm happy with the texture or not. I'm going to create a cake with multiple pistachio layers; sponge, mousse, crisp, and one fruit layer - Raspberry or cherries. Not sure which will be best, but I'll try both!
  14. I'm currently looking at a recipe for a hazelnut financier, which contains 36 gram hazelnut powder/meal. However, it also contains 107 gram of almond powder/meal. I mean, I feel like this is an almond financier, there's more almond than hazelnut here. I've seen this in recipes before, for a pistachio sponge, where there's more almond than pistachio. What is the reason that almond is used together with other nuts? I'm thinking cost, that almonds are cheaper than other nuts - but I guess that there might be other things at play as well, like that almond gives you the texture you'd like or whatever. The reason I'm asking is because I'm looking to make a pistachio financier, and since it's just for fun - I'd rather use only pistachio powder/meal, to get more taste from it. Bad idea?
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