Rajala

Update for anyone curious: pomegranate puree is basically juice. I went with 100% pomegranate for a PDF, cooked it to 107°C. While it got a bit of texture, it really wasn't a PDF. But since I'm piping it, whatever. If you want a PDF you should probably reduce it by 30-40% and use pear puree as well. To really get that flavor, like the pomegranate syrups you can buy, which got a kick to it.

Barry Callebaut's price increase is coming May 1st. It's a STEEP increase.

Interesting! I've never seen a mascarpone with more than 36% (I think the one I get is that). With that said, I haven't really searched for other variations - but good to know they exist.

Not sure if I should create a new thread or bump this, but you can see what I went with. I'm considering taking a class with Luis later this year. It's around $1500 (USD), so it's not an impulse thing. How was it to learn from Luis. I guess he's a pretty good teacher since he's working with it full time as I understand it?

Thanks Jim! Doesn't have to be perfect, I'm going to mix it anyway in ordet to be able to pipe it

Yeah, sounds like a good approach. I do have pear in the freezer, but not apricot. So it's easy to pick what to test here.

Did anyone ever make a PDF made out of pomegranate? I'm thinking if I should add some other fruit/berry to the mixture. It's not listed in the old PDF (the real PDF haha) from Boiron that's been shared over the years.

It's good, better than without I believe, and the vanilla fits very good. I feel like yolks helps to offset the taste of butter a bit as well. I think I might try to add some more yolks with the next attempt - should be room to add some more water with that AW. Just because why not?

AW measured at 0.7093. So we're good!

Thanks for the reply. I'll test it out and see how it tastes then.

There's a video on Chocolate Academy where they do it like that. Maybe she just learned it from them.

I'm currently experimenting with a crème brûlée inspired molded bonbon and I am really curious about the egg part. It seems like it's mainly about microorganisms that can come with it rather than anything else? I was thinking of adding some pasteurized egg yolks to a white chocolate butter ganache. But it's very little information about this when I search for it. I realize that I bump an extremely old thread here, but interesting if Wybauw said that it is about water activity in the end, no matter what. Maybe it is safe in the end. From my understanding, eggs are treated a lot differently in Europe compared to North America (at least the US), could be a reason why it's not a common thing as well. Anyone else currently reading the forum that have any more insights? What an experience to have met him by the way!

I'm only doing this as a hobby, so it doesn't matter too much. But I do scrape it off and save it!

I blast my molds with cocoa butter as well.

Did anyone try to "extract" nut oil from a nut paste with this?

You're welcome! I'm glad you like them.

Of course, you can find it here (but it's probably more a Swedish carrot cake more than anything haha): https://www.instagram.com/p/C3NDp6jMXv1/

Carrot cake!

It's like 1127 miles to travel to get there

Really? I really liked it, although I didn't use it much and I can understand it not being a huge seller.

Let us know how it goes. I haven't tried making a PDF with the Thermomix jsut yet, even though I made one yesterday. Forgot about this haha. But I'm going to try one day! Btw, blood orange marmalade sounds delicious!

I call it "Strawberry and cream" You can find the recipe here: https://www.instagram.com/p/C27gJJwisHs/

Raspberry and salty licorice.

Passionfruit!

For your visibility: I sent you a message with a link to the full recipe!