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Rajala

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Posts posted by Rajala

    Confections! What did we make? (2017 – )

    in Pastry & Baking

    Posted

    Regarding my latest little creation. I think it could be called "chocolate praliné". At least that's as close as I get. It consists of cocoa beans, caramellized sugar, half a vanilla bean (the scraped part) (i grind this into what resembles dry biscuits as the cocoa beans start to release some of the cocoa butter),add somewhat melted browned butter and mix it more, tonka is added with some sea salt, and finally hazelnuts. I did it in this order as I want the cocoa beans, vanilla and sugar to be mixed into as tiny pieces as you possible can - so I later could add hazelnuts and better control how much fat to release from them. Maybe I can do it in a different way, but it felt like a somewhat good way?! :D

     

    It's one of the best things I've ever made. I really love how I just went "let's try this," and it turned out bloody amazing.

    • Like 6

    Confections! What did we make? (2017 – )

    in Pastry & Baking

    Posted

    2 minutes ago, GRiker said:

    @Rajala  Nice! Thanks for sharing. It’s inspiring! I haven’t moved into the airbrushing world yet so I like to see how color is used without airbrushing. 

     

    You're very welcome. Well, I'm kind of tired of airbrushes haha. Right now I'm thinking of what you can do except just blasting a mold with cocoa butter. 😅

    Confections! What did we make? (2017 – )

    in Pastry & Baking

    Posted

    2 hours ago, Jim D. said:

     

    Yes, that is a new bonbon for Greweling (or at least a new decoration).  He has not been a huge fan of decorations, certainly not the elaborate ones that are all over Instagram and elsewhere in the past few years.  I am interested that he would go for a third edition: I watched an interview with him that Tomric did in which Greweling expressed his reluctance to participate in the second edition--he said he was quite satisfied with the first one.  I suppose what the publisher wants, the publisher gets.  And we will all purchase the new one for "fear of missing out."

     

    I have too many books already. 😅 No FOMO here, unless there are substantial additions/changes.  

    Wholesale Chocolate Prices

    in Pastry & Baking

    Posted

    12 hours ago, Saltychoc said:

    I also asked my valrhona rep but ooo until tomorrow so will update if I hear anything about that. 

     

    Man, I looked at Valrhona pricing the other day and it's crazy out there. 🙃 This hobby is getting expensive hah.

    • Like 1

    A new approach to sorbet

    in Pastry & Baking

    Posted

    11 hours ago, paulraphael said:

     

    I don't see a need to change mess the water. I'd work to eliminate added water entirely, but it often helps the fruit blend to a nice puree. 

     

    Thanks again. Didn't get delivery of the ingredients so I'll have to to the "classic" way today. Will be a nice comparison. :) 

    • Like 1

    A new approach to sorbet

    in Pastry & Baking

    Posted

    6 hours ago, paulraphael said:

     

    I wrote a brief, maybe usable passage on how to use brix at the bottom of this article. 

    That will probably be most helpful if you're using software to calculate your recipe.

    If you aren't, a shortcut that should work:

    1) calculate the amount of sugar in the fruit that the recipe was written for [eg; 100g fruit at 15°B = 15g.]

    2) calculate the amount of sugar in the fruit you've measured [100g at 18°B = 18g]. 

    3) calculate the difference, and us this adjust the sugars in the recipe.

     

    Thanks Paul, scrolled right past it to the comment section yesterday. That make sense. Would you alter the amount of water as well? I'm sure it'll come out good no matter what. As a classic recipe contains quite some more sugar - the whole reason you made all of this. :D

    A new approach to sorbet

    in Pastry & Baking

    Posted

    Stumbled upon this topic in the right time. I'm going to make a cherry sorbet on Friday. However, it has Brix : 18° +/-2°B. I'm going to measure it when I get home though to get the exact reading. But how do I recalculate the base recipe? I feel like I should understand it, but my brain doesn't right now. Maybe I'll figure it out later, but just throwing it out if it's just as simple calculation that someone know.

    Caramel courses - any suggestions?

    in Pastry & Baking

    Posted

    I have that book, but I didn't read it too much as it used your American units - if I'm not mistaken. 😀

     

    Let's revisit and see what I can learn from it. My main issue with only reading etc is that I believe I do everything right, and the sugar still crystallize at times. Like I made this raspberry caramel, to use for my special take on a Snickers, and the sugar crystallized after like a week. Whhhhhhyyy? Yeah, I probably messed up.

    Caramel courses - any suggestions?

    in Pastry & Baking

    Posted

    I want to learn everything about making caramels - whether it's a soft one in a molded bonbon, one that you cut and wrap, or more hard candy style. Like, I feel pretty confident when I make a ganache, and I want to reach that level when it comes to making a caramel. Today I'm just looking at recipes and maybe change the flavor and it usually ends up good. But I want to be able to formulate a caramel and get more confident in the amount of glucose syrup I use, the amount of butter etc. I'm looking for classes/courses that will teach me this that should be quite technical and scientific (I want to understand things on a high level).

     

    Maybe something like this - https://www.ucc.ie/en/fitu/courses/shortcourse-introductiontothescienceofconfectioneryprocessingandmanufacturetrainingworkshop/ could be a good start, but I'm not sure. Has anyone ever attended something similar? Any other suggestions on where to start? I'm open to attend a course anywhere, as long as it's in English. Might be something good online available? Open for suggestions!

     

     

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