
Rajala
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Everything posted by Rajala
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Seems like you need to pay a hefty extra for Valrhona, by living in the USA.
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I'm not sure why each vendor gotta make up their own tempering instructions. Really stupid. I do it almost as Bentley, but Coppel have updated her methods a bit. Probably after meeting Dubovik. I go 45° > 26° > 29°. I tried it after watching a video. Better shine than ever, but it might also be might little chocolate fridge helping. Can't say for sure.
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Spraying Chocolate: Equipment, Materials, and Techniques
Rajala replied to a topic in Pastry & Baking
Nice. Whenever, if ever, I get my own place for pastry and chocolate, I'll definitely get one of those incubators. Must be so nice when it's ready to go. -
I've been trying like 10 times, and it always break for me. I'm using Greweling's recipe. 10 times is probably not much, but I never feel like I get close - so it's a bit annoying. But I guess I need to keep trying and trying. That recipe is not really butterfingers, but the technique is the same. Leaf croquant. Do you know which recipe I'm talking about, if not - I'll get the book.
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I reached out to that university, but wasn't really the place for it. Hmm, I guess I gotta keep trying and trying more. Maybe I'll manage some day.
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I really can't succeed with this. Would love to go on a course where this is on the agenda, but I think it would be hard to find? The question is really; do you guys know anywhere where I can learn this technique?
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Help with dark chocolate fudge and fruit caramel recipes
Rajala replied to a topic in Pastry & Baking
I'm getting a delivery of 2 kgs tomorrow, so I'll try that as well. It's the wild ones. The REAL blueberries. Those weird large American "blueberries" are trash compared to these. Sorry guys. -
Help with dark chocolate fudge and fruit caramel recipes
Rajala replied to a topic in Pastry & Baking
Thanks both of you! I'll check Wybauw and try that, and also try to go just to 107° as well with less cream. At 115°, it feels like I have a part for a filling of a future blueberry and lemon bar, or something. -
Help with dark chocolate fudge and fruit caramel recipes
Rajala replied to a topic in Pastry & Baking
I'm thinking, that I might be looking at this the wrong way. Maybe caramel is the wrong word. You know? I'm looking for a semi fluid product that's extremely fruity. I'm not interested in the caramel taste, but its texture. -
Help with dark chocolate fudge and fruit caramel recipes
Rajala replied to a topic in Pastry & Baking
The first attempt I made yesterday, even though Jim told me different, was to just add it all execept the butter and I brought it up to around 115°. I taste the blueberry pretty well, but it's still too much cream taste in there. I want it to be a burst of fruit flavor rather than butter/cream. 115° was too high though, probably need to be at 112° or so. But with the blueberry purée I have left, I'm going to try a ganache with white chocolate and no cream added. Can be interesting. Buying more blueberries at the farmers market on Saturday though. -
Help with dark chocolate fudge and fruit caramel recipes
Rajala replied to a topic in Pastry & Baking
Hmm, so looking at the recipe above. You would bring that up, and kind of deglaze with the fruit purée and the butter? Is that what you're saying? -
Help with dark chocolate fudge and fruit caramel recipes
Rajala replied to a topic in Pastry & Baking
So, I understand it as this place = use old threads, do not create new ones. Here I'm bumping a 6 year old one. Kerry or anyone else - I've been trying to make a fruit caramel that has a nice smooth texture and consistency that can be used to fill moulded chocolate shells, using only fruits and sugar, and that doesn't seem to work very well for me. Of all threads I found these seems to be the caramel one mentioning fruits a bit... What would the best approach be to create a raspberry caramel that taste more raspberry than caramel and that I can pipe? Looking at the ratios here, it seems like I should go with 200 grams of cream, and 300 grams of raspberry puré and bring it up to maybe 115-116° or so? Do you think that would be a good start? Sugars + water + honey + cream + fruits, and then add the butter when the mass reaches the temperature that I want to have? -
This should be food grade, it's for tobacco products you have in your mouth. I guess I ought to ask, but since I'm just playing around for myself - I'll go with this for now, already placed the order. 😮 Thanks Paul, I'll try with lecithin as well - I have that at home. Only liquid form though, but that might work as well I guess. Since this polysorbate product is liquid.
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Hah, that's a good suggestion. I immediately found some where I live, much cheaper. Thanks to these people doing weird tobacco products at home.
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I've been looking at this recipe https://www.chefsteps.com/activities/dairy-free-pistachio-gelato but this polysorbate thing for food seems kind of hard to source. I can only find one source of it and that's in US with shipping and customs etc. Any other substance you can substitute it for?
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Yeah yeah, I can easy do this myself in Cinema 4D, it's a simple shape with a texture. Faking itself isn't hard at all. We've had a discussion earlier about fake stuff, so that's why I thought it would be a funny discussion.
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Your Daily Sweets: What Are You Making and Baking? (2017 – )
Rajala replied to a topic in Pastry & Baking
I don't think you can get Swedish apricots. But these are from France, if I trust the guy I bought them from. Not sure I do - they're probably Turkish haha. But they do taste good. -
Your Daily Sweets: What Are You Making and Baking? (2017 – )
Rajala replied to a topic in Pastry & Baking
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Your Daily Sweets: What Are You Making and Baking? (2017 – )
Rajala replied to a topic in Pastry & Baking
Thank you! -
Your Daily Sweets: What Are You Making and Baking? (2017 – )
Rajala replied to a topic in Pastry & Baking
Yes and almost, I guess. Lengthwise on a mandoline, and hot syrup poured over the rhubarb strips. I let them rest for a few minutes in the hot syrup, to get them more flexible as you wrote. -
Your Daily Sweets: What Are You Making and Baking? (2017 – )
Rajala replied to a topic in Pastry & Baking
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I make a regular caramel by pouring 100 grams of water in a saucepan, followed by 300 grams of caster sugar and 50 grams of glucose. Deglaze with 200 grams of cream when you get that dark amber color and it's basically ready. I don't boil it anymore after that, it gets a nice consistency as is. This is a great base I believe, I used it for my hazelnut caramel where I add 50 grams of hazelnut paste. For the salty liquorice caramel, I just add q.s. of this https://lakridsbybulow.com/products/salty-liquorice-syrup/170g
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