Rajala
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Posts posted by Rajala
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On 8/21/2020 at 12:53 PM, teonzo said:
Thanks, I sent them an email.
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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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43 minutes ago, teonzo said:
You can make a jam without reaching gelification point. Throw 1000 g of blueberries and 800 g of sugar in a pot, cook until 104°C, wait until it cools and then pipe it in the shells.
I'm talking wild blueberries here, they are very small, so you can keep them whole for texture. Do not reach gelification point, they have TONS of pectin, so you would end up with a brick.
You will not get 3 month shelf life with this, but this should not be a problem in your case.Teo
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.
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26 minutes ago, Jim D. said:
You could achieve that with a water ganache (that is, substituting the purée for the entire amount of the usual cream--as you plan to do with the blueberry). Wybauw does that with his black currant ganache. You can do it, but you will have a short shelf life. Wybauw adds a considerable amount of sorbitol, which helps with shelf life, and a large amount of alcohol, which may or may not help with that issue. I will be interested in your blueberry experiment since I did that a couple of weeks ago (following the black currant recipe). I tried it with both white and milk chocolate, and the white was not delicious, the milk was better. I couldn't help thinking that the blue color of the shell was actually what made it taste like blueberry.
In your caramel experiment, adding the blueberry at the beginning reduced its flavor to some degree. The water in the purée (as well as in the cream) has to be cooked off at some point.
24 minutes ago, Pastrypastmidnight said:You can up the amount of fruit purée and reduce the dairy (cream and butter). If you want a fruit-forward filling, yes, add everything but the butter at the beginning. Do not caramelize the sugar and deglaze. That would bring out the caramel flavor.
The nice thing is that with a bonbon filling you have so much room to play around because it doesn’t have to hold its shape, not stick to the cellophane, etc.
104C will give you a more liquid caramel, 107C will hold its shape better but still ooze. A more fibrous purée with hold it’s shape better than a liquid one, but I generally stay between those temperatures.
Does any of that help?
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.
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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.
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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.
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1 hour ago, Jim D. said:
The real issue I have found with fruit caramels is that the fruit can easily scorch when being cooked to the proper temperature. I have had more success with first reducing the fruit purée by itself (when it is easier to watch for burning), then cooking the caramel a little beyond the final stage for piping and adding the fruit after the caramel has been removed from the heat (that is, cooking the caramel to the hardball stage, then letting the purée bring it back to the ideal softball stage). This procedure gives a lot more fruit flavor because the fruit is cooked less. And aiming for caramel that can be piped gives more leeway with consistency.
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?
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On 10/18/2014 at 2:01 PM, Kerry Beal said:
A thought on the Genin Caramels - where you add the fruit puree determines whether they will taste more caramel or more fruit. Cooking the caramel first then adding the puree and recooking gives more caramel flavour.
Linking to the final notes I have in my cookbook here
Fruit Flavoured Caramels
- 300 grams glucose
- 375 grams sugar
- 75 grams water
- 50 grams butter
- 50 grams honey
- 500 grams cream
- 200 grams fruit puree 140 g passion fruit/60 g mango
- 1 teaspoon vanilla
1.Follow the usual directions, bring to 118 degrees C, then add fruit puree and bring back to 123 C. Test to see if firm enough in cold water.2.Other option was 200 g cream, 150 grams each of mango and passion fruit, all added as for cream. Again bring to 123 C.Not sure who would be the best fudge expert here on eG - perhaps Chocolot might be able to jump in with some ideas?
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?
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On 8/1/2020 at 12:50 AM, JoNorvelleWalker said:
Make sure it's food grade.
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. 😮
On 8/1/2020 at 3:39 AM, paulraphael said:You should also be able to substitute a bit of soy lecithin. You'll need more of it; maybe 1 or 2 grams. It won't give the exact same results but will probably work fine.
Make sure you pure lecithin, not some concoction that's sold as a supplement. And make sure it has a mild smell and tastes very bland. I've used Will Powder's version and it's excellent.
I don't know why the ChefSteps recipe has so much polysorbate ... it works in minuscule quantities.
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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2 hours ago, JoNorvelleWalker said:
Look for polysorbate 80 as E433
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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Team fake or team real? I'll go for fake.
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15 minutes ago, Smithy said:
Very pretty! I'm usually disappointed in apricots, but grilling them might improve the flavor. Forgive me if I've asked you this before, but are there apricots grown in your part of the world? I always think of them as needing a longer and hotter growing season.
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.
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I'm in some kind of tart mode. This is pistachio, apricot and caramel.
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52 minutes ago, jmacnaughtan said:
I'm most impressed by the pastry - the colour and thickness look outstanding.
Chapeau!
Thank you!
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3 minutes ago, chromedome said:
Sooooo....thin-sliced lengthwise on a mandoline? I might have to try that.
Did you blanch in syrup or par-roast or anything to make it flexible?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.
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Rhubarb tart!
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3 hours ago, minas6907 said:
That looks delicious! Any chance you'd share your formula?
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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Bonbons with salty liquorice caramel. Most likely very few here would enjoy these?
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6 hours ago, Jim D. said:
You are really heading into uncharted territory now. Sounds delicious, though certainly too far out there for my customers, but still interesting. Can you say more about the three flavors and how they were made? Bacon has been discussed a lot on eGullet, and, if I recall correctly, the consensus was that bacon fat gave better flavor than bacon itself.Yeah, the bacon is there - but I would probably try to enhance it more if I were to make this again, like you say; with fat in the ganache as well. The lingonberry chocolate is 100 grams of freeze dried lingonberry, 380 grams och cocoa butter, 520 grams of sugar and 5 grams of lecithin. The potato crisp is "grinded" potato chips that I mixed with some almond butter, salt and cocoa butter to get a better and more solid texture. There's a dish called "raggmunk", from where I live, that's potato pancake served with a few slices of fried pork belly and lingonberry jam, so I tried to make that into a bonbon.
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Lingonberry chocolate, bacon ganache, potato crisp layer.
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5 hours ago, jimb0 said:
these, too; they look delicious and i love tonka beans. i'm actually making some coffee caramels tomorrow.
Thank you! It's a bit weird that I loathe coffee as a drink, but in sweets and pastry? All good!
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So I made a batch of lingonberry "chocolate" today. The one change I did was to add 5 grams of sunflower lecithin to the recipe (380 gram cocoa butter, 100 gram lingonberry powder, 520 gram caster sugar.) And that made all the difference in the viscosity. I'm eager to try my blackcurrant chocolate again, with some lecithing to see how it turns out.
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Butterfinger
in Pastry & Baking
Posted
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.