Rajala

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!

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.

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.

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!

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?

What is this? I made this recipe once and thought about that as well, the 25 grams. I went with 25 drops.

It's just a warning for anyone expecting it to be a great book. He's no Greweling.

I use my HVLP gun at around 30-40 PSI and can do splatter just fine. It's 0,7mm.

The book is pretty low quality. It's possibly worth it if you're looking for techniques and step by step for coloring. Other than that, there are much better books. I regret my purchase a bit, I didn't expect pictures in it to be so low quality. Regarding Savour, I've been a member for two years on a monthly basis. 🤦‍♂️

Yuzu sounds lika a delicious yet expensive pate de fruit. With that said, I should try it out.

I never know if I should create a new thread or not on this forum. Since people bump threads which are years old for questions. With that said; My melanger is getting a bit worn, the material to seal off at edges preventing leakage is starting to get super hard and today some if it let go from the center while I was cleaning it. Have anyone experienced this? I'm thinking if I should go with some food grade silicone to replace the now missing parts?

The recipe I posted is by Susanna Yoon. I read somewhere that she recommends that her bonbons are eaten within a week or so. I would guess that the shelf life isn't very long.

There's a recipe in So Good from a year back or so. 150 g cream cheese 75 g mascarpone 75 g fromage blanc (couldn't find this, used low/non fat quark) 418 g white chocolate (opalys) 30 g invert sugar 50 g glucose 3 g salt Orange and lemon zest (don't recall how much) One vanilla bean I can check the "magazine" when I'm home. This is just from my notes.

I made this a few days ago. Apricot, tonka, anise and some lavendel.

I made "Dreams" the other day, as a Swede, you do it from time to time. And yeah, it smells really weird.

Thanks @teonzo ! I'll store the moulds in a colder place - seems like that is the key for this. Don't know anyone with that @pastrygirl, but it will be mostly making a simple bonbon or maybe a chocolate bar. Ice cream is a good thing to think about though.

You're thinking about something like cooling down a marble slab a bit? That would be a possibility. But it will be outside, so it would still be a higher temperature in the air. It doesn't have to be perfect, I would just need to get the chocolate tempered and I could ret it set in the fridge. If there are some few ugly spots on it, it doesn't matter. It's for a friend, party outside - and it would be a fun thing to do. I'm just thinking about what's possible and how to overcome the biggest challenge with the high surrounding temperature, and thought that there would be some knowledge here.

I will be in a situation where temperatures reach around 30 degrees celsius, and need to temper in that temperature. At least try to. Anyone got any ideas or suggestions how to handle that? It feels like tempering white chocolate would be the hardest.

I kinda like the middle right ones the most. Looks like fish scales.

I got Bleu delivered a week ago. Pretty nice book, really good for inspiration. Thanks for the other suggestions Teo, the nerd in me really want to read technical books you wrote about.

I would say it's about 150 pages pf chocolate - bonbons, truffels etc as pastrygirl noted down. Here's a picture of the index. Not sure how useful it would be if you already have Greweling, but I like it a lot. The chapter about mousses is amazing. Reading about technics etc, for bonbons - I think that Coppel have Morató as one of her main inspirations. LOL. This thread is 10 years old.

Okay I just got a new type of chocolate delivered - see below. This was really good, a little bit in the same veins as Opalys but also different. I think I like it more than Opalys, but it might just be that it's new.

Yes yes! Replaced some butter with pistachio paste and some flour also got replaced with pistachio powder. Really tasty, but it should probably have been 1-2 minutes shorter in the oven.

I made a pistachio ball!

Perfect, this was on top when I got here. Had a question, only to realize that Kerry already answered it earlier, when I asked for another chocolate. I'm working with Cacao Barry's "Ghana", and it's like sour milk when melted. Will go down all the way to 25 to see how that will work for me. Good question Jim, can't help you though.