Rajala
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Posts posted by Rajala
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I use guitar sheets all the time for this. I just clean them with some soap and as long as you mould good shells, don't over fill etc, I probably can use a guitar sheet 20 times before it gets thrown in the bin. With that said, I don't do production, just for fun, so cleaning them isn't a problem for me - but I guess it would be when you don't have all the time in the world.
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11 hours ago, Merry Berry said:
The neutral glaze I use is two parts water to 1 part sugar, and 1/5th pectin. Boil for a couple of minutes and store until needed or use right away after cooling some. Have you tried it without the citric acid? Acids will start to set the pectin before you have a chance to use it.
Have you thought about utilizing a simple gelatine-type neutral glaze instead of pectin based? Gelatine glazes usually give you a little bit more time to spread and smooth over the entremet before it sets up completely.
I haven't. All the recipes I've seen have citric acid. But I could try without. I always thought it was necessary to change the pH level in the mass. A gelatine type would work as well. Will check if I can find any recipes. Thank you!
39 minutes ago, Drewman said:Another option is to use the same condensed milk mirror glaze you've most likely been using. Omit the chocolate from the recipe. Add vanilla bean and use at around 25 degrees C as there's no chocolate to help it set. Happy new year!
But what about the condensed milk? That would not make it very transparent? 🤔 Happy new year!
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So, I've done a few mousse cakes in my life with the so called mirror glaze technique, and it works all fine. I'm kind of getting sick of that and want to try something else, like glazing with a neutral glaze to get a different style to the cake. However, using neutral glaze isn't as forgiving as a mirror glaze.
This is the ingredients for my neutral glaze;
393 grams sugar
393 water
14 gram pectin nh
197 gram glucose
3 gram citric acid
Pouring it over a frozen mousse will make it freeze instantly. I've added 10% water when heating up the neutral glaze, based on what I've read. But it still doesn't work out well.
I've tried spraying with an airbrush - which works well, but I'm thinking that there might be better ways.
What are your experiences?
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10 hours ago, Louise nadine brill said:
I have to agree with you both about this specifically. I really, REALLY wanted “recipes” for the cocoa butter colours, and was quite disappointed that there were none. Some of the directions on brush/airbrush technique are also a bit fuzzy. The photos are ok. It probably could have benefited from using a good editor, really. Bottom line is you can tell it is a self published book - and that is part of the reason that i have no regrets about buying the book! The gumption to do the whole thing, soup to nuts, on your own - is downright impressive, and i was happy to give my money to them. 😁
Yeah, it's pretty cool that you can release a book like this almost on your own.
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I really can't see what's going on here. The image is extremely low in resolution. Did it sunk in?
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Yes. In his book, he states that there should be more powder for the black cocoa butter - but now how much more. It's a guessing game.
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7 hours ago, Jim D. said:
It's very striking in appearance. Can you tell us what the three fillings are?
Chocolate and nuts!
White chocolate and pistachio paste
Milk chocolate and almond paste (some sea salt as well)
Dark chocolate and hazelnut paste.
60 percent chocolate, 40 percent nut paste in all combinations.
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I made this praline with some chocolate and nut paste. Not sure if it actually is a gianduja filling or not, but let's call it that for now.
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On 12/12/2019 at 3:50 PM, Kerry Beal said:
I think since the powders are oil soluble pigments, that providing a gram measure would not be unreasonable. I don’t think there’s going to be any significant difference between brands
Yeah. That's my take on it.
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On 12/3/2019 at 6:22 AM, keychris said:
I had been told to do that in the past, but only on clean molds. I stopped bothering unless my kitchen and molds are realllllllly cold.
I was thinking about this just the other day. I read in the Grewling book(?), that the mould should be like 26° or something when your pour chocolate into it, not to chock the chocolate - but how the hell are you supposed do handle that if you've painted the mould. I guess you shouldn't?
Or have a heat cabinet at 26°. Haha. No I don't know, just something I thought about.
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On 11/21/2019 at 12:26 PM, ChristysConfections said:
To follow up on the book, @Rajala - you say it’s still good for learning the technique? It’s unfortunate that it is of a low quality, but is the information quality? I was looking at getting the book, but I can’t find a copy for sale at the moment. I want it to learn technique and was going to ask if anyone here is selling their copy (say they’ve taken the course and feel the no longer need it). I want to take the course, but am unable to budget that much time and money this season. So I thought the book would be a good way to support Dubovik sharing his knowledge and also learn some new decorations.
ETA: now that I read back a little, maybe the Savour online would be an affordable way to start.
Sorry, didn't notice this until now. I would say that it's a good book for inspiration. There are things such as "mix the black a little bit thicker." (paraphrase) - how the hell are you supposed to know what a little bit is? You should always state how much powder you have in the cocoa butter. Like it's not a good book in that sense. I haven't touched it since I bought it.
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29 minutes ago, teonzo said:
If you are willing to make a cake that's 100% pistachio then you can afford to buy pomegranates that were harvested by a virgin daughter of a virgin father and a virgin mother, price is about the same.
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!
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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.
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8 hours ago, teonzo said:
I LOVE pistachio, but I think you are overdoing it: too many pistachio layers overall, the result will be heavy and cloying if pistachio goes over 1/3 of the cake.
Try pomegranate, since we are in season. Rose would be great too with pistachio and pomegranate.
Teo
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.
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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!
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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?
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13 hours ago, Kerry Beal said:
Likely she means the compound
What is this?
I made this recipe once and thought about that as well, the 25 grams. I went with 25 drops.
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19 hours ago, Tri2Cook said:
That would be the only reason I would even consider wanting it. Coffee table books are of no interest to me, tell me how you did it.
It's just a warning for anyone expecting it to be a great book. He's no Greweling.
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I use my HVLP gun at around 30-40 PSI and can do splatter just fine. It's 0,7mm.
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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. 🤦♂️
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Yuzu sounds lika a delicious yet expensive pate de fruit. With that said, I should try it out.
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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?
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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.
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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.
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Confections! What did we make? (2017 – )
in Pastry & Baking
Posted
I made a carrot cake bonbon.