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Rajala

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Posts posted by Rajala

    Help with a cheesecake bonbon

    in Pastry & Baking

    Posted

    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.

    • Like 1

    Baker’s Ammonia

    in Pastry & Baking

    Posted

    12 hours ago, JoNorvelleWalker said:

    I bought my bottle for recipes in Magnus Nilsson's The Nordic Baking Book.  One Swedish cookie recipe I'd like to try is Dreams (p323) but I have not done so yet.  Nilsson asserts the "nightclub urinal touch" will dissipate as the cookies are cooling down.

     

    He mixes the "piss salt" with the flour and combines with the creamed butter and sugar.

     

     

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

    • Like 1

    Troubleshooting Tempering

    in Pastry & Baking

    Posted

    3 hours ago, curls said:

    I'm curious to see what others suggest to your dilemma. I would either find a way to cool down your workspace to at least 22 degrees celsius (72 F), suggest an alternative to chocolates (popsicles or ice cream), or decline the job. Guess  another alternative is to use compound chocolate/summer coating but very few of those products taste good.

     

    Would you be willing to share any more details about this situation and why you are considering an attempt to work with chocolate at 30 C?

     

    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. :) 

     

     

    Troubleshooting Tempering

    in Pastry & Baking

    Posted

    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. :S 

    Have an extra copy of Ramon Morato's chocolate book

    in Pastry & Baking

    Posted · Edited by Rajala (log)

    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.

     

    image.thumb.png.b81e5f6f47898437a59600e9e2d600c5.png

     

    LOL. This thread is 10 years old.

    Troubleshooting Tempering

    in Pastry & Baking

    Posted

    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. :D  Will go down all the way to 25 to see how that will work for me.

     

    Good question Jim, can't help you though. :( 

     

    Fun DIY Chocolate Bar project

    in Pastry & Baking

    Posted

    Resin machines are a good choice, it isn't that expensive anymore. I could get one for ~475 USD excluding taxes, so it should be available at around that price in the states as well.

     

    Build volume is not that good though, that's the bad part with resin machines. I'm getting one when I can get a build volume of 20x20x20 or so, at the price above. My standard PLA printer works well, but new gadgets are fun. :) 

     

     

     

    Fun DIY Chocolate Bar project

    in Pastry & Baking

    Posted

    3 minutes ago, Kerry Beal said:

    So I wandered in to the shop today where they sell the thermoform units. He told me that given the temperature they operate at the thicker poly should be usable. They had a chocolate mold they had made from a Jack o Lantern they had printed on a 3d printer - it had significant lines on the mold from the 3D process. 

     

     

     

    Yeah, I can imagine. You'd really need to print at a much higher quality to use it for this. Whenever I print, I print at 0.1mm per layer - and even that will show in my silicone moulds, however, using it for mousse which you glaze / spray - it doesn't really matter.

    Confections! What did we make? (2017 – )

    in Pastry & Baking

    Posted · Edited by Rajala
    Spelling (log)

    I made this today, recipe from Leroux's "Praliné". Super soft, had to put it in the fridge in order to cut it. I guess I shouldn't have used extremely smooth praliné, but something with a bit more texture to it. Also got stuck in the guitar sheet. But yeah, it tastes amazing though. Next piece of expensive equipment needs to be a guitar cutter (if I continue making things like this.)

     

    trippelnougat.thumb.png.4665c8153029a3ab7b2ede8fadd5b8b1.png

    • Like 15

    Melanger experimentation

    in Pastry & Baking

    Posted

    I've done this twice. Once with blackcurrant powder and once with mango.


    I ran the powder with caster sugar until the sugar was a powder as well and added melted cocoa butter after that. No issues, viscosity got a bit weird though, but I was able to mould bonbons with. So in the end I guess it was pretty successful.  

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