Rajala

What kind of ratios do you use? I should try this with like black currant or something really weird.

That's interesting, let us know how it goes.

What kind of product will this end up being? 🤔

😂

Well, looking at that picture, they don't really look perfect though. If we should be really picky. I've never done it without weights so not sure what the result will be.

Yeah, any of those would do. That will help the air flow through much better and will reduce any air bubbles forming. Important in this is also to make sure that there aren't any lumps of butter in the dough. I'm not an expert though, just a hobby so there are probably some good tips you can get from other posters on the forum As pastrygirl mention, those machines as well. I can't imagine that Dinara Kasko have such a machine though. No, I just watched the video, you can see that she's been using perforated tart frames. I too, can't think of how they get them that good without any weights. I was taught to use heat proof saran wrap and rice instead of stones. I guess you can do it in a lot of different ways! Thanks, the tart turned out pretty good. Was happy with the result. I'm about to order some square/rectangle frames from Pavoni and see if I can make something nice with them.

Perforated tart frames. Some people freeze their dough and make perfect strips etc with a ruler. You should also have a perforated silpat and a baking tray to let air go through. Some have pro equipment to make the dough perfect when rolled out. That's the short story I guess, and technique. Years of practice I guess? And maybe some Photoshop? You can do pretty good with the right tools, this is my first ever attempt on a tart shell;

I used sugar as well.

There were some "residue" at the sides of the melanger that looked like pure fat. But I think you're right. It's more just thick and weird in texture rather than separated, so it probably is the humidity. Seriously, for the first time in my life I'm starting to hate the summer, can't do chocolate work, can't make a praliné? Can't wait for normal weather. Yes. Hazelnuts and caramelised sugar. Edit: I guess I can use this though, it's supposed to go in a mousse. No need to throw it away.

This is a new one. I made a praliné, it was close to being perfectly smooth and in great consistency. I thought; "let's run this for a few more hours, I want it to be smoooooth." I go back to the kitchen, only to be greeted by a thick paste. I guess it somehow got separated? My two guesses are 1) it got too warm or 2) humidity got the best out of it. I'm thinking too warm since the melanger seems to run a little bit hotter than regular with this crazy weather. Do you guys think I'm right?

Sounds like this will be quite an interesting thread! I'm thinking about trying to do some online sales as well. We'll see how that goes hah. I can't even make anything at all due to the heat now, but I'm trying to plan some.

I'm with you. I would gladly play around with it, will likely buy som when the 2,5 kg bag is available.

Haha, that's how I do it with the colors as well. Although much smaller containers since I wouldn't be able to fit many of that size in my small little "melter" or whatever it's called.

I instantly thought "okay, I need cream powder for this," when I read the recipe without thinking that it was missing some kind of ingredient to actually make it a custard. A search on Google for poudre à crème, shows you a product that looks very similar to the custard mixes you can find out there.

Thank you Teo! Very helpful. This is like a "base recipe" which the mousseline recipe refers to in the book. The full recipe calls for 550 gram of this base recipe, with 50 gram hazelnut praliné 50%, 50 gram hazelnut paste and 250 gram butter. Based on what you wrote here and earlier, I think the translation is pretty awful to be honest, there are some parts in descriptions that really don't make much sense either. Or maybe it's just me not being a native English speaker.

I found some from Amazon Germany now when I searched there. Bought earlier but it ended up being that vegetable fat mix thing. This seems to be 100 percent cream powder though. Might be stupid, but whenever I try a recipe I really want to use what's in there if possible. You know, to get as close as possible to the product made by the author.

I'm following a recipe in a book by Stéphane Leroux (Praliné) and it calls for a "custard cream for mousseline". All good so far, but when I start reading the ingredients list for this it asks for powdered cream, what the hell? I've seen this online, but it seems to mostly be some kind of vegetable fat mix, and I have no idea if that is what was used for this, or some very specific product. Recipe; 1000 ml milk 1 vanilla bean 125 gram granulated sugar 250 gram egg yolks 100 gram granulated sugar 100 gram powdered cream (to be used warm) Heat the milk with the split vanilla stick and 125 gam of the sugar in a saucepan. Mix the egg yolks with the 100 gram of granulated sugar and the powdered cream in a mixing bowl. Pour part of the hot milk onto this mixture and return everything to the saucepan. Whisk the mixture until boiling point is reached. Pour the mixture onto a tray covered with plastic wrap. over the surface of the custard cream with a plastic wrap and cool rapidly. Anyone know more about powdered cream? Anything I can use for a substitute? Should I look for another recipe for this custard cream for mousseline, whatever that now might be? Anyone with any experience here?

I'm just thinking that the dish washer could create small scratches in the mold.

That's my fault, I didn't write _everything_. It includes the whole roast and mix with sugar part. Maybe it makes more sense for my questions when you know this? I think I'll go with that.

Hmm. Yeah, but... I wonder why you would do it twice though? If my praliné already is super smooth. I mean, the chocolate should be pretty smooth already as well.

I'll ask a question here as well. Reading a recipe by Leroux, where I'm not sure exactly what he mean. Any ideas? 1. Roast nuts, mix with sugar 2. Mix with melted chocolate and add cocoa butter, temper at 28° 3. Pour onto tray and allow to crystallize. 4. Pass through the grinder 5. Temper once more at 28° He mentions that you need to use a grinder or a "ball bearing refiner" to achieve maximum level of smoothness. I guess that if you run it through a melanger at the beginning to make the praliné, you really wouldn't need to temper twice, or what do you guys say? I've never tempered a gianduja before, what's the idea here? Make sure that it's heated to 45 degrees and just table it till 28 degrees? Or are there more steps? 🤔

It's not time well spent making your own chocolate. Just like most people don't make their own praliné. You buy quality products instead. They probably teach the history of chocolate etc in schools. When you read books about chocolate, it's thoroughly explained how it's made, it's just that most people can't be bothered with it. Just like I don't make my own beer, because it's easier to buy it.

You can source pistachio paste and amazing nuts from Bronte via aromasicilia.com - I'm quite sure that shipping will be really expensive, but you have the option. I bought a kilo a few months back, most expensive thing I've ever bought except that bag of Tahitian vanilla beans. But that speaks for itself. 😭

From what I've been told when asking people, sometimes you add almond to pistachio products because it's so much cheaper. A nut paste ought to be 100 percen nuts, and nothing else. Paste = 100% nuts. I've never seen anything with milk in it so far. But I'm a novice. Praliné = 50 percent nuts / 50 percent sugar. You can have a higher ratio of nuts if you'd like to. Like 60/40. According to the old school, a praliné can be 1) hazelnut or 2) almond or 3) a mix, if you use other nuts the nut used should be prefixed to praliné, as a pistachio praliné, peanut praliné etc.

That's interesting, thanks.