Rajala
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Posts posted by Rajala
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I recall the apple flavor being pretty strong, probably because of the extra flavoring - yes. There's a small family owned business in my city, that make these flavor enhancements (not Sosa
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I made an apple bonbon (recipe by Coppel) once with a little cookie in it, and people loved that as well. Need to try it a bit more.
https://proddbase-api.barry-callebaut.com/v2/downloads/bcproductdb_b/ApplePieBouchee_enoc.pdf - Recipe if anyone's interested.
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9 hours ago, pastrygirl said:
You're frigid? Funny, I thought chocolate was supposed to be an aphrodisiac ...
I think about 63-65F is ideal kitchen temp. Don't get me wrong, I like being next to the oven when it gets any colder, and too cold for chocolate is a thing, but I stay pretty warm if I'm moving around, and I'm happier when the chocolate sets quickly so the cooler the better (within reason).
My kitchen is usually 63-65, but now it's like >77 which makes chocolate work a pain.
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9 hours ago, Pastrypastmidnight said:
Greweling has a PB soft nougat. I bet you could use any kind of nut butter. I’ve only made it with commercial PB so far. Because that’s what he recommended.
Ah, there's so much in that book. I always forget. Hazelnut soft nougat is probably like drugs for you.
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I've never done nougat. Are we talking about the french one? That white chewy stuff with nuts and/or other things? I don't have any good frames for that kind of things, but more reason to buy I guess?
What about pouring a nut paste into a nougat while mixing it in your blender? That should work, right? I've seen people using chocolate, to give it a chocolate flavor - obviously.
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Citrus pectin seems to work well too. Might need to increase the amount with 10-20 percent though (that's just a guess,) the product isn't as solid as you'd want it to be.
My lemon pate de fruit is extremely sour though. Might be good that you can only handle to eat one piece without waiting an hour or so before you eat more.
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Yeah, much easier to get them without skin straight away. But the price I paid for these skinned ones were so good that I couldn't say no. And it's not that tedious to remove it, it's not pistachios.
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Yeah, that's what I do as well. A few of them rolled a way on my countertop last time, and I discovered that it was extremely easy to get the skin of when they were completely cold. I haven't tried again in a while, but I'm going to try to leave them for a few hours to cool down next time. Most of the time I read instructions, I get the impression that I should just let them cold for a short while, but maybe it's just lost in translation for me.
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Haha, I just found a bottle of Karo light corn syrup in my pantry, stowed away in a corner. Best before April 2018. I guess that's safe to use.
Problem solved for now.
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3 minutes ago, pastrygirl said:
Glucose is usually more viscous than corn syrup, but otherwise is a good substitute. Glucose plus a little extra liquid? Corn syrup is closer consistency to honey.
Not sure how important it is in that recipe though, maybe it'll do fine with glucose. I have no problems with trying and failing
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9 minutes ago, MelissaH said:
Where are you? Can you get golden syrup where you are?
I'm in Sweden. There are some syrups you can get here, but I'm not sure how close they're to their American counterparts.
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8 minutes ago, Lisa Shock said:
THIS hazelnut pie is very good. It won a contest in 2009 from the US hazelnut grower's association.
Have you tried it?
What's a good replacement light corn syrup? Glucose? Corn syrup isn't something that's very common over here.
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3 hours ago, heidih said:
Oh no - purchased phyllo is fine - its all about the layering and filling. ChefCrash's method is wonderful. No more tedious layer/brush/layer/brush. I suggest a browse through the topic.
I'll read it. Thanks!
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Hmm, baklava is an interesting suggestion. I made a batch like 8 years ago, with dough that I bought. Maybe it's time to make my own filo dough?
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I have around 3 kgs of hazelnuts, 4 kgs of almonds and 2 kgs of walnuts. I've made so many different kind of pralinés that I think I have enough for this year. So what should I do with all these nuts? Do you have any amazing recipes or ideas for me? I'm thinking that I should at least try do to some kind of walnut tart, but I'm not sure what to do with all the other nuts.
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15 hours ago, Kerry Beal said:
The called for pectin in those recipes is apple pectin (vitpris).
Don't have that. I don't mind playing around though, so we'll see how it ends up with the citrus pectin.
The blackcurrent batch I made felt better now.
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1 minute ago, Kerry Beal said:
I know when I've used the wrong apple pectin (the stuff for jam) I got a pretty lumpy PDF.
You need either apple, pear or apricot to make any of the citrus PDF - citrus doesn't have enough structure on it's own. Use unsweetened applesauce in place of the pear.
I'll try another kind of pectin tomorrow! I have a citrus pectin as well.
It should be possible to find some unsweetened applesauce in some store... I'll see if I can find any tomorrow. Thanks for the suggestion.
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I made my first batch of pate de fruit today. Pretty satisfied with the result, however, I feel like the texture isn't smooth enough. I did use pectin NH, maybe different pectins can give you different texture?
Suggestions on how to make it smoother? I followed a recipe from Boiron posted in this thread. The blackcurrant one.
Bonus question for anyone that might now the answer; the same guide suggests to use pear puree if you want to do a lemon pate de fruite, can it be done without? Same thing with mango (apricot instead of pear.) Don't have any pear/apricot puree.
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Love the look, almost a bit like watercolor.
The sun is right in my face, so I might see things that aren't there though.
What will you fill them with?
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Yeah, interesting way to do things.
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3 minutes ago, Kerry Beal said:
Curious what you consider spamming on Instagram?
Well, 15 or so stories is what I would call spam.
Spam - written while I have a gleam in my eye. (no idea how that sounds, just tried to google for what I would say in my native tongue - in English)
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17 minutes ago, keychris said:
Well, you'll be very excited to know that we got a massive 480p resolution today, amazing! Tomorrow, who knows!
Haha, that's amazing!
I saw that Coppel was mentioned somewhere and she spammed Instagram as well.
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I hope you'll have a nice stay in Sweden. The weather is lovely at the moment!
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1 minute ago, Kerry Beal said:
Must be why Jerome Landrieu is at the school right now.
Potato quality?
Yeah, I only get 360p. Video quality at that resolution isn't very good.
Yuzu and Raspberry Inspiration by Valrhona?!?! Is this real?
in Pastry & Baking
Posted
You can find a PR from May here; https://dam.valrhona.com/m/452fa1de6e171e10/original/
And a YouTube video here;