Rajala

Yeah, I bought it for making neutral glaze. But it's not like you use a lot of it. Even when you make a large batch of neutral glaze. However, I've used this pectin for making fruit compotes that I let set, and mix with a hand blender to make it a bit liquid - to be able to pipe it in bonbons. So works for that as well, at least. But I would really love to get that PDF (took me a while to figure out what PDF meant haha, I'm damaged by computer talk) texture in the bonbon.

Thanks @Jim D.. Didn't think about reading the thread from the beginning. I think I'll just start with trying to make a "normal" one, since I've never made one at all.

That's usually how I do it with some kind of fruit compote. But this self level thing... I've seen people claiming they have a pate de fruits which is totally levelled out. Looks amazing. I want that.

OK, thanks. I'm gonna give this a go with some kind of fruit. You always end up with a few different kinds in your freezer. I have like a kilo of Pectin NH, do you guys think that will work for this or would I need something like the kinds you discuss above? Not to hijack the thread, but what about piping these things in to moulded bonbons? Any suggestions on what kind of pectin to use etc? So it doesn't set before you can pipe.

I don't even melt my chocolate for the ganache, I pour the hot cream over it. Never had a problem doing it that way.

I always have this issue with dark chocolate ganaches. I find it extremely hard to get them even close to flat on the surface. I avoid dark chocolate ganaches because of this. But with that much cream? Super weird that it's high in viscosity. I use way less than that in my ganaches.

When making this, do you take the sugar in the puree into account? Looking at the fruit purees I can get my hands on, all of them have sugar added. Or do you just work with the puree as puree and don't mind the extra sugar?

I asked the guy who's the pistachio farm owner (or something like that), who said that some like to mix with almond because of cost savings. So I guess that's it.

Look at the color of this. At the moment, I would say that it was worth peeling all those pistachios. We'll see when it's ready, I guess the color might change a little. And btw; 500 grams of pistachios became 420 grams without skin. I lost a few dollars worth of pistachios there.

I've been eager to try this, but when I saw that they only sell it in 10 kb bags for now it's like, meeeh, how about no? Maybe they'll sell the 2.5 kilo bags they've been throwing around, when it's available in more countries.

Yeah, I thought about that. Price. The pistachios were 45 EUR per kilo. I can source almonds at less than 8 EUR per kilo. It's not a matter for me as it's just a hobby. Maybe I should just give it a go with the praliné I made that looks greenish/brown and dull, and replace the amount of almond praliné in the recipe with the pistachio praliné. You never know if you don't try, I guess?

I've been asking about pistachios in another thread, but I thought that maybe that one should be reserved for what the discussion is actually about and not what to do with the pistachios. I intend to make a pistachio mousse, and I have a recipe from Praliné by Stéphane Leroux, however, in this recipe you might use 150 grams of pistachio praliné but there's also the same mount of almond praliné added to the mousse. I would love to be able to ask Stéphane why, but I don't think I can do that. Would anyone here have any idea why almod praliné is also added? The reason why I ask is that I want to have a really nice greenish mousse and that it should taste very much pistachio, not sure how it'll end up if it's that much almond praliné int it as well? Maybe someone also have a recipe for an amazing pistachio mousse? If found at least two while searching for older discussions, but not sure if they're fit for a mousse intended for entremet/petit gateau use? Thanks!

Got my grinder a week ago and made a super smooth almond paste, to try it out. Can't believe how good it come out with so little effort. I got a question regarding the original subject of this thread though; pistachios. I'm wondering what the best way would be to remove the skin from the pistachios. I was told to boil them for 3-4 minutes but that seems a bit long and that they would absorb way too much water.

Well, I have to order some Valrhona to try it I guess. The best price I could find is at 60 EUR for 3 kg. Acceptable levels, but you can probably get an even better price if you know where to shop for it.

Remember that I used three colors. So it would be 3 cl in total. Or 1 fluid ounce, I guess? It's easy to clean out since it's quite large. I use a dish brush and it's all good. The HVLP have a little button that you can turn, which regulates the airflow that passes through it. I had that at almost 0.

Absolutely, I'm using this; https://www.jula.se/catalog/verktyg-och-maskiner/tryckluft/tryckluftsverktyg/fargsprutor/fargspruta-082211/ Don't be alarmed by that price. It's around $48 including taxes.

The HVLP gun used a 0.8mm nozzle. Might be good to add that as well.

@Jim D. The bars are sprayed with my HVLP gun. I just turn the dial, as Chris mention, to make sure that even though the gun is fed 30 psi (or whatever), it's nowhere near that amount that goes through it. I would say that I used maybe 1 cl per colour, and that was enough for two moulds, leaving a little bit left in the paint container. My airbrush is leaking air, so I haven't even used that one yet, need to fix that. Both the HVLP and the airbrush are generic store brands, which I would say are cheap Chinese manufactured products. I have nothing bad to say about the HVLP gun though. I haven't tried anything that's supposed to be "good". @keychris Haha, but I want it to be perfect. My brain works like that, I wish that it didn't.

It's the first time I'm trying anything from Cluizel. I'm currently trying to find favourites, so I'm buying a bag or two with types I haven't tried each time I place an order. I'm going to try to make a ganache or so with it, see how it turns out. Maybe a fruit puree can take more space when there's less sweetness from the chocolate. If I grab a few pieces of Blanc satin, and just eat it, I get some weird feeling. Kind of like I shiver in my mouth because of the sweetness. That feeling is something I don't get with the Cluziel.

I got the Cluizel for ~15 EUR per kg. Maybe I got lucky with my supplier? Getting one of those 3 kg Varlhona bags is around ~65 EUR for me. Looking at other Cluizel products, price are close to Varlhona range. However, I just tried a bit more of the Elianza Ivoire, and what I can say directly is that it's much less sweet than Blanc Satin. Also, I live in Sweden. For whatever that's worth.

I really need to give these Valrhona's a try. But I really don't like buying Valrhona, their prices are insane. I've been using Blanc Satin, which you didn't like, for the past six months. I just got a bag of Michel Cluizel's Elianza Ivoire, which have a little bit different taste profile.

I just sprayed them with very low pressure. Didn't do anything special, just played around. It's yellow, blue and purple - if it's unclear that there are three colors. I was aiming for less yellow, and the two you can see which are more yellow than the rest, was an accident when I sprayed a little bit too much. They're almost turning a bit green.

Not the same mould, but I had this standing up rather than being turned upside down. Same result. In this case, I know that I poured over too much chocolate for the capping. Need to experiment with that more I think.

I can give that a go next time!

That one is probably made by one of her students? Melissa doesn't make mistakes like that. Well, on a serious note - I'm not that bothered by it. It's just interesting how it's some times extremely visible. In this case I'm moulding with a different chocolate than the last time, which to no surprise gives a little bit different result.