Rajala

Coffee ganache and coffee caramel

I've always "over-tempered" it. But it's not like I've done it a lot haha. Maybe 5 times. Takes forever to dip them. I don't understand you who have the patience for it.

Interesting. I hope the machine will reset itself when it's powered on again. If not, I would have an issue.

Hehe, I've started to share all my recipes. What's the use if they're just in my notes forever? Yeah. I read something about flour and microorganisms. But it was out of context in terms of bonbons. So maybe it was just the regular "you need to think about x and y when it comes to shelf life".

It's only heated a bit. But in the next test run, I'm going to roast the flour - thinking it will give off a better flavor.

Yeah, I hear you. I've made those pipeable crunch layer for years, but they're basically moisture free. This filling is sugars, water, and fat in one. But maybe I'm just overthinking things here.

I've been experimenting for some time with a "brownie" bonbon filling (the only trace of chocolate is in form of cocoa powder), that contains flour. Is there anyone with experience in terms of using flour in fillings and what to think about in terms of food safety? Is it considered safe as long as you keep an eye on everything as usual? I mean, there are baked goods that lasts for month, although with a lot of preservatives in them. The AW of the filling is 0.6229 - so on its own, it's pretty low.

I was thinking of that, there's a STOP button. But not sure if that stop the process and release air back in. Will have to test I guess.

I recently bought a chamber vacuum for other things, and thought about this. But I guess it won't work too well with one of those? Since it will release air back into the chamber? Maybe you can work with it somehow. Does anyone have any experience?

Sparkling wine (cava) and strawberry.

It would take quite some time to get the result you mention, right Kerry? What about moisture issues?

I missed this very important part yesterday. I'm going to try it today or tomorrow with a pate de fruit that I've mixed - and incorporated a lot of air into. I'm thinking it might be possible to get some of the air out of the mass?

Thanks for all the replies! I tried with a plastic container I got when ordering takeaway. It survived. Figured it would be less issues clearing out broken plastic then glass. I saw a video of someone pulling air out of produce with the help of this and was thinking of trying it. But checking around I read that glass potentially could break so was thinking of asking here, in case anyone knew or even tried it themselves.

For people that have a chamber vac - what's your experience having glass jars/bowls in it to draw out air from products that you don't really vacuum seal? I've seen videos where they put jars in it and seems to work, I'm just afraid it will break. 😆

I'm back on the chocolate train again! "Juleskum" is a Swedish candy mainly sold during the Christmas season. Essentially, it's just a marshmallow with a hint of strawberry flavor. But it has captured the hearts of the Swedish population. Here's my attempt to recreate it in a delightful bonbon shape! Here is obviously a strawberry flavored marshmallow (some wild strawberry aroma as well), and a ganache with vanilla and more aromas. To get that more artificial flavor. I consider this more like candy than chocolate.

Is there anyone that can recommend some literature about caramels? I wanna learn all there is to learn.

No cleaning here either. But I did read a book by Stéphane Leroux, who gave the tip to have multiple airbrushes for different colors to avoid spending time on "cleaning" with clear cocoa butter or any other means. So I have four different ones based on his suggestion: 1 for white 1 for black and blue 1 for green and yellow 1 for red, purple, and orange

That's crazy, with soupy mess. The one thing I can add which doesn't help: I made a praliné during the summer once, and its texture became very very strange. But no mess though.

I bake them properly so there's no filling to scoop out. No, but on a serious note. I most of the times fill them from the bottom. Am I reading this properly? Cut the eclair during baking? Your French cook book seems weird (but I'm not an eclair expert) I've never heard of that. I put the oven at 190° C (or whatever it is), put the eclairs in the oven and lower the temperature to like 150° C, directly after the oven is closed. The thing is that you want to kick them of with "lots" of heat to get the crust properly formed and then dry them out.

Yeah, I've read that somewhere due to the fat composition in the milk chocolate. 5th grade science experiment? Put some cocoa butter pellets together with pure nut oil and see what happens after a while.

I used super green pistachio kernels from Iran and didn't want to ruin the color too much. I toasted them for like 3 minutes to get a little bit of the toasted taste. I've made a simple bonbon with a tiny bit of pure pistachio praline in the top and then a caramellized white chocolate ganache. Super pleasant together. It's quite sweet as you can imagine but if you don't use too much it will work well and match it with something like cherries sound great. I've also made some pistachio "gianduja" with some pomegranate pdf and used it for pistachio mousseline and such for pastries.

Off topic, but the video where he talks about getting shot is special

Yeah, I buy them peeled already. I did try that on my own a while back. Kind of blanching the nuts, removing the skin, and leaving them to dry for a couple of days. I'd rather pay extra to get them delivered like that hah.

Get a bit of better viscosity. I learnt that from pastry, so it's probably not common. I usually don't toast the pistachios for too long to keep their color as well, when you pay over 40 EUR per kilo, you want the color to stay. The pistachio oil I have have a nice flavor to it, so it adds to that as well.

Yeah, no issues to change the ratio of sugar. More sugar = higher viscosity. For pistachio praliné, I usually go 60% pistachio, 40% sugar, and I also add 10% of total weight in pistachio oil.