Rajala

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.

I tried it, worked great. Thanks for the tip @Kerry Beal Wasn't allowed to add movies here, but it's not much different than what you did. I did it on a bonbon mold though!

I love this idea. Thanks for the bump.

I would guess some water/alcohol, I got a similar effect you can see in the beginning of the video when putting my failed molds in my sink a few years back thinking; "it would be interesting to get a pattern like this."

I'll try some extra cocoa butter next time. It actually went well in the end - the ganache were more like a caramel in its viscosity, but it leveled out in my shells on its own in the end.

I think I searched in this thread but couldn't find any hits. Did anyone ever tried making a ganache with Zéphyr Caramel or any other caramelized white chocolate other than Callebaut Gold? It gets so thick - must be something with the caramelized milk?

Always a good idea. Just did it, hopefully it's something "superficial" that can be fixed easy so I don't need to buy a whole new machine.

One of the "wheels" in my melanger is acting kind of weird. I can stop its movement by just pushing a spatula kinda soft on it. It's almost like it doesn't do anything, just spinning a bit but no "grip". Do you guys think it's time to replace some part in my melanger? I could record a movie if it would help.

I mean like if you leave it to cool down, that it might get "dry" on the top? You know if you leave a sauce standing. Maybe I'm overthinking here.

Magic Temper Alpha. The size is perfect for my little kitchen. Realized that I might've been unclear there. Not a tempering machine, just this for the cocoa butter.