Rajala
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Posts posted by Rajala
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1 hour ago, EsaK said:
Did you manage to make that layer pipeable and self-leveling, so that it's easy to cap? I'd think that's possible to do when putting enough fat to the cookie part. Though that makes me wonder how crispy the crispy is then. 🤔 Need to test some..
Yeah, that was the whole idea with it and combining clarified butter and coconut oil. Here's the recipe for the crispy part. You'll have to translate it. 😛
QuoteKrisplager med pepparkakssmulor
- 100 gram Valrhona Orizaba 39%
- 8 gram kakaosmör
- 25 gram ghee (skirat smör)
- 25 gram deodoriserad kokosolja
- 75 gram pepparkakor (köpta eller hemmagjorda? du bestämmer!)
- 2 gram havssalt1. Smält chokladen med kakaosmör, ghee och kokosolja (kokosoljan kanske redan är smält om du har VARMT hemma)
2. Krossa pepparkakor till fina smulor (jag använde en mortel). Även saltet, om flingorna är stora, behöver göras lite mindre i mortel eller bara med hjälp av ens fingrar.
3. Temperera blandningen till 24°
4. Blanda choklad- och fettmassan med pepparkakssmulor och salt.
5. Spritsa ut fyllningen ovan på ganachen, när den har satt sig så att krispet inte blandas med ganache.-
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1 hour ago, SarahPorta said:
I hope it helps.
Thank you!
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6 minutes ago, Jim D. said:
That's what I was assuming. Here gingerbread is a soft cake.
Ah, got it. My mistake. I never realized gingerbread was just the soft one. We call the "cookies" pepparkaka, and if we make a soft one, it's prefixed by mjuk (soft). Mjuk pepparkaka.
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2 minutes ago, Jim D. said:
Sounds very good. If you don't mind, I have more questions: What made the third layer crispy? Did you use something like gingersnaps ground up or ... ?
Yeah, kind of. Gingerbread in Sweden is a little bit different from what you have. https://en.wikipedia.org/wiki/Ginger_snap
Check the Scandinavian part there. But those become the crispy element.
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23 minutes ago, Jim D. said:
@Rajala, tell us what the layers are in the gingerbread filling.
Well of course!
1. A caramel with gingerbread spices. I make a wet caramel which I deglaze with cream that I heated up together with the spices
2. A ganache made out of Valrhona's Orizaba and again gingerbread spices for the cream.
3. A crispy layer with same chocolate, ghee, coconut oil, gingerbread pieces and some sea salt
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On 10/18/2020 at 12:12 AM, Matthew.Taylor said:
First things first, here’s the link to the recipe I used for this.
https://www.foodnetwork.com/recipes/alton-brown/pistachio-butterfiyou-know-9440781
if you guys watched the recent Good Eats Halloween special, you’ll have seen this recipe. I’m not sure if this is the right thread to put this in, but it is kind of a chocolate. I’ve wanted to find a recipe for this particular candy bar for awhile, but could never find one that didn’t involve candy corn. Mine aren’t quite as “neat” as those shown on the show, but I like them. If my math is right, there’s a total of 540 layers of sugar and nut mixture in these things.
I bet they taste amazing. I want to to this, but I never get it to work. I can't view the recipe either due to geoblocking. I get sent to the UK site.
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Since I made some bonbons for the first time in a couple of months, I need to post them here!
Gingerbread bonbons
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On 10/17/2020 at 7:52 PM, Emily440 said:
Have you tried TCHO 70%? Also a great dark chocolate.
No, I don't think I've ever seen that brand around here actually. 😮
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On 10/13/2020 at 3:44 PM, Emily440 said:
Madirofolo
Madirofolo is lovely. It's one of my favourite dark chocolates. Can't go wrong with that.
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Just now, pastrygirl said:
The Opalys is sell by next month but it’s sealed bags so I’m risking it.
I can't see that you'll notice any difference for a few months at least. And they have a best before date on their bags if I don't remember it wrong. Not like a "use before" date or whatever. We have two different dates here, where one is just a recommendation where as the other type of date needs to be strictly followed.
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Seems like you need to pay a hefty extra for Valrhona, by living in the USA.
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I'm not sure why each vendor gotta make up their own tempering instructions. Really stupid.
I do it almost as Bentley, but Coppel have updated her methods a bit. Probably after meeting Dubovik. I go 45° > 26° > 29°. I tried it after watching a video. Better shine than ever, but it might also be might little chocolate fridge helping. Can't say for sure.
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Nice. Whenever, if ever, I get my own place for pastry and chocolate, I'll definitely get one of those incubators. Must be so nice when it's ready to go.
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22 hours ago, minas6907 said:
Do you mind if I ask you how many times you have tried? What recipe are you using? It's a unique candy that has a very satisfying end result, I'd be glad to help you out.
I've been trying like 10 times, and it always break for me. I'm using Greweling's recipe. 10 times is probably not much, but I never feel like I get close - so it's a bit annoying. But I guess I need to keep trying and trying.
That recipe is not really butterfingers, but the technique is the same. Leaf croquant. Do you know which recipe I'm talking about, if not - I'll get the book.
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I reached out to that university, but wasn't really the place for it. Hmm, I guess I gotta keep trying and trying more. Maybe I'll manage some day.
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On 8/21/2020 at 12:53 PM, teonzo said:
Thanks, I sent them an email.
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I really can't succeed with this. Would love to go on a course where this is on the agenda, but I think it would be hard to find? The question is really; do you guys know anywhere where I can learn this technique?
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43 minutes ago, teonzo said:
You can make a jam without reaching gelification point. Throw 1000 g of blueberries and 800 g of sugar in a pot, cook until 104°C, wait until it cools and then pipe it in the shells.
I'm talking wild blueberries here, they are very small, so you can keep them whole for texture. Do not reach gelification point, they have TONS of pectin, so you would end up with a brick.
You will not get 3 month shelf life with this, but this should not be a problem in your case.Teo
I'm getting a delivery of 2 kgs tomorrow, so I'll try that as well. It's the wild ones. The REAL blueberries. Those weird large American "blueberries" are trash compared to these. Sorry guys.
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26 minutes ago, Jim D. said:
You could achieve that with a water ganache (that is, substituting the purée for the entire amount of the usual cream--as you plan to do with the blueberry). Wybauw does that with his black currant ganache. You can do it, but you will have a short shelf life. Wybauw adds a considerable amount of sorbitol, which helps with shelf life, and a large amount of alcohol, which may or may not help with that issue. I will be interested in your blueberry experiment since I did that a couple of weeks ago (following the black currant recipe). I tried it with both white and milk chocolate, and the white was not delicious, the milk was better. I couldn't help thinking that the blue color of the shell was actually what made it taste like blueberry.
In your caramel experiment, adding the blueberry at the beginning reduced its flavor to some degree. The water in the purée (as well as in the cream) has to be cooked off at some point.
24 minutes ago, Pastrypastmidnight said:You can up the amount of fruit purée and reduce the dairy (cream and butter). If you want a fruit-forward filling, yes, add everything but the butter at the beginning. Do not caramelize the sugar and deglaze. That would bring out the caramel flavor.
The nice thing is that with a bonbon filling you have so much room to play around because it doesn’t have to hold its shape, not stick to the cellophane, etc.
104C will give you a more liquid caramel, 107C will hold its shape better but still ooze. A more fibrous purée with hold it’s shape better than a liquid one, but I generally stay between those temperatures.
Does any of that help?
Thanks both of you! I'll check Wybauw and try that, and also try to go just to 107° as well with less cream.
At 115°, it feels like I have a part for a filling of a future blueberry and lemon bar, or something.
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I'm thinking, that I might be looking at this the wrong way. Maybe caramel is the wrong word. You know? I'm looking for a semi fluid product that's extremely fruity. I'm not interested in the caramel taste, but its texture.
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The first attempt I made yesterday, even though Jim told me different, was to just add it all execept the butter and I brought it up to around 115°. I taste the blueberry pretty well, but it's still too much cream taste in there. I want it to be a burst of fruit flavor rather than butter/cream. 115° was too high though, probably need to be at 112° or so. But with the blueberry purée I have left, I'm going to try a ganache with white chocolate and no cream added. Can be interesting. Buying more blueberries at the farmers market on Saturday though.
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1 hour ago, Jim D. said:
The real issue I have found with fruit caramels is that the fruit can easily scorch when being cooked to the proper temperature. I have had more success with first reducing the fruit purée by itself (when it is easier to watch for burning), then cooking the caramel a little beyond the final stage for piping and adding the fruit after the caramel has been removed from the heat (that is, cooking the caramel to the hardball stage, then letting the purée bring it back to the ideal softball stage). This procedure gives a lot more fruit flavor because the fruit is cooked less. And aiming for caramel that can be piped gives more leeway with consistency.
Hmm, so looking at the recipe above. You would bring that up, and kind of deglaze with the fruit purée and the butter? Is that what you're saying?
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On 10/18/2014 at 2:01 PM, Kerry Beal said:
A thought on the Genin Caramels - where you add the fruit puree determines whether they will taste more caramel or more fruit. Cooking the caramel first then adding the puree and recooking gives more caramel flavour.
Linking to the final notes I have in my cookbook here
Fruit Flavoured Caramels
- 300 grams glucose
- 375 grams sugar
- 75 grams water
- 50 grams butter
- 50 grams honey
- 500 grams cream
- 200 grams fruit puree 140 g passion fruit/60 g mango
- 1 teaspoon vanilla
1.Follow the usual directions, bring to 118 degrees C, then add fruit puree and bring back to 123 C. Test to see if firm enough in cold water.2.Other option was 200 g cream, 150 grams each of mango and passion fruit, all added as for cream. Again bring to 123 C.Not sure who would be the best fudge expert here on eG - perhaps Chocolot might be able to jump in with some ideas?
So, I understand it as this place = use old threads, do not create new ones. Here I'm bumping a 6 year old one.
Kerry or anyone else - I've been trying to make a fruit caramel that has a nice smooth texture and consistency that can be used to fill moulded chocolate shells, using only fruits and sugar, and that doesn't seem to work very well for me. Of all threads I found these seems to be the caramel one mentioning fruits a bit... What would the best approach be to create a raspberry caramel that taste more raspberry than caramel and that I can pipe?
Looking at the ratios here, it seems like I should go with 200 grams of cream, and 300 grams of raspberry puré and bring it up to maybe 115-116° or so? Do you think that would be a good start?
Sugars + water + honey + cream + fruits, and then add the butter when the mass reaches the temperature that I want to have?
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On 8/1/2020 at 12:50 AM, JoNorvelleWalker said:
Make sure it's food grade.
This should be food grade, it's for tobacco products you have in your mouth. I guess I ought to ask, but since I'm just playing around for myself - I'll go with this for now, already placed the order. 😮
On 8/1/2020 at 3:39 AM, paulraphael said:You should also be able to substitute a bit of soy lecithin. You'll need more of it; maybe 1 or 2 grams. It won't give the exact same results but will probably work fine.
Make sure you pure lecithin, not some concoction that's sold as a supplement. And make sure it has a mild smell and tastes very bland. I've used Will Powder's version and it's excellent.
I don't know why the ChefSteps recipe has so much polysorbate ... it works in minuscule quantities.
Thanks Paul, I'll try with lecithin as well - I have that at home. Only liquid form though, but that might work as well I guess. Since this polysorbate product is liquid.
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Confections! What did we make? (2017 – )
in Pastry & Baking
Posted
Haha crisis problems. That's what you get with chocolate quite often, right?