Jump to content

Pastrypastmidnight

participating member
  • Content Count

    163
  • Joined

  • Last visited

Recent Profile Visitors

The recent visitors block is disabled and is not being shown to other users.

  1. Pastrypastmidnight

    Shelf life of marshmallow cream?

    I have used your tips for pipable marshmallow—it works great for a set marshmallow, but it wasn’t the texture I was looking for in this case. I’m looking for something that remains soft and creamy permanently. Thanks!
  2. Pastrypastmidnight

    Shelf life of marshmallow cream?

    Have you been able to make a marshmallow with gelatin that was soft like a marshmallow cream, rather than set like a marshmallow? Most actual marshmallows made with egg whites still contain gelatin to make them set up firm, etc.
  3. Pastrypastmidnight

    The Horror of Sourcing Decent Vanilla Extract

    I’ve heard good things about Slo Food Group: https://www.slofoodgroup.com/
  4. Pastrypastmidnight

    Shelf life of marshmallow cream?

    I want to put a soft marshmallow fluff into a bonbon. I’ve made this recipe lots of times for my s’mores macarons and it’s great but the recipe says it will only keep 2 weeks in the fridge (but it is actually fine much longer—at least no one in my family has died yet ). https://www.google.com/amp/s/www.chowhound.com/recipes/homemade-marshmallow-creme-30296/amp Does anyone know of a soft marshmallow cream recipe I can pipe into a bonbon and leave at room temp for a couple of weeks? I know the commercial stuff will separate long before it goes bad (don’t ask ).
  5. That’s the order of preference I assumed in my head . Thanks!
  6. As I expected! Thanks for the review! Does the yuzu seem to be priced higher than the other flavors? I wondered because (where I’m at in the States at least), yuzu is very hard to come by. Have you been able to try the raspberry yet?
  7. Pastrypastmidnight

    Simplified Praline?

    Kriss Harvey recommended toasting the nuts and making the caramelized sugar separately, cooling on a Silpat and the just processing the nuts and shards of sugar. Super easy. Also, I don’t have little globs of caramelized sugar fly out of the pan and glue my eyelids together with this method. Don’t ask .
  8. Pastrypastmidnight

    Tahitian vanilla from Papua New Guinea

    I just went to my Costco and they’re carrying vanilla beans again!!! Tahitian vanilla from Papua New Guinea—5 beans for $15.99 which is insanely cheap. Has anyone used this vanilla before? The beans are small and look a little dry, but I took a chance on them anyway. Because you know if I wait until my next trip they’ll be gone.
  9. I’ve been on a bit of a jag the past two weeks. Too many macarons (dark chocolate, pistachio and cherry, lime, spumoni, s’mores, and plain pistachio): Lemon cake with lemon buttercream, filled with lemon curd and topped with candied Meyer lemon slices for my 9-year old’s birthday: Pear frangipane tartlets from pears we grew: Homemade Oreos:
  10. I would love to learn from any of the chocolatiers mentioned—moving to KC and discovering Christopher Elbow is what turned me on to chocolate in the first place, and I’ve been dying to make it to Nathaniel Reid or Rick Jordan and have just never been able to. I would also really love to try out the enrober, seeing how it works, the settings, etc. We enrobed at MC, but she set it all up—we just loaded pieces on the belt or applied decor. I would love to get a deeper understanding of proper enrobing.
  11. Pastrypastmidnight

    Tempering Cocoa Butter?

    To be sure, you should temper the commercial product too. But you can partially melt the bottle, agitate it a lot to seed the melted cocoa butter with the solid tempered cocoa butter still in the bottle, cross your fingers, pray and use .
  12. Pastrypastmidnight

    Callebaut bittersweet chocolate viscosity

    I always thin my callebaut 811 with extra cocoa butter—too viscous for my taste for shelling. Do you have cocoa butter on hand?
  13. Two birthdays for my kiddos last week. My oldest (17) requested a pavlova—it was my first. I made a lemon curd whipped cream to pair with strawberries, blueberries and raspberries. Everyone loved it! My 7-year old requested a chocolate layer cake filled with salted caramel and frosted with “that chocolate buttercream that’s the kind that doesn’t taste like just butter” (i.e. American buttercream). I added some salted caramel buttercream and chocolate meringues dipped in dark chocolate and caramelized white chocolate. We have 3 more birthdays coming up in the next 5 weeks. It’s my favorite time of the year!
  14. Pastrypastmidnight

    Andrey Dubovic online classes

    I just thought I’d throw out there in case anyone was interested that Andrey will be teaching a spray boot camp with Melissa at Melissa Coppel’s studio in LV January 12-15 and then a second class called “Colorful Chocolates” January 17-18 of next year. Melissa just emailed me next year’s class schedule.
  15. Pastrypastmidnight

    How do they do that? (the bonbon thread)

    The Running a Chocolate Production class would be more accurately titled Rrcipe Development and Decoration Techniques for Running a Profitable Chocolate Production. The recipes are formulated to last at least 3 months and the decor is one or two steps. You need smallwares and a spray gun/compressor, but you don’t need special equipment for the molded bonbons. Enrobing is always going to be more efficient/profitable and that’s what is going to cost $$$ to set up.
×