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Pastrypastmidnight

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  1. I think a better title for the production class would be “Recipes and Décor Techniques for Production.” I think the two classes are very similar but the production one only provides recipes with a 3 month shelf life and decor techniques that would be possible in a production setting. No suuuuuuuper tricky painting or super perishable fillings. The topics covered are really similar.
  2. The glucose prevents the sugars in the chocolate from re-crystallizing and the invert sugar is there to keep it from drying out, and both sugars bind water, leading to a longer shelf life.
  3. Wouldn’t jelly have less water than cream? So it reaches the final temp sooner because there is far less water to boil out?
  4. More cream. By the time your sugar caramelizes there’s probably not much if any of that initial water left.
  5. If your caramel is not fluid enough for you and you are not cooking it at all after adding the cream (i.e. caramelizing the sugar to desired color/temp, deglazing with cream/butter/etc. off the heat, and then using it), you don’t have enough liquid in your caramel. Putting it back on the heat will only make it stiffer as you will be cooking out more water. Are you starting out with a recipe for a chewy caramel candy or are you starting with a recipe designed to be a sauce or bonbon filling?
  6. It’s a praliné layer. So yes, it does
  7. You can make two ganaches with the exact same ingredients but in different ratios and one will spoil but another will not, based on the Aw. Desserts like cheesecake are not formulated to be shelf stable.
  8. Yes, but harmful bacteria will grow in cream if left out at room temp as well. It will grow in fresh fruit and I use that in my fillings too. Doesn’t it just come down to binding the free water?
  9. I used Susanna’s recipe from So Good that @Rajala posted. I’m going to do a shelf study, but I have a friend who uses this recipe subbing the fromage blanc for fromage fraïche and she says it lasts her 4-6 weeks, I think. Water is high, but I bet there are ways to adjust it for longer shelf life. It is a beautiful recipe. I made 5 different flavors so I could use up all the stupid fromage blanc that I had to drive into the city to buy ;).
  10. So where do you proof yours? To get a higher temperature?
  11. This is all great advice! Iread the thing about the jiggle but I couldn’t find any videos online of what it should look like. I proofed for 2 hours 15 minutes at about 73F and when I shook the tray they wiggled back and forth but I don’t know if that was the desired jiggle. I’m going to read through all of this again before my next attempt. I’m up to my ears in chocolate and hot oven + chocolate does not mix ;). Thank you, thank you, thank you!!!
  12. Thank you again for the advice! I was going to try again yesterday but I ran out of time. It’ll have to wait until my next bonbon project is complete . Thanks for all your help!
  13. Thank you! What temperature do you recommend for a home, non-convection oven? This recipe said 350F/177C.
  14. So I tried my hand at croissants for the first time in about 5 years. I used the recipe from the Bouchon Bakery cookbook. Despite the fact that I really struggled rolling them out (the dough was very stiff and resisted rolling), tore the dough layer in small patches quite a bit on the last turn, and probably took too long letting the butter get too warm, I got nice layers on the outside and on the interior and they did shatter nicely on the outside. I did not get that beautiful open honeycomb interior, however. I’d love any tips or feedback or advice anyone could offer to do better next time—thanks!
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