Pastrypastmidnight

I was incorrect! It looks like the woman in the video in the original post does make her own crust—recipe on her blog: http://ourdeliciousfood.com/recipes I have too many other projects right now, but I’m excited to try it out. I have never heard of using carbonated mineral water in pie dough. She also uses egg, which I’ve only ever used in tart dough, never in my pies.

Grind them like a powder or like a homemade PB? Thanks! I appreciate all the suggestions!

I thought of that (especially every time I go to Costco and see the giant tub they sell ) but I’ve never used PB powder and I had no idea how much to start with of if there are different kinds that would behave differently. I’d love to hear more details if you are willing to share

Thanks, Jo—I may try that as well. I really want a dairy ice cream that tastes like PB, but if I get around to purchasing some xantham gun I’ll give it a whirl. Thanks for the suggestion.

That’s kind of what I was thinking. Just wanted to see if I was on the right track. I’ll give it a try in the next little while and report back

Thank you so much for sharing! So you added citric acid to all of your fruit flavors? I have only used it in blood orange, lemon and grapefruit (all wonderful, btw)—only citrus varieties. I’ll give it a try!

I’m almost afraid to post on this thread—I’ve read the whole thing and my head is spinning with all the science and the precision of testing. My question is about peanut butter flavored ice cream. I have tried a handful of recipes and the peanut butter always results in a strange texture that is a bit crumbly and doesn’t really melt as it warms. I’ve tried with and without eggs, natural vs. regular commercial peanut butter, less cream/more milk, etc. I recently had a PB flavor at a local artisanal shop and it was the smooth, creamy texture of a vanilla but had peanut butter flavor. Has anyone tried steeping peanuts in the cream instead of using PB in their ice cream (not dairy free MC@H gelato)? This has worked really well for me making a gianduja flavor and an almond cherry flavor. I noticed on the ingredients list for Jeni’s Splendid Ice Cream’s PB flavor she lists peanuts and peanut oil as ingredients but no PB. Or or has anyone made a nicely textured PB flavored ice cream using actual peanut butter? Thanks!

That’s really disappointing as I don’t usually gift them the day I cut them. Have you tried incorporating freeze dried fruit powder? I wonder if that would help with flavor retention. The lemon is still beautiful and tart even a week later, although I’m losing the floral quality specific to Meyer lemons. Edited to add: thank you so much for your kind words. Sorry—when I am in problem solving mode I sometimes forget my manners

I have wondered if these pie artists use manufactured crusts. They look too homogeneous to be flaky homemade crusts, but maybe that’s my inexperience talking. My crust has big blobs of shortening and butter a la Kate McDermott’s Art of the Pie. Baked

I’m pretty sure it’s not a possibility for me this year, but I thought I’d ask if there is still space in the classes or if they’re full. Thanks!

I made a two layer Meyer lemon and blueberry marshmallow using Greweling’s formula and method. For the lemon I used Meyer lemon juice to bloom the gelatin and added zest at the end with a little citric acid. For the blueberry I used blueberry purée reduced by half and vanilla bean paste stirred in at the end as per his instructions. On day 1 they were fabulous. Well balanced—I could taste both fruit flavors and the play between the tart lemon and the mellow blueberry was really lovely. However, the blueberry flavor faded quickly. By day 3 after making them it was very faint. Has anyone else experienced this? I also slabbed some of the blueberry, added a foot, hand enrobed in dark chocolate and topped with freeze dried berries to boost the blueberry. Super fun, but I am missing the intensity of the blueberry that was present initially. I want to try nightscotsman’s recipe next and see if the flavor is better retained.

I bet strawberry basil would be yummy and not as unfamiliar tasting in a sweet confection as straight basil.

I follow this woman on Instagram and she does beautifully artistic pie crusts: https://www.instagram.com/batterednbaked

I’ll try it!

I’ll try it, but I kind of like the finer texture as opposed to really dark, large pockets. Thanks!

I let the syrup cool for 2 minutes after reaching the final temperature, add the gelatin and stir until completely mixed in, then sift the baking soda over the top, whisking vigorously as it grows to distribute the soda evenly, pour into the warm pan and replace it in the warm oven.

As far as I know they are just different names for the same confection. This is is what I read about the gelatin: The gelatin acts to thicken the sugar syrup and form a matrix within the candy. Once we add the baking soda to the gelatinized sugar syrup, the baking soda begins to break down and form carbon dioxide. As the baking soda decomposes, it absorbs heat and cools the sugar syrup. As the syrup cools, the gelatin begins to set, trapping the CO2bubbles in the candy. That explanation can be found here: http://wildeinthekitchen.blogspot.com/2012/05/sponge-candy-faq-buffalo-giveaway.html?m=1

Batch #3 I used the C&C at Home recipe exactly. Although, 2 TBSP of baking soda was not 0.5 oz as listed, it was over 1 oz, so I just used 20g like the pro formula. 1/4 tsp gelatin was 0.8g rather than 5g for the other formula, but it was plenty to do the job. I bought new baking soda. It foamed up so much it reached about 1.5” above the top of my 9x13 pan. Unfortunately, my daughter turned on the oven to make brownies while the batch was still cooling in the oven and baked it . Even baked it was sticky on the bottom. Batch #4, followed the At Home recipe with 20g of soda again, but cooked it to 156C instead of 154C. Used a half sheet pan instead of a 9x13. Opened the warm oven after 45-60 minutes cooling, left it for 30, then took it out, let it cool on parchment on a rack and then flipped it over to cool on the other side. No bottom stickiness this time, though I don’t know which variable was the solution. But honestly, I’ve used 6 lbs of sugar!!! I can’t keep making this stuff and tossing it. Better color and and less sticky on the teeth, but still the finer texture rather than great big bubble, which I prefer. I’ll take it.

I’ll try it again. And maybe get some new soda—but it is for sure baking soda. It could be old—would that affect it? It foams up really nicely, though and I haven’t had problems in other recipes . I do think that the gelatin and warm oven keep in from collapsing. I’ve noticed it even continues to grow slightly in the oven once I’ve poured it out and then only settles a tiny bit. It doesn’t sink in the middle, which is wonderful. I made sponge candy a couple of years ago and I remember it being much darker in color with larger bubbles. I found that recipe and with the exception of using slightly less gelatin and no honey at all, it was almost identical. So perplexing. Thanks for for your help, Kerry. I’ve been reading egullet for years to find answers to problems and only just now joined, and I feel like I need to say thank you for all of your good advice I’ve read over the years .

Yes, I am—thanks

I guess I can’t add more photos from my phone—they’re too big. But the bottom is soft. I can press my finger into it. Any ideas? It feels like the warm cool down could be an issue? Heat getting trapped at the bottom? Could the gelatin make it stick to the teeth? I just don’t know what to try next? Thanks!

I know this is an old post, but I’m hoping someone can help. I’ve made Greweling’s recipe from his 2013 version of Chocolates and Confections. The recipe is identical to the one Kerry posted earlier in this thread. I followed the recipe exactly (with the exception of using Karo corn syrup rather than glucose) with an accurate thermometer to the exact temperatures listed (184/140, add honey, cook to 302/150) poured it into a pan that had been in a 200F oven and let it cool several hours in the warm oven when it was off. The loft and fine structure was lovely. But it was sticky/syrupy on the bottom and it stuck very badly to our teeth. It’s also much lighter in color than I expected. In in my second attempt I used the exact same recipe, but used the temperatures listed in his C&C at Home book, taking it to 310/154. I also reduced the gelatin to 3.5 grams from 5g because the pro recipe calls for much, much more than the 1/4 tsp in at Home book. It is firmer on the bottom but still sticky. And it’s actually lighter in color than my first batch. Also, it still sticks to our teeth quite badly. Structure: Color of 1st batch (right) darker than second (left): More pictures in next post.

Jim, I appears to me that their current approach to customer service, for whatever reason, seems to be to put their heads down and hope nobody bothers them/calls them on it. Which is disappointing. I'm sorry you have had such a negative experience as well. Thank you for sharing it. And thank you for the Chef Rubber suggestion. I have noticed that they carry it at twice the price of L'Epicerie. But perhaps that is the price one has to pay to receive the item ordered. Thanks again!

Has anyone had trouble with L’Epicerie recently? (Hi, I’m new .) I placed an order for apple pectin and fleur de sel on February 2, never received it. Left two voicemails on 2/15 and 2/16. Nothing. Emailed. Heard the fleur de sel was out of stock until early March. I asked if they could ship the pectin now and the salt later. No, they don’t do that (not even for $20 shipping). They offered to cancel the salt and ship the pectin. I responded to please do. Now two weeks later I still have not received anything. The pectin was for an assignment and I don’t see how I can meet the deadline at this point. Does anyone know where I can get apple pectin in a smaller quantity fairly quickly? I’m just a student, not yet in production, so I don’t need a ton. Thanks!