Pastrypastmidnight

They both tried. They just didn’t make very much progress. ;) I actually put it on the floor for most of the time so I could use my body weight and gravity to actually get through all the burnt mess.

I think it’s the real deal. I was, eh. It’s interesting but not something I’m super excited about. It’s pretty.

Well, today my goal was to make and compare 6 very different approaches to chewy caramels. During batch #3 I had to run out of the room and I asked my teenagers to keep an eye on the pot (it was a Maillard caramel and needed to boil off a bunch of water still) and let me know if it started to darken. I came downstairs to oblivious teens doing other things and black smoke billowing from my pot. So instead of making more caramel, I spent 65 minutes (after soaking with both boiling water and a mix of hot vinegar and baking soda) with steel wool and Bar Keeper’s Friend removing the blackened mess from my pot. Does that count?

I think intensity of the filling matters too. If you have a very strong filling, you can get away with a smaller mold because there is more filling to shell—and the stronger flavor carries through the smaller bite.

I like my 9g spheres and my 12g domes best. Spheres for ease of spraying and cleaning, domes for layering flavors.

Greweling loves his alcohol I don’t drink at all, so when I use his recipes (and I honestly don’t very often), I leave out the alcohol and use a different liquid. The liqueur is rarely the primary flavor ingredient—it seems like it’s usually there to complement or boost another flavor in the recipe—and if it is, then that’s not a recipe I’ll probably choose to make. You may just have to play around a bit to get your flavor and texture where you want it. I honestly like Greweling more for the theory than the recipes. I do use him more his confection recipes than, say, ganache recipes.

Welcome!

Greweling comes as a kindle book. Can you get it in the Netherlands? https://www.amazon.com/gp/aw/d/B00I8XF5MY/ref=tmm_kin_title_0?ie=UTF8&qid=1550435893&sr=8-1

Pastry Chef’s Boutique sells CW2295 https://www.pastrychefsboutique.com/CHOCOLATE/Chocolate-Molds/polycarbonate-chocolate-molds/Modern-Shaped-Molds/chocolate-world-cw2295-polycarbonate-chocolate-dome-mold-29x21-mm-32-cavity-13gr-modern-shaped-molds I have 10 molds of the 12g domes. I love them.

I feel like the Dulcey is much more white chocolate tasting and the Zéphyr Caramel is much more caramel tasting.

Heat gun and tons of scrubbing. Alternatively, a floor steamer.

So... my supermarket had bags of beautiful blood oranges last month. And I went a little bit crazy ;). Left to right: blood orange pâte de fruit and blood orange infused white chocolate ganache in a dark chocolate shell, blood orange pâté de fruit, blood orange dark chocolate ganache atop blood orange pâte de fruit, blood orange caramel in a dark chocolate shell, and chewy blood orange vanilla bean caramel.

These ones were all natural light with the light source behind and slightly to the side. I used a reflector on most to bounce the light back.

Okay—just registered for the workshop and the class.

Do we register for the master class separately? Or do we just tack that on to the workshop payment?

Some recent experiments from me . Yuzu Caramel (first time making anything with yuzu) Cara Cara Cardamom Hazelnut Praline with a caramelized hazelnut They all tasted amazing (especially the hazelnut)! Usually I don’t have a problem not eating everything I make, but I’m struggling guys ;).

Melissa Coppel uses a 3000, I think. It starts with a 3. But that’s an old discontinued model, I believe. I think there’s a 4000-something now that’s the current model. We did use it for splatter in a class I took last summer.

The SATAminijet does do splatter as well.

I haven’t tried that recipe—thanks!

Does anyone have a chewy chocolate caramel recipe they love? One that holds its shape but can be cut on a guitar? The recipes I’ve tried have either been not very chocolate-y or suuuuuuuper stiff. Like, I bruised the palm of my hand cutting them stiff :(. Or or even if you can just point me in the direction of some theory, that would be great!

Just an FYI, Melissa has posted a few IG stories and live videos from Andrey’s class he’s currently teaching at her school.

Baby’s first broken wire (messed up my chablon in one corner and it was too thick). I’d love to see that video if you can post it, please .

How do you test cut? The pear was too subtle. Or the cardamom was too strong. I used the same amount of cardamom that I use in my orange cardamom ganache and it was too much. It’s a work in progress . Still yummy. I’m going to try again. I have a container in my freezer if the pears I grew this summer and then puréed. Hopefully I’ll get it right before they’re all gone.

I think W2 tastes gross. I like Zéphyr pretty well, and Opalys is my favorite tasting white.

I’m finally back in my own kitchen making things again. I had shells I painted and made in November before I took a part-time job for the holidays and just never had time to finish them until after the New Year. And I got a freaking guitar cutter and if I wasn’t terrified of breaking the wires I think I’d be cutting everything in my kitchen in to perfect little squares all day long . blackberry Peanut butter pretzel Peppermint fondant and fresh mint ganache sour cherry and lemon thyme pink grapefruit pear cardamom caramel mango passionfruit vanilla caramels