Pastrypastmidnight

@gfron1, if I’m planning on attending but will most likely want to do the master class, etc., do register now and then pay for the addition items later or should I wait and pay the full fee at once?

I’ve found the Ladurée recipe to be the easiest to master. It’s a French meringue, but it has more sugar so it’s harder to overbeat and break. 275g almond meal 250g confectioners sugar 210g egg whites 210g caster sugar In my home oven 290-305F for about 17 minutes seems to be a good temp. Good luck with your macaron journey!

How long are you chilling them? Could it be that they’re not getting as cold because of the greater mass of the dough?

My husband made me one with foam core, duct tape, a filter and a box fan that is collapsible .

That’s a great book. I remember that dessert description—it was Michael Laiskonis, right?

Zéphyr is my second choice, but you’re right, it tastes nothing like Opalys. If you find anything that compares, let me know!

They look great!

Yeah, those Maserati ones are just wrapped I think. https://goo.gl/images/TKCMK1

Spider webs with dark chocolate salted caramel ganache. I get very very few truly original ideas, but this was one of them. I’m sure someone else has done this, but I’ve not seen it before. Didn’t turn out quite like I thought it would but they’re pretty fun anyway .

I don’t want a set marshmallow. I just want a soft creamy marshmallowy flavored thing that stays creamy and soft. I haven’t been able to get the texture I want with gelatin. It’s not a vegan/vegetarian thing. It’s just a texture thing .

Thanks! Ingredients on the Kraft Marshmallow Creme are: Corn Syrup, Sugar, Water, Egg Whites, Artificial Flavor, Cream of Tartar, Xanthan Gum, Artificial Color (Contains Blue 1) I wonder if I can get out of using gelatin if I use some xanthan gum and still end up with something shelf stable.

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!

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.

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

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 ).

That’s the order of preference I assumed in my head . Thanks!

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?

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 .

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.

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:

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.

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 .

I always thin my callebaut 811 with extra cocoa butter—too viscous for my taste for shelling. Do you have cocoa butter on hand?

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!

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.