Pastrypastmidnight
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Posts posted by Pastrypastmidnight
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On 12/25/2018 at 9:04 AM, Matthew.Taylor said:
OK, First, MERRY CHRISTMAS Everyone!
Second. one of the gifts I got this year was Pierre Herme's book on Macarons. These delightful little buggers continue to elude me, and hopefully this boo can help me find a good recipe (My one attempt at making them tasted good, but clearly needed improvements) So I thought i'd make this thread. Feel free to discuss your own attempts at these occasionally insufferable things.
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!
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How long are you chilling them? Could it be that they’re not getting as cold because of the greater mass of the dough?
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My husband made me one with foam core, duct tape, a filter and a box fan that is collapsible
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5 minutes ago, Matthew.Taylor said:
Interesting, I got the recipe from this guy's show.
http://www.atasteofhistory.org/
Though I still think it counts as something unusual. Also, I got a copy of the book "The Flavor Bible" in the mail today, and in a section on chocolate, I read a quote from a chef who talked about how he had created three desserts combining Chocolate and corn. One a mixture of soft corn and ganache in three textures,a crunchy corn and hazelnut sorbet, and a corn tuile. How would I go about recreating these?
That’s a great book. I remember that dessert description—it was Michael Laiskonis, right?
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35 minutes ago, Rajala said:
I have a bag of that, I've also tried Cacao Barry's Blanc Satin, not a super big fan of that either. I like the more milky taste of Opalys.
Zéphyr is my second choice, but you’re right, it tastes nothing like Opalys. If you find anything that compares, let me know!
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19 minutes ago, ptw1953 said:
Well, retirement was bound to bring this on: an (almost) obsessive compulsion to attempt things I have never even thought of doing before. Making chocolates falls firmly into this category.
So many people on here have inspired me to emulate their designs; some results have been ok, but most are, at best, an amateur's attempts. I am learning all the time though, even if I am a replicator and not an innovator. Sometimes I am up at 4am, tempering, filling or capping (obsessive much?). Very little i have done in my 65 years has given me as much pleasure/excitement as the procedures involved in producing chocolates.
When @Pastrypastmidnight produced the spider's web chocolates, I was gobsmacked. I spent the weekend deconstructing the process in my head, and making some black cocoa butter. I was asked, by my grandson, to make some scary chocolates for his Hallow'een party, I told him I would attempt Pastrypastmidnight's spider's web design. I made 30, and kept one back to photograph. I made them with Becolade 55%, and filled with peppermint cream. His mum said that the kids went wild for them.
Not as good as the original design, but next time I will cut a smaller hole in the piping bags I make, so as to get a finer line of white chocolate for the web design.
Thank you Pastrypastmidnight...
They look great!
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Yeah, those Maserati ones are just wrapped I think. https://goo.gl/images/TKCMK1
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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
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34 minutes ago, AAQuesada said:
Xanthan gum is not a substitute for gelatine. Why don't you want to use Gelatine -4mular makes a vegetable gelatine if thats an issue
http://www.le-sanctuaire.mybigcommerce.com/genutine-x-9303-carrageenan-vegetable-gelatin-powder/
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
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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.
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57 minutes ago, Jim D. said:
I have. Check the recipe (note that the adjustments to make it pipeable are based on my experimentation, but the basic recipe is from RecipeGullet).
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!
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3 minutes ago, Jim D. said:
In previous discussions of piping marshmallow into bonbons, people mentioned the egg white vs. the gelatin method of making it. There seems to be no significant taste difference between the two. I use gelatin in mine. I have tried dried egg whites but did not like the smell/taste of the dried product. I know many people believe that the hot syrup renders real egg whites safe, and they may well be correct, but I would not use eggs in a bonbon--why take a chance when it's not necessary? The Aw reading of marshmallow is rather low (compared to a ganache), but water activity does not tell you everything about safety.
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.
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I’ve heard good things about Slo Food Group: https://www.slofoodgroup.com/
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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
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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
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2 minutes ago, Rajala said:
It's probably higher priced, it's only sold to their fancy club customers at the moment. I haven't got a quote yet but from the French stores online, it's seems to cost more.
I got raspberry samples as well. I liked it, but it pales in comparison to the yuzu one. I'm also a citrus lover, so maybe you shouldn't take my word for it.
This is how I would review them
Yuzu > Passion fruit > Raspberry > Strawberry > Almond
That’s the order of preference I assumed in my head
. Thanks!
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4 hours ago, Rajala said:
The yuzu one is AMAZING. Love it, not sure what to do with it though, but need to buy a bag and play around with some moulding etc.
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?
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14 hours ago, pastrygirl said:
Are you referring to the method of making a sugar syrup, adding nuts and stirring until the sugar crystallizes then continuing to cook and stir until the sugar caramelizes? That's a nice way to get nuts that are individually coated, but if you're going to grind it all up into paste you could simply caramelize the sugar then pour it over the nuts and grind them together and save yourself the stirring.
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
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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.
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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:
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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.
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1 hour ago, Madsandersen said:
I came up with a new question!
When I have to make my white cocoa butter I will temper it 50°C -> 26°C -> 29°C - but when I have to use it next time, do I have to temper it again? Or can I just melt it carefully in the microwave? (I do that when I use my commercial bought white cocoa butter, and it seems to be in temper). Why don't I have to temper that product?Thanks
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
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I always thin my callebaut 811 with extra cocoa butter—too viscous for my taste for shelling. Do you have cocoa butter on hand?
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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!
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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.
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PLANNING: eGullet Chocolate and Confectionery Workshop 2019
in Pastry & Baking
Posted
@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?