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  1. It doesn't seem very economic to me, melting overnight, when the time requirement to melt it before handling is so small? Do you experience greater fluidity when melting several hours or overnight? Or do you just find it more convenient when melting large quantities? What is the reasoning for doing so? 🤔
  2. Wonderful idea, that’s what I’m going to do !
  3. I see the issue, it might be the explanation. I am have a great time trying to imitate advanced pastries at home, practicing and getting better at it - I would just have to solve the quantity-problem for the recipes then. Thank you for your reply. Cheers, Mads.
  4. Dear eG I am using Cedric Grolet's book "Fruit" but for me it seems like the quantities in the recipes is way too high. Example; pear and almond tart calls for 590 g sweet dough to cover a tart ring of 18 cm-diameter, which I found to be way to much + I found the the crumb dough in the recipe to be a factor of 10 too high. This is the case in many recipes, also the coconut entremets, which calls for a coconut dacquoise 16 cm-diameter but the recipe calls for 225 g of egg whites etc. I have been looking for some explanation of the quantities, it might be recipes for more than one cake/tart etc., but it seems like it is only for one? Anybody who have been thinking the same? Cheers, Mads.
  5. Do you have any idea how this green glaze is made? Some kind of metallic green powder? Source: http://www.pastrychef.com/TORTAFLEX-KIT-MAGIA-DEL-TEMPO_p_3034.html
  6. What is the colored glaze composed of? Just glucose and colors? And what temperature do you have on your colored glaze when applying?
  7. I think that I have heard someone say that if you spray cocoa butter with airbrush, the "airbrush" will temper the cocoa butter when you are spraying? Due to the cooling of the cocoa butter when blown out as small particles with cold air
  8. 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
  9. But the picture of the green glaze with gold I sent, is without white. But the color paste might just be bad colors?
  10. Is it because I am mixing my glaze and the mirror glaze (store bought product)? Because I succeeded applying the mirror glaze mixed with gold dust on this cake...
  11. You think that it would help to avoid the white color in the glaze with the green color?
  12. Hello eGullet! I was making a white glaze, this is the recipe for that: - 18 g gelatine sheets - 160 g water - 126 g sugar - 185 g glucose sirup - 160 g neutral mirror glaze - 115 g condensed milk - 207 g white chocolate (28% Callebaut) - 10 g titanium dioxide (white color powder) Applying to the frozen cake at 34°C. Then I was mixing colorpaste to the neutral mirror glaze and heating them to 60°C But the two glazes seems to separate, they do not "fuse" into each other in a natural way. It works if I color some of the white glaze (used for the cake) with my color paste but the color of that one becomes "dull/bad color" (see picture) because it is a white base colored with green. I want the colors to be bright. Do you have any suggestions or recipes to solve my issues? Thanks!
  13. I am getting that shine! Wonderful... New technique using a makeup blender sponge covered in clingfilm. Colors brushed with antique gold dust before airbrushed with opaque white
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