Madsandersen
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Posts posted by Madsandersen
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I am wondering how to get a metallic/gold finish when spraying chocolate showpieces. When I mix gold powder with cocoa butter it looks amazing when melted, but when it crystalizes it seems like the gold disappears leaving a dull brown color. I am looking for a gold finish like Amaury Guichon on his telescope;
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On 8/24/2019 at 10:15 PM, Kerry Beal said:
That should work - I usually melt overnight at around 45º C.
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? 🤔
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11 minutes ago, teonzo said:
Then you should try to write down some overall guides for the quantities.
Example for mousses: a layer of 1 cm of mousse in a 20 cm diameter mold weighs X.
Example for shortcrusts: a disc of pate sablee rolled 4 mm high and cut 18 cm diameter weighs Y.
A recipe for a dark chocolate mousse will have a different weight per volume than a recipe for a raspberry mousse, but the difference is not big. Same for the rest. When you have a table with these guidelines it will be much easier to catch those errors in advance.
Teo
Wonderful idea, that’s what I’m going to do !
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35 minutes ago, teonzo said:
I don't have the book here, so I can't check. But that's a common problem on many books. Professionals don't work with recipes for single cakes, they work with big quantities, then everything is scaled out. For mousses, biscuits and so on, you pour the desired weight into the mold then proceed. For stuff like shortcrusts you sheet the dough to desired width, then place it in the mold and cut the eccess (no scaling here), when you are finishing the dough you prepare a new batch.
So it all depends on the editors, not on the pastry chef. The pastry chef gives his/her recipes, then the editors work out the text that's ending in the book. If the editors are really experienced then these things are sorted out, if not then the book will suffer of a lot of these troubles.
There's another thing to consider when making this kind of technical pastries. Most of the recipes are pretty convoluted, with lots of ingredients and passages. If you want to make a single cake, then you end up working with too low quantities that make it almost impossible to get a good result. If you want to make a dacquoise with 25 g egg whites, your result will be much much worse than with a big quantity: whipping 25 g egg whites will never give good results (too few for the whisk to work well), when you add the powders you are deflating the whites much more than if you worked a big batch. Similar troubles are behind the corner in each step.
Personally I always suggest to avoid trying to replicate those technical pastries at home. Lots lots of time (much more than in a professional setting), for 1 single cake that's going to be a pale imitation of much lower quality than the original. It's not cost effective (you spend less money if you buy a cake in a top class pastry shop) nor ego effective (not much satisfaction in making something that's full of errors).
Teo
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.
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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.
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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
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On 6/4/2016 at 5:23 PM, gfron1 said:
Our farewell cake is done. Kumquat, caramel and spice. I used the recipe in the VIDEO above, thinning the color glaze just slightly with water.
What is the colored glaze composed of? Just glucose and colors? And what temperature do you have on your colored glaze when applying?
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11 hours ago, Pastrypastmidnight said:
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 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
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On 9/9/2018 at 1:04 PM, gfron1 said:
depends on effect but consider 10-15%
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
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14 hours ago, pastrygirl said:
Yes, it sounds like the white in the glaze is interfering with you getting a good green color.
But the picture of the green glaze with gold I sent, is without white. But the color paste might just be bad colors?
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2 hours ago, pastrygirl said:
Can you mix the glaze but set aside a portion that will be colored green before adding the titanium dioxide? One glaze, two (or more) colors.
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...
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1 hour ago, pastrygirl said:
Can you mix the glaze but set aside a portion that will be colored green before adding the titanium dioxide? One glaze, two (or more) colors.
Or what do you mean?
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8 minutes ago, pastrygirl said:
Can you mix the glaze but set aside a portion that will be colored green before adding the titanium dioxide? One glaze, two (or more) colors.
You think that it would help to avoid the white color in the glaze with the green color?
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13 minutes ago, gfron1 said:
depends on effect but consider 10-15%
I will try 10-15%, thanks!
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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!
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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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How many grams of titanium dioxide (white) powder would you mix in 100 grams of cocoa butter to make it opaque? 🙂
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I tried to apply two layers of white, and I am very happy! Thanks for your help everyone
(rip-off Bachour 😉)
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37 minutes ago, jrshaul said:
you're basically looking at a blow dryer attached to a sous vide PID controller and some sort of constant stirring device. Not easy to fabricate, but not impossible.
I think the smartest method would be to use the sous vide as the source of heat, mounting a bowl in some enclosed box with water, controlling the temperature by the sous vide in the water. While some kind of mixer keeps the chocolate in motion?
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32 minutes ago, jrshaul said:
I just bought a used revelation mini for about $70
That is not possible in Denmark;
1. The products are not sold in Denmark
2. ChocoVision Mini sold in UK costs about 1300USD from new, meaning that they are priced extremly high! (in general products are much cheaper in US).
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22 minutes ago, jrshaul said:
I'd just practice using the microwave.
Have no problems tempering chocolate eighter in the microwave or at a marble slab, just tired of tempering the chocolate all the time - using to much unnecessary time on that
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Hello eGullet!
I have been thinking about building my own chocolate tempering machine (as I can't afford a professional expensive one). Have been thinking about combining some kind of mixer with my sous vide? Do you have any good ideas? Or heard of someone, who have done the same?
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10 hours ago, lukiluke said:
Perhaps we can meet and have fun with chocolate one day
That would be great!
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And I am a poor student, can't afford some expensive classes at the moment..
Colored Cocoa Butter: The Topic
in Pastry & Baking
Posted
I am wondering how to get a metallic/gold finish when spraying chocolate showpieces. When I mix gold powder with cocoa butter it looks amazing when melted, but when it crystalizes it seems like the gold disappears leaving a dull brown color. I am looking for a gold finish like Amaury Guichon on his telescope;