Jump to content


participating member
  • Content Count

  • Joined

  • Last visited

Recent Profile Visitors

The recent visitors block is disabled and is not being shown to other users.

  1. I'm assuming this applies to the rolling for all laminated doughs? E.g. for making puff pastry, you don't want to refrigerate it overnight because then you'd run into the issue of the outer/inner layers of butter not being at the same consistency? Wondering since puff pastry generally requires more folds/turns than croissants so more time is needed for the laminating process. So most people at home make it a 2-day process.
  2. Yeah Napoleons have 3 layers of puff pastry. I think the custard in the Aussie vanilla slice is also much more set than a normal pastry cream - apparently they're also nicknamed "snot blocks" there due to that consistency 😂
  3. The method described instructs to whip all the ingredients for the ice cream base together, and just fold in any mix-ins at the end. Since I'm guessing I've too much water diluting the fat in my base, would the best option (if adding some more heavy cream isn't enough) to save the batch to try letting it freeze, then blending it in a food processor?
  4. So apologies for a very amateur question, but I figured this is probably the best place to ask it. I'm making ice cream using the ice bath and hand mixer method detailed in this article, but my issue is that the mixture isn't whipping up at all. I used this cheesecake ice cream base recipe, replacing the strawberries and graham crackers with peaches. The peaches were prepared similarly to the method in Adam Ragusea's video, being finely chopped, macerated, and the resulting juice strained into the ice cream base. My guess is that there's too much water diluting the mixture, maybe f
  5. I though acidity decreased the temperature at which the proteins in eggs denature and coagulate, not increased it? I found a table for fruit cremeux recipes from Les vergers Boiron, and it also calls for bringing all ingredients except the butter and gelatin to a boil. I found a possible explanation I found for why this is possible from Paula Figoni's How Baking Works: "Dairy proteins also likely interact with egg proteins, firming up the gel. Imagine egg custard made with water instead of milk. The custard would be very soft and barely set." So my theory is by replacin
  6. Mille-feuilles. Fondant was too thick and edges could have been cleaner, but you live and learn! Apple turnovers, with an applesauce + sauteed diced apple filling for a variety of textures. Apricot rosemary tart. Rosemary almond cream, apricot marmalade, nut streusel, and seared apricots.
  7. The main difference with what happened to me was that the caramel separated during the cooling down period before combining it with the eggs, so the issue was really separate from the eggs. I didn't notice any curdling after adding it to the eggs. The pie itself still turned out great. I guess the separation after adding the butter probably didn't make a difference since it was expected to anyway (whether during the cooling down process or after adding to eggs), but I was still curious on how to prevent the issue from coming up in the future in case I make a similar caramel with l
  8. Manager note: This post, and the two immediately following it, have been split from this topic to maintain focus. This was a very interesting read. I recently made this pecan pie recipe, which involves making a caramel and then adding butter directly to it after reaching the desired colour. My problem was that the caramel sauce separated as it cooled down. From the Teo's explanation, is the likely culprit because there's a too low water-to-fat ratio (since it was just a caramel with no cream, there's actually almost no water left), which made creating the fat-in-water emulsion m
  9. First time making gâteau St. Honoré. Honey pastry cream and honey Chiboust, lemon Chantilly, fresh raspberries filled with raspberry jam, and candied lemon zest. Took me almost 6 hours just on the day of, not even counting prepping the puff pastry, craquelin, or pastry cream beforehand!
  10. Nothing impressive compared to the stuff made by professionals here, but got to try my hand at making some classic basic pastries. Paris-Brest. Piping extra praliné between the creme mousseline and adding crushed reserved pralines really kicks up the praline flavour and adds nice texture. Orange brûlée tart with candied orange slices. Caramelized apple tart. Not the most photogenic, but absolutely one of the best tasting desserts I've ever had.
  11. Does anyone have experience using adjustable cake rings? I can get them on Amazon for around $20 (one example), which is incredibly cheap compared to fixed cake rings from my local restaurant supply store (starting at $17 for 6 inch diameter). As I would like to have eventually a few sizes from 6-8 inches for flexibility, I could save so much buying an adjustable ring, but I've concerns reading reviews about the ring not holding well, or rings not being completely level, causing liquids mixtures to flow out underneath. However, I also wouldn't even plan on tackling making entremets until much
  12. Cahoot

    Apple Pie

    So I did some further research into fast-food apple pies, and something interesting I found was that a "secret ingredient" McDonald's used to use in their hand pies was apple powder, essentially ground up freeze-dried apples. Stella Parks apparently actually used this idea in her BraveTart book for recreating the McDonald's pies. The powder is supposed to fulfill the function of a thickener, absorbing the liquids released, while also adding more apple flavour. This would be a super fun idea to play around with, but unfortunately the cost of getting freeze-dried apples in the quantities I need
  13. Cahoot

    Apple Pie

    Thanks for letting me know, I completely missed it! It was a nice read with some interesting ideas, but I also wanted to have a more in-depth discussion on techniques for making the pie itself. I'd never heard of it before, but torta di mele looks very similar to Dutch apple pie (which I've also never had but is on my list of things to make), down to the shape, shortcrust pastry, raisins, and light use of spices. I also didn't know that the raisins absorb most of the liquid - speaks to my inexperience haha, but definitely an idea to consider using. I understand what you mean by
  14. Being one of my favourite desserts, but also having little experience making it myself, I'd like to start a discussion regarding the classic apple pie. In the past couple days, I've looked at way more apple pie recipes and discussions than any sane person should, and now I'd like to hear what you guys may have to say with your experiences. Specifically, I'd like to focus on three main topics or issues prevalent when making it: a soggy bottom, a gap between the filling and the top crust, and the type of thickener used. Preventing a soggy bottom There are of course tips like pre
  15. Thank you for the detailed comments on each title! I guess I'll finish Professional Baking, then look towards The Professional Pastry Chef and/or French Patisserie. I also actually have RLB's Baking Basics, but of course I'll need to put Baking Bible on my radar for more involved recipes. And the Kaffeehaus suggestion looks wonderful - I'll admit most of my (very limited) knowledge of pastries so far is mainly just French patisserie, but I want to ensure I'm not ignoring the rest of Europe and that looks like exactly what I want. Your suggestions are much appreciated!
  • Create New...