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Cahoot

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  1. Apple turnovers. Happy with my progress on inverse puff pastry; it's far from perfect, but good enough for me!
  2. Paris-Brest, classic but never disappoints. Does use a boat load of hazelnuts though.
  3. Don't know how helpful this is, but Milk Bar makes their cereal milk by infusing toasted cornflakes in milk for 20 minutes, then straining but taking care to not push it through the sieve. Though I'm sure a soak and blend with the cream then straining, like mentioned by @jimb0 would work perfectly fine too and I imagine would extract more flavour.
  4. Still citrus season, so made a citrus cake. Didn't turn out quite how I pictured as I was hoping for more of a colour gradient from the candied citrus slices (used Navel, Cara Cara, and blood orange plus lemons), but their colours got quite dulled after candying. Oh well. With orange buttercream and lemon cream/curd.
  5. @jimb0 and @Kerry Beal thank you both for your suggestions! I didn't think about looking at brewing shops, but that is indeed very cheap. I also looked through my local bakery supply stores and found another store that I didn't know about which also sells it for a good price. No more being constrained by lack of availability of this ingredient anymore
  6. I was just looking for something in the 1-2 kg range to last a comfortable amount of time. The 8.5 oz tubs would actually be fine if I didn't have to pay shipping, but with that it ends up being not worth it unless there are other items I also need from the store. I did see that Bulk Barn has it, but none of the stores close to me have had it stocked; shame since it would've been very convenient otherwise.
  7. I live in Ottawa. I'm surprised to hear you and @jimb0 mention that you can find it pretty easily. The only place that I can find it for a good price is McCall's which has it in 1kg, 5k, and 11kg, but I only order from there infrequently when I need a lot of items from there to minimize shipping costs. Everywhere else I've been able to find glucose online only sells it in the smaller 321ml containers which are much less cost efficient.
  8. Apologies if this was brought up before in case I missed it earlier in the thread. I know that invert liquid sugars are used to increase shelf life of ganache in bonbons by lowering the AW and also increase the smoothness too. However, I've also seen many ganache recipes not for bonbons (e.g. ganache montée, Namelaka cream) but for cakes and pastries that also use invert sugars, and it's often times an equal amount of glucose and Trimoline (e.g. 20g glucose + 20g Trimoline). In these applications increased shelf life from using invert sugars wouldn't matter, so what's their purpos
  9. Orange flavour was great - didn't have orange concentrate so I just boiled down a crap ton of orange juice instead for the pastry cream. Thanks for the inspiration!
  10. I was gonna make réligieuses anyway, but planned to do something like mocha. However, I liked the look of @trisme11's réligieuses so much that I decided to do that instead. Some of mine are a bit loopy though and I'm still practicing trying to get completely clean, straight edges for the fondant. Orange pastry cream, orange marmalade, orange Chantilly.
  11. Lemon meringue tart. I originally planned in just doing a plain lemon tart with a neutral glaze brushed on and a white chocolate drizzle, but since I don't have any neutral glaze nor pectin NH to make it I thought I could substitute with strained apricot preserves. However as soon as I dabbed on the (very orange) preserves I realized it was NOT a good idea 😂. So I decided lemon meringue it is.
  12. I agree with what Pete said. The lock-in is a bit trickier than with classic puff, but I actually find the rest of the lamination easier. The butter block is less temperamental and more pliable because of all the flour that's been mixed into it.
  13. Pastéis de nata, one of my favourite ways to use up puff pastry scraps.
  14. What is the actual ratio of sugar:water for 30° Baumé syrup? The textbook Advanced Bread and Pastry by Michel Suas says: "Like simple syrup, 30 baumé syrup is an essential ingredient for the pastry chef. The difference between simple syrup and 30 baumé syrup is in the ratio between sugar and water. 30 baumé syrup calls for 137 percent sugar to 100 percent water." When I google for 30° Baumé recipes, they all show 135% sugar to water, so very similar to the Suas formula. However, in the Suas Baumé:Brix conversion table, it shows 30° Baumé = 54° Brix. As Brix is essentially the dens
  15. Made galette des rois again after asking for advice on it here, and after decreasing the amount of filling and adjusting the baking time it turned out better (though I think I still used too much filling - testing what's the upper amount that won't interfere with cooking). However I noticed that it fell in the center where I poked a hole and where all the scoring lines met. Next time I'll try not making that hole and making sure to give it some space when doing the scoring so it doesn't create such an unsightly collapse in the middle.
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