Jump to content

Cahoot

participating member
  • Content Count

    33
  • Joined

  • Last visited

Recent Profile Visitors

415 profile views
  1. I've had some frozen cherries lying around in my freezer for a while so wanted to use them up.
  2. I'll have to look up the source again, but in Canada pretty much all granulated sugar is cane sugar. There's only one refinery in the country, located in Western Canada and owned by Rogers, that produces beet sugar. "To purchase Alberta-made Rogers sugar, look for a packaging stamp that starts with the number 22. This means the sugar is from Taber [the bet sugar plant]."
  3. Ha while we're on the topic, one of my pet peeves with the Ferrandi book is how inconsistent they are with the formulas they use. For example, almond cream is used ten (10) times throughout the book (not counting almond-pistachio cream recipes where pistachio paste is added), and every single one uses a different ratio of ingredients, not even including different mixing methods too. The same is true for other base recipes like tart doughs, biscuits, pastry cream, etc. I get that the level 3 recipes are from famous pastry chefs, who may all have their own different formulas for almond cream, bu
  4. That's also how I've understood it. It's made even more confusing by the fact that I usually see pithiviers made with savoury fillings instead of sweet. But I'm a stickler for pedantic terminology and try to follow the rules even if no one else actually cares!
  5. I baked at 425°F (220°C) for 10 minutes, then 350°F (180°C) for 40 minutes. Something I should've mentioned before - there was a lot of butter that leaked out, which of course could've been a problem with that batch of puff pastry, but it's normally not an issue for me with puff pastry. For reference in case anyone cares, that picture was a 22 cm galette, with 300 g of almond cream in an 18 cm circle. Teo also advises using less filling so I'll do that. If you are interested in making one yourself, then I'll tell you it makes sense now why everyone makes galettes des rois (with fr
  6. When I've made them, the rise has unfortunately been quite poor, especially as what I love about its aesthetics is how high it puffs up. Of course it can be due to issues with making the puff pastry itself (though I've practiced a bit and read up quite a lot, so I feel like I'm doing it mostly correctly), but I want to make sure my method for everything else is right. For reference, here are pictures of the most recent one I made, this time having tried inverse puff pastry for the first time. Filled with straight almond cream. Admittedly almond cream is of course a bit drier than f
  7. I have some really specific questions that might make me look super neurotic, but I've been trying to perfect the galette des rois/Pithiviers recently and so have been really scrutinizing the technique. I was hoping if there's anyone who can actually answer these questions, it'd be the pastry chefs here. In the interest of getting as high of a rise as possible, what thickness should the puff pastry be rolled to? I've seen 2-5mm thickness, and my intuition is that thicker layers rise more but the downside is that they take longer to cook through. Is that correct?
  8. Made a few tarts recently, just some more basic, classic recipes. Apple tart Tarte Bourdaloue Tarte normande Pastéis de nata On a related note: I've been looking into buying tart rings since I prefer the look of the clean, straight edges over the fluted edges. I have the option of buying tart rings with rolled edges, or just regular cake rings of the same height (2cm). Is there an advantage in using one over the other?
  9. I don't have a definitive answer but can throw in my experience. I've had oily cookies once using the Cook's Illustrated chocolate chip cookie recipe where part of the butter is browned and then added to the remaining butter, then sugars and eggs are whisked in. My suspicion was that the emulsion in the batter broke somewhere - a culprit could be when the hot browned butter is added to the unmelted butter (since melting butter naturally breaks the emulsion), but plenty of recipes use melted butter without resulting in oily cookies. However I've also made the recipe multiple times but only enco
  10. 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.
  11. 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 😂
  12. 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?
  13. 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
  14. 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
  15. 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.
×
×
  • Create New...