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Cahoot

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  1. Some cakes I've made recently. Tres leches cakes (sponge cake, white chocolate Chantilly, strawberries) Strawberry cake (vanilla cake, strawberry filling, rosewater buttercream) Chocolate caramel cake (yellow cake, caramel filling, chocolate buttercream) Pistachio rosewater cake (vanilla cake, rosewater ganache, pistachio buttercream) Papa cake with baby cake (chocolate cake, white chocolate cream cheese filling, chocolate buttercream) And some o
  2. @shain "Nothing fancy"?? Those look so good! I wish I could get that variety over here.
  3. @pastrygirl and @Kerry Beal makes sense, thanks for the explanations. And that was a very interesting thread to read, it's funny seeing everyone else from 10 years ago asking the same questions I'm asking today about that method!
  4. A couple of general questions about the mixing process for the folks here. I know there's been discussion on the "Valrhona emulsion" method here, i.e., hot liquid is poured onto melted or partially-melted chocolate. What's the purpose of doing this instead of say, pouring boiling liquid onto unmelted chocolate? Is it just easier temperature control? I think I've seen it said that you want to keep the ganache between 35-40°C (95-104°F) while making it, so is the entire point just that it's easier when your ingredient starting temperatures are closer to that range? I know that Valrh
  5. Apple turnovers. Happy with my progress on inverse puff pastry; it's far from perfect, but good enough for me!
  6. Paris-Brest, classic but never disappoints. Does use a boat load of hazelnuts though.
  7. 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.
  8. 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.
  9. @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
  10. 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.
  11. 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.
  12. 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
  13. 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!
  14. 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.
  15. 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.
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