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Jonathan

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  1. Just a normal toothbrush, although I flick with a gloved finger and at a reasonable distance, seems to get smaller, more evenly distributed flecks
  2. I do like it but I still HATE tempering it and the price makes it for certain things only
  3. I’m considering using opalys and this macadamia honey I’ve got which I’ve found less sweet than normal honey
  4. I've got so many single use appliances my home kitchen is getting very backed up (although a dehydrator has always been on the wants list) and after doing some digging apparently it reconstitutes quite quickly (so basically like a sugar version of honey). Still, I might get some to sprinkle on the bases as a finishing touch? The other idea would be to make a syrup so when you split the bars open it runs out just like a baklava? It's a little early (Mother's Day is in May here) but I'm thinking about doing a "Tastes of Home" theme for it and having a selection of desserts from around the world.
  5. I did look into that but it’s absolutely a nuisance to source
  6. Hi guys, thinking of doing a Baklava inspired filling for the next batch I’m thinking of using feuilletine as a filo substitute with a cardamom, honey and pistachio ganache. Would I be right in assuming so long as the water activity of the ganache is low the feuilletine should remain crisp for at least 2-3 weeks?
  7. Weirdly enough for fine stuff like this I used a toothpick
  8. How I wish I had stickers, I hand painted these ones, I'm trying to figure out the sticker thing, I assume cricket cutter and a specific type of tape but I haven't found much info on it
  9. Now that there’s no upcoming events I’ve had a bit more of a chance to play. Tiramisu cats for example, vanilla marscapone mousse and a tia maria and espresso ganache
  10. Salted caramel brown butter pecan cookies. It’s been a while since I’ve baked these and that’s probably a good thing for my waistline since with a scoop of icecream while hot these are dangerous (I have no idea why I’ve got no flaky sea salt anywhere at the moment so I just chucked on some merlot salt I found in the cupboard)
  11. First time I’ve tried to paint a portrait on moulded bonbons and it’s infinitely harder than on a flat moulded block. You’ve got to paint back to front and if you make a mistake it’s lights out... Still, very happy with how these turned out
  12. I had something similar happen in a batch of mine but it was a really high fat content filling (hazelnut) so initially I suspected that. However I’ve been taking the step to polish again after the alcohol polish incase of residue and it seems to have made it a non-issue so I don’t know which one to attribute it to? You’re taking a lot more steps to keep your cocoa butter in temper than I am so I don’t know if it’s that
  13. My bars for lunar new year, the red ones are lotus root and salted duck egg (moon cake) in a gold chocolate shell and the black ones are pu-erh tea with a crispy roasted puffed rice layer
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