
Jonathan
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Just a normal toothbrush, although I flick with a gloved finger and at a reasonable distance, seems to get smaller, more evenly distributed flecks
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My Chocolate Totoro
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I do like it but I still HATE tempering it and the price makes it for certain things only
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I’m considering using opalys and this macadamia honey I’ve got which I’ve found less sweet than normal honey
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Your Daily Sweets: What Are You Making and Baking? (2017 – )
Jonathan replied to a topic in Pastry & Baking
Gradient or not it still looks stunning -
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.
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I did look into that but it’s absolutely a nuisance to source
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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?
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Weirdly enough for fine stuff like this I used a toothpick
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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
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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
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Your Daily Sweets: What Are You Making and Baking? (2017 – )
Jonathan replied to a topic in Pastry & Baking
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) -
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
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Molded and Filled Chocolates: Technique Questions [MERGED TOPIC]
Jonathan replied to a topic in Pastry & Baking
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 -
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