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Found 1,496 results

  1. Shel_B

    Vanilla Pudding

    I like pudding. Toots likes pudding. The neighbor's little girl likes pudding. However, I've not yet come across a vanilla pudding recipe that really satisfies me. Some are too heavy on cornstarch, others are not thick and substantial enough, some are way too sweet without a corresponding strong, yet smooth, vanilla taste. I'm looking for some tips on how to make my vanilla pudding better, to make it outstanding! If you've got a proven, killer recipe, I'd like to see it, but more than anything, I'd like some ideas on how to make vanilla pudding with a great mouth feel and a rich, but not overly sweet, vanilla taste. I've tried the Betty Crocker recipe, this recipe: http://www.chow.com/recipes/27483-easy-vanilla-pudding (which is similar), and this recipe: http://allrecipes.com/recipe/homemade-vanilla-pudding/ all within the last 24-hours. Thanks for any help.
  2. Does anyone know what the difference between a batch gelato machine and batch ice cream machine?
  3. We lucked out on a good deal on some very tasty cherries recently and they are sitting in the fridge waiting for me to do something with them. One lot I plan to make a sort of compote with, to go with Greek yogurt, but I also want to make some kind of dessert. I'm drawing a blank on inspiration as to what, though - I tend not to like cherries in pie, so I've been thinking more a cobbler/crisp type concept, but that still hasn't grabbed me as the perfect thing to do yet. So I thought is throw it out here on egullet and see what folks like to do with fresh cherries. I do want to keep it pretty simple - my kitchen is pretty basic at the moment and my wrists are not up to whisking tons of egg whites or whipped cream by hand. (I may also have some stash leftover of good quality dark chocolate for baking that a guest recently brought from Switzerland.) It has also been pretty warm here and the kitchen is not air conditioned, so I don't fancy fighting with anything super temperature sensitive, and I think also because of the heat I want to stick with something a bit light feeling - a rich chocolate layer cake with cherries and ganache, while likely quite tasty, seems too heavy for the season.
  4. Lia Tumkus

    Pacojet sorbet

    Hi everybody! Usually my ice-creams turn out pretty good in the pacojet, but sorbets always have a harder consistency to quenelle (due to the amount of water in the recipe), can someone share any secrets to make a more "pliable" sorbet, just something that I can quenelle perfectly? The basic recipe I follow is: 350g fruit puree 550g water 80g sugar 80g liquid glucose 60g trimoline 10g stabiliser Other pacojet recipes are more than welcome! I know pacojet have recipes in their website, but the sorbet recipes turnout pretty similar to what I got. Thanks for any inputs Love, Lia
  5. I'm wanting a good haute patisserie cookbook that's more than just a recipe book but would be more of a "textbook" for those of us who patisserie is a hobby, but aims to recreate professional level type patisseries etc. I am more interested in the more gateaux type desserts rather than chocolates. Can anyone suggest any books?
  6. Has anyone bought and used Stephane Glacier's new patisserie book "Petits gâteaux, tartes et entremets au fil des saisons"? Any thoughts?
  7. btissame

    Sweet Ramadan!

    Be inspired… They say, fes is the spiritual city of Morocco, home of the oldest university in the world, they also say, it’s the greatest city of high Islamic civilization. I say, Fes is a dream that takes you away in a magical voyage, the memory of a city founded by a dynasty. Have a tour on its ramparts, smell the old fragrances of al oud and musk, everything evolves in symbiosis, a mix of local knowledge and skills from artists and maalems are beautifully interwoven with a rich diverse inspiration from Andalusia, Orient and Africa. Fes, my city, my love, it’s your time to shine! and as Ramadan approaches, all Moroccan women are in culinary racing for the best Ramadan table. Sweets and cookies are prepared with lots of love. I'm sharing with you one of the famous sweets prepared during this fasting period. It's called Chebakkia. Here is the recipe: This recipe will make about 2 kg of chebbakia (approximatively 4.5 pounds). 4 cups flour1 tbs ground anise 1 tbs ground cinnamon 1/2 teaspoon salt 1/2 teaspoon saffron threadspinch of Arabic Gum (gum acacia, mastic) 1 bowl (about 250 g) of toasted sesame seeds1 egg 1/4 cup vinegar 1/4 cup orange flower water 2 tbs yeast dissolved in 1/4 cup warm water 1/4 cup melted butter1/4 cup olive oil ———————————————————————- about 3 lbs of honey 2 Tbs orange flower water 1 1/2 liters vegetable oil, for frying 1/2 cup toasted sesame seeds for decoratingPreparation: Make the Chebakia Dough Grind toasted sesame in a food processor until it becomes powder. Mix all the dry ingredients together: flour, ground sesame, anise, cinnamon, salt, saffron Arabic gum. Add the remaining ingredients and mix with your hands to form dough. Add more flour if necessary. Knead the dough for 10 minutes or in a mixer for five minutes. Divide the dough into four parts, shape each one into a smooth mound, and cover the dough and let it rest for 15 minutes. Roll and Cut the Dough & Fold the Chebakkia Lightly flour your work and start flattening the dough to a thin layer. Cut the dough into small rectangles and make 4 evenly spaced cuts without going through each cut. The rectangle should stay attached at the ends. It should have 5 attached strips. Hold the rectangle with your hand and try to thread in an alternative way. Then, with your hand try to gently turn the strips inside out until you have flower shape dough. Place the folded piece of dough on a tray. Repeat the process with the remaining rectangles. All the leftover dough should be reshaped into mounds again and repeat the same process. Cover the trays of folded dough with a towel until ready to fry. Frying the Chebakia Heat oil in a large, deep frying pan over medium heat. At the same time, heat the honey in a large pot, do not boil, add the orange flower water to the honey and turn off the heat. When the oil is hot, fry the chebakia in batches. Adjust the heat as necessary to slowly fry each batch of chebakia to a medium brown color. If the oil is too hot, this will cook chebakkia too fast and will look dark brown from the outside but still uncooked from inside. Glazing chebakkia Make sure chebakkia has a medium golden brown color, use a strainer to transfer them from the oil directly to the hot honey. Gently push down the chebakkia and soak them in the flavored honey, let them for 5 to 7 minutes. Once they absorb the honey, they will take on a nice shiny brown color. if you let them soak for a longer period, they will absorb more honey and will lose their crispiness. Gently transfer them to a large platter or tray, and sprinkle the centers with sesame. Enjoy!
  8. Atomizer

    Sous Vide Egg Custard Tart

    Hi does anyone have a recipe for custard in the Sous Vide that I can use for an Egg Custard Tart. I have tried a few recipes for Sous Vide and they don't seem to set after 24 hrs in the fridge. What is it that determines the thickness/setting time More egg yolks? More Sugar? I want to make 1.5 litres. Many thanks David
  9. teagal


    In the April issue of the Oprah magazine Gayle King mentions getting some merveilleux, a pastry she had never heard of before. Neither had I, so Bing to the rescue I had hoped, but all I really found out was its a meringue and whipped cream concoction. Has anyone heard of this? Any links for recipes? Is it as wonderful tasting as it sounds?
  10. Zannyrunner

    Wine in chocolate mousse

    Hi! I have been recently tasked with incorporating a red, fruity wine into a chocolate mousse for an event at the restaurant/winery where I work. I'm fresh out of pastry school so I'm still relying on my school recipes and knowledge from class vs years of work experience. I made a chocolate mousse today and had to add about 8oz of wine before I could really detect the flavor. The result unfortunately is a soft almost soupy mousse...which I would expect after adding so much of an additional liquid. My question is, how can I incorporate the wine, so I have the flavor, but still keep my chocolate mousse firm. My mousse is made by starting with a bombe (whipped yolks and cooked sugar), to that I add melted chocolate (14oz). At this point I also added the wine and then folded in whipped cream. If I add more yolks, will that help to stiffen my mousse? Would it make sense to cook down the wine and use as a reduction? Any advice is appreciated, thanks!
  11. [Moderator note: The original Your Daily Sweets: What are you making and Baking? topic became too large for our servers to handle efficiently, so we've divided it up; the preceding part of this discussion is here: Your Daily Sweets: What are you making and baking? (2012–2014)] Yet another command performance. A pan of brownies for my granddaughter's high-school book club meeting. There is nothing at all to recommend these as healthy. They are from the Tartine Bakery book and have 1 lb of high quality Belgium dark chocolate in them. They taste better than the muffins. (I suspect a conspiracy to try to turn me into a baker.)
  12. Does anyone know where to find a legit dobostorte in town. I'm in Fairmount willing to travel to the Northeast and nearby burbs (even Cherry Hill!) for the real thing. I can get something pretty close at Bell's Supermarket, but it's not a true dobostorte. And what Swisshaus makes is a four-layer rather than traditional seven-layer version -- and it doesn't even have the required caramel outer frosting.
  13. Lia Tumkus

    Pacojet recipes

    Hi Guys! I'm looking for some real pacojet recipes and I was wondering if anybody care about sharing their recipes here. The ones I use in my work place are pretty limited and do not work 100% if you change some ingredients. I'm specially looking for sorbet recipes. If someone have any good tips about pacojet, I would love to hear it. Cheers
  14. I'm not sure if this is the best place to post, if not and the moderators would like to move, feel free. The other day I took out the methylcellulose F50 and proceeded with the following: 120 grams egg white60 grams methylcellulose F50 hydrated overnight (3 grams F50, 1 gram Xanthan, 150 grams water)150 grams white sugar100 grams AP flourMethod: Whipped the whites and F50 until they started to foam, added sugar and whipped util they still (about 10 minutes). Folded in the flour and baked in floured cake pan 30 minutes at 180 degrees Celsius. Five minutes after taking out, inverted the cake pan with the cake inside. The next morning the center collapsed a bit. Cutting, the center fell further. There were lots of air pockets which when collapsed form layers. There's nothing gummy about it. The taste and mouthfeel remind me of a sweat bread than a cake. Taste, moist and wonderful. Aside from a savory cake another goal is to make a genoise with reduced sugar and no fat. My thinking was that since the F50 holds 40 times its weight in water then the cake should be moist without syrup and fat. Yes. After 24 out without a cover, it's still moist and the flavor is good. I'm thinking the weight of the water has caused the cake to collapse. Does anyone know a formula for how much sugar stabilizes x grams of egg white? In other words, do you think an increase in sugar would help stabilize the cake? Also, do you think that using a bread flour would give the cake the structure it needs? Ideas on preventing it from deflating are appreciated. Thanks
  15. Alleguede


    I just received from the US the book Bachour. It brings plated desserts to a imaginable level with plenty of different recipes and ideas to use and modify. I think it's a great debut for the author and for one who wants to practice or learn gastronomic plated desserts.
  16. Has anybody made the orange raspberry bon bon from Notter's book "The Art of the Chocolatier: From Classic Confections to Sensational Showpieces"? It is described as a smooth raspberry coulis, atop a dark ganache, infused with fresh orange juice, encased in a dark chocolate shell. What did you think of it? I'm very curious about the texture and taste of the raspberry coulis. Unfortunately the book shows a picture on the finished piece (no step-by-step photos or a cut-away photo).
  17. Has anyone seen this book yet? If so, do you have any comments about it you can share? The Praline
  18. Does anyone have experience using a confectionery coating pan? I got one from D&R over the summer, and have only had a few chances to play with it. When coating nuts with chocolate, how much chocolate is typically left on the pan? Last week I coated some hazelnuts, and about 1/3 of the chocolate that I used was left on the inside of the pan. Seems like a lot of waste. How much chocolate do you add at a time? Are more smaller additions better than fewer larger ones? Do you aim for a particular chocolate:nut ratio? Any tips for less spherical items like cashews? What do you use to cool the nuts as they are tumbling? I tried some cold spray, which seemed to help. Unfortunately I followed the cold spray with a hit of the propane torch to the outside to try to melt some of the chocolate on the pan, and managed to create a small fire ball, so I won't be doing that again! :0 Do you use a hair dryer to heat as needed, or something else?
  19. Panaderia Canadiense

    Creating Ginger Caramels

    OK, so here's a question for all of you confectionary gurus: do you think it would be a terrible waste of my ingredients to try making ginger caramels using a panela-ginger 2:1 sugar:water syrup as my sugar base? Would they turn out the way I'm imagining, which is chewy creamy gingery goodness, or would it just be a pan full of awful yukk and a frustration? If you think it would work, what proportions of syrup to cream should I be looking at? Is there anything else I should be adding? And finally, I normally shave 18 F off of my boiling temperatures to account for my extreme altitude - I should do the same with these, yes? Thanks in advance.
  20. Chris Amirault

    Best Baking Cookbooks 2013

    Every year I like to grab a baking cookbook or two for the house baker/my wife. What are some of the best options out there for 2013? Any eagerly anticipated gems arriving for the end-of-year blitz?
  21. I don't have the more expensive, fancy chocolate but, I do have different varieties of Merckens, Peter's and Wilbur that I bought really cheap, like $20 for 10lb. Does anybody have any experience blending them for either enrobing or for making frostings to make a tastier chocolate? Like using mixing Merckens Marquis with Peter's Ultra. I would appreciate a template to go by which would alleviate some of the headache of testing myself. does anyone know how to make chocolate cake with milk chocolate? how to replace dark unsweetened with milk chocolate? help, thanks.
  22. Hello all, When I making tarts with pate sucree, I blind bake the crust as directed . And when I cut the tart, the dough cracks in the middle in two or more halves. This doesn't happens when I don't blind bake the crust. Absolutely not happy about this as these tarts are planned to be for sale (well, one day). My guesses: 1. Too long to blind bake? I am aiming nice light caramel color of the dough. Even though the sides are browning faster than the bottom. 2. The crust is too thin (I usually make it about 4 mm or 0.15748 inch thick, as directed as well!) and perhaps it over dries? My bottom crust looks like this: http://parispatisseries.smugmug.com/Pastries/Paris-Patisseries/i-MKpx3RQ/1/XL/lapatisseriedesrevestartecitron4-XL.jpg But sides are much thinner (also 4mm) Your suggestions? p.s. I made Tarte Au Citron by Jacques Genin and a fruit tart with pastry cream. I brushed the second one with chocolate before filling with pastry cream as I was afraid that the crust would become soggy, however it was my mistake, the crust was dry already and the chocolate made it overly dry as didn't allow any moisture to go in. As a result it didn't went well with pastry cream: harsh crust + subtle cream. Nah.
  23. tehmeena

    Cookies Homemade

    This Recipe that I am going to share, its by my mom. We used to have these cookies since Childhood. To me its a very traditional Recipe. any flavors you want to add, all depending upon your taste. I used Chocolate, Vanilla and Raspberry for that. Same recipe goes for all cookies with distinct use of essences and food colors. Well here we go, it makes about 20 to 30 cookies, enough for your family while having tea/coffee. I love its crunchy texture outside and softy material of a classic cookie from inside. So for making a cookie you gonna have: COOKIES HOMEMADE: You will need: 1/2 cup unsalted Butter/clarified Butter 1 cup Sugar 2 Eggs 1 tsp Baking Powder Milk 1/4 cup(Use Milk as required, dough should be soft, add it if you feel stickiness) 2 1/2 cup Flour Vanilla Essence(or any flavor you like to have in cookies) Steps to Follow Beat Butter and Sugar. Add Sieved Flour & Baking Powder. Add flavor , Essence, Eggs, make a dough. Add some warm milk if you feel to have in your Dough. Make a soft dough. Then cutout soft cookies and Bake. This Recipe works for simple Vanilla Cookie. I filled my cookies with small pieces of Dark Chocolate. If you need some amendments or more flavors, add Cocoa Powder or Raspberry Essence with Red Food Color as I did.
  24. My wife and I are in Seattle and desperately searching for butter tarts. Can anyone help?
  25. I've been having trouble with whole key lime pies lately. i can make a couple hundred pounds of the baked custard with no problem for desserts in cups/verrines, but when i bake a whole pie and slice it, it just doesn't set up. i baked 2 pies a couple of days ago, sliced them, and put them in clamshells and they all caved in at the most narrow part (what would be the center of the pie. the recipe i use i think is a standard one: 1 cup key lime juice (i use nellie & joes) 8 egg yolks (i use 4.8oz of pasteurized yolks) 2 cans condensed milk i pour the filling into a prebaked graham crust, and bake for 17-20 minutes. i think that i got this recipe from the joy of cooking and adapted it to use liquid egg yolks. i'm not sure what the cause of this is. i think maybe it could be the egg yolks? i use pasteurized egg yolks for my creme brulee, and it sets up perfectly. in the past, i used fresh egg yolks and was able to slice the pie and it didn't cave in. has anyone had something like this happen to them? i'm going to try later today using fresh yolks and seeing what happened....maybe its an issue with the heat of the pasteurization