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Found 1,446 results

  1. 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!
  2. [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.)
  3. 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.
  4. 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
  5. 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
  6. "Bachour"

    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.
  7. 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).
  8. Has anyone seen this book yet? If so, do you have any comments about it you can share? The Praline
  9. 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?
  10. 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.
  11. 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?
  12. 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.
  13. 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.
  14. 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.
  15. My wife and I are in Seattle and desperately searching for butter tarts. Can anyone help?
  16. 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
  17. Heat-proof confections

    What to make when it's sweltering? Trying to think of heat-proof confections for the summer. Every week I make 7-800 little bite sized treats that we give with the bill at the restaurant. Truffles were great for the winter, but it's getting too warm in both the kitchen and the dining room to produce and hold truffles. Last summer I made pate de fruits, which hold up well, but which I'm pretty sure gave me a splatter burn every single time I made it. Too much pain. Ive been working on some gelatin gummies that I like and that don't hurt, but they seem to get droopy in the heat as well. I've been adding agar to help the texture, maybe more agar and/or cook the syrup to a hotter temperature? How do hard candies hold up? Nougat? Humidity can be an issue but I'm more concerned about heat. Cookies are an option, especially easy to pipe or slice and bake. Amaretti? Has anyone tried cutting shortbread with the guitar? Candied nuts seem a little too simple - what else besides chocolate would make them special? What are your favorite treats that stand up to heat?
  18. Ice Cream Stablizer Cremodan 30

    If i start using ice cream stablizers such as Cuisine Tech's Cremodan 30, is it still necessary to use eggs or will the mixture of eggs and cremodan 30 be "too much" for a recipe? i want to continue using eggs because I feel it is important to the flavor of the ice cream but i also dont want the ice creams to have a unpleasent texture. Any additional help or suggestions regarding Cremodan 30 would also be much appreciated.
  19. I am really a cook, not that much of a baker, but I just used a recipe my wife requested for a coffee cake. I do understand a few of the basics, why you cream the butter and sugar first and such, but not much more. The recipe I just used had you do the usual creaming first, add the eggs and vanilla, but then it wanted the dry ingredients added a bit at a time, alternating with adding milk. In my mind this was a bit "fussy" but if there is a good reason for it I'm all ears. I'm willing to do things that make since and I understand - but when something looks like "black magic" instructions it leaves me cold. Any insights you all can give me are welcomed.
  20. Blackberry Cobbler?

    Does anyone have a great recipe for blackberry cobbler? My friend asked me to make one for his birthday. He said his mother used to make them and they lived up north. I have seen several recipes. Some use kind of a drop biscuit, others a cake, and one recipe I found called for making little pie crust dumplings and cooking them on the stove with the blackberry filling and then topping the whole thing with a lattice crust before being baked. I am not sure what is considered "authentic" and unfortunately he's been out of town all week so I couldn't get the details. I'm more of a pie gal myself, so I like recipes which use regular pie dough. However, I do realize that those types of recipes are probably not a true cobbler. If anyone has an awesome blackberry cobbler recipe I would appreciate it!
  21. In Baking, by Dorie, she has a recipe for "Perfect Party Cake" where she mentions in her ingredient list, that she prefers buttermilk with the lemon. What does that mean, I am not quite clear? As written in the book - 11/4 cups whole milk or buttermilk (I prefer buttermilk with the lemon)
  22. Baba au rhum

    A few questions for making individual cakes. I have read many recipes, and there seems to be a variance in how to soak the babas. Some say let them cool completely, then imbibe in a hot, but not boiling syrup. Some say to keep the syrup at a boil. Others say to dip them while they are still warm from the oven. Some say to let both the baba and the syrup be completely cool, and then soak. There are also instructions to poke the cakes with toothpicks. In any case, I do not have enough time, nor eggs and butter, to experiment every possible scenario. Which way would be best to get as much syrup into the babas? So far, I have let them cool, then soak in a hot syrup for about 10 minutes, and while good, I feel the cake could have been a bit more saturated. Secondly, I plan to make 10 babas for a party next week. Is soaking them the day of ideal, or can this be done a night ahead? Again, I don't really have the time or desire to eat and test these at different stages. I had thought of possibly storing them in their syrup inside an airtight container. Any thoughts are appreciated.
  23. I find that making chocolate molten cakes in a regular oven doesn't produce consistent results. I am wondering if there are modernist improvements in this space. I would imagine that cooking them in a combi oven would produce more consistent results, but I don't own a combi oven. Is there any other trick or technique that increases consistency of results when making this dessert?
  24. Pavlova

    I had an amazing Pavlova at a restaurant yesterday which inspired me to make again this lovely summer dessert. It was crispy on the outside and soft on the inside but not wet soft, more creamy soft with only a touch of chewiness. I was surprised to discover that there is no topic dedicated to Pavlova, so thought of starting one. How do you like and make your Pavlovas? Can you share your winning recipes and tricks that make a difference?
  25. Broken lemon tart

    Hi everybody! I was wondering if someone could explain to me why sometimes my lemon tart have cracks on the very next day I baked it. I've learn on my apprenticeship that one of the reason is the over baking, so I am always careful to get the tart out when the filling is still a bit jiggly. I know in Heston Blumental's perfect lemon tart recipe the filling should reach only 72C but since I am selling this tarts I cannot keep poking it with a thermometer. I'll be grateful for any inputs! Cheers!
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