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  1. Hi, I'm very new to baking cakes and need a little help deciding what kind of pan to get. I found a store that sells (PME) anodised aluminium cak pans with removable or solid bottom and of different heights for the same diameters. I was wondering which height should I get? 1. If I get a pan with higher sides, could there be a problem while baking if my batter only fills a third or half of the pan? 2. If a recipe calls for two pans to bake cakes in, could I just use one pan with sufficient higher edges to bake one high cake and then cut it into two layers? Or will I increase the risk of cake sinking,baking this way? (I'm refering to this recipe in particular - seems a bit of a waste buying two identical pans, but am willing to if I have to) Would I have to adjust the temperature and baking time baking this way? 3. Is there any reason to opt for either the pan with removable bottom or solid one?
  2. Hi all 👋 I made my forst genoise today (or at least attempt to). I was following this recipe. Sice I only had a 18x7 cm pan, I increased all the ingredients by factor 1,4. Ingredients: 217 g eggs 123 g sugar (regular, krustal, white) 14 g honey 84 g flour (not cake flour probably) 25 g starch 18 g cocoa powder 38 g butter (melted) I followed the recipe precisely (only my butter was melted and waited at room temperature not at 40-50C like recommended in the video). Firstly, my ribbons while beating egg, sugar and honey mixture were really priminent - is there a thing as overbeating the batter? Secondly, I noticed my oven temp was 160°C (with fan on) instead on 165°C as recommended- this mistake I know i made - is 5°C dofference big enough to cause the genoise to nit rise at the middle? And ine more thing - the very important one - here in Europe, we don't have names for flour as in America and maybe some other countries. Here we have soft/smooth flour (like manitoba 00) and coarse flour that isn't ground that mich to a powder consistenci, but rather a tiny bit less. I read that cake flour is supposed to have between 5 and 8 % protein. I was choosing a flour for a long time..in the end I got the coarser flour and chose the one with least protein I could find. It has the folowing characteristics: Fat: 1% Carbohydrates: 72% Protein: 9,8% Fiber: 2,3% Was the flour a bad choice? Here are some pictures of the genoise: Batter when poured into the vake pan Whilebaking in the oven (first 5 minutes) After 30 min I checked on the genoise (the smell was hinting it was ready) and when i inserted a toothpick in the center it came out clean. So I removed it from the oven after 30 min. This was the result Here are pictures of sections: Bottom section Middle section Top section All the layers side by side (bottom left to top right) Btw, the honey is very prominent in smell and taste (a bit too honey-y. I used chesnut honey). The bottom section was most dense and probably wouldn't break easily (not as spongey). The middle one was very light and not dense at all - it had the most pleasant consistency and structure in my opinion. Plese share your opinions with me - where did I go wrong?
  3. Working on my chocolate genoise recipe and running into an issue with my sponge. For reference, I am using an 8x4" aluminum cake pan. My genoise makes 3-4 layers. I baked my batter at 350˚F for 40 minutes, mostly based on visual cues. As you can see, the top slice had underdone batter that I was able to remove like a tumor. There's underdone batter in both the top slice and middle slice. However, the periphery of the middle slice, and the entire bottom slice, are overdone and dry. Does anyone have a fix for this? Specifically: - How to bake the sponge so that the bottom isn't overdone and the center isn't underdone - Bonus if you can help me get a flat top so that I can salvage a 4th slice from this recipe My recipe: 7 eggs (430g) 215g granulated sugar 43g cocoa powder 8g kosher salt 86g cornstarch 172g pastry flour 43g ghee, warmed 8g vanilla paste Add eggs, sugar, cocoa, and salt to mixer bowl and heat over double boiler while constantly whisking. Heat until hot to the touch, then remove from heat and whisk on high until doubled/tripled in volume. (I wasn't able to reach ribbon stage, probably because of the amount of cocoa, so I will be reducing the amount in the future.) Sift together cornstarch and flour, then fold into batter until nearly combined. Add ½-1 cup batter to the ghee along with vanilla paste. Mix vigorously until combined and smooth. Gently fold this portion back into the whole cake batter. Bake in preheated oven at 350˚ for 40 minutes. [UPDATE] Thank you for your suggestions! They were incredibly helpful, and because of your input, I was able to make a huge breakthrough. Please ignore the tunneling...I was in a bit of a time crunch and should have been more thorough. My two changes were: I mixed my cocoa powder with just enough hot water to make it into a homogenous paste. Once my eggs and sugar were at ribbon stage, I took a portion and folded in my chocolate paste, then poured that mixture back into the batter while it was mixing at low speed. I let the mixer run until the mixture was homogenous, then folded in my dry ingredients and ghee/vanilla like normal. Reduced the oven temperature to 325˚F and baked the cake for 50 minutes. Because of these changes, I got a sponge that was as moist on the top slice as it was on the bottom, however there was no underdone batter. The cake rose nicely and I was able to get 5 layers from i, which exceeded my expectations! Updated recipe below: My UPDATED recipe: 7 eggs (430g) 215g granulated sugar 43g cocoa powder 75g boiling water 8g kosher salt 86g cornstarch 172g pastry flour 43g ghee, warmed 8g vanilla paste Add eggs, sugar, and salt to mixer bowl and heat over double boiler while constantly whisking. Heat until hot to the touch, then remove from heat and whisk on high until the mixture reaches ribbon stage, 5-6 minutes. While the batter is mixing on high speed, dissolve the cocoa powder into boiling water and mix to a smooth paste. Turn the mixer speed down to medium-low. Take ½-1 cup of the batter and fold in the chocolate paste. Gradually add the chocolate batter to the main batter and allow mixture to mix until homogenous. Sift together cornstarch and flour, then fold into batter until nearly combined. Add ½-1 cup batter to the ghee along with vanilla paste. Mix vigorously until combined and smooth. Gently fold this portion back into the whole cake batter. Bake in preheated oven at 325˚ for 50 minutes.
  4. Cool to see him using the same melanger that many of us have gotten from Premier. Interesting flavors and some information on recipe development. @Kerry Beal while their chocolate looks well tempered, they could probably use an EZ Temper to help with their workflow. 🙂 https://youtu.be/E2g-QZG4Vbg?si=pyK4eF2uxU1LTluj
  5. Hi all! I just got a copy of The Cake Bible, and I'm very excited. I have a question, though. For reverse creaming, I've always added softened butter to the dry ingredients and mixed until sandy, then added the eggs and other liquids. In TCB, Rose (who I think invented reverse creaming?) adds the butter and not a small amount of liquid to the dry ingredients and says to mix until the dry ingredients are moistened. Obviously, she knows what she's doing, lol. I guess I just worry that the butter won't be evenly dispersed and in small enough pieces by the time the dry ingredients are "moistened." Anyone else overthink crap like this? Michael
  6. Hi all! My daughter and I are headed to Belgium this summer, just for a few days, and would love to sample and visit some great spots. Right now we just have Chocolate World in Antwerp on our agenda. I'd love any suggestions on unique (or not unique!) chocolate or pastry experiences. Or places to avoid! Thank you! Jen
  7. I don't know if this is the right place to ask this question, but here goes. I have dried cranberries and also dried blueberries in my pantry. I would like to use them (not together) in making some baked goods e.g. scones or muffins. Do I need to re-hydrate them first and if so, in what and for how long or can I use them in a recipe as they are? If the latter, do I need to increase the liquid called for in the recipe?
  8. Opened the Washington Post and learned that Chef Roland Mesnier has died. I never met him but have enjoyed baking from and reading two of his cookbooks. RIP. https://www.whitehousehistory.org/roland-mesnier-in-memoriam-1944-2022 https://www.chefrolandmesnier.com/about/history-timeline/ https://www.washingtonpost.com/obituaries/2022/08/27/roland-mesnier-pastry-chef-white-house-dead/
  9. Guests arrive this week on Thursday afternoon and the Double Chocolate Mousse Bombe birthday cake is to be served at Saturday lunch for two of the gentlemen. That's two days later. And it was specifically requested and agreed to. This chocolate cake is refrigerated and contains both a milk chocolate and a dark chocolate mousse, and is covered by a chocolate glaze which the instructions suggest you apply only 30 minutes before serving (and which I cannot realistically do.) In fact, the entire cake is now practically speaking beyond my energy level these days...but there you are...don't bother going there, please. I've now already listened to a lecture by my dear Ed ( who never listens to sense himself.) The cookbook says you can refrigerate the cake with the two mousses up to 48 hours before serving. That would mean making the second mousse Thursday morning for lunch on Saturday morning. Could I realistically make the cake on Wednesday? Or is that pushing it just too far? The recipe comes from One Cake, One Hundred Desserts, by Greg Case and Keri Fisher, 2006. Plus I have salads to make and they can't be made far ahead either: potato salad, cucumber salad, pepper salad, tabbouleh, and bean salad. I'm planning on laying them out in a sort of mise en place style ahead of time. Might just skip the potato salad. Yes, I used to be able to do all this...but that was then and this is now. I would say that this is definitely the last time I do this at all. The last three years have not been good ones health wise. Sorry to whine while asking Pastry & Baking questions.
  10. This started out as a take on a standard lemon curd. This version will give a softer set that's good for tart filling - if you want something with more structural integrity, use all dark chocolate or increase the dark chocolate content by 50%. The quantities here will give enough for a 16cm tart. 2 large oranges (for a stronger orange flavour and more acidity, use 3) 80g sugar 2 large eggs 80g milk chocolate 80g dark chocolate - Wash then zest the oranges directly into the sugar, stirring between oranges. Set aside, preferably overnight. - Juice the oranges and weigh or measure the volume of juice - there will probably be around 250ml (three will give you around 375ml). Put it into a pan or microwave-proof bowl and reduce until you end up with around 120ml of juice (this increases the flavour and acidity). - Break the eggs into the sugar/zest mixture and beat well. - Break up the chocolate into a large bowl, then place a sieve or strainer over it. - Pour the hot juice over the egg mixture, mix well, then pour into a pan and cook over a medium heat, stirring constantly, until it thickens to a bit thicker than a crème anglaise consistency. This should be around 85°C, or until it coats the back of a spoon. - Take off the heat and pour through the sieve/strainer over the chocolate. - Let it sit for a minute or so, then stir or blitz with a hand blender until it forms a smooth, ganache-like consistency. - Pour directly into a tart shell and refrigerate. It will set quite softly, but will still slice. For a firmer curd, see the comment at the top. ETA: I forgot to adjust the sugar content for the milk chocolate - with all dark, use 100-120g, depending on the cocoa %. I've tweaked the chocolate levels as well.
  11. I have sources all over the place, but I'd love an awesome book focusing exclusively on classic cakes. Anyone's favorite(s)?
  12. I posted this on YouTube the other day and thought I'd post it here. Personally, when I make them for me I only use Erythritol (a sugar substitute) but depending on the friend sugar or a blend of the two. Unlike other zucchini brownies, these don't use egg white, so they're not cake-y, but dense and fudgy. Oh, and because I use whey protein, they're higher in protein and good for post-workout bite. Ingredients 300 -400 grams zucchini 1/4 teaspoon salt 1 cup sugar or sugar substitute 1/2 cup cocoa 1-2 tablespoons flavoring (brandy, rum, vanilla, etc) 2 shots of espresso (or instant, 60ml/2oz) 2 egg yolks 1/2 cup flour 1/2 cup oatmeal 1 cup whey protein (or milk powder) 1 teaspoon cinnamon (optional, but adds nice flavor) 1. Mince the zucchini in the food processor with the salt. 2. Add the sugar or sugar substitute and process until the sugar is dissolved. 3. Bloom your cocoa: In a separate bowl, combine the cocoa with HOT espresso and your flavorings (including cinnamon). Stir until mostly dissolved. 4. To the food processor add the cocoa mixture and two egg yolks and blend together. 5. Add the whey protein or milk powder to the mixture and blend together. 6. Add the oatmeal and blend. 7. Add the flour and pulse to incorporate (in other words, try not to over mix). 8. Pour into a brownie pan and bake for 20-30 minutes at 180C/350F
  13. Hello! I'm fairly new to this site so I don't know if my search was weak. I'm trying to find a way to make Mandarin orange puree at home, but I couldn't find anything even similar in the forum. I am a home cook, but I have been making chocolate bonbons and other confections for over 4 years (intermitantly). It is too expensive for me to purchase this online- not because of the price of the puree, but the cost of shipping makes it prohibative. The recipes I've seen online are all differant and don't seem to be what I need. I would love any help with this! I look forward to hearing and learning from those who have much, much more experience than me. Thanks!
  14. In hopes of sleeping better, etc, etc, I have currently given up gluten, dairy and now sugar. The gluten and dairy pose no problems...the sugar does. I am not happy using mannitol or erythritol or any of those artificial sweeteners...they give me severe digestive problems. But I can tolerate stevia very nicely. The only problem is that there doesn't seem to be much sweetened with this ingredient. I do have a carob/coconut oil/peanut butter/stevia candy of sorts. I don't really like it all that much, but it does work. That's about it. Has anyone any recipes for desserts using stevia? Thanks.
  15. Ever since Todd talked making cupcakes I have been cupcake crazy. Although, I am not a cake maker but more of a pie person. My first dessert that I love that I make is my Coconut Cream Pie w/heavy whipped cream. I don't use low fat anything and probably angioplasties is necessary after this baby. My second is Peach Cobbler w/rich vanilla ice cream. I never met a cobbler that I didn't like, but peach is my favorite. I don't make these often because I wouldn't be able to get through the front door if I did. How about yours? .....Janet
  16. Hi all!! I work at an amazing little New Zealand Style ice cream shop in the beautiful Denver Colorado. I was hoping to get a little help on the subject of adding fruit into ice cream after extracting it and ensuring that, when the ice cream is frozen, the fruity bits don't turn into rock hard shards. I am planning on doing a cherry chocolate ice cream and I was going to soak some dried cherries that we're no longer using for something else. I was planning on using some brandy and a ton of sugar, but I was really hoping someone had a tried and true method they could send my way so that I KNOW that the fruit will be luscious as it's frozen. If you have a certain sugar ratio. I know there is the brix test, but to be honest it's been many years since pastry school and I am very rusty. Would love to hear from some of my fellow sugar-heads. Thank you! Amy
  17. Hi all, Hopefully someone can help me with this? I really enjoy making tartalettes of sorts. When baking the dough rises a lot meaning that there is not really a lot of space to fill with something nice. I am using glutenfree flour (Peak's All Purpose) and have tried blind baking them. But from my first blind baking try, it seems that the bottom stays raw. Have put it back in the oven 'unblinded' (can i use this term? :)) but still its not the way i want it. Could sure use some tips on how to get these tartalettes nice and thin. Thanks in advance to anyone who tries to help, i appreciate it. regards
  18. I'm very excited to share with you all a recipe that I developed for a double crust apple pie. I had been inspired a few weeks ago to come up with a series of 3-ingredient recipes that would focus on technique and flavor but still be simple enough for the unseasoned chef. I decided to make an apple pie as a challenge to myself--never having made one before--and as a way to show those who might find pastry intimidating how easy and adaptable it can be. Basic Shortcrust Pastry Ingredients: - 300g flour - 227g salted butter, cold - 2 lemons, zested with juice reserved 1. Cut butter into small chunks. Beat butter, zest of the 2 lemons, and flour together with an electric mixer OR combine with pastry blender OR rub together with fingers OR blitz in a food processor until it resembles sand. 2. Add just enough water to bring the mix together into a dough (about 20g for me). You'll know your pastry is ready when you can press it together and it stays in one piece. 3. Divide dough in two and wrap tightly with plastic. Refrigerate for at least 2 hours, or overnight. 4. When ready to use, roll out each portion to 13 inches in diameter. (I do this between two sheets of parchment paper. Don't worry too much if the parchment sticks to the pastry. I periodically placed mine in the freezer to help keep everything cold, and the butter will separate from the parchment when frozen.) 5. Take 1 portion of rolled dough and place it in a 9-inch tart tin with a removable bottom. Gently press into the sides to ensure even coverage. Place in the freezer for 30 minutes. Freeze the other portion of dough in-between the parchment pieces. Apple Filling (and Assembly) - 1 kg apples (I used about 7 apples for this recipe.) - 220g dark brown sugar, divided - 1 egg, separated Making the apple butter: 1. Cut and core 500g of your apples, but do not peel. Add cut apples, juice of the one lemon, about 100g or so of water, and 170g of sugar to a large saucepan. 2. Bring to a boil over high heat, reduce to a simmer and cover. Let the apples cook for 20-30 minutes or until tender. 3. Remove from heat and blend until smooth. 4. Return puree to saucepan and simmer uncovered over low heat, stirring occasionally, for an hour. Color should deepen and the mixture should thicken slightly, but do not allow it to scorch. 5. Remove from heat and refrigerate until cool. Apple filling: 1. Peel, quarter, and core the remaining 500g of apples. Slice on a mandolin to about 1/8th inch thickness. Place sliced apples in a large bowl of cold water while slicing remaining apples. 2. Once apples are sliced, drain water and add the juice from the remaining lemon, as well as the remaining 50g of sugar, over the apples. Stir to coat. Assembly: 1. Remove pie base from the freezer. Dock with a fork and brush on egg white. Place back in the freezer and allow to set for for about 5-10 minutes. 2. Pour the entire recipe of apple butter into the pie base and even out with an offset spatula. 3. Arrange apple slices over the apple butter. 4. Remove remaining pie dough from the freezer and cut designs in while still cold. Transfer to the surface of the pie and seal overhanging edges. Trim excess dough. 5. Brush top pastry with egg yolk (beaten with any remaining egg white) and bake in a 365˚F oven for 60-70 minutes. Crust should be shiny and golden brown. 6. Remove from oven and allow to cool completely before removing from tin. Some notes: The reason for using salted butter is I think the flavor incorporates a little better into the mix than if I were to use unsalted butter and added salt. That being said, you could do that instead, though your recipe would then have 7 ingredients The addition of apple butter here takes the place of the normal apple pie filling, which is usually thickened with cornstarch and is typically quite sweet. By using the apple butter, I push the flavor of apple forward beyond what you would find in a typically apple pie. Also, the apple butter acts as a glue of sorts so that my slices are always clean, so no need to resort to adding thickeners or extra sweeteners. I'm always looking for a way around blind baking, and using an egg white seal has worked out very well for me. The egg white creates a water-tight layer between the crust and the filling, so no matter how wet my filling is, the crust will always bake crispy and won't get soggy for as long as the pie is around. Feel free to change this up as you see fit. Obviously you can spices to this (I recommend cinnamon, clove, and cardamom) but the beauty of this pie is that it's really not necessary. Although at first blush it may seem one-noted, the harmony between the flaky, almost savory crust and the bright and refreshing filling is one that doesn't need any help, in my honest opinion. So there you have it! My 6-ingredient apple pie, sure to become a go-to for me, and hopefully for you as well!
  19. Posted 6 hours ago Dear EGulleters, ResearchBunny here. I've just found you today. I've been lolling in bed with a bad cold, lost voice, wads of tissues, pillows, bedding around me. I spent all of yesterday binge-watching Season 2 of Zumbo's Just Desserts on Netflix from beginning to grand finale. I have been a hardcore devotee of Rose Levy Beranbaum since the beginning of my baking passion -- after learning that she wrote her master's thesis comparing the textural differences in cake crumb when using bleached versus unbleached flour. I sit up and pay attention to that level of serious and precision! While Beranbaum did study for a short while at a French pastry school, she hasn't taken on the challenge of writing recipes for entremets style cakes. That is, multi-layer desserts with cake, mousse, gelatin, nougatine or dacquoise layers all embedded in one form embellished with ice cream, granita, chocolate, coulis. After watching hours of the Zumbo contest, I became curious about the experience of designing these cakes. Some of the offered desserts struck me as far too busy, others were delightful combinations. I was surprised that a few contestants were eliminated when their offerings were considered too simple or, too sophisticated. So I'd like to hear from you about your suggestions for learning more about how to make entremets. And also, what you think about the show. And/or Zumbo. Many thanks. RB ps. The show sparked a fantasy entremet for my cold. Consider a fluffy matzo ball exterior, with interior layers of carrot, celery, a chicken mince, and a gelatin of dilled chicken broth at its heart!
  20. After batting about .500 with my previous approach to macarons, I came across Pierre Herme's base recipe online. After two flawless batches of macarons, I've been re-energized to continue to work at mastering them. Specifically, I want to try more of his recipes. My conundrum is that he has, as far as I can tell, two macaron cookbooks and I don't know which one I should get. I can't tell if one is just an updated version of the other or a reissue or what the differences really are. I was hoping somebody had some insight. I have searched online and haven't seen both books referenced in the same context or contrasted at all. This one appears to be older. And this one appears to be the newer of the two. Any insight would be helpful. Thanks,
  21. Anyone have a favorite recipe for chocolate cake using semisweet chocolate? My usual chocolate cake recipe uses cocoa, but I have some samples of chocolate I want to use up for a workplace party. Yes, I could make brownies or ganache frosting, or chocolate mousse or chocolate chunk cookies, just feeling like cake this weekend ...
  22. Has anyone used Valrhona Absolut Crystal neutral glaze particularly to thicken a coulis or to glaze a tart? If so, how did you like it and is there another glaze you think worked as well but is less expensive or can be purchased in smaller quantities?
  23. What do you all think is the safety level of leaving raw shortbread out at warm room temp (75-80f) for 18 hours? Assume no eggs, just butter, sugar, and flour.... It will be baked, but I still fear that pathogens could grow. Or maybe it’s my years of pastry experience wherein cold dough has always been easier to handle and that’s why it seems so wrong. 😂 (This is not my doing, I have a renter in my kitchen.)
  24. I remember making bundt cakes with 'baked-in' filling, and now I wonder: would a basic fruit curd stand up to being baked in the middle of a bundt cake without horrible texture fail? Could something like this basic curd work, chilled enough to allow it to be applied with a pastry bag over the half-filled bundt cake batter, and topped with more batter? Dreaming now of a pistachio cake with pomegranate filling, but thinking about other combinaions as well--what are the key characteristics required in a 'bake-in' filling? 2/3 cup sugar 2 T cornstarch 1 cup pomegranate juice 1/4 cup lemon juice 5 egg yolks, whisked together 1/3 cup butter, cut into chunks Stirred the sugar, cornstarch and juices together until there were no lumps, then brought it to about 160 degrees. Gradually added it to the whisked eggs, returned to heat, brought to near boil so the cornstarch thickened, then strained it into a bowl, whisked in the butter, and poured into serving dishes to chill.
  25. Hello, folks, thanks for reading. My husband thinks, I should start selling my popcorn seasonings (which I make for my family), it’s a good product. But I'm not sure if it’s interesting to other people... So, what do you think, guys? Our story: We’ve bought an air popper machine, but popcorn came out pretty tasteless. Then, we’ve bought different “popcorn seasoning” mixes... But it always ends with all the seasoning at the bottom of the bowl. Then, we've added butter, oil and so on before seasoning... we got soggy, chewy popcorn. Lot’s of disappointments… When we almost gave up… the magic happened! I figured out the way to make seasonings that: Stick to popcorn, but not sticky to fingers (or T-shirt , Easy to apply, May be pre cooked in bulk and stored… And popcorn appears crunchy, tasty, thoroughly covered with seasoning. Sounds good, yep? Now, when I want to treat myself - I only need 2 mins to turn tasteless popped popcorn to a real treat. The only moment - it request 1 extra effort: after you toss it over popcorn, you need to microwave it for 1 min, and stir after. So, I was wondering, if you like popcorn like myself - would this seasoning be interesting for you to purchase? Are you ready for a little extra work (microwave & stir) in the goal to flavor popcorn, or it feels too much effort? As I have no experience in manufacturing and retail, your answers would help me to make a very important decision - to dive in or not... Thanks in advance for your answers, it means the world to me.
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