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  1. This is my mother's recipe, which always cracks. If followed to the recipe it's texture is more chunky than creamy. Recently I've tried using a water bath at 350 for 15 minutes, then 325 for 35 more. I've had decent success in stopping the crack, but I lose the texture -- though more people seem to prefer it that way. 1 lb cream cheese 1 lb ricotta 1 pint sour cream 4 eggs 1 ½ cup sugar ¼ lb salt butter 1 ½ tbs lemon juice 1 tsp vanilla 3 tbs cornstarch 3 tbs flour Bake 1 hour @ 350 In any case, for a change I was thinking about trying to use wide mouth mason jars (8 oz) for individual cheesecakes using my Anova stick. Using the same ingredients (I'm ok with skipping the flour and starch) what temperature should I use and for how long should I "bake" for? I was thinking I would pour the custard into the jars, and put the jars in the bath with the water level reaching above the custard. Or should I try sealing the jar and just submerging the whole shebang? I'm unsure of the latter, due to condensate and I definitely don't want these guys cracking. TIA for your suggestions.
  2. Hi, I'm making a friend's wedding cake and am getting a bit stuck with fillings: The cake itself is a rich chocolate cake and I originally planned to use a coconut filling along with a raspberry filling (alternating layers) however they now don't want coconut, so i'm reverting to just raspberry as the flavour profile. Tonight, in some experimenting, I mixed up some white chocolate raspberry ganache (using white chocolate and raspberries) as well as a batch of raspberry filling from this fantastic post. I love the taste of the second filling, the ganache not so much (though i'm going to try whipping it tomorrow and see if light-and-fluffy suits it). However I don't like the idea of just using the raspberry filling - it will require a LOT of raspberries and is quite strong tasting. I wonder if anyone has a dark chocolate ganache recipe using raspberries or something like this filling mixed with chocolate. My ideal filling would be smooth and not too sharp tasting, but still with a fresh burst of raspberry. And of course, needs to be stable for multi-tiered construction. Alternatively, I'm wondering about spreading a little ganache and then a bit of the raspberry filling on top, so two mini-fillings between layers. Any ideas?! I have found a number of raspberry ganache recipes online but would rather not just try a whole bunch aimlessly if someone here has a good one... and most of those online seem to use jam, which in my head wouldn't be so tasty, but who knows... Thanks so much!
  3. Possible variation: "didn't use eggs, as the cream was so rich (only cream and sugar)." I think in the original source the item was called "Eton Cream" but google brings up nothing for that search. Possibly from Elizabeth David, Is There a Nutmeg in the House? (No copy on-hand). Does this sound vaguely familiar to anyone? Goes in the lovely English tradition of naturalism in cooking.
  4. Hi everyone, I have to invest into new round cake pans, over the past years I have been using two different depths, either 2" or 3". I was wondering what everyone here likes using. I like using both sizes, but I would like to pick one size and stick with it. Any Thoughts? Matt
  5. I have been asked to make individual Mississippi Mud Pies for a catering company and have been doing some Internet searching on the subject. Firstly, MMP's are not very well known in South Africa and I have never seen one or tasted one, so I thought Google was my friend. Well, I have found so many different desserts called MMP's that are so different and varied that I still have no idea what a MMP should look and taste like. I did an eG search as well and came across many mentions of this dessert, but no recipes. Can anybody give me a few pointers or point me to a recipe or two for me to get aquatinted with this "pie". Just for a bit of extra info, the request is for individual portioned pies made in 70mm (D) x 50mm (H) ring moulds. Any gelatine used must also not be animal derived. The pies can be frozen and should have a shelf life of around 5 days once defrosted or from fresh, if not frozen. Any help will be greatly appreciated. John.
  6. 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.
  7. Does anyone know what the difference between a batch gelato machine and batch ice cream machine?
  8. 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.
  9. 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
  10. 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?
  11. Has anyone bought and used Stephane Glacier's new patisserie book "Petits gâteaux, tartes et entremets au fil des saisons"? Any thoughts?
  12. 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!
  13. 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
  14. 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?
  15. 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!
  16. [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.)
  17. 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.
  18. 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
  19. 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
  20. 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.
  21. 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).
  22. Has anyone seen this book yet? If so, do you have any comments about it you can share? The Praline
  23. Dear all, Have already checked some topics about cake books from the index, but would like to start another one. I am looking for the recipe cake books which has the recipes of absolutely delicious layered cakes. You know, not just a cake + buttercream, but perhaps something more interesting, when flavor combination just leaves you with WOW! And of course the compliments from others.. Preferably not too complicated, the one which is possible to make for the intermediate baker at home. Any suggestions?
  24. 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?
  25. 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.
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