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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.
Ankarsrum, the Swedish mixer of many names: Electrolux Assistent, DLX, Verona, Magic Mill...
I understand a few eGullet folks have these, or have had. Mine came this afternoon. From what I've read, mixing procedure with the Ankarsrum is different from mixing with planetary stand mixers. At the moment I need advice specifically with whether I should use the dough hook (with or without the scraper arm) or the roller attachment for my bread.
The Ankarsrum manual says to use the dough hook for dough with between 1 and 1.5 liters of liquid ingredients. OK. My usual dough recipe uses 410 g of water. Rose Levy Beranbaum in The Bread Bible says to use the dough hook when mixing less than 4 pounds of dough. Which if my math is correct is about 750 g of water (math is not my thing). Beranbaum adds "For larger amounts, use the roller and scraper."
Yet most bread recipes in the Ankarsrum recipe booklet that call for the dough hook use about a liter of liquid. The recipes that call for the roller use less liquid, 400-600 ml. Beranbaum is usually right but I'm wondering if she's wrong?
Thoughts or suggestions?
P.S. Sparkling Gold was not my first color choice. Sparkling Gold was perhaps not my thirteenth color choice. But Sparkling Gold was 10 percent off. Besides, the gold color matches the gold lettering on the bowl and dials. Now I feel better.
(Note: This topic was split from the Monkey Bread topic, to keep both discussions focused and relevant to the question at hand.)
I made inverse puff pastry last week for "chasson aux pommes" (apple turnovers). Never made puff pastry before. Beginner's luck, turned out beyond expectations, super layers, butter, crisp exterior, tender honeycomb inerior (even without yeast!!), lightly sweet, slightly tart, it took every bit of will power not to eat them before taking them to work.
Based on all the suggestions, I saved the scraps, and additionally separated them by size and shape. Seems like I can make something called "monkey bread", but I have no clue what that actually is. I've researched it, and it seems I should just bunch it up with sugar and bake... but these aren't yeasted, sooooo wouldn't bunching these up screw up the layers and make more of a pie dough squishy thing?
Reading the forums, with puff pastry I can make little cookies or crackers or other things. But I'm not quite sure how to do this? They are kind of small to twist into sticks or roll into arlettes? Help please and thank you??? 🤝
For now, I've put scraps in the freezer.
So I tried my hand at croissants for the first time in about 5 years. I used the recipe from the Bouchon Bakery cookbook. Despite the fact that I really struggled rolling them out (the dough was very stiff and resisted rolling), tore the dough layer in small patches quite a bit on the last turn, and probably took too long letting the butter get too warm, I got nice layers on the outside and on the interior and they did shatter nicely on the outside. I did not get that beautiful open honeycomb interior, however.
I’d love any tips or feedback or advice anyone could offer to do better next time—thanks!
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