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Pâte de Fruits (Fruit Paste/Fruit Jellies) (Part 2)
Hey all, I got a question for you who make pate de fruit on a regular basis. I know it's quite simple to pour the finished pate de fruit into a frame, but does anyone here use a confectionery funnel to deposit them into forms? I'm asking because in Notters 'Art of the Chocolatier' it seems his primary way of making the jellies is to deposit the mixture into a flexipan, and his alternate method is to pour it into a frame. I'm wondering simply if anyone does/has done this before. The jellies seem to set quite quickly, and I'm not sure if you just need to be super fast with this or not. I want to try it, but shy away (I need to get appropriate forms first) because I keep feeling like I'll end up with half the mixture deposited and the other half solidified in the funnel. I assume warming the stainless funnel will aid the process, but I also assume that you have one attempt at this, and you cant rewarm the mixture as you would with fondant or gummies. Anyways, just a question I wanted to put out there. Thanks!
Host's note: this is the second part of an extended topic that has been split in order to reduce load on our servers.
The first part is here: Pâte de Fruits (Fruit Paste/Fruit Jellies) (Part 1)
Pâte de Fruits (Fruit Paste/Fruit Jellies) (Part 1)
I buy pate de fruits whenever I find them, and particularly like these: http://www.recchiutichocolates.com/home.htm.
Now I'd love to try making them. Any tips?
By Tennessee Cowboy
I am planning to make Pistachio Ice Cream with broken up Pistachio Pralines as a mix in. I tried it once, using the Jeni's Ice Cream recipe (roast and run 1 c pralines through the blender until smooth, then add to her normal mixture. There is a discussion of the pistachio ice cream under new members forums. On the Pralines, I have read all of the posts in this forum on Pecan Pralines--click below if you want to see all of the posts.
My questions are:
1. In general, how should I adapt the pecan praline recipes for Pistachios? I have attached a file with most of the different recipes from the generic pralines forum. Is there any reason to think one would be better than the other, as applied to pralines?
2. Any particular pistachio roasting recipe you think would work well? (I've purchased raw, unsalted)
3. To get more pistachio-related flavor, should I substitute Pistachio Extract for Vanilla Extract. Do I substitute one-for-one?
4. Is there a role for Pistachio Paste to impart a more intense Pistachio flavor? If so, how?
Alcohol Infused Cough Drops
I saw a recipe on facebook today for making your own cough drops. It was a basic hard candy recipe of sugar (and water) with a little honey, lemon, ground ginger & clove - cooked to hard crack, made into droplets on a silpat or parchment and left to cool/harden, then tossed in powdered sugar. I'd like to doctor it up a bit and could use a little help. Would it be possible to add a little whiskey into the mix? Also, if I wanted to steep fresh ginger / clove / etc, what would be the best way to do so? I was thinking using the water - even though it will all boil off I could steep the flavorings in that before adding it to the sugar. Finally, what would be the best way to store them so they don't start to soften?
Flavoring in Ganache
I'm making truffles for a wholesale customer who will be distributing them to their guests on a daily basis. I've been working on my recipes for quite a while, and have some good recipes for a number of flavors. Since the customer base is pretty varied, I'm not adding any alcohol to the ganache centers. The customer is pleased, but has asked me to expand my flavors to a few that they suggested.
I've been working on a mint center with a white chocolate ganache and am infusing the cream with fresh mint leaves. No matter how much mint I add, the mint taste is not pronounced enough. I've also infused the mint leaves in the cream for up to 6 hours before adding the cream to the chocolate, without pleasing results.
I've also been playing around with a fresh ginger ganache and am interested in lemongrass and other natural flavorings. Since I don't know if the customer will be pleased with the end result, I'd rather not buy the flavored compounds (I've used the mint flavor compound in a previous job) to enhance the flavor until I get a better result using the fresh ingredients.
Do you have some advice for using natural herbs and spices to flavor ganache without using extracts, alcohol, or compounds?
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