• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Chris Hennes

Your Daily Sweets: What are you making and baking? (2012–2014)

572 posts in this topic

Kim, are the nut-allergic folks allergic to seeds, too? Might look into subbing pepitas or sunflower seeds for the peanuts... Just sayin'.


"Commit random acts of senseless kindness"

Share this post


Link to post
Share on other sites

I'd a hankering for fruit pie-filling, American style (thickened with cornflour) and cherry-picked from three different recipes - this one for a tart case, this one for custard and this one for filling - to make a blackberry custard tart. I cut back on the cornflour for the custard by almost half, only used three heaped teaspoons of sugar for 500g / a pound-and-a-bit of blackberries, and just cooked them for maybe 5 minutes at most. Assembled with everything at (cool) room temperature.

2014-02-09%2021.41.12.jpg

2014-02-09%2021.47.01.jpg

2014-02-09%2021.50.26.jpg

2014-02-09%2021.54.39.jpg

Oh, I so want some!

1 person likes this

Share this post


Link to post
Share on other sites

Kim, you say that like I never had one before...%) I love pepita kernels, they're salty and crispy. Could you sub in plain Chex mix or some such?


"Commit random acts of senseless kindness"

Share this post


Link to post
Share on other sites

Oh, I so want some!

Thanks :smile:

It's been so long since I had blackberriy anything. These appeared frozen & (of course) imported in the supermarket. I mostly expected indifferent fruit in uninspiring condition - I thought I'd have something like a jam, texture-wise. I couldn't believe it when I opened the bag after defrosting (in the fridge), and it was like you'd come back from the hedgerows and hand-picked the absolute best berries of the crop and kept them aside. Really beautiful fruit.


QUIET!  People are trying to pontificate.

Share this post


Link to post
Share on other sites

And no stickers or bug bites, either! %)


"Commit random acts of senseless kindness"

Share this post


Link to post
Share on other sites

It's been snowing and freezing here in Holly Springs, NC. I made half a batch of champulado -- Guam chocolate rice pudding -- since I'm the only one in my family who loves it. Low and behold, my husband and daughter had a change of heart. We're all out now, but it was good while it lasted.

Champulado

champulado.jpg

3 people like this

Share this post


Link to post
Share on other sites

Kim, you say that like I never had one before...%) I love pepita kernels, they're salty and crispy. Could you sub in plain Chex mix or some such?

Checked with Mr. Kim and it turns out that I was mistaken. No nut allergies - the guy just thinks that salty peanuts take away from the sweetness of the brownies. Um..yeah, they sure as sh*t DO! Without the peanuts they are toothachingly sweet! :rolleyes:

1 person likes this

Share this post


Link to post
Share on other sites

Kim: how to you get the thin layer on top of the Fluff ? do you chill the brownies + Fluff first ?

what type of chocolate do you melt ? double boiler ? Microwave ?

Share this post


Link to post
Share on other sites

rotuts - I just heat the fluff for about 30 seconds in the microwave, then spread it on the brownies right out of the oven with an offset spreader (this is where the peanuts get sprinkled on normally). The chocolate is chopped and sprinkled on the fluff and then the whole thing goes into the oven again for a couple of minutes. It melts almost immediately and gets spread with a spreader.

2 people like this

Share this post


Link to post
Share on other sites

For valentines day... A little bit of love...

image.jpg

image.jpg

image.jpg

image.jpg

image.jpg

9 people like this

Share this post


Link to post
Share on other sites

Nice work, Alleguede! Those hearts are great- did you make little 2-person ones, or are they large-scale entremets? And I don't suppose you want to share your recipe for the red glaze?

Share this post


Link to post
Share on other sites

The hearts are 2, 4 and 8 servings. The cake is an inaya chocolate mousse with morello compotée and pistachio biscuit.

The red glaze?

18 grs of gold bloom gelatine (soaked)

250 grs of white chocolate (zephyr, satin or ivoire, or ...)

50 grs dark chocolate

10 grs liposoluble red colour (pcb)

200 grs condensed milk

150 grs water

250 grs sugar

350 grs glucose

Soak the gelatine - Boil the water sugar and glucose. - put the gelatine with the condensed milk and colour - Pour the liquid on top - then pour on the chocolates. Hand blend to emulsify. You can strain it. Cover directly on contact (use a plastic tall and narrow container safe for microwave) Let sit overnight if possible. Use at 35c (33-37c depending on the thickness you want and stuff. 90 s in microwave should get you close). You can replace the color by any other, or the chocolate by any other but stay always in these proportions.

2 people like this

Share this post


Link to post
Share on other sites

Tropical mousse made with French meringue and cream and a banana mango cremeux, coconut dacquoise

Share this post


Link to post
Share on other sites

The hearts are 2, 4 and 8 servings. The cake is an inaya chocolate mousse with morello compotée and pistachio biscuit.

The red glaze?

18 grs of gold bloom gelatine (soaked)

250 grs of white chocolate (zephyr, satin or ivoire, or ...)

50 grs dark chocolate

10 grs liposoluble red colour (pcb)

200 grs condensed milk

150 grs water

250 grs sugar

350 grs glucose

Soak the gelatine - Boil the water sugar and glucose. - put the gelatine with the condensed milk and colour - Pour the liquid on top - then pour on the chocolates. Hand blend to emulsify. You can strain it. Cover directly on contact (use a plastic tall and narrow container safe for microwave) Let sit overnight if possible. Use at 35c (33-37c depending on the thickness you want and stuff. 90 s in microwave should get you close). You can replace the color by any other, or the chocolate by any other but stay always in these proportions.

Thanks for the recipe, I've been looking for a decent coloured glaze. When you boil the sugar and the water, do you take it up to a specific °C, or just to dissolve the sugar?

It looks great.

Share this post


Link to post
Share on other sites

Just full boil. For the colours and gelatine, you can purchase them at bellouet conseil. Amoungst plenty of great things. Pm me if you want good addresses for some things.

Share this post


Link to post
Share on other sites

Chocolate Fig cake from William Curley's book 'Couture Chocolate'. The cake has a mousse like texture almost and contains chopped figs that have been soaked overnight in a spiced red wine syrup. The recipes garnishes the mini loaves with hazelnuts but I only had pecans.

The recipe seemed complicated but the result was good.

fig loaves cut fin.jpg

3 people like this

Share this post


Link to post
Share on other sites

For valentines day... A little bit of love...

They all look beautiful, and I bet they taste fantastic. I would have been very happy to receive any of those for V-day. :)

Share this post


Link to post
Share on other sites

I got to tast

For valentines day... A little bit of love...


They all look beautiful, and I bet they taste fantastic. I would have been very happy to receive any of those for V-day. :)

I got to taste small versions of two of them - they were excellent! The man knows how to combine appearance and flavour - a rare combination in pastries I find.

1 person likes this

Share this post


Link to post
Share on other sites

I got to taste small versions of two of them - they were excellent! The man knows how to combine appearance and flavour - a rare combination in pastries I find.

Ok, I am jealous now. :) I really want to visit Alleguede's shop soon. As soon as the weather lets up, Son and I will take a day trip to TO - looking forward to that!

Share this post


Link to post
Share on other sites

Those Valentine desserts look amazing! My birthday cake this year - I usually have some kind of chocolate cake in a heart-shaped pan (bday is 2/14) but this year I decided to do something different. This recipe was from Food & Wine and was for a triple chocolate truffle cake. Six layers of a thin brownie-like cake sandwiched in between white chocolate and dark chocolate ganache and the whole thing covered with chocolate buttercream. I have to say, even for the most ardent chocoholics, this cake was a little too rich. But it was better out of the fridge the next day! (pic of outside and inside)

Thanks for looking,
Ruth

bday cake.jpg

bday cake1.jpg

3 people like this

Share this post


Link to post
Share on other sites

I always make my own birthday cake and I think this year it might just be rajoress's pick. Found it on Google. Wonderful cake! Will add some Grand Marnier to one of the fillings. Might sub something for the white chocolate...don't know. Thanks Rajoress.

1 person likes this

Darienne

learn, learn, learn...

Cheers & Chocolates

Share this post


Link to post
Share on other sites

Asked to bring a dessert, but the host doesn't like chocolate, coffee, or much else.

Banana cream pie it is :)

Banana pie.jpg

Pâte sucrée shell

Banana crémeux

Banana bread

Dulce de leche

Vanilla chantilly

Caramelized/raw coconut

You can find the recipe for the first two components here (just sub the squash for banana), and I took the banana bread from Lesley C here.

Hopefully it'll go down well.

4 people like this

Share this post


Link to post
Share on other sites
Guest
This topic is now closed to further replies.

  • Recently Browsing   0 members

    No registered users viewing this page.