Jump to content
  • 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 a free account.

Chris Hennes

Confections! What did we make? (2012 – 2014)

Recommended Posts

Was playing with sugar today. Made a blown sugar apple as well as a bow.

Blown Apple.jpg

Pulled Ribbon.jpg

  • Like 2

Share this post


Link to post
Share on other sites

Was playing with sugar today. Made a blown sugar apple as well as a bow.

The apple is simply genius. Amazing job.

  • Like 1

Share this post


Link to post
Share on other sites

Heres a few things I just did for an event. Gold dusted caramels, espresso caramels, and sea salt caramels, along with blackberry and peach pate de fruit.

For my part, I can't get over the caramels. I have several different formulas, but none of them turn out firm enough to stand alone like those; dip or wrap in less than 10 minutes is required! Do you mind sharing a recipe? I can't decide if I should start troubleshooting my formulae or my technique.

Share this post


Link to post
Share on other sites

Sooooo pretty Minas!

What is that Apple filled with if anything?

Thanks! The apple is hollow, just a blown piece. It was just to see if I could do it, then after 15 tries I finally got the shape!

Share this post


Link to post
Share on other sites

For my part, I can't get over the caramels. I have several different formulas, but none of them turn out firm enough to stand alone like those; dip or wrap in less than 10 minutes is required! Do you mind sharing a recipe? I can't decide if I should start troubleshooting my formulae or my technique.

Thanks! Glad you like them! The folios is from Chocolates and Confections. Specifically, the sea salt caramels use the formula that include sweetened condensed milk, and the espresso caramels use the formula that contains evaporated milk and fresh cream. For as many recipes as you've tried, I'm going to assume you have Greweling book. There's a note on each caramel recipe that the temp of 239f or so is just an estimate, and that the caramels should be tested by hand. When making caramels, I add the butter at 230f or so, then when it nears 235ish I remove the thermometer and test a little bit of the mixture in cold water every few minutes, and you'll just see what the caramel feels like as you cook it a little longer. Just make some caramels and cook them a little longer then your inclined to. They will set up firmer, and have nice sharp edges when you cut them. Let me know if you want grewelings recipe if you don't have it already.

Share this post


Link to post
Share on other sites

Sooooo pretty Minas!

What is that Apple filled with if anything?

Thanks! The apple is hollow, just a blown piece. It was just to see if I could do it, then after 15 tries I finally got the shape!

This looks amazing, the form and colours and both really nicely nuanced.

Share this post


Link to post
Share on other sites

Minas, I'm also going to gush about that apple, so beautiful and quite life-like. You truly have the midas touch when it comes to sugar. Sounds like the eg workshop is going to hopefully be in Vegas next year, you should come do a sugar demo!

Share this post


Link to post
Share on other sites

nothing quite as fancy from me this weekend as minas' apple ;) Just boring old chocolates :P

486750_321941331267081_1401041951_n.jpg

600787_321942067933674_1379169027_n.jpg

428462_321942061267008_135462321_n.jpg

Share this post


Link to post
Share on other sites

nothing quite as fancy from me this weekend as minas' apple ;) Just boring old chocolates :P

Chris,

Very nice. I especially like the hearts. How did you get that nice splatter on them? Mine sometimes comes out in blobs or dribbles. The most successful time was when I used a toothbrush, but it was a total mess--I am still finding dots of cocoa butter all over the kitchen!

Share this post


Link to post
Share on other sites

Heres the rest of this weekends activities. Had another try at macarons, this was from the book 'Patisserie,'french meringue method, and it worked wonderful, got much more of a feel for making these shells. Next is a marzipan I made this morning, and then some marshmallows that will be at a hot cocoa bar at a wedding. Marshmallow flavors, left to right, are ginger, cinnamon/nutmeg, and cocoa.

Baking Macs.jpg

Jam Macs.jpg

Marzipan.jpg

Wedding Mallows.jpg


Edited by minas6907 (log)

Share this post


Link to post
Share on other sites

How did you get that nice splatter on them?

pretty technical...

DSC_3626_zpsb44bcf76.jpg

Just like you :D

Share this post


Link to post
Share on other sites

IMG_0577.jpg

The cookie butter gianduja experiments are under way! First lesson learned - probably don't need to cool it as much as regular gianduja.

Share this post


Link to post
Share on other sites

Beautiful....

Any pointers or have you already discussed this?

Share this post


Link to post
Share on other sites

Beautiful Rodney!

Playing with lironp's decorating method. I suspect it works better on wet chocolate but it was fun to play with.

IMG_0585.jpg

IMG_0587.jpg

Share this post


Link to post
Share on other sites

Kerry : It works both ways... Have you tried airbrushing that mixture? 80% high alcohol (90+% from Quebec works great) 20% powder

ZMaster : I don't mind explaining the processes, but truthfully it's indicated all over the forum. If you do need let me know.

Minas6907: if I may give you a little advice, you should mix gently (macaronner) your mixture a little more. It should be slightly runny (au ruban) and tap your tray with the flat of your hand to flatten the macaron just a little bit, or drop it on the table twice. For the rest, I love your products and confiserie, great job.

Share this post


Link to post
Share on other sites

Rodney, do you airbrush the mixture on finished piece or the mold?

Share this post


Link to post
Share on other sites

Rodney, do you airbrush the mixture on finished piece or the mold?

For the heart, it was after. I bought a bottle of velvet spray from a supplier, thinking I was gonna save time and money. And unfortunately saved none of the two.

The other 7 are airbrushed, brushed, or finger painted prior to chocolate molding. It takes too long when you don't have enough molds.

Have a great day

Share this post


Link to post
Share on other sites

I have airbrushed a similar mixture that I got as a sample at the PMCA a few years back. Strangely it had something along with the alcohol in it and I've never been able to wash it out of the molds since. I suppose I need to give them a rinse with some lacquer thinner - but that's probably not food safe!

I have Clear Spring 190 proof alcohol that I buy on the american side at the duty free.

I've not been happy with any of those sprays that I've bought - the airbrush seems to do a better job.

Rodney - what sort of airbrush are you using at the shop?

Share this post


Link to post
Share on other sites

For massive work i have bought at Canadian tire. For details my iwata hc works like a gem. I'm at work but will respond later. Don't work too hard.

Share this post


Link to post
Share on other sites

IMG_0590.jpg

Snapping turtles - milk chocolate with poprocks. I'm packaging them 3 in a cello sleeve. Working on a bunch of items for an upcoming fun fair at my child's school.

Share this post


Link to post
Share on other sites

attachicon.gifIMG_0590.jpg

Snapping turtles - milk chocolate with poprocks. I'm packaging them 3 in a cello sleeve. Working on a bunch of items for an upcoming fun fair at my child's school.

Ok Kerry, are they just shells filled with poprocks to make a monster pop rock explosion in your mouth when you eat them or did you mix the poprocks together with the milk chocolate? Your creative genius kills me sometimes (in a good way, I love it!)

Share this post


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

  • Similar Content

    • By curls
      So, what is everyone doing for the pastry & baking side of Easter?
       
      I'm working on the following chocolates: fruit & nut eggs, hollow bunnies, Jelly Belly filled bunnies, coconut bunnies, dragons (filled with rice krispies & chocolate), peanut butter hedgehogs, and malted milk hens. Hoping to finish my dark chocolate production today and get started on all my milk chocolate items.
       
      My father-in-law will be baking the traditional family Easter bread a day or two before Easter. Its an enriched bread and he makes two versions -- one with raisins and one without (I prefer the one with raisins).
       

       
      And I was lucky enough to spot this couple in the sale moulds stock at last year's eGullet chocolate & confections workshop in Niagara-on-the-Lake, Ontario. These love bunnies help so very much with Easter chocolate production!  ;-)

    • By Jim D.
      I have an opportunity to obtain (without a trip to NYC, where everything appears available) some hard-to-find liqueurs or brandies for my chocolate work, primarily in ganaches. I already have a poire Williams eau-de-vie and a framboise one as well. I have German kirschwasser but am getting low on that, so am thinking of getting more while I have this chance. For new ones, I'm thinking primarily of apricot. I have heard there are some wonderful European apricot brandies/liqueurs, but don't know which really taste of apricots and are worth purchasing. And the other flavor I would like is a strawberry brandy or liqueur. Online I've found Dolceterra Marcati wild strawberries liqueur and Drillaut strawberry liqueur but know nothing about either. I lean more toward a liqueur/cordial than eau-de-vie because sometimes I think the latter does not always taste specifically of the fruit.
       
      Any guidance would be much appreciated, including ideas for fruits I haven't mentioned.
    • By chows
      I've recently started making caramels and been experimenting with lots of flavors and having a blast. One thing that I am having a hard time finding information about is the role of the different ingredients and how different ratios affect the firmness of a caramel. In particular, I have an espresso caramel recipe that I can't seem to get to the soft, no-effort-while-chewing texture that I've achieved with other flavors, yet I've stuck to the same temperatures as other recipes. This leads me to believe that the ratio of ingredients is key. I was hoping I'd be able to get some insight into how to alter ingredient ratios to produce a softer caramel. 
       
      Any help would be appreciated.
    • By melmck
      I am searching for a natural source of food colorings, to tint buttercream, & use in chocolate work. I don't like commercial FC, it is synthetic and toxic to boot. Has anyone found a good source/vendor who has naturally derived colorings
    • By Pastrypastmidnight
      Does anyone have a chewy chocolate caramel recipe they love? One that holds its shape but can be cut on a guitar? The recipes I’ve tried have either been not very chocolate-y or suuuuuuuper stiff. Like, I bruised the palm of my hand cutting them stiff :(. 
       
      Or or even if you can just point me in the direction of some theory, that would be great!
  • Recently Browsing   0 members

    No registered users viewing this page.

×