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 an account.

Sign in to follow this  
Lia Tumkus

New techniques for dessert decoration

Recommended Posts

The could have been made via spherification, but (depending on how big these things actually are), they might just be a water-based liquid that beaded up on the surface.

Share this post


Link to post
Share on other sites

Gorgeous, thanks for the link. Loads of great photos on the main page too.

The consistency between the 3 slices is impeccable, and suggests that they're able to make the spheres in various sizes as needed, so I don't think it's just water that's beading or the slices would vary more.

I haven't seen tapioca pearls that clear and perfect so I would agree that it's some form of spherification.

Share this post


Link to post
Share on other sites

I was thinking some kinda gel that gets solid at higher temperatures (or room temperature) and when put in a cold surface solidifies immediately...

Share this post


Link to post
Share on other sites

You can mold sugar in silicon molds, I have one designed to make beads. They could also be hand-rolled, it's pretty easy once you get the hang of it. So, essentially, I think they are hard candy.

Share this post


Link to post
Share on other sites

A technique from the Modernist Cuisine that I've had luck with:

-Choose an oil (neutral or flavored) and chill over ice or leave in the freezer until cold.

-Make a gel base and fill a syringe (fitted with a needle-tip / hypodermic tip) with the warm base

-Slightly submerge the tip in the cold oil and expel droplets

As the droplets sink they will form into spheres due to the natural repulsion of the oil and (presumably) water-based gel solution. They will be solid by the time they fall to the bottom of the oil provided it is cold enough. I've used this technique to make pretty nice spheres. Once you have enough, strain the beads from the oil. You have to work quickly - I've ended up with half of my gel set inside the syringe before.

With that said, I've always used Gellan or Agar for this process, which does not produce the brilliant clear beads as in the picture above.

Share this post


Link to post
Share on other sites

Good idea Baselerd! I'm gonna give it a go using this oil technique!

It's unfortunate that this brilliant beads are still a mystery...

Thanks everybody!


Edited by Lia Tumkus (log)

Share this post


Link to post
Share on other sites

Hey Lisa,

What temperature should I cook the sugar to still be able to rolle it?

I wanna give that idea a go also :)

Share this post


Link to post
Share on other sites

You'd be boiling the sugar to 315-320 degrees f. And Lisa, what kind of mold do you have? You said they create beads, how big are they? I'd be interested if they create tiny spheres. And I want to say that I'm not trying to challenge you, but I have done plenty of sugar work, and know that I could probably not roll small tiny spheres by hand so consistently. You wouldnt have to pull the sugar, but at least fold it a few times, which would easily take away that perfect clarity.

I personally feel, though, the spheres are made with a gel rather then sugar. Like ChrisZ said, the consistency of the beads suggests he is able to make the different needed sizes, and not to mention the red liquid drops on the slate next to the pastries shows what to expect when you eat the other red drop shaped items on the pastry, its probably the same liquid.


Edited by minas6907 (log)

Share this post


Link to post
Share on other sites

I have some of Nicolas Lodge's pearl border silicon molds, he has his things custom made, you have to buy through him. It was originally intended for making borders in gumpaste or royal, but they withstand heat, so they work. The mold has to be held open at an angle to fill. When flat there's just a slit on top where the silicon was cut to remove the pearl master.

To hand roll, you just need to roll out a thin snake of sugar, no folding, cut at even intervals and roll quickly on a table near your lamp. It's not ideal for production, but, we make things for showpieces (like eyes, or gems for necklaces) in this manner all the time.

Share this post


Link to post
Share on other sites

Minas6907 has a good point, it would be definitely difficult/unpleasant to eat a dessert with this kinda decoration if it was made of sugar...

Share this post


Link to post
Share on other sites

Count me in the "cold oil spherification" camp. You can use the technique with gelatin, which should give you the clarity shown. And if you're using a syringe, you can control the bead size pretty accurately by adjusting the amount of liquid you drip into the oil. Then I suppose some poor stagiaire has to sort them by size.

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Similar Content

    • By pastrygirl
      If so, what was it like?  Sounds similar to kouign-aman ... https://www.bbc.com/news/uk-scotland-north-east-orkney-shetland-44486529
       
       
    • By highchef
      we're all used to the Wednesday/Sunday food sections of newspapers far and wide, national and local. I see corrections in the local or regional columns when called for, but there's never a way to critique the ones published on a national scale because the content is behind a paywall. I get the WSJ, but don't want to pay additional (I should get access to it all on line for free-the newspaper is not cheap) for their online edition. Very frustrating to try a recipe and have major problems with it and not be able to point out some serious issues. Specifically, the WSJ published a recipe from Dee Retalli, a pastry chef in London who's recipe is in the cookbook 'Rustic' by Jorge Fernandez and Rich Wells. 
      I have made this cake 3 times.
      First time was a total runover disaster, which I should have foreseen. This cakes calls for a 10" springform or if you don't have that, a 10" cast iron skillet. I went for the latter because that is what I had. Almond mixtures tend to really smoke when they run over, just so you know.
      Tried again later with a deeper than normal 9 " springform. Happened again. Think it has to do with the 2 teaspoons of baking powder and quick activation in a 350º oven.
      Invested in a 10" springform for '3rd times a charm' try. I was successful, but not because I followed the directions, rather I became a little obsessed with making this work. Checked my oven, followed with the recipe and eyed it warily. It came up to the brim...and stayed. 45 minutes later it was supposed to be done but while it was beautiful, it was a bowl of jello in the center. It was also browning at an alarming rate- the almond flour again? So I placed a sheet of tinfoil over it (beautiful top crust) and turned the oven down to 325º and carefully watched and tested for almost another hour. That's a big time difference. 
      I found the recipe on cooked.com - credited to the above authors and cookbook albeit in Euro style measures and temps. All seems the same, so what are the odds that the recipe was misprinted twice from 2 different media?
      All I can think of is somewhere down the line (in the cookbook itself?) the cook time and temp were off. The time on both reads 45 min. The recipe took at least 1hr and 45 minutes. methinks someone left out the hour...
      The temp. thing is a little more obvious. Celcius to farenheight 350ºF does not equal 180ºC, more like 176ºC. Over almost 2 hours, I think that could make the difference between cooked and burnt? Sooo, I turned it down when I saw how fast it was browning to 325.
      The cake stays in form while you pour the honey over it, then orange water, then 2(!!!) cups of sliced toasted almonds. I put 1 cup and there is no way another cup would have stayed on that cake. I cup settled up to almost an inch on a 10" cake...
      Has anyone else tried this recipe or have the cookbook? It's a wonderful cake if you correct the time and temp., But I'd be really curious to see if anyone followed it exactly as written with success?
       
    • By Longblades
      How much minute tapioca do you use to thicken pie fillings? I read through every one of the rhubarb pie posts and no, the recommended amount is NOT on the box I just purchased.
      I will be making rhubarb pie but also apple, sour cherry, raspberry and blueberry later in the season. I will freeze most of the pies, unbaked, but would appreciate knowing what amounts you use for immediate baking as well. Also, I will be using tinfoil pie plates that say they are 10" but I think are really more like 9 inchers. They certainly do not hold anywhere near as much as my 10" pyrex pie plate.
      I tried tapicoa years and years ago and decided I preferred flour but my sister now has a gluten allergy so I'm going to try tapioca again. That way she can at least scrape out the filling and eat it. Can I just substitute equal amounts of minute tapioca for the flour?
      My method with the flour has been to mix it with the sugar and sprinkle some on the bottom crust, then a layer of fresh fruit. then a sprinkle of flour/sugar, with usually only two of three layers of fruit and finishing with a sprinkle of the flour/sugar. Can I do that with the tapioca?
      Oh, and strawberries in the rhubarb pie? No way, DH would kill me. Rhubarb is his favourite and he says strawberries contaminate a rhubarb pie.
    • By pastrygirl
      Cake construction question - I have a wedding cake order next month for about 175 people.  I think it's going to be 14" round, 12" round, double-height 9" round, and a separated 6" layer with her great-grandma's cake topper.
       
      My question is about the double-height layer.  Should I layer cake and filling as usual  but just make it super tall, or will whomever has to cut the thing appreciate it if there's a goo-free zone of cake-cardboard-cake in the middle so they can separate it into 2 x 9" cakes or more easily cut it?  I mean, I could make two regular layers with 5 layers of cake and 4 layers of filling, not frost the top of one and just stack the other on top, or I could make one giant cake with 10 layers of cake, 9 filling, and no cardboard in the middle.  I almost never have to cut cakes so I don't know if it matters but I thought I'd ask.  The filling will either be salty caramel or raspberry, and the icing will be meringue buttercream, not as sturdy to handle as a crusting icing or fondant.
       
      Or any other tips on giant wedding cakes?  Thanks!
    • By WhiskerBiscuit
      I’m using this recipe to try and make a perfect rice pudding.
       
      Ingredients:
       
      1-2 Tbsp medium-grain white rice, such as arborio (often called risotto rice), calriso, or another california-grown rice--do not wash! 2/3 c additional long-grain or short-grain rice to make 2/3 cups rice total 4 c milk (skim, 1%, 2%, whole, or a combination) 1/3-1/2 c sugar, to taste 1 tsp pure vanilla extract   Recipe:   Place the rice and milk in the rice cooker bowl; stir to combine. Close the cover and set for the Porridge cycle. When the machine switches to the Keep Warm cycle, open the rice cooker, and add the sugar and vanilla, quickly stirring it into the rice milk mixture. Stir until combined. Close the cover and reset for a second Porridge cycle. Stir every 15 to 20 minutes until the desired consistency is reached. Warning: cooking the sugar for more than about 1/2-hour makes the pudding difficult to clean from the rice cooker bowl, so don't add sugar at the beginning of cooking (although the rice pudding comes out fine)! Rice mixture will thicken as it cools. If it comes out too thick, just add more milk.    I initially tried it out using all arborio rice (because that’s all I head on hand), but as the recipe noted it came out too starchy.  However it was really good, but not what I was looking for.  The second time I used the suggested rice mixture.  But looking at other recipes and Kozy Shack’s ingredient list, I decided to add a couple of egg yolks.  At the end of the second porridge cycle (total cooking time 90 minutes) I added two coddled egg yolks (I almost pasteurized them with my sous vide, but that was a little overboard even for me).  The texture was a little too thick, so I added a tablespoon or so of milk and then thought it was too thin so I kept with the porridge cycle.  I checked about 15 minutes later and my thick porridge all of a sudden became a liquid soup.  I kept cooking and after an hour it reduced to the thickness I wanted, but the rice broke almost completely down.  What I want to know is what happened to make it go from a thick porridge to soup in a very short amount of time.  Was it adding the egg yolks?  There has got to be some science-y reason behind it.    
  • Recently Browsing   0 members

    No registered users viewing this page.

×