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6 posts in this topic
Do you ever end up with ganache that reminds you of extra-heavy mayo? I was winging it today, testing batches that set up ok but grainy, then weirldy flexible. The 60% i usually use is 39% cocoa butter, but in this batch I used 72%, which is 45% fat. I also made some other changes but was trying to keep a similar ratio of liquid to chocolate. The 72% ganache is far thicker than the 60% ever is - it probably needs more cream or a splash of booze, right? Arg, I should know this!
I got annoyed and left the slab out to do whatever it will overnight - cross your fingers that it is either use-able or save-able tomorrow!
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)
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?
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