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    • By pastrygirl
      What do you all think is the safety level of leaving raw shortbread out at warm room temp (75-80f) for 18 hours?  Assume no eggs, just butter, sugar, and flour.... 
       
      It will be baked, but I still fear that pathogens could grow. Or maybe it’s my years of pastry experience wherein cold dough has always been easier to handle and that’s why it seems so wrong. 😂
       
      (This is not my doing, I have a renter in my kitchen.)
       
       
    • By Wholemeal Crank
      I remember making bundt cakes with 'baked-in' filling, and now I wonder:  would a basic fruit curd stand up to being baked in the middle of a bundt cake without horrible texture fail?
       
      Could something like this basic curd work, chilled enough to allow it to be applied with a pastry bag over the half-filled bundt cake batter, and topped with more batter?  Dreaming now of a pistachio cake with pomegranate filling, but thinking about other combinaions as well--what are the key characteristics required in a 'bake-in' filling?
       
      2/3 cup sugar
      2 T cornstarch
      1 cup pomegranate juice
      1/4 cup lemon juice
      5 egg yolks, whisked together
      1/3 cup butter, cut into chunks

      Stirred the sugar, cornstarch and juices together until there were no lumps, then brought it to about 160 degrees. Gradually added it to the whisked eggs, returned to heat, brought to near boil so the cornstarch thickened, then strained it into a bowl, whisked in the butter, and poured into serving dishes to chill.
    • By Galchic
      Hello, folks, thanks for reading.
       
      My husband thinks, I should start selling my popcorn seasonings (which I make for my family), it’s a good product. But I'm not sure if it’s interesting to other people... So, what do you think, guys?
       
      Our story: 
      We’ve bought an air popper machine, but popcorn came out pretty tasteless. Then, we’ve bought different “popcorn seasoning” mixes... But it always ends with all the seasoning at the bottom of the bowl. Then, we've added butter, oil and so on before seasoning...  we got soggy, chewy popcorn. Lot’s of disappointments…
       
      When we almost gave up… the magic happened! I figured out the way to make seasonings that:
      Stick to popcorn, but not sticky to fingers (or T-shirt  , Easy to apply, May be pre cooked in bulk and stored… And popcorn appears crunchy, tasty, thoroughly covered with seasoning.  
      Sounds good, yep? Now, when I want to treat myself  - I only need 2 mins to turn tasteless popped popcorn to a real treat.  
      The only moment - it request 1 extra effort: after you toss it over popcorn, you need to microwave it for 1 min, and stir after.
       
      So, I was wondering, if you like popcorn like myself - would this seasoning be interesting for you to purchase? Are you ready for a little extra work (microwave & stir) in the goal to flavor popcorn, or it feels too much effort?
       
      As I have no experience in manufacturing and retail, your answers would help me to make a very important decision - to dive in or not... 
       
      Thanks in advance for your answers, it means the world to me.
       
    • By pastrygirl
      My supplier decided that cocoa butter is now special order so I had to buy a case. And now I have an excessive amount of cocoa butter, anyone need any?  
       
      Cacao Barry cocoa butter pistoles with a best by date of April 2021   $66 for the 3 kg tub or $22 per kg plus shipping. 
       
       
    • 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!  ;-)

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