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Confections! What did we make? (2014 – 2016)

minas6907

By minas6907
in Pastry & Baking

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pastryani

pastryani

Posted
Posted
On ‎6‎/‎13‎/‎2016 at 5:02 PM, RWood said:

Peanut butter nougat and honey vanilla caramel with peanuts (sorta like a snickers). I made these to send to my dad for Father's Day/Birthday this weekend.  I used my usual caramel, and Greweling's peanut butter nougat, minus a lot of the molasses. Both his nougat and PB fudge has way too much, at least to me.

 

RWood - could you tell me what page the recipe for Greweling's Peanut Butter Nougat is on?  I looked in the Confections book but couldn't find it.  Thanks!

Jim D.

Jim D.

Posted
Posted
5 hours ago, pastryani said:

 

RWood - could you tell me what page the recipe for Greweling's Peanut Butter Nougat is on?  I looked in the Confections book but couldn't find it.  Thanks!

 

It's in Greweling's "at home" book, page 179.

  • Like 1

www.santiagochocolates.com

Tri2Cook

Tri2Cook

Posted
Posted
On ‎2016‎-‎07‎-‎05 at 7:58 PM, curls said:

Thanks to @patris for sharing your marshmallow bars at the workshop in Toronto. This weekend I made two batches of marshmallow bars...

- vanilla marshmallow with peanut butter, chocolate and graham crackers

- cinnamon marshmallow with chocolate and graham crackers

 

IMG_4470-pbAndCinnamonMashmallowBars-lowres.jpg


Marshmallow Bars!  (Tri2Cook says with a note of hopeful curiosity.)

It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

pastryani

pastryani

Posted
Posted

Playing with colors and luster dusts, peanut butter ganache inside. (sorry I don't know how to make the image smaller).

 

image.jpeg

 

  • Like 8
Tri2Cook

Tri2Cook

Posted
Posted
21 minutes ago, pastryani said:

Playing with colors and luster dusts, peanut butter ganache inside. (sorry I don't know how to make the image smaller).

 

image.jpeg

 


So shiny... it's almost like the colors are being mirrored on a polished chrome surface.

  • Like 1

It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

pastryani

pastryani

Posted
Posted

Thanks Jim and Tri2cook.  I was playing with gold luster dust but it proved to be a bit tricky - next time I'll probably just use gold cocoa butter.  Re: the shine, I don't think I did anything different - I really think it's just the mold being shiny on the inside (and well-tempered chocolate - thx EZ!!).

  • Like 1
Smithy

Smithy

Posted
Posted

@pastryani, those look like idealized views of Earth from orbit.  Beautiful!

  • Like 5

Nancy Smith, aka "Smithy"
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Bentley

Bentley

Posted
Posted (edited)

Been working on this recipe for a while and finally got it right.  The birthday cake bonbon.  White chocolate birthday cake ganache with a layer of vanilla buttercream.

Screen Shot 2016-07-11 at 11.04.49 AM.png

Edited by Bentley (log)
  • Like 13
ChocoMom

ChocoMom

Posted
Posted

Bentley, those are works of art!   My daughters and their friends are sitting here drooling over those now. :D  Nice work!!!!

  • Like 2

-Andrea

 

A 'balanced diet' means chocolate in BOTH hands. :biggrin:

  • 3 weeks later...
pastryani

pastryani

Posted
Posted (edited)

Over dinner the other night some folks and I were reminiscing about "After Eight" thin mints and how we haven't had them in ages (they're not readily available here).

 

Here's my attempt at making them.  They're not as thin as the real thing, but somewhat thinner than Ghirardelli squares.

 

image.jpeg

Edited by pastryani (log)
  • Like 16
rajoress

rajoress

Posted
Posted

pastryani - those look amazing! Could you share with us how you made the semi-liquid filling? Was it firmer when you filled the chocolates and then it liquified? Also, I love the mold. So impressive!:x

  • Like 2
pastryani

pastryani

Posted
Posted
26 minutes ago, rajoress said:

pastryani - those look amazing! Could you share with us how you made the semi-liquid filling? Was it firmer when you filled the chocolates and then it liquified? Also, I love the mold. So impressive!:x

 

Thanks @rajoress  I was experimenting around - it was a bit of powdered sugar, a few drops of water, and peppermint extract (sorry I don't have measurements, I only made enough for 3 squares).  I chilled it in the fridge until there was a slight skin on top and then lightly nudged some chocolate over it.

  • Like 5
Tere

Tere

Posted
Posted

Love this! I could always post some I guess but how they would survive transit. Hmm. Wonder if some of the inflated wine packaging I have might stand a chance....

  • Like 1
pastryani

pastryani

Posted
Posted
20 minutes ago, Tere said:

Love this! I could always post some I guess but how they would survive transit. Hmm. Wonder if some of the inflated wine packaging I have might stand a chance....

 

@Tere that is so sweet of you - thanks for such a nice thought!  It turns out they're available through Amazon if the hankering gets really strong. :P

  • Like 1
Tere

Tere

Posted
Posted

On reflection, the wine packaging is pretty hardcore (like the individual wine pillow here onebottle_pack.jpg)

but sounds like you have true craving emergencies covered :)

  • Like 1
Bentley

Bentley

Posted
Posted

The latest creation is a PB&J Bon bon.  It's a milk chocolate peanut butter ganache with crunchy peanut brittle and a 4 berry jelly shelled in milk chocolate. 

PBJ.jpg

  • Like 11
Bentley

Bentley

Posted
Posted

This weekend's project:  Cherries and Grapes - Fresh cherries infused with Cabernet Sauvignon paired with a Valrhona 70% dark chocolate ganache.  

 

 

Screen Shot 2016-08-08 at 11.33.18 AM.png

  • Like 10
Bentley

Bentley

Posted
Posted

I guess I'm the only one posting in this thread anymore :)

 

Here's the latest:  German chocolate Bon Bon. Coconut pecan caramel and milk chocolate ganache.

 

 

Screen Shot 2016-08-14 at 12.52.12 PM.png

  • Like 11
Tri2Cook

Tri2Cook

Posted
Posted
27 minutes ago, Bentley said:

I guess I'm the only one posting in this thread anymore :)

 


Nice work. Been hot and humid where I live and as a home hobbyist at the beginner end of the scale, I don't have a work area set up to deal with those conditions. So for that and assorted other reasons, I haven't done much lately... not that what I do is all that exciting anyway. But the weather is already becoming more cooperative so I hope to get back to learning and posting some of my messes again soon.

  • Like 2

It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

pastrygirl

pastrygirl

Posted
Posted
1 hour ago, Bentley said:

I guess I'm the only one posting in this thread anymore :)

 

 

I guess you're the only one staying cool enough to make anything!  I'm pretty much taking the rest of August off - temps in the high 70's to 80'sF and a shared kitchen with poor ventilation make me more inclined to sit around eating ice cream than struggle with chocolate :S

  • Like 7
pastryani

pastryani

Posted
Posted
2 hours ago, Bentley said:

I guess I'm the only one posting in this thread anymore :)

 

Lol Bentley I felt the same way so decided to not post, but now that you've paved the way, here goes! :D

 

Strawberry cream bonbons.

image.jpeg

 

  • Like 11
ChocoMom

ChocoMom

Posted
Posted

OH!!!!! Pastryani----those are absolutely gorgeous!!!! Must wipe the drool off the keyboard once again. :D

I will be back to posting as soon as the house/shop is done, and all the equipment comes in.  Thank you for posting your beautiful pics!!! 

  • Like 2

-Andrea

 

A 'balanced diet' means chocolate in BOTH hands. :biggrin:

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