Your Daily Sweets: What Are You Making and Baking? (2015 – 2016)

[JohnT]

28 minutes ago, Kerry Beal said:

Here you go

Hey Kerry, that link takes me to caramelised cocoa nibs. The original question was for candied cocoa nibs.

[Kerry Beal]

Quote

16 minutes ago, JohnT said:

Hey Kerry, that link takes me to caramelised cocoa nibs. The original question was for candied cocoa nibs.

 

Oops - missed that. The first stage they go through when you caramelize them is for the sugar to dissolve, then it crystallizes again. Stopping there would give you candied nibs. 

[pastrygirl]

2 hours ago, Jim D. said:

 How do you candy cocoa nibs?  Sounds intriguing.

 

I used the same method as for coating nuts - I think Greweling outlines it. Sugar + a little water, cook to (I don't know, soft crack? I eyeball it), add your solid bits to be coated, stir until sugar crystallizes and bits separate, keep stirring over heat until sugar starts to caramelize, add a bit of cocoa butter to lubricate & keep things separate as they cool. 

[Jim D.]

7 minutes ago, pastrygirl said:

I used the same method as for coating nuts - I think Greweling outlines it. Sugar + a little water, cook to (I don't know, soft crack? I eyeball it), add your solid bits to be coated, stir until sugar crystallizes and bits separate, keep stirring over heat until sugar starts to caramelize, add a bit of cocoa butter to lubricate & keep things separate as they cool. 

 

I'm assuming the nibs (or nuts) would not stay crisp in a cream ganache.  I did discover recently that toasted pistachios are OK in a ganache--but pistachios are never all that crisp to start with.

[Kerry Beal]

1 hour ago, Jim D. said:

 

I'm assuming the nibs (or nuts) would not stay crisp in a cream ganache.  I did discover recently that toasted pistachios are OK in a ganache--but pistachios are never all that crisp to start with.

You are correct - but they do fine in a butter ganache. I use my a milk chocolate butter ganache with the caramelized cocoa nibs and they stay nice and crisp. 

[JoNorvelleWalker]

Sadly I seldom seem to read this topic.

 

 

 

 

Almond cardamom munavalgegook.  I bake munavalgekook about as often as I make ice cream.  Ice cream would be a lot easier otherwise.

 

Hope I remember to take the cake off the blanket before I get in bed tonight.

Edited May 31, 2016 by Smithy
Third attempt to add image. (log)

[JoNorvelleWalker]

The munavalgekook looked better than it was.  Not sure what went wrong.  I've made this many times.

[Ann_T]

Rhubarb Tart - Free-form, baked on parchment.

Topped with whipped cream.

[Patrick S]

Satisfied my fusiphilia by making Nutella-brioche muffins, "Bruffins." 

[kriz6912]

- Cacoa sablé, praliné cream, caramelised pecan nuts, chocolate flourless sponge, milk chocolate creamer, dark chocolate mousse

[Kerry Beal]

Second go at custard tart - was looking for something a little less creme brûlée in pastry than the last attempt - wanted more flan in a pastry.

 

 

 

 

Spent the day at Goûter with @alleguede - played with the sheeter to roll the pastry. I do love toys!

 

The custard didn't seem to be setting after a whole lot of additional time - turned out the gas was not on to the convection oven! Was able to bake for about 30 minutes before I had to pop it in the car for the ride home - gave it another 40 minutes but it was still very jiggly. Cut it anyway after refrigeration - I think it might actually have been a little overcooked judging from the bubbles. But it is more the texture I was after - flan like.

 

[shain]

Grape flaugnarde (since a clafoutis must be made with cherries to be called so). Topped with toasted sliced almonds.

[Franci]

The picture doesn't make it justice...loved this profiterole

 

[pjm333]

Italian Lemon Cream Pie & Caramel Mousse !

[gfron1]

The farewell cake for my restaurant which closes tonight.. Kumquat marmalade, caramel mousse and spice cake.

[rotuts]

Wow

 

at first I thought it was a weird deep-sea creature that  you were going to bag and SV !

[Smithy]

Gorgeous, gfron1!  I wish I could be there for that party and cake.

[JohnT]

Rob,

May your last night of Kumquat be a memorable one and I hope that you, your staff and guests have a fantastic party and celebrate the life of your creation. Although stuck in Africa, I raise my glass from afar and wish you well in your future endeavours. Cheers! It has been great "riding along" with you during your journey.

John in Cape Town.

[Shelby]

1 hour ago, JohnT said:

Rob,

May your last night of Kumquat be a memorable one and I hope that you, your staff and guests have a fantastic party and celebrate the life of your creation. Although stuck in Africa, I raise my glass from afar and wish you well in your future endeavours. Cheers! It has been great "riding along" with you during your journey.

John in Cape Town.

What a lovely way to phrase it.  I wholeheartedly second this.  Best wishes and drink some champagne for us!

[Anna N]

8 minutes ago, Shelby said:

What a lovely way to phrase it.  I wholeheartedly second this.  Best wishes and drink some champagne for us!

And I'm hoping we'll all be along for the ride as Rob begins his new adventure in St. Louis. 

[DianaB]

3 hours ago, Anna N said:

And I'm hoping we'll all be along for the ride as Rob begins his new adventure in St. Louis. 

 

Simply a me too!  

[demiglace]

Cheers!

[shain]

Chocolate & orange crinkle cookies. With orange zest and tripel-sec. Slightly fudgy interior and a crisp crust.

[RWood]

Captain America: Civil War cake for my cosplayer friend. I put lights under the arc reactor :). She kept saying all night, "my cake lights up" :). 

[Darienne]

Now that is an awesome cake!