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.

kriz6912

Confections! What did we make? (2017 – )

Recommended Posts

22 hours ago, keychris said:

so do you still describe yourself as just a "hobbyist" @kriz6912 :P

 

amazing as always, thanks for those videos :)

Haha. Thanks, Chris. :-)

Share this post


Link to post
Share on other sites

@jmacnaughtan

Thanks for confirming that my memory is not completely shot. I looked at these a couple of days ago and remembered eating them.   Then I questioned my memory. But apparently it's not so bad.:)

  • Like 1

Share this post


Link to post
Share on other sites
1 hour ago, Anna N said:

@jmacnaughtan

Thanks for confirming that my memory is not completely shot. I looked at these a couple of days ago and remembered eating them.   Then I questioned my memory. But apparently it's not so bad.:)

I've seen them somewhere recently - can't recall if it's a trade show or bulk store.

Share this post


Link to post
Share on other sites
1 hour ago, jmacnaughtan said:

 

Wow.  Those bring back memories.  Can you even still buy them?

 

You sure can here in Australia... I just made it a little bit easier ;) Getting lots of people commenting on them so hopefully they're a hit!

Share this post


Link to post
Share on other sites
8 hours ago, Anna N said:

@jmacnaughtan

Thanks for confirming that my memory is not completely shot. I looked at these a couple of days ago and remembered eating them.   Then I questioned my memory. But apparently it's not so bad.:)

They remind me of Sno-Caps candy, except in color.

Share this post


Link to post
Share on other sites
12 hours ago, Kerry Beal said:

I've seen them somewhere recently - can't recall if it's a trade show or bulk store.

Bulk Barn often has them, though they may come and go with the seasons. I've seen 'em there but they aren't a particular favorite of mine, so I don't keep track of what time of the year it is. 

 

Share this post


Link to post
Share on other sites
21 hours ago, keychris said:

 

You sure can here in Australia... I just made it a little bit easier ;) Getting lots of people commenting on them so hopefully they're a hit!

 

Just don't forget to do them in white chocolate, too ;)

Share this post


Link to post
Share on other sites
1 hour ago, jmacnaughtan said:

 

Just don't forget to do them in white chocolate, too ;)

 

heh, yes! I just didn't have any white chocolate tempered up on the weekend :)

 

A special order for a conference out of state - shipping chocolates at 32C temperatures is fraught with problems :/

 

  • Like 7

Share this post


Link to post
Share on other sites

IMG_6103.thumb.JPG.51e68adbacf6f3f5cae22bacc9ac34a5.JPG

 

Today I tried a new (to me) technique I saw on Instagram - the yellow splatter was done by dripping the cocoa butter from the bottle and using the airbrush to blow it at the mold. Effective and you don't have to clean the airbrush :)

  • Like 11

Share this post


Link to post
Share on other sites
10 hours ago, pastrygirl said:

IMG_6103.thumb.JPG.51e68adbacf6f3f5cae22bacc9ac34a5.JPG

 

Today I tried a new (to me) technique I saw on Instagram - the yellow splatter was done by dripping the cocoa butter from the bottle and using the airbrush to blow it at the mold. Effective and you don't have to clean the airbrush :)

 

 

WOW - that looks amazing...definitely going to try that idea! One question though....how did you get the clean stripes? Did you lay acetate in teh mould and then spray...or spray and then wipe the stripe in? Or option C...?

Share this post


Link to post
Share on other sites
18 hours ago, pastrygirl said:

IMG_6103.thumb.JPG.51e68adbacf6f3f5cae22bacc9ac34a5.JPG

 

Today I tried a new (to me) technique I saw on Instagram - the yellow splatter was done by dripping the cocoa butter from the bottle and using the airbrush to blow it at the mold. Effective and you don't have to clean the airbrush :)

Do you have a link to this instagram post?  I'd love to check it out.  

Share this post


Link to post
Share on other sites
7 hours ago, Bentley said:

Do you have a link to this instagram post?  I'd love to check it out.  

 

Let's see if this works: 

 

 

  • Like 8

Share this post


Link to post
Share on other sites

 

Pavoni egg mould - these things are pretty big. I don't think I've ever received an egg this large :D

  • Like 9

Share this post


Link to post
Share on other sites

Suspicious chocolate chicken...

And a movie...

_063. Suspicious chicken (C)_WM_400.jpg


Edited by kriz6912 (log)
  • Like 14

Share this post


Link to post
Share on other sites

Wish I had started sooner like keychris and kriz6912! Some of my Easter chocolates... hedgehog - peanut butter, painted bunny - caramel, bunny - coconut. Still need to make large hollow bunnies & eggs.

IMG_8340-Easter2017.jpg.77e1f38ad24230064ae0bec7ce09b823.jpg

  • Like 9

Share this post


Link to post
Share on other sites

My first attempt at Easter eggs:

 

dutton-easter.jpg.bf60059d0224a05a01a01de793a41021.jpg

 

Clockwise from top left, the flavors are:  strawberry cream, crispy hazelnut gianduja, dark salted caramel, and layers of crispy peanut butter gianduja and cherry pâte de fruit. The caramel proved to be a challenge. With the first batch, using my standard caramel, about a third of the shells developed hairline cracks. So I washed the molds, decorated them again, and made more caramel, this time using a recipe that included added white chocolate and cocoa butter. None of those has cracked so far. Any ideas as to what might have happened with the plain caramel? I used Ewald Notter's recipe, and it has not leaked or caused cracks when piped into smaller cavities, so I'm guessing the larger volume of the egg molds is a factor. The eggs are 2 3/4" long and, with the caramel filling, weigh about 50 grams.


Edited by Jim D. (log)
  • Like 11

Share this post


Link to post
Share on other sites

@curls, don't feel bad, I've totally dropped the ball this Easter season.  I've made a few things but am lacking motivation as far as actually going out and selling them.  I made/sold way more the past 2 years. :|

 

@Jim D., nice work with the airbrush!

 

Here are my few - I abandoned the painters tape for the eggs but still used the dry airbrush technique.  Some of the colors are mixed with white chocolate and don't splatter in as fine a mist (or were just dripped from a spoon), best results were when dripping CB directly from the bottle.

 

Truffle eggs, these are about 4" tall, some molds I got from Chef Rubber last fall.  Truffles inside are about 15mm cubes.IMG_6229.thumb.JPG.6161ea03a0d41b900157fc11913ae332.JPGIMG_6257.thumb.JPG.f82562c754bf1352baa82556194478be.JPG

 

Couple of bunnies - small ones (bottom) are filled solid with truffle ganache, large (top) are hollow.  I do like these molds even if the large ones have a bit of a learning curve in both scraping and connecting.  I'll get more next time DR has a sale or free shipping, and practice my hand-painting :)

 

IMG_6240.thumb.JPG.7d950adff8ff3ab8a0e98bfb8aedee8f.JPGIMG_6253.thumb.JPG.cf9c2c97802219f68eaf8ad3fcbc7f74.JPG

 

 

 

 

 

 

 

 

 

 

  • Like 7

Share this post


Link to post
Share on other sites

Had a learner over to the lab today.

 

We made fruit caramels. mint patties and fudge. 2 out of 3 pics remembered.

 

IMG_4601.jpg.cf7c28a5534b7908057134ee0aefadf8.jpg

 

IMG_4606.jpg.655c316199aadfa1e5c50065cd3b8826.jpg

 

  • Like 12

Share this post


Link to post
Share on other sites

Haven't had much time (or money) to rebuild the chocolate mold collection. But, I did manage a few items for orders this week.  The swirly ones are Bailey's. The other two are dark chocolate-sea salt caramel, and MC sea salt caramel.  I've got 2 of the grandkids here now 'helping Grammie" - mainly conducting taste testing and eliminating all evidence of rejects.:P

 

IMG_1495.JPG

  • Like 7

Share this post


Link to post
Share on other sites

  • Similar Content

    • By CCB
      I used my homemade toffee in a cookie recipe hoping that the toffee will add a crunch to the cookie... it didn't turn out well as the toffee melted and didn't keep its hardened crunch form. How can I prevent my toffee from melting in my cookie recipe?
    • By anonymouse
      I've been working with the Boiron purée recipe tables (chocolate and PdF, ice cream) - some good successes.  However the document is very terse and I wondered whether anyone who is experienced with these formulae might clarify what the expected result is:
       
      - "Fruit ganaches" and "Fruit and caramel ganaches".  I think these are supposed to produce a ganache for cutting and enrobing, although when I tried it came out far too soft to be dipped???
       
      - "Ganaches to be combined with fruit pastes" - I think these are to be layered above PdF and enrobed - is that right?
       
      - "Chocolate molded sweets" - Are these intended to be served as is, ie moulded without a layer of couverture going into the mould first? However the instructions talk about pouring into a frame.
       
      - "Fruity delight" - looks like a fairly light dessert to go into a parfait glass.  Has anyone done these and how do they turn out?  How do they compare to the sabayon-based ones in the Boiron ice cream book?
       
      I'm going to start working through some of the ice creams next week and it will be interesting to see how these turn out.
       
      Thanks for any advice.
       
    • By danielle_j
      Hello and Happy Holidays!  I own an ice cream company and am looking for some information about equipment to use for scaling large batches of caramel.  Right now, we cook sugar over electric heat in an approx. 6 qt. stainless steel pot.  Once the caramel is at the correct color and temp (more on that below), we add our dairy to the hot mixture.  Obviously, this is not a viable option for producing large batches.
       
      I'm familiar with confectionary equipment from Savage, but don't have the budget for an automated piece.  Does anyone have experience with using just one of their copper or stainless steel kettles over a regular sized burner on electric heat? We've tried to use a single larger flat bottom pot sitting in the middle of all 4 burners on the stove to make a large batch of caramel, but it doesn't heat evenly.  I'm wondering if the rounded bottom of the kettle helps the entire pot cook evenly -- would we be able to set the kettle right on the burner; or, have to use it in a double boiler setting?
       
      Additionally, any recommendations for thermometers that work well with caramel would be welcomed.  We've used digital probes and candy thermometers, but on numerous occasions, the color and smell of the caramel that we associate with "doneness" is a dramatically different temperature for each batch.
       
      I came across a similar post on this topic from 2016, but aside from a recommendation for a large piece of equipment from Savage, there wasn't any other feedback.  Hoping to get some good input that will bridge the gap between extremely small batches and mass production.
    • By Paul Bacino
      I want to make some candied mint leaves for a dessert. Would you blanch them first to set the color ? Dry them, coat in egg wash. Coat with confectioners sugar or super
      fine sugar ? Dry in oven at a low temp or on the counter? How long will they last?
      I will be serving this with a lemon panna cotta with a blueberry or blk berry sauce.
      Paul
    • By quiet1
      We have a local Italian bakery my mom loves, but they are very expensive and hard for her to get to. She also really likes cookbooks (she reads them even if she never cooks from them  ) so I was thinking for her birthday I could get her a cookbook that has similar cookies and cakes, and offer to make a few things for her on request also.
       
      I'll obviously look myself, but eGullet is always well informed about the quality of cookbooks so I wanted to know if anyone has any recommendations. The thing about the Italian bakery is that the stuff they make seems to me to be not as sweet as classic American recipes, and often have more complex flavors and also are usually on the light end for whatever the item is. (Like even something that's intended to be dense doesn't have a very heavy sensation in the mouth.)
  • Recently Browsing   0 members

    No registered users viewing this page.

×