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

21 minutes ago, patris said:

 

Dried black cherries? Black currants? Blackberries?

 

21 minutes ago, Chocolot said:

Blackberries, blueberries,

Nope - but black is a good start.

  • Like 1

Share this post


Link to post
Share on other sites

Black licorice.

?


Edited by patris (log)

Share this post


Link to post
Share on other sites
1 minute ago, patris said:

Black licorice.

?

 

Getting warmer!

Just now, patris said:

Black garlic?

Yup!

 

The caramel is fabulous - umami and sweet.

  • Like 4

Share this post


Link to post
Share on other sites
32 minutes ago, Kerry Beal said:

Getting warmer!

Yup!

 

The caramel is fabulous - umami and sweet.

 

Should have gone there first - you are the exception to the "when you hear hoofbeats think horses, not zebras" rule!

  • Like 5

Share this post


Link to post
Share on other sites
6 minutes ago, patris said:

 

Should have gone there first - you are the exception to the "when you hear hoofbeats think horses, not zebras" rule!


Yeah, I'm kinda ashamed that it never crossed my mind.

  • Like 2

Share this post


Link to post
Share on other sites

Here are my Raspberry Lemonade for Vegas. They are actually yellow, not green:)

 

 

IMG_6013.thumb.JPG.073d391bdbf940ae0603797453d04f9e.JPG

  • Like 12

Share this post


Link to post
Share on other sites

Chocolate box:

Dark chocolate with cocoa nibs

Coconut

Orange

Coffee

Cinnamon

Raspberry

 

Bonbonier_01.JPG.2c81de04667672aa4f161cff55bcf213.JPG

 

Birthday chocolate hearts

Milk chocolate hearts with lyophilized fruits

Inside: 

Orange

Coconut

Milk/dark gianduja

Raspberry

Vanilla

Baileys

 

Hearts_01.thumb.jpg.0e8346aeec9a8619c246c6ac6a7d4597.jpg

Hearts_02.jpg.da4291577a04633d49116aa8c4a5a343.jpg

Hearts_Inside_01.thumb.jpg.311787d3dc8e514eb32b3b980af2d9f1.jpg

 

Bonbonier_01.JPG


Edited by RM Chocolat Picture added twice (log)
  • Like 14

Share this post


Link to post
Share on other sites

I call this one the PCP for Peanut, Caramel, Pretzel.  It has a pretzel biscuit topped with a milk chocolate peanut butter ganache and salted caramel.  It represents a couple different experiments.  First, I wanted to try a crispy layer.  The pretzel biscuit is coated in cocoa butter...three days later, it's still crispy.  We'll see how long that lasts.  The other experiment was the colored cocoa butter technique.  It's the dremel technique shown by Chef Salvatore Martone on his Instagram feed (https://www.instagram.com/p/BMcaOibDWt9/?taken-by=chefsmartone).  I would not call it a success.  I think I may have had too much light blue CCB in the mold.  I think it may also be necessary to let the CCB set slightly before using the brush.  I'll keep trying.  In any case, they still taste just as good!

Screen Shot 2017-05-16 at 7.51.14 PM.png

  • Like 7

Share this post


Link to post
Share on other sites
17 minutes ago, Bentley said:

I call this one the PCP for Peanut, Caramel, Pretzel.  It has a pretzel biscuit topped with a milk chocolate peanut butter ganache and salted caramel.  It represents a couple different experiments.  First, I wanted to try a crispy layer.  The pretzel biscuit is coated in cocoa butter...three days later, it's still crispy.  We'll see how long that lasts.  The other experiment was the colored cocoa butter technique.  It's the dremel technique shown by Chef Salvatore Martone on his Instagram feed (https://www.instagram.com/p/BMcaOibDWt9/?taken-by=chefsmartone).  I would not call it a success.  I think I may have had too much light blue CCB in the mold.  I think it may also be necessary to let the CCB set slightly before using the brush.  I'll keep trying.  In any case, they still taste just as good!

Screen Shot 2017-05-16 at 7.51.14 PM.png

Saw those - my first thought was - he must have used that dremel technique! Looking good.

Share this post


Link to post
Share on other sites
On 5/15/2017 at 7:25 AM, Kerry Beal said:

Bernie ( @christysconfections) was over this am - he enjoyed the excessive rum but was unable to identify the rum soaked 'blaisins'. Hint - 'bl' 1st 2 letters.

 

blueberry?

 

edited: oh just kept reading and saw it was black garlic - awesome. I am experimenting with black garlic ganache at the moment and next will be doing a black garlic caramel. Hadn't thought of adding rum. 


Edited by a_pinch_of (log)

Share this post


Link to post
Share on other sites
2 minutes ago, a_pinch_of said:

 

blueberry?


Logical guess but you may want to read through the other replies. The mystery was solved and... it definitely wasn't blueberries. :D

  • Like 1

Share this post


Link to post
Share on other sites
2 minutes ago, Tri2Cook said:


Logical guess but you may want to read through the other replies. The mystery was solved and... it definitely wasn't blueberries. :D

 

Yep, just edited my comment as I saw it was black garlic - should have guessed as it's what I'm working with at the moment :D

Share this post


Link to post
Share on other sites

Nothing nearly as fun as @kriz6912.... but an interesting change from sea salt caramels this week...

 

These are Greweling's Thai Sticks.   I followed the directions to the letter, with the exception of infusing the chili a bit longer. There was no noticeable heat after 5 min, so I had to do it longer.

IMG_1606.JPG


Edited by ChocoMom spelling (log)
  • Like 7

Share this post


Link to post
Share on other sites

IMG_4879.jpg.a86ea4582c7ee3e2313025b1cdbe043f.jpg

//

IMG_4883.jpg.cb0830d626fcf57fb1cc2880812e99db.jpg

 

IMG_4901.jpg.c1a68210ea9723c72b37aa106274e5bb.jpg

 

593854275f049_IMG_4950(1).jpg.9fa2b9effab01036d55b57c0ea259ca2.jpg

 

All prepared for my nephew's wedding in a couple of weeks.

 

  • Like 11

Share this post


Link to post
Share on other sites
34 minutes ago, Kerry Beal said:

All prepared for my nephew's wedding in a couple of weeks.

Just gorgeous. Love those bride & groom oreos!  

  • Like 2

Share this post


Link to post
Share on other sites
7 minutes ago, Anna N said:

Just gorgeous. Love those bride & groom oreos!  

My second batch - most of the Oreo Thins delaminated and had to be fed to anyone who would eat them!

  • Like 4

Share this post


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

My second batch - most of the Oreo Thins delaminated and had to be fed to anyone who would eat them!

Would that I had been part of that tragedy.

  • Like 3

Share this post


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

Would that I had been part of that tragedy.

 

Sadly, I was forced to take one (a couple, actually) for the team. It was hard, but I managed.

  • 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.

×