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 a free account.

Confections! What did we make? (2017 – )


kriz6912
 Share

Recommended Posts

I'm gearing up for my big Halloween Haunt event! My Aunt's neighborhood goes all out with decorations and haunted houses. My Aunt does Harry Potter for their house and since I set my booth up outside their house I figured I should have some themed products. They get thousands of trick-or-treaters each Halloween. Last year was the first year I set up a booth there (it was also a month after I decided to start my little at home bakery) and I sold out on the "Friends and Family" night because I couldn't do enough volume... Well this year I am prepared! Here are my "Harry Potter" themed offerings.

20221002_212625.thumb.jpg.f82435aa4b6a35a232270e658d8db93e.jpg

Owl: Solid Cookies and Cream (Hedwig)

Blue/Bronze: Blueberry Cream (Ravenclaw)

Red/Gold: Chili Chocolate Ganache  (Gryffindor)

Green/Silver: Mint Ganache (Slytherin)

Yellow/Black: Honey Lemon Cream (Hufflepuff)

Milk Frog: Peanut Butter

Dark Frog: Milk Chocolate Ganache

 

I am so glad I found this forum, I have learned so much already from everyone's contributions! I can't wait to start trying more complex fillings and decorating techniques. My end goal is to open up my own shop, but I feel like I have a long way to go before I'll be on that level.

  • Like 3
  • Delicious 1
Link to comment
Share on other sites

  • 2 weeks later...

Question for the group - when polishing your molds - if you do - I was just told that isopropyl alcohol is not a food safe product for this use - I have been using it for years and no one has ever gotten sick but now I am wondering?  Should I switch to alcohol like vodka or keep using Isopropyl alcohol?  TIA

Link to comment
Share on other sites

On 10/26/2022 at 9:27 AM, pastrygirl said:

Finally got on the Halloween bandwagon...

 

Response has been good and it's a fun diversion from all Christmas production all the time, will do it again.

 

6021E3AB-2800-48D6-8158-D14BAE923676.thumb.jpg.3140261f6343be1c4a67d84463fbc2aa.jpg

 

Nice! Not gonna lie, those eyes are really nice and I know they were a lot of work... but I really like those ghosts. 

  • Like 5

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

Link to comment
Share on other sites

  • 3 weeks later...

Making some hazelnut bon bons for my November selection and needed some more hazelnut praline. Decided not to order it this time but to make my own. I'm quite happy with the results! Unless I need a ton of hazelnut praline, I'll keep making it myself.  Some process photos:

 

20221119_121842-hazelnuts-roasted.thumb.jpg.85636c544ca928f58628da1cded039ce.jpg

 

20221119_122852-hazelnuts-skinned.thumb.jpg.09ba84446a9fa49cc9219cc66bc81c96.jpg

 

20221119_140827-caramel.thumb.jpg.23fb897c7b5784dfc569580ba1a842f2.jpg  20221119_140437-hazelnut-praline.thumb.jpg.7b3ec0af77193b43a406f8af80da1bac.jpg

 

 

  • Like 8
Link to comment
Share on other sites

@curls, is that a melanger you are using to make the paste?  About how long did the grinding process take?  And did you "pre-grind" the nuts in a processor?

 

I see that you toast the nuts and make the caramel separately.  I have started doing that after seeing a video from Kriss Harvey saying how much easier it is than trying to caramelize the nuts.

Link to comment
Share on other sites

@Jim D. no melanger, the hazelnut praline was made with a food processor. The caramelized sugar still has a bit of crunch… can’t make the paste super smooth via food processor but previously I bought Trablit hazelnut paste and my paste is smoother than theirs. My bonbon also includes a whole hazelnut, so it is a piece with multiple textures.

 

Yes, I tried the method of roasting nuts & caramelizing sugar as separate processes. So far I like this method better than the traditional one. Nice to get more precise roasting of nuts & cooking the sugar to a specific temperature. Next batch I plan to increase the hazelnuts going from 50/50 to 60/40. May also roast the nuts a bit longer.

Link to comment
Share on other sites

28 minutes ago, curls said:

@Jim D. no melanger, the hazelnut praline was made with a food processor. The caramelized sugar still has a bit of crunch… can’t make the paste super smooth via food processor but previously I bought Trablit hazelnut paste and my paste is smoother than theirs. My bonbon also includes a whole hazelnut, so it is a piece with multiple textures.

 

Yes, I tried the method of roasting nuts & caramelizing sugar as separate processes. So far I like this method better than the traditional one. Nice to get more precise roasting of nuts & cooking the sugar to a specific temperature. Next batch I plan to increase the hazelnuts going from 50/50 to 60/40. May also roast the nuts a bit longer.

 

I too use a food processor for making some of my nut pastes (haven't talked myself into a melanger...yet).  And I too don't mind the sugar crunch that a processor leaves.  I have started straining the ground caramel through a fine-meshed sieve that helps somewhat with that (minor) issue.

Link to comment
Share on other sites

4 hours ago, Jim D. said:

 

I too use a food processor for making some of my nut pastes (haven't talked myself into a melanger...yet).  And I too don't mind the sugar crunch that a processor leaves.  I have started straining the ground caramel through a fine-meshed sieve that helps somewhat with that (minor) issue.

For my hazelnut piece, I like the additional sugar crunch.

 

No room in my shop for a melanger, perhaps there will be one day. Definitely a longer process if you use a melanger.

Link to comment
Share on other sites

10 hours ago, MikanPotatos said:

Made some chocolates for the office. Stand out flavor from this batch was corn. Was not expecting it to be good but the olive oil and black pepper really compliment it.

20221129_081533.jpg

20221129_090742.jpg

 

You have some very interesting flavor combinations in your assortment (I would never have thought of combining pistachio with cassis).  But the corn ganache is especially intriguing.  Are you able/willing to share your recipe?

Link to comment
Share on other sites

23 hours ago, Jim D. said:

 

You have some very interesting flavor combinations in your assortment (I would never have thought of combining pistachio with cassis).  But the corn ganache is especially intriguing.  Are you able/willing to share your recipe?

Pistachio and raspberry has been a pretty popular combination over here in Japan. It was popularized by Pierre Hermes of French fame. I found cassis(blackcurrant) to be a more complex tasting raspberry so it naturally pairs well with pistachio as well.

 

For the corn ganache, I sauted sweet corn with butter in a pan until they were all caramelized. The goal was to decrease water content and increase smokiness. Then soaked corn flakes in heavy cream similar to how Momofuku milk bar makes their cereal milk. The ganache is then assembled by melting white chocolate with the corn flake infused cream. Then I puree the corn flakes and caramalized corn until smooth as possible, and adding it to the ganache. Extra virgin olive oil, black pepper, salt are added to taste and the entire thing is immersion blended for at least a good 5 minutes. Then homemade caramel is blended in. I think I also added some powdered dehydrated corn.

Edited by MikanPotatos (log)
  • Like 2
  • Thanks 1
Link to comment
Share on other sites

On 11/29/2022 at 12:20 AM, MikanPotatos said:

Stand out flavor from this batch was corn.

 

Sounds good! I played around with corn as a flavor a while back but never really pursued it beyond seeing if it would work. I like the direction you went with the flavor. I did it in the style of the fruit couvertures with freeze dried corn, cocoa butter, sugar, butter powder and salt. It was tasty but softer than the fruit couvertures when set. I may revisit it with some tweaks one of these days now that you have it on my mind again. I think it would have worked in a ganache setting, I was shooting for a molded bar.

 

FB-IMG-1670246854788.jpg

 

FB-IMG-1670246880760.jpg

  • Like 2

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

Link to comment
Share on other sites

17 hours ago, Tri2Cook said:

 

Sounds good! I played around with corn as a flavor a while back but never really pursued it beyond seeing if it would work. I like the direction you went with the flavor. I did it in the style of the fruit couvertures with freeze dried corn, cocoa butter, sugar, butter powder and salt. It was tasty but softer than the fruit couvertures when set. I may revisit it with some tweaks one of these days now that you have it on my mind again. I think it would have worked in a ganache setting, I was shooting for a molded bar.

 

 

I think if I had access to a melanger I would also make a courerture for the shell of the ganache. To reduce the overpowering flavor of the white chocolate I had to caramelize the white chocolate. In the end it tastes good but its obscuring a bit of the corn flavor.

  • Like 1
Link to comment
Share on other sites

6 hours ago, MikanPotatos said:

 

I think if I had access to a melanger I would also make a courerture for the shell of the ganache. To reduce the overpowering flavor of the white chocolate I had to caramelize the white chocolate. In the end it tastes good but its obscuring a bit of the corn flavor.

 

If I ever get around to revisiting it, I'm going to reduce the amount of butter powder and up the cocoa butter a bit and see if that gets me a better end result. The flavor was good, it just wouldn't firm up enough for bars or shelling, even with tempering.

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

Link to comment
Share on other sites

1 hour ago, Tri2Cook said:

 

If I ever get around to revisiting it, I'm going to reduce the amount of butter powder and up the cocoa butter a bit and see if that gets me a better end result. The flavor was good, it just wouldn't firm up enough for bars or shelling, even with tempering.

Yup - likely the butter powder - more like a gianduja texture than a chocolate texture. 

  • Like 1
Link to comment
Share on other sites

10 hours ago, Kerry Beal said:

more like a gianduja texture than a chocolate texture. 

 

That's exactly what it was like! 

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

Link to comment
Share on other sites

  • 2 weeks later...

IMG_5033.thumb.JPG.5773b1997da35e802a8567172342ca4f.JPG

 

Made some hazelnut torrone - unfortunately had the brilliant idea to use a stainless container as a mold - not easily released. I've got a million molds in this house - why did I use that I ask?

 

 

 

IMG_5035.thumb.JPG.0dd8e7237fbf674dc1330292e1b156f4.JPG

 

Big batch of Dulce de Leche ganache for truffles - gotta get something made before Christmas rolls around. 

  • Like 3
  • Delicious 1
Link to comment
Share on other sites

  • 4 weeks later...

My first attempt at snacking bars and tablets, made for a new indoor winter market opening January 14, 2023:

 

The bar on the left is strawberry pâte de fruit and crispy peanut butter gianduja, on the right is coffee-flavored marshmallow and hazelnut praline gianduja:

 

bars.thumb.jpg.5d757e819134cafe5e63fa5cb2daabcc.jpg

 

The tablet on the left is almond praline gianduja topped with caramelized almonds, sour cherries, and sea salt.  In the middle is dark chocolate with glacéed oranges, candied rose petals, and sea salt.  On the right is a plain 72% cacao (Felchlin's Arriba) tablet made especially for dark chocolate fanatics and in a mold that I really like.

 

tablets.thumb.jpg.c033c169baa9bebeb573f9ac8832f41f.jpg

Edited by Jim D. (log)
  • Like 7
Link to comment
Share on other sites

 Share

×
×
  • Create New...