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.
So, what is everyone doing for the pastry & baking side of Easter?
I'm working on the following chocolates: fruit & nut eggs, hollow bunnies, Jelly Belly filled bunnies, coconut bunnies, dragons (filled with rice krispies & chocolate), peanut butter hedgehogs, and malted milk hens. Hoping to finish my dark chocolate production today and get started on all my milk chocolate items.
My father-in-law will be baking the traditional family Easter bread a day or two before Easter. Its an enriched bread and he makes two versions -- one with raisins and one without (I prefer the one with raisins).
And I was lucky enough to spot this couple in the sale moulds stock at last year's eGullet chocolate & confections workshop in Niagara-on-the-Lake, Ontario. These love bunnies help so very much with Easter chocolate production! ;-)
I’m trying to find a recipe to make caramel suitable for varegating or swirling into Ice cream when the ice cream is loaded out of the ice cream maker to the ice cream storage container. When swirled at this stage it crams a nice caramel swirl when dipping.
I have made several attempts, first attempt tasted great but got stringy and difficult to cut with a spoon. If you wanted to you could pull it out like a Spiders web. A typical caramel sauce will just disappear into the ice cream and seems to break down into the ice cream. Another attempt it got very sandy when cold and had to be hot to be dispensed into the ice cream, causing the base to melt away.
Most useable commercial products seem to be heavy with corn syrup. I have tried that without success. Somehow I think that might be the key since the ingredient list for commercial caramel Variegate has it as the first ingredient and sweetened condensed milk the second item.
Appreciate any recipes or formulas for a Variegating caramel creme ripple you might be able to offer or your suggestions.
Thanks in advance!
I've been doing mirror glazed cakes for a while, and finally decided to try a spider web effect. It "kind of worked", but of course it could have been a little better. I include a photo, it is a lemon-blueberry entremet cake.
I would like to know a little more about the chemistry behind the effect - I know it is mainly due to a contrast of temperature between the freshly poured mirror glaze (at around 98F but sitting on a frozen surface, so it immediately cools down a lot) - and the hot (perhaps 125F) neutral glaze with the contrasting color. My question is - apart from the temperature, is there a difference in density that is needed? anybody knows how the neutral glaze compares to most mirror glaze formulas in terms of density? I know I could try and calculate it, but I am using a store-bought neutral glaze and the precise composition is not available.
can a spider web effect be produced with mirror glaze at low temp and a similar composition of glaze at higher temperature? Probably it would not "smear" as nicely, though...
I am rambling... but honestly, I've searched for more explanations on this everywhere... no luck
Hi everyone!! As stated at my personal info, I am a single father who would love to make cakes for my kids without using an oven because we do not have an oven. I could use some help about this kind of cake. If you have any hidden recipes or info that I could use, it is much appreciated. Again, thank you for accepting me in this great site. Hope to hear to people who would like to help me out.
Recently Browsing 0 members
No registered users viewing this page.