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This recipe is a great starter for people getting used to working with chocolate. I use Abuelita Mexican chocolate to add a bit of spice and crunchy. Super delicious and easy to make.
The Pastry Incident
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?
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 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.
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