PdF using Agar

[ChocoMom]

So I was pondering what to do with a large container of cherry puree, and decided to do a PdF-type layer in a bonbon. Using Greweling's formula for agar jellies (p. 345 of Choc and Conf.) I can do this. But, his directions say to add the puree when the agar-sugar-glucose mixture cools to 194F.   What I am wondering is, if I added the puree when the agar mixture was say, around 195-200F, if the resulting texture might end up being pipe-able?  I've not made a pdf using agar before, so I'm interested in learning if it can be manipulated like that. 

Thanks for any help or suggestions!!! 

 

[Kerry Beal]

My sneaking suspicion is it won’t make a difference - but you may need to take one for the team.

 

I wonder if it is still not pipeable if it would respond to the food processor and a bit of booze treatment to make it so?

Edited January 15, 2019 by Kerry Beal (log)

[pastrygirl]

26 minutes ago, Kerry Beal said:

My sneaking suspicion is it won’t make a difference - but you may need to take one for the team.

 

I wonder if it is still not pipeable if it would respond to the food processor and a bit of booze treatment to make it so?

 

 

Agreed.  I've made agar fluid gels for dessert sauces.  You should be able to process it back to something semi-fluid, though if it is super dense your machine might struggle, so add liquid as desired. 

[ChocoMom]

Thank you for the suggestions, @Kerry Beal and @pastrygirl !!    One for the team, it is.   This shall be my weekend project, and I will report back. 

[Tri2Cook]

3 hours ago, pastrygirl said:

 

Agreed.  I've made agar fluid gels for dessert sauces.  You should be able to process it back to something semi-fluid, though if it is super dense your machine might struggle, so add liquid as desired. 

Yep, agar gels puree nicely. I haven't made that particular recipe from Greweling so I don't know how dense the gel is in this case but if your machine can handle it, it should do fine. Agar fluid gels can take on a lot of air when being pureed, I have no idea if that creates shelf life issues or not. I personally prefer gellan fluid gels over agar but agar works just fine. All of that is with the disclaimer that I've never used a fluid gel as a chocolate filling so I have no idea if there are other issues involved.