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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! ;-)
By Jim D.
I have an opportunity to obtain (without a trip to NYC, where everything appears available) some hard-to-find liqueurs or brandies for my chocolate work, primarily in ganaches. I already have a poire Williams eau-de-vie and a framboise one as well. I have German kirschwasser but am getting low on that, so am thinking of getting more while I have this chance. For new ones, I'm thinking primarily of apricot. I have heard there are some wonderful European apricot brandies/liqueurs, but don't know which really taste of apricots and are worth purchasing. And the other flavor I would like is a strawberry brandy or liqueur. Online I've found Dolceterra Marcati wild strawberries liqueur and Drillaut strawberry liqueur but know nothing about either. I lean more toward a liqueur/cordial than eau-de-vie because sometimes I think the latter does not always taste specifically of the fruit.
Any guidance would be much appreciated, including ideas for fruits I haven't mentioned.
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!
Does anyone have a chewy chocolate caramel recipe they love? One that holds its shape but can be cut on a guitar? The recipes I’ve tried have either been not very chocolate-y or suuuuuuuper stiff. Like, I bruised the palm of my hand cutting them stiff :(.
Or or even if you can just point me in the direction of some theory, that would be great!
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