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Has anyone used Valrhona Absolut Crystal neutral glaze particularly to thicken a coulis or to glaze a tart? If so, how did you like it and is there another glaze you think worked as well but is less expensive or can be purchased in smaller quantities?
By Wholemeal Crank
I remember making bundt cakes with 'baked-in' filling, and now I wonder: would a basic fruit curd stand up to being baked in the middle of a bundt cake without horrible texture fail?
Could something like this basic curd work, chilled enough to allow it to be applied with a pastry bag over the half-filled bundt cake batter, and topped with more batter? Dreaming now of a pistachio cake with pomegranate filling, but thinking about other combinaions as well--what are the key characteristics required in a 'bake-in' filling?
2/3 cup sugar
2 T cornstarch
1 cup pomegranate juice
1/4 cup lemon juice
5 egg yolks, whisked together
1/3 cup butter, cut into chunks
Stirred the sugar, cornstarch and juices together until there were no lumps, then brought it to about 160 degrees. Gradually added it to the whisked eggs, returned to heat, brought to near boil so the cornstarch thickened, then strained it into a bowl, whisked in the butter, and poured into serving dishes to chill.
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'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
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