Jump to content
  • 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.

Afterburner

Your Daily Sweets (2005-2012)

Recommended Posts

Beautiful feet on your macs Simonne! What are the flavors?

Share this post


Link to post
Share on other sites

A bit out there - but I made a pumpkin-themed dessert. The main component was the pumpkin ice cream recipe from this blog. However, I pressure cooked the pumpkin (for the ice cream puree) with baking soda first to get it nice and caramelized.

I also made a pumpkin wafer by dehydrating a mixture of fresh pumpkin puree, egg whites, confectioner's sugar, and xanthan gum (whip to foam then dehydrated). Cinnamon crumble and some pumpkin pie soda (Maine Root brand, very tasty) are also shown.

615624_10102468470676850_985514308_o.jpg


Edited by Baselerd (log)

Share this post


Link to post
Share on other sites

Well done, Baselerd. Looks delicious.


Darienne

learn, learn, learn...

Cheers & Chocolates

Share this post


Link to post
Share on other sites

Halloween Macarons:

Ghosts: Apple Cinnamon Buttercream

Pumpkins: Pumpkin Caramel Ganache from Greweling

halloweenmacarons.jpg

Share this post


Link to post
Share on other sites

That's a lovely dessert! How did you dehydrate the pumpkin wafer? Low oven, microwave, something else?

I started by following the Modernist Cuisine parametric recipe for dehydrated produce by blending fresh pumpkin puree with 1% Xanthan Gum and 18% egg whites (by scaled mass, i.e. 100% = weight of pumpkin puree). I also added maybe another 20% confectioner's sugar to sweeten the puree. Next I spread the batter about 1/8 - 1/16" thick between two pieces of parchment paper, and set them in my dehydrator for 4-5 hours, removing the parchment paper about an hour and a half in (once it was no longer runny or sticking to the parchment). Unfortunately my dehydrator doesn't have temperature controls, but I think it runs pretty hot - maybe 145 F?


Edited by Baselerd (log)

Share this post


Link to post
Share on other sites

Just finished one of the plated desserts out of Eleven Madison Park: Roasted Banana Sorbet, Chocolate Custard, Sesame-aerated chocolate, black sesame paste, yuzu pate de fruit, yuzu-caramel fluid gel, chocolate tahini feuillutine, carmelized bananas, fried banana-tapioca tuile. Great, unique flavor combinations. As usual, my (lack of) quenelling skills is fairly evident.

615627_10102500557374850_1965117534_o.jpg

Share this post


Link to post
Share on other sites

I’m amazed, impressed and awestruck. I have some talented friends!

I made Michael Ruhlman’s Classic Yellow Layer Cake with my chocolate icing for a co-worker of Mr.Kim’s. This is one TALL cake:

med_gallery_3331_119_115909.jpg

Also tried out a new recipe from Cuisine at Home magazine for alfajores:

med_gallery_3331_119_167827.jpg

A really good orange/cinnamon scented shortbread-type cookies filled with dulce de leche. They are apparently a favorite cooky in Latin America. They start out very crisp, but the filling softens them over a day or so. We can’t figure out which we like better!

Share this post


Link to post
Share on other sites

Kim, your cake looks delicious.

No photos but I've made Morning Glory Muffins and Orange Muffins (my very favorite). And I've made Chocolate Salami, and also Enstrom Copy-cat toffee and chocolate dipped-glace ginger for giveaways to folks who have helped us get settled in our rented condo away from home. Still have to make more toffee. It is such a hit with everyone. Oh right, and a Capirotada. Nothing special but I have been busy.


Darienne

learn, learn, learn...

Cheers & Chocolates

Share this post


Link to post
Share on other sites

Egg Nog Ice Cream!I've been experimenting with anticrystallization additives in ice cream custards, and $1.50/quart holiday sale egg nog allows me to vary the recipe easily. I've also found flaming 1/3 cup of rum with 1T of corn syrup results in a classic holiday nog flavor, though it doesn't affect freezing much.I'm currently using 0.5g of guar gum per quart of liquid. In addition to reducing ice crystals, it also results in incorporating more air; as a result, failure to reduce the speed after it begins freezing will result in the stuff rising out the top of the ice cream machine.

IMG_20121121_181606.jpg


Edited by jrshaul (log)

Share this post


Link to post
Share on other sites

In a wierd way, this is using up Thanksgiving leftovers...

I had a lot of sour cream and whipped cream leftover, as well as some lovely canned organic apricots, so I made a Blancmage of sorts, using both cherry and strawberry Jell-0.

It had a lovely taste, very smooth and both tart and sweet..

jello.jpg


---------------------------------------

Share this post


Link to post
Share on other sites

Just finished one of the plated desserts out of Eleven Madison Park: Roasted Banana Sorbet, Chocolate Custard, Sesame-aerated chocolate, black sesame paste, yuzu pate de fruit, yuzu-caramel fluid gel, chocolate tahini feuillutine, carmelized bananas, fried banana-tapioca tuile. Great, unique flavor combinations. As usual, my (lack of) quenelling skills is fairly evident.

615627_10102500557374850_1965117534_o.jpg

Oh my, I'd love a plate!

Share this post


Link to post
Share on other sites
Guest
This topic is now closed to further replies.

  • Similar Content

    • By pastrygirl
      Anyone have a favorite recipe for chocolate cake using semisweet chocolate?  My usual chocolate cake recipe uses cocoa, but I have some samples of chocolate I want to use up for a workplace party.  Yes, I could make brownies or ganache frosting, or chocolate mousse or chocolate chunk cookies, just feeling like cake this weekend ...
    • By onemorebitedelara.com
      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 Jaymes
      Red Velvet Cake
      It does use a large amount of oil - 2 cups, but it sure ain't "dry." Red Velvet Cake was very popular back in the late 60's & 70's and there were frequently "Red Velvet Cake cookoffs." This recipe won the blue ribbon at several state fairs.
      2-1/2 c sifted cake flour 2 c sugar 1 c buttermilk 1 tsp soda 1 tsp vanilla 1 tsp salt 3 eggs 2 T cocoa 1 T white vinegar 1 oz red food color 2 C vegetable oil - regular "buttery flavor" is good but, if you can't find it, use 1 Cup Orville Redenbacher Buttery Flavor Oil for Popcorn (available in the popcorn section at the store) and 1 cup regular vegetable oil to make a total of 2C oil Cream cheese frosting:
      1 stick butter 1 tsp vanilla 8-oz pkg cream cheese 1 16-oz bag powdered sugar dash salt 1 c chopped pecans Cake
      Combine all ingredients; mix well and pour into 1 large or two small buttered and floured cake pans. Bake 300º for about 40 minutes, or until done
      Frosting
      Cream well, then frost well-cooled cake. 
      Keywords: Dessert, Cake
      ( RG466 )
    • By pastrygirl
      What do you all think is the safety level of leaving raw shortbread out at warm room temp (75-80f) for 18 hours?  Assume no eggs, just butter, sugar, and flour.... 
       
      It will be baked, but I still fear that pathogens could grow. Or maybe it’s my years of pastry experience wherein cold dough has always been easier to handle and that’s why it seems so wrong. 😂
       
      (This is not my doing, I have a renter in my kitchen.)
       
       
    • 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.
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...