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What are you baking these days? April 2014 edition!

I'm still trying to figure out how they got the caramel into the Caramilk bar, but you got an elephant into a cake! How did you do it?

34 minutes ago
souschef in Home Cooking

What are you baking these days? April 2014 edition!

You should try some of that patience by participating in the baking in this (canelé) thread:
http://chowhound.chow.com/topics/7384...

Apr 13, 2014
souschef in Home Cooking
1

What are you baking these days? April 2014 edition!

But you would do the puff pastry part. Division of labour would work :)

Apr 12, 2014
souschef in Home Cooking
2

What are you baking these days? April 2014 edition!

So where is the recipe?

Apr 07, 2014
souschef in Home Cooking

What are you baking these days? April 2014 edition!

Use them for skeet shooting :)

Apr 07, 2014
souschef in Home Cooking

What are you baking these days? March 2014 edition! [through March 31, 2014]

Thanks. You should try it; it's really easy, and versatile.

Apr 01, 2014
souschef in Home Cooking
1

What are you baking these days? March 2014 edition! [through March 31, 2014]

Yup, I enjoy myself immensely.

The piping tip used for that BTW is called a St. Honoré tip.

Mar 31, 2014
souschef in Home Cooking
3

What are you baking these days? March 2014 edition! [through March 31, 2014]

I understood what you meant, about dipping the baked puffs into the caramel.

I use a finger dipped in water to smooth them.

It just hit me - the answer is sometimes so obvious that you miss it: I just have to glue them upside down. The underneath is always nice and smooth.

Mar 30, 2014
souschef in Home Cooking
1

What are you baking these days? March 2014 edition! [through March 31, 2014]

I just googled ebelskiever pan (never heard of it before), and yes, it's possible that was used. But at $66.30 at Williams-Sonoma, I won't be buying it soon.

Thanks to you and Ruthie for the compliments.

Mar 30, 2014
souschef in Home Cooking

What are you baking these days? March 2014 edition! [through March 31, 2014]

Thank you!

Here's one where I piped the pastry cream - chocolate in this case.

I did dip them, but the tops resemble mountain ranges, so they don't look so uniform. I was wondering if I could pipe them on parchment, then pick them up with wet hands and roll them into a ball before baking. I might try that the next time - I have a request to do one in late April.

Mar 30, 2014
souschef in Home Cooking
3

What are you baking these days? March 2014 edition! [through March 31, 2014]

I made a St. Honoré filled with Grand Marnier pastry cream. The puffs were filled with straight pastry cream, and the centre was filled with pastry cream lightened with whipping cream. Unfortunately, when sent to buy whipping cream, my slave bought the stuff in a can (okay, I confess that I use the stuff on strawberries). It IS real cream (it says so on the can, no kidding).

In any case, when I folded it into the pastry cream, it made it watery, so I couldn't pipe a sexy wave design in the centre. But, the people at the dinner raved over it. Picture below.

Check out the pictures in this link. I'd like to know if anyone here knows how in the oblong cake they get the puffs so uniform, and uniformly coated with caramel. Mine are a mess; a delicious mess, but a mess all the same.

https://www.google.ca/#q=saint+honore...

Mar 30, 2014
souschef in Home Cooking
4

What are you baking these days? March 2014 edition! [through March 31, 2014]

I use white chocolate as a stabilizer. Works great. I can't remember the exact proportions, but you melt some white chocolate with a bit of whipping cream, allow it to cool, then beat it into the semi-whipped cream till you get the consistency you want. I think it was courtesy TCB.

Mar 30, 2014
souschef in Home Cooking

What are you baking these days? March 2014 edition! [through March 31, 2014]

Have you seen the ingredients list on a tub of margarine? It looks like a chem lab. As sandylc says, it isn't food.

Mar 28, 2014
souschef in Home Cooking
2

What are you baking these days? March 2014 edition! [through March 31, 2014]

I'm curious: you have butter in the bread, but top it with margarine.....why? I should explain: I'm anti-margarine; butter is better for you, in my opinion.

Mar 28, 2014
souschef in Home Cooking

What are you baking these days? March 2014 edition! [through March 31, 2014]

Yes

Mar 23, 2014
souschef in Home Cooking

What are you baking these days? March 2014 edition! [through March 31, 2014]

Me too, and I have a moratorium on cook books!

Mar 22, 2014
souschef in Home Cooking
1

What are you baking these days? March 2014 edition! [through March 31, 2014]

I've used Felchlin before in madeleines and a load of other stuff, and have not had the problem before, so I'm really mystified.

Mar 22, 2014
souschef in Home Cooking

What are you baking these days? March 2014 edition! [through March 31, 2014]

I made madeleines as well (La Varenne Pratique recipe), but did not anoint them with icing sugar (as did Buttertart). Mine were chocolate, but I had something strange happen: I melted a small quantity of chocolate (the last of the Felchlin) with the butter, and was surprised to get a watery liquid instead of the usual thick one. So I threw in some Callebaut, and it got to its usual consistency. Anyone have any ideas as to why it got watery?

Mar 16, 2014
souschef in Home Cooking

70th Birthday Party

If you decide to serve shrimp, I suggest that you do not serve those circular trays of frozen cooked shrimp that have a container of cocktail sauce in the middle. Those shrimp are mushy and taste like water, so why bother?

Mar 12, 2014
souschef in Home Cooking

Savarin

Yes, it's in The Cake Bible.

Why don't you make a single recipe in the mold you have? Savarin is not high, so does not have to fill the mold.

Mar 10, 2014
souschef in Home Cooking

What are you baking these days? March 2014 edition! [through March 31, 2014]

Glad you enjoyed it.

I find that when I pour the caramel into the mold it's never as dark as I think it is when it's in the sugar boiler (I have a pure copper pan).

Mar 08, 2014
souschef in Home Cooking

Savarin

Pilinut, I just checked RLB's recipe for brioche. Very detailed (no surprise), and has to be made over 2 days. I'm going to try it first for savarin, then for Brioche Polonaise.

Mar 07, 2014
souschef in Home Cooking

What are you baking these days? March 2014 edition! [through March 31, 2014]

Let us know how it turned out taste-wise.

Mar 07, 2014
souschef in Home Cooking

What are you baking these days? March 2014 edition! [through March 31, 2014]

Wish I had your energy!

Mar 06, 2014
souschef in Home Cooking
1

What are you baking these days? March 2014 edition! [through March 31, 2014]

I don't acknowledge the existence of anything other than whole milk - can't stand the other stuff - seems too insipid :)

So, I don't know if 2% would work.

Mar 06, 2014
souschef in Home Cooking

What are you baking these days? March 2014 edition! [through March 31, 2014]

Here you go:

http://chowhound.chow.com/topics/7203...

I've made it many, many times.

Mar 05, 2014
souschef in Home Cooking

What are you baking these days? March 2014 edition! [through March 31, 2014]

Crème caramel. Make it Thursday and put it into the fridge. Unmold and serve on Friday.

Mar 05, 2014
souschef in Home Cooking
1

What are you baking these days? March 2014 edition! [through March 31, 2014]

I've only made regular buttercream (not this version), and find that it's easier to incorporate the butter if it's beaten separately first.

Mar 03, 2014
souschef in Home Cooking

What are you baking these days? March 2014 edition! [through March 31, 2014]

Buttertart, thanks for the chuckle: "Chinese almond coolies". Hee Hee! :)

Mar 01, 2014
souschef in Home Cooking
1

Savarin

Hey Pilinut, good to see you here; first reply in over 5 years!

Why are you not surprised to find me here? Guess you know my likes!

AFAIK Ina Garten measures her dry ingredients in cups, so I would not try her recipes. BTW I recently saw a ridiculous recipe - it called for 2 cups minus 2 Tbsp of flour. Oh well, at least you have a source for good vanilla!

I just looked again at the Hermé recipe. He has you beating the ingredients for a total of 6-8 minutes as you're adding them, then a full 10 minutes after, specifically to develop gluten. So, he has covered what you suggested. Adding gluten is an idea.

I just remembered that I have a savarin recipe in a La Varenne book, so I should just give that a try before playing with quantities.

As for the syrup, I think you could add corn or golden syrup, but I think you would have to do so in small quantities and do a lot of tasting.

Now you've got me going....I want to make it again.

EDIT: I was thinking of using a brioche recipe, then just discovered exactly that in TCB. I should follow RLB's recipe exactly.

Feb 28, 2014
souschef in Home Cooking