I've been busy playing with chocolate. (1 Viewer)

Its been a while, I geared up to start selling pastry this year but decided I'll just give it all away, the staff at the clinic, doctors , nurses etc who helped me and the employees at the local town hall, mailman, neighbors etc.

I bought almond paste but its just too expensive to use for novelties so I used marmallow instead, can't beat the low price.

 

[A Guy]

Free samples for the forum?

A Guy

 

[retired pastrychef]

With regard to the truffles, I've not seen them piped freehand and injected with raspberry filling like that before; I've always rolled them or seen them put in a mould. Does your truffle mix set, and then do you dip them in chocolate for the outer coating? you video did show the dipping part.

heres the full process, I let them rest a few hours before dipping, I went to bed.
They were left at room temp, not chilled.
I got 40 at $10 cost, 25 cents each.
I could wholesale them at 90 cents or retail for whatever the mkt will pay, up to $20 dozen,
that allows for fancy gold boxes..

 

[Angie]

Free samples for the forum?

A Guy

You're anything for freebies, Bill.

@retired pastrychef, thanks for the vid, I've never put butter in with the ganache, but I can see from the vid how good it does to hold its shape when added, it also looked a touch glossy too. I also have one of those thermometers although you'll have to check the batteries in yours.

The added colour to raspberry filling definitely makes a difference and thank you for re-iterating that chocolate does not belong in the fridge.

Are you going to sell the ones you made or are you going to donate them?

 

[retired pastrychef]

You're anything for freebies, Bill.

@retired pastrychef, thanks for the vid, I've never put butter in with the ganache, but I can see from the vid how good it does to hold its shape when added, it also looked a touch glossy too. I also have one of those thermometers although you'll have to check the batteries in yours.

The added colour to raspberry filling definitely makes a difference and thank you for re-iterating that chocolate does not belong in the fridge.

Are you going to sell the ones you made or are you going to donate them?

I think I'll be giving them away.
If you add melted butter or the butter melts in the choc... that is too warm it will not have that same creamy texture.
I've seen recipes call for yolk in ganache, I wouldn't.

Melted choc ( if you aren't aware) is still in temper at 100F/37C even though its completely fluid.
My tempering process is just melt to nearly 37c (but not over) and then stir until 31C and thats it, it never lost temper so its ready to go.
In a cool kitchen it happens very quickly, no need for any special technique to cool it down.

 

[retired pastrychef]

I made French meringue and dipped small balloons, for some I swirled a few drops of color into the meringue. Hang in the oven to dry, just a warm oven for a few hours, if the oven is too warm they will explode so stay under 160F. When dry pop the balloons.
The center can be filled using a pastry bag, mousse is good, or whip cream with fruit, be aware the shelf life is from the kitchen to the table so it's a last minute assembly.
i made pedestals from the same meringue.
End result ain't bad, I'm thinking faberge egg.

 

[Angie]

I've never thought of dipping small balloons into French meringue, only chocolate, so that's a new one for me.

Did you leave the oven door ajar or close it fully? You mentioned whipped cream with fruit as a filling. Would you use a filling like the raspberry you used in the chocolate truffles so it's easier to insert into the meringue when baked? I assume so because I can't see you stuffing the gaps with small fruit pieces.

 

[retired pastrychef]

I've never thought of dipping small balloons into French meringue, only chocolate, so that's a new one for me.

Did you leave the oven door ajar or close it fully? You mentioned whipped cream with fruit as a filling. Would you use a filling like the raspberry you used in the chocolate truffles so it's easier to insert into the meringue when baked? I assume so because I can't see you stuffing the gaps with small fruit pieces.

yes, leave something in the door to make a vent , I had one balloon explode from excess heat.
I would fill with anything you can push through a pastry bag, rasp mousse and then shoot something more fluid into the middle, I'm thinking blueberry pie filling, in a procressor with rum. Fold some of that into whip cream for the mousse and shoot the rest inside. Quick, easy and cheap.

 

[retired pastrychef]

yes, leave something in the door to make a vent , I had one balloon explode from excess heat.
I would fill with anything you can push through a pastry bag, rasp mousse and then shoot something more fluid into the middle, I'm thinking blueberry pie filling, in a procressor with rum. Fold some of that into whip cream for the mousse and shoot the rest inside. Quick, easy and cheap.

I ate it at midnite, it would be a fun derssert in the right venue.
I also flambe'd one but it makes a gooey mess, its more fun to break into it.

the audio is jumpy but whatever.

 

[Angie]

yes, leave something in the door to make a vent , I had one balloon explode from excess heat.
I would fill with anything you can push through a pastry bag, rasp mousse and then shoot something more fluid into the middle, I'm thinking blueberry pie filling, in a procressor with rum. Fold some of that into whip cream for the mousse and shoot the rest inside. Quick, easy and cheap.

Yes that's what I thought. Mmm blueberry pie filling sounds fabulous on its own, but if you fancy adding a little tipple, then why not?