white callebaut, praline fill (nutella) silver glitter and blue sugar.
I used 8 oz choc, yield 30.
Heres a glamour shot for Instagram.
valentines day is next.
- Thread starter retired pastrychef
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white callebaut, praline fill (nutella) silver glitter and blue sugar.
I used 8 oz choc, yield 30.
Heres a glamour shot for Instagram.
retired pastrychef
Active Member
and these hearts, they need a re-thinking, I think I'll paint the rose on the inside of the mold first.
My sister said the rose looks like a tatoo, its a small stamp with dye, not great.
My sister said the rose looks like a tatoo, its a small stamp with dye, not great.
retired pastrychef
Active Member
I did them with a paper cone instead, gave up with the little stamp.
The white callebaut praline cones have turned out really well with crisp and very clean edges.
As for the rose on the heart, I get what your sister is getting at, but I would have either done a small heart instead of the rose, or drizzled over one corner and then used a touch of glitter. What did you use for the filling of those because the 'purple centre' looks good?
I do like the piped roses on the bottom picture, so it will be interesting to see how the hearts turn out once they have dried.
Lots of creativity going on, though which we love to see.
As for the rose on the heart, I get what your sister is getting at, but I would have either done a small heart instead of the rose, or drizzled over one corner and then used a touch of glitter. What did you use for the filling of those because the 'purple centre' looks good?
I do like the piped roses on the bottom picture, so it will be interesting to see how the hearts turn out once they have dried.
Lots of creativity going on, though which we love to see.
retired pastrychef
Active Member
the filling in the hearts is this concoction.
100g callebaut white......................................................2.40
60g coconut cream.............................................. ............50 cents
30g uns butter.......................................... ........................ 30 cents
bain marie melt and blend all 3
process 50g macadamia nuts, add to the mix........1.44
powdered UBE or violet color to suit your eye.
I also added a handful of uns coconut that I processed into a fine nib. ( to add voluime/lower cost).
Mix and let go cold or chill.
Whip into a fluff.
2 Tbsp dark rum.if its too thick........................50
........................................................... total cost ...5.25 ,
it filled 15 hearts. plus 4 oz ($3) calleabaut for the shells,
55 cents ea. they weigh 34 grams ea. Not a bonbon, more of a small pastry size.
100g callebaut white......................................................2.40
60g coconut cream.............................................. ............50 cents
30g uns butter.......................................... ........................ 30 cents
bain marie melt and blend all 3
process 50g macadamia nuts, add to the mix........1.44
powdered UBE or violet color to suit your eye.
I also added a handful of uns coconut that I processed into a fine nib. ( to add voluime/lower cost).
Mix and let go cold or chill.
Whip into a fluff.
2 Tbsp dark rum.if its too thick........................50
........................................................... total cost ...5.25 ,
it filled 15 hearts. plus 4 oz ($3) calleabaut for the shells,
55 cents ea. they weigh 34 grams ea. Not a bonbon, more of a small pastry size.
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retired pastrychef
Active Member
yes I made billionaire bonbons with the pistaccio cream shredded wheat filling.I'm sure lots of people will appreciate the addition of rum and nuts to the chocolates to make them a little more luxurious!
Did you end up making any of the Dubai kunafa, or are you just concentrating on Valentine's treats at the minute?
I tried one today and they're still crunchy so they keep well enough to make in advance.
Violet extract came today from amazon, $6 for 1 oz, a few drops scented the white choc macadamia nut center I just made today , first taste is the violet , the after taste is pleasant, similar to turkish delight (rose water).
The filling seperated when I warmed it to soften it , the fat came floating out , a belt of dark rum brought it back into a glossy emulsion, not sure what the chemistry is but it works.
Ooh, that's good that you can make them in advance, and they still taste crunchy and fresh. Are you going to make them again, or are you just making single batches of different treats at the minute?
Is the violet extract similar to the smell/taste of parma violets? I'm not sure if you've had those or not. It's good that you have the ratios correct so as not to overpower the sweets but with just enough for a hint of taste before and after. The centre filling looked delicious in the sweets, so with a light floral fragrance throughout, I'm sure they'll be enjoyed. I do know that when you add liquids/alcohol it can sometimes split the mix depending on when you add it, but obviously, you've sorted that aspect, and it's all blended nicely together. I love the quantity 'a belt of dark rum'.
I'm interested to see what's next on your list!
Is the violet extract similar to the smell/taste of parma violets? I'm not sure if you've had those or not. It's good that you have the ratios correct so as not to overpower the sweets but with just enough for a hint of taste before and after. The centre filling looked delicious in the sweets, so with a light floral fragrance throughout, I'm sure they'll be enjoyed. I do know that when you add liquids/alcohol it can sometimes split the mix depending on when you add it, but obviously, you've sorted that aspect, and it's all blended nicely together. I love the quantity 'a belt of dark rum'.
I'm interested to see what's next on your list!
retired pastrychef
Active Member
yes I plan to make a bigger batch of the pistaccio one, the jar of pist cream is still full (after I added tahini).Ooh, that's good that you can make them in advance, and they still taste crunchy and fresh. Are you going to make them again, or are you just making single batches of different treats at the minute?
Is the violet extract similar to the smell/taste of parma violets? I'm not sure if you've had those or not. It's good that you have the ratios correct so as not to overpower the sweets but with just enough for a hint of taste before and after. The centre filling looked delicious in the sweets, so with a light floral fragrance throughout, I'm sure they'll be enjoyed. I do know that when you add liquids/alcohol it can sometimes split the mix depending on when you add it, but obviously, you've sorted that aspect, and it's all blended nicely together. I love the quantity 'a belt of dark rum'.
I'm interested to see what's next on your list!
I'll do the swirled cone mold with dark choc, pist filled and brush with gold glitter.
Parma violet is the same flavor, they would be good if broken up and mixed into ganache.
I finished the hearts last nite, weighed my choc and filling, they're too expensive to make, cost is 80 cents ea.
I still have to make the sugar plums and then i'll have a good selection to make up variety boxes.
retired pastrychef
Active Member
a new rose mold just arrived, very easy to use.
yay or nay ?
yay or nay ?
retired pastrychef
Active Member
whats tylo powder ?
retired pastrychef
Active Member
yep I'm changing all the hearts to 3d roses.
This is my selection up to now, just need to add sugar plums and more cones.
This is my selection up to now, just need to add sugar plums and more cones.
Yeah, they look really good with lots of variety and selection to choose from. With the roses, you could also add a singular 3D chocolate rose to some of your hearts as well as the bunch of hearts and see if you like that as a design.
It's used to make edible glue and used as a hardener for fondant, so when you're making things in moulds or models, the fondant toughens up over time and holds its shape better. It makes things easier to come out of the moulds if your fondant is a little soft.
confectioneryhouse.com
It's used to make edible glue and used as a hardener for fondant, so when you're making things in moulds or models, the fondant toughens up over time and holds its shape better. It makes things easier to come out of the moulds if your fondant is a little soft.
Tylose Powder - Confectionery House
Buy Tylose Powder and start making your own gum paste, edible glue, or use it to turn your fondant into gum paste. Tylose powder is a must have for all cake decorators.
confectioneryhouse.com
retired pastrychef
Active Member
I ordered some from Amazon, I'll have to play with it at some point.Yeah, they look really good with lots of variety and selection to choose from. With the roses, you could also add a singular 3D chocolate rose to some of your hearts as well as the bunch of hearts and see if you like that as a design.
It's used to make edible glue and used as a hardener for fondant, so when you're making things in moulds or models, the fondant toughens up over time and holds its shape better. It makes things easier to come out of the moulds if your fondant is a little soft.
Tylose Powder - Confectionery House
Buy Tylose Powder and start making your own gum paste, edible glue, or use it to turn your fondant into gum paste. Tylose powder is a must have for all cake decorators.
Valentines is/was busy, I removed my ad from the local facebook because a handful of customers wiped me out, one woman took 10 boxes, another ordered 5, another took 3.
I shipped a load to my old job and they're going to sell them for me.
So I'm thinking about easter next.
You only need a tiny amount of tylose, lightly coat the edge of your index finger, and then knead into the fondant, less is more so you can gauge how much you need depending on what you're making. Either that or use it for edible glue.
I know everybody wants to buy something for somebody on Valentine's Day. It's good that your stuff flew off the shelves. It shows you're in demand, albeit a little too much. But hey, they'll be back for more from you.
It's nice that your old workplace can sell the treats for you to you.
As for Easter, you better start prepping now before the rush starts!
I look forward to seeing what treats you come up with.
I know everybody wants to buy something for somebody on Valentine's Day. It's good that your stuff flew off the shelves. It shows you're in demand, albeit a little too much. But hey, they'll be back for more from you.
It's nice that your old workplace can sell the treats for you to you.
As for Easter, you better start prepping now before the rush starts!
I look forward to seeing what treats you come up with.
retired pastrychef
Active Member
We live way up north, a town of 700 , no traffic lights or even police, we're called 'hay chuckers' ,we don't mind.
A woman who came back for more chocolates said her daughters were super excited to find some of the selection were Dubai billionaire chocs, pistaccio cream with kataifi crunch.
I was surprised they even knew what they were, she said her kids have seen Dubai Kunafa on tiktok, its viral.
Who knew? The adults don't know but the kids are plugged in.
Anyway I just finished some macarons, I gave her one to try and she bought the batch.
The style I prefer is without buttercream, just a smear of rasp jam to stick them, then dip in choc so they stand up.
They have better shelf life due to the moisture in the jam creeping into the shells, I also add triple sec to the jam to add moisture and flavor. It fixes overbaked dry shells too.
A woman who came back for more chocolates said her daughters were super excited to find some of the selection were Dubai billionaire chocs, pistaccio cream with kataifi crunch.
I was surprised they even knew what they were, she said her kids have seen Dubai Kunafa on tiktok, its viral.
Who knew? The adults don't know but the kids are plugged in.
Anyway I just finished some macarons, I gave her one to try and she bought the batch.
The style I prefer is without buttercream, just a smear of rasp jam to stick them, then dip in choc so they stand up.
They have better shelf life due to the moisture in the jam creeping into the shells, I also add triple sec to the jam to add moisture and flavor. It fixes overbaked dry shells too.
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Lol! That's funny! Wow, there are no traffic lights or police; you must be really remote!
Down with the kids and didn't even know it, I didn't either.
I'm not a TikTok user, but at least you're ahead of the game with your Dubai Billionaire chocs. Maybe she'll give you insight into what else is trending! She seems to be your best customer; one taste of your treats, and she buys the lot; that's the kind of customer you want. They like what you sell and keep coming back for more.
The macarons look good, and I like the idea of jam in the centre rather than the buttercream, mainly because I prefer jam but also because it has a dual purpose of keeping the macarons moist.
I think at the minute, your Easter ideas will have to be put on hold, especially if you're making lots of different treats that are in such high demand.
Congrats on all your success though with the goodies. I do like to see when people's hard work pays off.
Down with the kids and didn't even know it, I didn't either.
I'm not a TikTok user, but at least you're ahead of the game with your Dubai Billionaire chocs. Maybe she'll give you insight into what else is trending! She seems to be your best customer; one taste of your treats, and she buys the lot; that's the kind of customer you want. They like what you sell and keep coming back for more. The macarons look good, and I like the idea of jam in the centre rather than the buttercream, mainly because I prefer jam but also because it has a dual purpose of keeping the macarons moist.
I think at the minute, your Easter ideas will have to be put on hold, especially if you're making lots of different treats that are in such high demand.
Congrats on all your success though with the goodies. I do like to see when people's hard work pays off.
retired pastrychef
Active Member
and jam is ...cheaper, plus I don't have to make buttercream.Lol! That's funny! Wow, there are no traffic lights or police; you must be really remote!
Down with the kids and didn't even know it, I didn't either.
The macarons look good, and I like the idea of jam in the centre rather than the buttercream, mainly because I prefer jam but also because it has a dual purpose of keeping the macarons moist.
I think at the minute, your Easter ideas will have to be put on hold, especially if you're making lots of different treats that are in such high demand.
Congrats on all your success though with the goodies. I do like to see when people's hard work pays off.
I sell them for 83 cents ea, buttercream would bump the price to 1.25 , I use seedless jam, adding rasp ext and red color because the brand I buy is a pale pink but otherwise its a winner.
We got whacked with a snowstorm yesterday, glad I stopped making stuff now, everyone is busy digging out, snowmobiles are up and down the road.
I made some meringue swan bodies with white molding choc wings/necks.
Wings are way too big, easy enough to melt them back and redo.
Its just a mock up to see, I think marshmallow would be better for the body, I could also do better penguins if I make my own marshmallow.
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retired pastrychef
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small town yep, one store but its a good one ,if you need welding supplies, hydraulic fluid for your tractor , bullets for the rifle and a loaf of bread they've got it all.
I was grabbing milk before the storm ramped up yesterday.
I was grabbing milk before the storm ramped up yesterday.
