Attempted a strawberry insert for entremets. Sprinkled the pectin into the warm puree and it instantly formed evil little jelly pearls that refused to dissolve no matter how hard I whisked 😤...
Topic
Baking & Technique
Recipes going wrong, eggless swaps, chocolate, and troubleshooting.
I have three different charts saved from three different sources and they don't agree with each other 🙃 Before I ruin more couverture - what are the actual melt and working temperatures for...
Recipes with strawberry/raspberry puree always assume you have some fancy imported tub. Where do people actually buy fruit puree here? And can I just... make it? Or use compote I already hav...
My patty logic: press edges HARD = filling stays in. But my edges bake up dense and flat like cardboard borders while the centre puffs beautifully. The tutorials all say "gentle fork press o...
Plain croissants are finally behaving so naturally I want to complicate my life. Chocolate, almond cream, maybe savoury ones. Does filling go IN before baking or do you pipe after? I've seen...
Customers keep asking for "healthy" atta versions of my breads. When I swap whole wheat 1:1 for maida the results are dense sad bricks. Is there a real conversion method or is whole wheat ju...
Bought 2kg of dark couverture in a moment of optimism and now it's sitting in my 34 degree kitchen slowly judging me. Fridge feels wrong (moisture?) but so does letting it slowly melt on the...
Making rum and raisin truffles for a family order, two questions. How long do the raisins actually need to soak? And half the family doesn't take alcohol, so what do I soak the second batch...
Learned that pav is shaped straight after kneading and gets one proof in the tin, then baked. Everything else I make gets two proofs. Is pav really fine with one? Feels like I'm skipping hom...
Continuing my pav journey 😄 taste is there, softness is there, but mine sit short and modest while the reference photos have those tall proud domes. What separates decent pav from THAT pav?