Posts by angrychef

I had to test a couple of recipes and techniques before I finally arrived at the lemon meringue tart I wanted. 1. pre-bake your crusts. 2. You can either use a lemon curd-style filling fortified with gelatin or the standard lemon cream...

I agree with momoreg, 375F and just test by pressing down on a muffin top or using the toothpick. I usually skip pan spaces when making minis(meaning you only bake 6 instead of 12 in a pan)so that I get beautiful big crowns on the...

Try also Professional Baking by Gisslen. Thanks for all the info., bighat. I always keep water in our fridge at about 35F, so when I make my focaccia the dough comes out nice and cool and has lots of time to ferment.

I made my own version of caramel mousse after comparing ingredient proportions from 3 recipes. I used equal weights of pate au bombe and caramel sauce, then added gelatin and folded in the whipped cream. Tasted pretty good!

thanks everyone. I am currently out of passion fruit puree, so I have not tried making any mousse yet. I will try caramel and report back. Thanks again! :)

W. -- I don't have that book. If you find the time could you please post the recipe. Thanks!

cchiu, thanks for the lead but I already did a google search before posting my question. I am looking for a tried and true recipe. I made a passion fruit mousse yesterday with a standard recipe for fruit mousse with just puree, gelatin,...

cchiu, thanks for the lead but I already did a google search before posting my question. I am looking for a tried and true recipe. I made a passion fruit mousse yesterday with a standard recipe for fruit mousse with just puree, gelatin,...

If anyone has a good professional recipe for both these mousses, please share or at least point me in right direction. Thanks!

Here is a simple formula for tres leches: 1 10" sponge cake or genoise.Do not use a butter cake. 1 C. milk or heavy cream(I use cream) 14 oz. can condensed milk or cajeta(caramelized goat's milk found in Latin American stores) 1 C....