Posts by MrPastry

Droppings and tooth markings you can see. The saliva, urine, and any other possible excretions and bacteria etc. you cannot see. It is simply not worth any sort of risk.

I have always had good success with the double pan technique, but bake the shells upside down. The crust acts as its own weight - so to speak. Of course as foodnfoto points out, this does put a cramp in your crimp ;) I firmly believe...

Z-Bestus is absolutely correct. Also make sure you are scaling the egg whites and scaling the sugar (by weight) - not measuring by volume (cups). You will never, ever, ever get 100% consistency measuring by volume. The egg whites...

hen you plan to freeze the PaCh, roast the roux a little extra, so you need an extra egg or two, then add a touch extra milk to make the PaCh just ever so slightly softer than when baking fresh. The additional egg ensures proper...

Oh yah - I would make both lines clay and edible - edible use marzipan, or sugar paste, or gumpaste. the clay displays will also be helpful in promoting in 3-D what you have to offer in a retial situation.

if using gelatin leaves, use 4 per litre or quart of whipped cream - for powder on packet (8g) or a little more than 1/2 tbsp. Too much gelatine and you will get balls of gelatine in the cream, and/or the cream will be too rubbery. It...

one of your other challenges mogador, is that the flour in Europe is much lower in protein than in North America. i am not sue what the grades are in Spain, but in Germany they refer to 405 and 550. 550 is what is mostly used for...

rat is about right. Rule of thumb is 10% by weight. For 1 litre of water add 100g (by weight) milk powder. You will not have 1100 ml of milk, as the powder dissolves and absorbs water, it is still about 1 litre, barely little...