Posts by RichardL

If you read this reference menual... http://www.usdec.org/files/pdfs/US08D_10.pdf You will find whey is used as an egg replacer!:)

This could be helpful: http://italianfood.about.com/library...y/aa012699.htm but I think the crispy crust can only be formed after rebake the pizza while the surface moisture of dough has been reduced. Or just use frozen/prebaked...

You might want to visit El-Rey's chocolate http://www.chocolates-elrey.com/ Pick the most expensive one and taste it!

Hi m brown, I'm sure you know how to do this! Good luck! glacege chocola: light cream 50cc water 100cc cast sugar 80g maltose (or Trimoline) 20g cocoa powder 30g black cocoa powder 10g gelatin 3g

I wonder if it's the sister of chausson napolitan? Which is filled with vanilla pastry ceam.:lips:

How about mango pudding? Mix mango puree with some passion puree,sweet condensed milk and soaked gelatine, heat till warm. Then whip in ice bath till frothy, and blend in some pastry cream and fresh cream till creamy, finally blend in...

ElRey have a special chocolate called San Joaquin Private Reserve . Price is much higher then anyother of their chocolates. I wondered how does it taste like? Said to be made from the famous Ocumare Criollo bean. What's specialty...

You might want to brush your fruit with nappage before putting it on the pastry cream. The gel can prevent water in the fruit to come out and spoiled the pastry cream, also it's acid proof. Or apply some gel on top of the pastry cream...

http://www.nasuinfo.or.jp/FreeSpace/...anpan/pop2.jpg

Here's an alternative way to prepare your mousse: Ask your ingredient supplier for instant mousse premix. You just mix it well with equal amount of chilled boiled water, and then fold in whipped cream and white chocolate (and fresh...