Posts by flavio

Thanx everybody for your help. I really appreciate all replies for my doubt. I'll try all ideas. You all can see the results very soon on my Web site - www.sodoces.com.br

Thanx for your help my friend. The one I'm trying to find is not a Joconde recipe. This I already have. Take a look on this link below to get an idea of what kind of silk screen it is. It's the same process they use on...

Hi; Nobody told to the people that are having problems to use double or triple sheet pans. This will prevent the heat to reach the botton too soon because this will let the macaroons crack on the top. The properly pipping technique...

Hello everybody; how's going? I'm having some problems to use the silk screen paterns to make joconde biscuits. Does anyone can help me with tips and recipes? I really don't know if the best way is to use plain chocolate or...

Hello mhowell. You can use a little of acid (citric or tartaric or vinegar) on your sugar in the begining of the process. This will "invert" your sugar and prevent it to crack and/ or become grainy. This process is called...

thanks for your help cape chef. I'll try your idea.

Thanx Mezzaluna. We'll be always in touch. If I can help you, just let me know.

You are right headless chicken. Almond meal is the same as almond flour. I already tryed your idea. Thanx anyway. If you need something just let me know

Hello everyone. My name is Flavio and I'm a pastrychef in São Paulo, brazil. I own a pastry plant, which makes desserts for restaurants, hotels and catering. I'm also working on consulting jobs for the last 10 years. This is my first...