Posts by nightscotsman

I agree that the condensation from the temperature change is probably the main problem, though I wouldn't rule out the shortening based icing contributing. I'm thinking that in real buttercream the sugar is fully dissolved in a syrup...

What type of buttercream are you using - Italian meringue? What type of coloring are you using - liquid, gel, paste, powder?

Starches and rice will work as stabilizers for sorbets but there are drawback vs. gelling agents:   - Starches do not have good flavor release, so the fresh flavor of the fruit will be a dulled and not as clean. Think of the...

General rule of thumb is conventional baking temperatures should be about 25 degrees higher than convection. So 325 F convection would be 350 F conventional. Of course all ovens bake differently, so adjustments may be in order.

Speaking of contradiction... I learned from Philippe Conticini to bake my choux at a lower temperature - 325 F in a convection oven. This seems to allow the dough to fully rise before the outside sets. I've also found that freezing the...

A couple other things you could try: - Increasing the butter to cream ratio will make it thicker by reducing water content. In your formula I would reduce the cream quite a bit. - Adding a little pectin NH will thicken the caramel...

Here's what I use:   22 g guar gum 8 g xanthan gum 70 g glucose powder   Gives me the same results as the Cremodan.   You can buy small quantities of guar gum and xanthan from Barry Farm here:...