Well since you really enjoy consuming the pastries, why not start with what you personally enjoy? Try the same type of pastries from other bakeries and compare. I worked as a line cook, so my baking experience was limited, and I...
Bor_d_laze, are you able to post a picture of the halva this recipe would make? The reason I ask, is because I scoured the internet a few years ago on how to make halva, and certainly found plenty of recipes, but most yielded a very...
You would want to line the sheet pan with oiled parchment. Also, just keep in mind that the sugar will turn a golden color slightly, it wont have the perfectly clear look that is in your attached picture unless your using isomalt.
I used wet sugar caramelization.
I did not replace any of the cream with puree, simply added the raspberry puree. For the formula I was using, it called for 10oz. of heavy cream, and 12oz. of fruit puree.
I...
I've done it once, I used a raspberry puree. It came out well, though I think another fruit would suit the caramel flavor better. You pretty much can add any fruit puree to the caramel, but you'd do it later in the cooking phase, about...
What exactly is this confection? Is it just a mixture of the confectioners sugar, peanut butter, and butter and thats it? If so, I'd be inclined to say referigerate it, but its hard telling without details of how its put together and...
What kind of molds are you using? Are they the flexible plastic, or hard polycarbonates? The amount of chocolate work I do is very limited, but I'm inclined to say that I wouldnt mess with the formulation of the chocolate, I'd find one...
I would very much agree with you, I also have culinary artistry, very nice when I need some inspiration for new flavor combos. Otherwise, I refer to 'The Professional Chef,' 'Professional Cooking,' and 'On Cooking.' I've found that...
