Friday, September 17, 2010
Wearing gloves will somewhat help with the hot sugar and reduce the pain. Just a tad....
Knead and pull the sugar blob until it's firm enough, but yet still applicable to pulling and molding.
For the first petal, pull out a long stretch until it's long enough and cut it.
If you don't work quick enough, the sugar will cool down and become brittle. It will crack and shatter.
Quickly mold the petals with your finger tips while shaping it to look more natural.
Gluing the petals together by heating up the ends of the leaf.
Work each petal pretty much the same way as you would the first ones.
You will achieve a glossy shine if you just pulling during it's colder stages, but it will be harder to pull.
Finished. 11 petal rose This will be one of my componets on my final sugar art show piece.
張貼者： Made2Order 於 7:14 PM
Monday, September 13, 2010
Tuesday, September 7, 2010
Chocolate Cremeux? What? When you venture into the world of French pastries and desserts, one thing you will notice is that, the French have a lot of fancy names to their food that you might find intimidating to eat or to make. For example, "Chocolate Cremeux", What the hell is that? That's right. That was also my reaction when I had asked the Head Pastry Chef of Sepia Restaurant in Chicago while she stirred a pot of rich, chocolaty, sauce-like mixture.
"Cremeux" is simply just a French word that means "Creamy", and so in translation 'chocolate cremeux' is "just chocolate creamy". But what is it excatly? Well, the chocolate cremeux is not really a chocolate sauce nor is it a mousse but it's sort of in between both. I guess you can say it's almost like chocolate pudding that you buy in the western grocery stores but this is a lot better, obviously.
To make the chocolate cremeux it's very easy. What you need are your basic ingredients to make a simple creme anglaise, which in translation is 'English cream' sauce. Egg yolks, Sugar, Milk and flavoring, which vanilla is the most common.
When the milk comes to a medium simmer, turn off the heat and stream line in the egg yolk + sugar mixture while quickly whisking. This whisking step is important due to the fact that if you don't whisk the mixture fast enough, the heat from the milk and pot might end up cooking the yolks, and you will end up with some kind of scrambled eggs gone horribly wrong. This process of preventing the egg yolks from cooking is all about temperature control, and in the world of baking/pastries, it's refereed as "Tempering". You will often hear this term, 'tempering' in the use of making a lot of butter emulsified sauces, chocolate art making and many dessert making involving the use of egg yolks.
Then bloom your gelatin over cold water until it's soft and jelly like, add that into your warm chocolate mixture. Using a whisk, start from the center of the bowl and whisk to bind the gelatin, warm creme anglais and partially melted chocolate into an emulsification. Then slowly whisk your way out with bigger circular motion until the over all mixture is fully emulsified and you're done.
張貼者： Made2Order 於 9:03 PM
Wednesday, September 1, 2010
So this dessert, an almond panna cotta with steeped raspberry sauce, is quite an amazing dessert. Although, to be honest, as beautiful as this dessert is- texture wise, color wise, and flavor wise, it's great.. but it's not really one of my most favorite desserts. I am not sure why excatly this dessert doesn't intrique my culinary excitments, but.. My guess is that, I've had way too many pudding-like desserts since I was a kid. All those cheap chinese puddings my parents or grandparents would buy for me to eat.. they're starting to take it's negative toll on me.
Anyways, panna cottas are real easy to make and although this one is made with roasted sliced almonds and a few drops of bitter almond concentrate, you can pretty much make any other flavors of panna cotta. You can make a dark chocolate panna cotta, you can make an orange citrus panna cotta or even just a regular vanilla panna cotta with vanilla beans from mexico or something. But my opinion of panna cotta desserts are based on simplicity and purity. Panna cottas are not meant to be complicated in flavors or in texture -nor do they need to be dull- All I am saying is that, it IS what IT is, so keep it that way.
張貼者： Made2Order 於 10:39 PM