Recent content by chefpeon

  1. chefpeon

    Is it possible to make fruit puree like boiron?

    Boiron's fruit purees are great, and very dependable when it comes to making pate de fruit especially. I can't get Boiron very easily in my location, which is why I make my own most of the time. You can get it on Amazon though.....2.2 lbs of most of the purees will set you back about $50.
  2. chefpeon

    Is it possible to make fruit puree like boiron?

    I make my own purée all the time. I like to call it Fruit Demiglace. I take whatever fruit I want, purée it, then slowly and I mean slowly (because you don’t want to burn it), cook it down over low heat until it’s very concentrated. Depending on the fruit, sometimes I’ll adjust the flavor with a...
  3. chefpeon

    Problem with Mexican whipping cream

    I had to look up Cobasan (whipped cream stabilizer). My thought is the cream didn’t have enough butterfat to whip and in your case you would need some sort of stabilizer. If you don’t have cobasan then you could probably get away with adding some gelatin to get it to whip. Soften gelatin in a...
  4. chefpeon

    Pastry Brushes

    Have you tried the silicone brushes? I really like them and definitely no shedding.
  5. chefpeon

    Egg chemistry in baking

    OK. Results are in. I was originally going to do a sugar cookie dough as I mentioned above, but I had an order for these for this weekend, so I just split my large batch in half and did one with the eggs added whole and the other with the yolks and whites added separately. I also made sure I...
  6. chefpeon

    Egg chemistry in baking

    It is for me too. However, because I always need sugar cookie dough, I will be performing this little experiment today most likely. I figure that sugar cookie dough would be perfect since it's probably the most simple cookie there is and any differences would be most discernible. Results later.
  7. chefpeon

    Egg chemistry in baking

    True, but you gotta admit there is quite a big difference when you use powdered sugar vs. granulated. That's completely noticeable. In this specific instance where you are talking about adding yolks separately from the whites in a COOKIE DOUGH, it would be extremely hard for me to believe there...
  8. chefpeon

    Egg chemistry in baking

    I cannot see how doing it this way would result in any discernible difference in the end product though. I think this is a case of "are the results worth the extra effort?" I would say no.
  9. chefpeon

    Egg chemistry in baking

    Wow.....that sounds like some next-level bullsh*t to me. Were they saying that process applies to any baked item across the board or did it apply to specifically that cookie recipe? Regardless, unless you're doing something different with the whites (like whipping them) or the amount of whites...
  10. chefpeon

    vegan buttercream troubleshooting

    You may not like this answer, but you need to use some hi-ratio shortening, like Sweetex for example (which is vegan). Here is a link to a vegan buttercream recipe that has been used in a bakery: https://www.gretchensveganbakery.com/best-vegan-buttercream-recipe/ Also, you never specified, but...
  11. chefpeon

    Does anyone have experience using cocoa butter transfer sheets on macarons?

    Sounds like it’s worth trying. Have you tried?
  12. chefpeon

    Does anyone have experience using cocoa butter transfer sheets on macarons?

    So I'm guessing this is how macaron shops get it done. If you can stomach the narrator saying "macaroooooon", it's kind of an interesting video. Because I'm so old-school, this amazes me and makes me sad at the same time. I thought it would take a little longer than this for robots to replace...
  13. IMG_9140

    IMG_9140

  14. SpringcakePTEF

    SpringcakePTEF

  15. chefpeon

    Does anyone have experience using cocoa butter transfer sheets on macarons?

    I tried the cocoa butter transfer sheets as an experiment. I cut out circles the same size as the macarons and placed them on top right out of the oven. After the macs cooled I pulled the transfer up and at best the images only partially transferred to the cookie. It wasn't good enough for me...
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