Recent content by d whiz

  1. d whiz

    Sfogliatelle

    Thanks for the reply and I agree entirely. I do my choux the text book method as you said and this batch  of  tails came out pretty well but I think I may need to go heaver the lard blend because I do make sure the entire surface is covered but very thin so I will go heaver and I have been...
  2. d whiz

    Sfogliatelle

    Thanks for the tips !! I am pretty close to your game on the dough. I bought a used wide past roller and take it down slowly to the 2 setting and stretch out super thin onto the bench right out of the machine but not before a doing a series of two four folds before letting it rest covered until...
  3. d whiz

    Sfogliatelle

    Thanks for your blessing and hopefully someone will hear my cry for tips. I will beat this and to bad I can't post a final product.
  4. d whiz

    Sfogliatelle

    I watched the video and yes it was like making strudel but taking it to the phyllo stage. I really wish there was a part two so I could see his final product. The world says we need to wrap and refrigerate before handling and I would love to see if you could cut that stage out and just go for it...
  5. d whiz

    Sfogliatelle

    I will watch the video and reply. I made today and divide the dough into 5 portions and ran it through until I was on the 3 settings and did a series of four folds two at a time allowing it rest covered until all were done. I then rolled each piece slowly down until I got to 2 settings and...
  6. d whiz

    Sfogliatelle

    Thanks for your reply. I bought a used wide pasta machine and the dough is still seems tough but even though I did at least 4 4 folds like puff and it came out out close but seemed tough on the edges. I have never eaten one so not much to go by.
  7. d whiz

    Sfogliatelle

    Any one good at making these? I have had trouble get the layers down. Tried using our sheeter but wont roll that thin. I just got a wide pasta roller to see if that may help. Any suggestion would be great. Cake boss says he pipes choux paste in his for the puff but mine didn't come out so swell...
  8. d whiz

    Mirror glaze

    That's it !! Go figure !!! Thanks so much
  9. d whiz

    chocolate spray gun

    Explain what you mean by Lube ? We put a little oil in our air bush before and after we spray cocoa butter is that you mean? Thanks 
  10. d whiz

    chocolate spray gun

    What temp do you take your chocolate and cocoa buttert to spray?
  11. d whiz

    Mirror glaze

    Does anyone know how they make those perfect round round thin rings that look like they are drop in to glaze? 
  12. d whiz

    looking for a recipes, Glassage

    Well I guess they are they same as candy melts they call them immation flavored peels here. Have you ever seen these chefs on youtube doing really fast chocolate decoration for the top and sides of cake.? Are they using candy coating or real couverture? When I try with melts it sets up way to...
  13. d whiz

    looking for a recipes, Glassage

    You are so Awesome !!! I was told that some chef's use coating peels instead of real chocolate for mirror have you ever? Thanks
  14. d whiz

    looking for a recipes, Glassage

    Thanks !! I want  the one that almost looks like a oil like glacage that they pull last minute to get that effect. Would this work for that? I saw a olive oil based recipe and was wondering if that might be what they are using. Any feed back would be Great.
  15. d whiz

    looking for a recipes, Glassage

    Looking for the recipe for the Colored  Glacage that they use to marble or do the tie dye/ flame effect finish it is super thin Can anyone help me out. Thanks
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