Recent content by rpooley

  1. rpooley

    Coloring macarons

    Thanks. I'm using just a standard French method. Americolor. I might just chalk it up to a storm system this past 3 days in the Midwest.
  2. rpooley

    Coloring macarons

    I have read that gel or liquid coloring can inhibit development of the "feet" and one should use powdered color. I used some gel color today and for the first time in forever, did not get feet, but that is not a very scientific experiment (n=1). Thoughts?
  3. rpooley

    Great British Bake Off - jams

    On the show, most folks at some point make a "jam". As far as I can tell, they just boil sugar and fruit until it's thick, not necessarily gelling. Anyone have any other info on what the British use of 'jam' in this context might be? Thanks
  4. rpooley

    Palmiers

    Yeah, at least the taste is spot on. :)
  5. rpooley

    Palmiers

    They just open up to heart shapes, which I guess I could market them as puff hearts. 8-inch wide, then book fold The thread is suggesting it is not a common problem. I'll work with resting time and size. Thanks
  6. rpooley

    Palmiers

    @chefpeon 80% butter to flour ratio AP flour of 12% protein No butter in détrempé No flour mixed with butter block Butter block lamination by French method 6 tri-folds/half turns US granulated sugar 1/2 inch slices with 15 min rest 400 F 12 minutes, then turn for 5-7 more
  7. rpooley

    Palmiers

    @foodpump Would you suspect too low or too high? They're always worse on Silpat so I'm suspicious that the caramelizing sugar lets it slide too much.
  8. rpooley

    Palmiers

    My puff is never overworked... ;)
  9. rpooley

    Palmiers

    So, on Silpat or parchment, they uncurl. On a full sheet, they make hard caramel that is nigh impossible to clean. Thoughts?
  10. rpooley

    How many ounce/grams pate sucrée in a 3.5 inch tartlet pan?

    Trying to avoid rolling, it's a press in crust. Thanks
  11. rpooley

    How many ounce/grams pate sucrée in a 3.5 inch tartlet pan?

    Posting this here in case any home baker or professional baker has already done this math. No sense in re-inventing the wheel. Standard pate sucrée dough, press in variety. Thanks in advance
  12. rpooley

    Wasn't sure what to do late at night, so I.......

    .....practiced shaping tuile cookies
  13. rpooley

    Baking sheets

    Thanks for the idea, I'm trying a few chemical free ideas but may have to give in
  14. rpooley

    Baking sheets

    Unfortunately it seems more carbon dry residue than grease.
  15. rpooley

    Baking sheets

    I tried a spackle blade.... yeesh, this stuff is like stone
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