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  1. joujoudoll

    Pate a choux filling

    A few years ago, I was in Seattle and I had some cream puffs in a vietnamese restaurant. These were the best pate a choux I've ever had. The filling was the consistency of a whipped cream, but it has the flavour of a custard. Well, I've tried making a custard and mixing it into whipped cream...
  2. joujoudoll

    Chocolate Truffles with Buttercream Question

    I am having a hard time finding a good buttercream recipe that is firm like a ganache for the center of some truffles. I want to mix in some fruit purees into the buttercream to make different flavours... Can anyone instruct me on how I would go about making a stiff buttercream laced with fruit...
  3. joujoudoll

    Anniversary Dinner Ideas

    My parents anniversary is on February 23rd and I was wondering if anyone could help me come up with something that is a "WOW" factor. I want to make something that is a real taste sensation... I like to do something special every year, but I am having a hard time thinking of something to make...
  4. joujoudoll

    Bottling Butterscotch Sauce

    Okay, I'm kind of stupid because I promised someone some homemade bottled butterscotch sauce and I don't know exactly what I need to do... Do I need a pressure cooker? Because I don't have one. Or would it be like jam and I just submerge it into simmering water for 10 - 20 minutes? Any help...
  5. joujoudoll

    Loaf of bread deflated :(

    I was making bread yesterday and the recipe made 3 loaves and I decided to freeze 2 of the loaves... Well, my dad ended up wanting some more bread, so I took one loaf out last night and put it in the refrigerator over night and let it rise today... When I checked on the loaf an hour and a half...
  6. joujoudoll

    Sourdough Starter Question

    I have never made sourdough before and I was curious to know if this recipe for a sourdough starter is a good one? I know true sourdough connoisseurs don't use yeast in their starter, but unfortunately where I live even professional bakers have to use a very small amount of yeast to kick start...
  7. joujoudoll

    Technical Difficulties

    I don't see any forums for technical difficulties, so I will just post it here... I am trying to post a thread in the baking section with a link and it's telling me I can't because I haven't made 5 posts or more, but if you look at my info, I've made 7 posts.... What's up with that? Thanks in...
  8. joujoudoll

    Question about tart

    i live in oregon and i went to a famous book store around here with the one of the biggest selections in new and used books in the entire country and they had an espresso stand with some baked goods and i ordered a cherry almond tart and this tart was one of the best i've ever had... it had a...
  9. joujoudoll

    this is driving me insane...

    i went to a greek restaurant years ago and someone at my table ordered this really yummy stuff that was made with chopped up herbs. i could tell there were onions and garlic and lemon juice in it and sometimes it is made with barley in it, served with pita bread. i found out the name of the dish...
  10. joujoudoll

    Aspiring Pastry Chef

    hello, my name is stephanie. i'm 22 years old, and i live in oregon, usa. i have loved to cook and bake since i've been able to walk. i started cooking on my own when i was nine and was featured in my local newspaper for making bread pudding, which i'd like to say is still one of my...
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