|By d. on Thursday, January 06, 2000 - 07:34 pm: Edit|
Hi guys. Happy New Year! That's probably the last time I'm saying that since I'm sick of hearing it.
Anyway, I'm interested in which method you prefer to make tuile batters and if you've noticed a difference in either. One calls for the creaming method and the other for melting the butter and adding it to your dry sifted ingredients, mixing and adding the eggwhites last. I'm using butter, 10x sugar, cake flour and eggwhites --- all in equal proportions. The second method seems to produce a sturdier cookie, but do you prefer using cake or bread flour?
|By pam on Thursday, January 06, 2000 - 09:48 pm: Edit|
i have made them w melted butter,xxx sugar & add whites last to control consistency. i use ap or bread flour. this is how we learned in school. i've also used recipes for creaming regular sugar w butter. i've made them w regular sugar the melted butter way. i've made honey tuilles w the creaming method & white sugar & honey. they all come out different textures but i never really thought about it to know the difference. follow the recipes i wouldn't try changing them until you know why theyre the way they are. i/ve never made them with equal parts of everything. maybe someone knows how they differ,is it because of texture or just personal preference of the person who made the recipe? anyone know?
|By d. on Tuesday, January 11, 2000 - 07:15 pm: Edit|
I'm fine-tuning my recipe for sponge sheets with pate a cigarette imprints on them. Trouble I'm having is with the cigarette batter. I'm using the sheets to line loaf pans for a variation on a marquise-type of dessert. My sponge is very flexible, but I notice where the sponge sits at an angle(at the corners) the cigarette imprint cracks. Maybe I should reduce slightly the flour in my tuile/cigarette recipe so it becomes more flexible?
|By PAM on Wednesday, January 12, 2000 - 01:31 am: Edit|
I JUST TRIM MY SHEET CAKES. THE EDGES ALWYS COOK ALITTLE TOO MUCH & DRY OUT. IF THE REST IS NICE THATS PROBABLY ALL YOU HAVE TO DO.OR SPREAD THICKER AT EDGES IF THE PANS DON'T SIT TOTALLY FLAT. MY OVENS ARENT EXACTLY LEVEL SO THERE'S ALWAYS ONE OR MORE EDGES NOT EXACTLY EVEN.
|By W.DeBord on Thursday, January 13, 2000 - 04:45 pm: Edit|
d. I can't give you an exact answer, it seems they all vary alittle. Are you sure it's the batter not your thickness? I can offer you a recipe I
|By d. on Thursday, January 13, 2000 - 06:01 pm: Edit|
It's definitely not the thickness. But I made the marquise today and it came out great. It's a rich Kahlua chocolate pate surrounded by the ribbon sponge. Looks great but I'll probably make them small and use them for my sampler plates since they are too rich. My problem is that I don't have a large comb(width of the sheet pan), so my patterns aren't coming out as parallel as they should when I make straight lines. I think it's time to bug the boss for new toys.
Thanks Pam and W.