Posted by Gerard on March 27, 1998 at 16:05:38:
In Reply to: Mice posted by Matt on March 27, 1998 at 15:05:59:
I sure do use a digital pyrometer, use it to read flour temp and dough temps.
But not to check if something is baked, I learned to bake instead.
Also use it to double check the choc machine.
Viennoise is typical french product, they make it in a long loaf and you buy sections.
I just make it individuals instead. Its a great combo.
Sight and touch are the skill you develop, using a thermometer you'd never develop it.
He can take it , he's a pro.
For mice roll out tart dough, line barquette mold, fill with a little frangipane almond filling and bake.
When cooled pipe a long teardrop shape body of coffee or choc buttercream on top and chill, when cold and set
dip in tempered choc and insert 2 almonds for ears at the pointed end of the buttercream, the nuts pushing into the buttercream force it to bulge slightly which forms the face of the mouse, looks realistic.
Just as the choc sets touch the top rear end with a finger and pull a tiny ribbon of choc off and let it drop just to the side, this is the tail.
I came back from delivery yesterday and Mike had dipped them all by himself, he was SO proud.!
I said "but they're DEAF " , he forgot to put the ears on.You shoulda seen his face. hahaha
A very dark fondant works good if you don't have a tempering machine.
Plug the ice machine back in, its getting hot again.!