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Obssessed - Page 2

post #16 of 23
Thread Starter 
Most Pate a Chaux recipes are basically the same (they have to be, or they wouldn't be Pate a Chaux!). I think the idea behind the wooden spoon is that it doesn't conduct heat up the handle like a metal spoon might. The mixture is pretty hot befoe adding the eggs and it could potentially cause a slight burn to the mixing hand were you to use a metal spoon. It's the same idea when making polenta or risotto (both of which I make). Those darn things, especially the polenta, can be scaldingly hot!!!

By the way, the JOC has an extensive section on baking; full of not only recipes but the science and how-to's behind the recipes. Make sure it's the "All New, All Purpose" edition. Check it out:

http://www.amazon.com/exec/obidos/ASIN/0684818701/qid=1109529625/sr=2-1/ref=pd_ka_b_2_1/002-3886666-0912042
post #17 of 23
Thanks! I find the "why's" and "science" of baking totally fascinating!

I guess I'm off the "obsessed" topic a bit but by any chance is there a recipe in there also for a real tiramisu and lady fingers? I have a couple recipes but most of them are baked in a 9x13 and that won't work for me. I always like to compare several recipes before actually making anything new.
Whatever you do, do with all your heart!
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Whatever you do, do with all your heart!
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post #18 of 23
Thread Starter 
Yes there is! It calls for any of the following: Ladyfingers, European Sponge Cake, or Genoise; and the recipes for all of those cakes are in the book.
The recipe is a bit ambiguous as to what it is made in; the directions state to "arrange in a serving dish." That is odd, because the JOC is usually very thorough with their directions.
From what I can tell though, the ingedients all seem to be very authentic. I'm Italian-American, but ever since I went to Italy a couple of years back, I cook and eat out mostly authentic Italian cuisine--not Italian American (which is what I was brought up on). I would say this recipe is the real deal.
post #19 of 23
[quote="MrsMissey"]Thanks! I find the "why's" and "science" of baking totally fascinating!

[quote]

MrsMissey,

Have you ever read the Cake Bible by Rose Levy Beranbaum? She talks about why you would add certain things and why not. Why you would want cake flour or cream of tartar so you can create or change recipes on your own. It's really a great book. A bit pricy, but IMHO very worth it.

Happy Decorating,
Michelle
post #20 of 23
Yes, I have The Cake Bible...worth every penny! I read it over and over & discover something new everytime! icon_biggrin.gif
Whatever you do, do with all your heart!
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Whatever you do, do with all your heart!
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post #21 of 23
Thread Starter 
back to Pate a Chaux - for just a second - I tried Alton Brown's recipe and it worked like a charm. Super easy.

I don't own wooden spoons and I won't own wooden spoons... even if the recipe insists on it. I just have this aversion to wet wood... and wooden spoons give me the heebie jeebies- I can't bring myself to wash them, I just throw them away. LOL! Sick but true!! I use plastic when wood is called for.

But I love my wooden cutting boards. But those feel different when wet.
post #22 of 23
Just wanted to say- cookieman your eclairs sound soooo delicious!
"To solve any problem, here are three questions to ask yourself: First, what could I do? Second, what could I read? And third, who could I ask? ~ John Rohn"
"Action is the foundational key to all success. ~ Pablo Picasso"
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"To solve any problem, here are three questions to ask yourself: First, what could I do? Second, what could I read? And third, who could I ask? ~ John Rohn"
"Action is the foundational key to all success. ~ Pablo Picasso"
Reply
post #23 of 23
Thread Starter 
Why thank you! icon_smile.gif
Now that I'm thinking about it, I think I'll make them for an upcoming party we're throwing in April.
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