Do you get the hump?
I’ve made Panna cotta with a granddaughter in one of the thinner individual molds, worked well …haven’t used it since!
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Tried doing a heart decor roll and it was semi-successful. I think unless doing joconde decor I need to either go with setting the pattern in the oven rather than the freezer. Or use some of the same cake batter rather than tuile. The tuile just has a tendency to peel off when applied to the cake batter in a way that it doesn’t with joconde.
The cake at least tastes great. It’s my favorite roll recipe with a strawberry filling set with pectin, and a white chocolate ganache montée. I bought a stabilizer called 210s from Modernist Pantry to see if I can get cream to whip to truly stiff peaks more successfully and it whipped up so fast! I think I will reduce the cake by 1/5 for a thinner sponge. It rolls becautufully, but I think I would prefer a thinner roll.
ETA: I may have just frozen for too long honestly. I haven’t tested extensively enough, but I think a shorter freeze time is better.
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Hump has to do with chilling iirc, not the pan.
But yes. Though we had several substitutions and kid-related excitement errors, so I can’t really blame the pan even if there were issues. I think as with all silicone I thought there was insufficient browning. But no one else cared.
@Nannybakes This was one and done for us too, but maybe we’ll do it again sometime - I left the pan there for him, but so far he only ever bakes with me (sometimes on the phone).
Everything on Amazon.ca is so much more expensive than Amazon.com my sons shop amazon all the time but we try to avoid them. I will have to look around
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I’ve made mashed potato madeleines in a metal mold , not in silicone. A layer of breadcrumbs first, then the potatoes, baked until golden brown. The recipe is floating around on the web somewhere, maybe your nephew would like that!
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I think you are correct, on a quick look, Amazon’s prices in the US are not too bad. I don’t think I could justify $64 unless I owned a bakery! I do like the bouchon molds and have also used them for cake items.
Attention Canadian Bakers. I did a search and found this site and its only about a 20 minute drive from my house. They have the silicone pans I was looking at for $25. Might go next week
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Fantastic! Happy you found them at a reasonable cost!
Thank you! I discovered this a while ago, then forgot the name and link.
There is also the Vanilla Food Company in Markham. I’ve bought lots of stuff from them. Great shipping rates.
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Whole-wheat sourdough discard crackers with Everything bagel topping.
In the spirit of cleaning out our pantry, I made some hot-smoked salmon spread to go with, and offered it with last summer’s pickled garden green beans.
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Yes i also have shopped at Vanilla Company which isnt too far from me. Another great store is Flour Confection in Pickering or is it Ajax. Their shipping rates are great. Its cheaper than driving down for me.
A double score for pantry and freezer clearing here, too, but not as wonderful as those crackers and salmon spread by MunchinRedux. Mine was boxed family-sized brownie mix with a “best by” of Nov 2022 baked today. I added chopped pecans and 1 tsp. cinnamon, and baked in two 8x8 pans. I frosted both with (made in Nov and frozen) buttercream and topped on with Andes mint chips.
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love those crackers so much.
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LeTao double fromage style cheesecake, my way. By that I mean I eliminated the starch/flour called for in recipes for this. I find that it’s common for Asian cheesecake recipes to add starch even to regular custard cheesecakes, but as I hate the presence of starch in a cheesecake and it’s unnecessary (soufflé ones being the exception as they’re an entirely different thing), I eliminated it and baked the cheesecake at 250 for close to 1.5 hours. The rare cheesecake layer I went with included cooked egg yolk unlike some recipes that skip the egg. I added a bit more sugar to the baked cheesecake because I find sometimes these desserts can taste under-sweetened and just end up kind of blandly fatty. In fact the rare cheesecake tastes a bit too buttery from the mascarpone on its own, but combined with the sweet and tangy bottom layer it all comes together. The sweet and pillowy sponge also helps a lot. I also decided to add some ground vanilla bean to the baked layer.
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I got some fancy parchment paper for Xmas and used it yesterday for the first time. It’s brown, the color of butcher paper. I noticed my cookies browned much more aggressively than I’m used to, and it was a recipe I’ve made dozens of times. Could it have been the paper…?
I pretty much exclusively use unbleached brown parchment, whether in a roll or pre-cut sheets, and things don’t seem to overbrown in my oven.
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What is fancy about it aside from being unbleached? Maybe the other features are the reason (like Caitlin my normal parchment is unbleached).
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Slightly disastrous bake, in that they taste great but fell apart and look hideous. https://www.theboywhobakes.co.uk/recipes/2020/2/28/salted-black-cocoa-sables-with-caramelised-white-chocolate-chunks I remember them being difficult the last time that I made them, but this time the dough was really dry and crumbly, and it was very hard to form them into logs. As in: when I defrosted them and cut them, they all fell apart. I had to squeeze the dough to make cookies ( and ate half of the dough in the process, obviously). They are not things of beauty, but they do taste good…
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There’s a youtuber named Adam Ragusea that I watch, and he did a video on marcarons and meringue in which he confided the secret to success: Do not care how they look. Cracked? So what? No feet? so? Sure, some of baking at a pro level is making things look pretty and appetizing and adorable so people will buy them. But if you are cooking for YOU, well, you already bought the ingredients. If stuff is ugly, so what? If it’s tasty and you want to eat it, that’s a win.
I’d rather try these than the most elaborately decorated royal-icing-drenched bland sugar cookie any day of the week.
So, hooray for winning ugly!
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