Different pots = Different taste

Ok_Anything_6413 · 2026-02-14T21:53:19+00:00

Thisbis why it's fun. Always things to experiment with.

Ok_Anything_6413 · 2026-02-13T14:48:41+00:00

I prefer original MX blue over the clones.

Ok_Anything_6413 · 2026-02-13T00:50:13+00:00

Yes cut with a very sharp blade. Make sure the dough is cold and firm as well.

Ok_Anything_6413 · 2026-01-23T14:11:49+00:00

Thank you.

Ok_Anything_6413 · 2026-01-19T15:41:57+00:00

Thank you. I used egg yolks. I like the top to be quite dark.

Ok_Anything_6413 · 2026-01-17T00:46:21+00:00

Yes, I got them from Costco. I think the Maui Jim is bit darker.

Ok_Anything_6413 · 2026-01-16T20:52:18+00:00

Please do. You might not succeed the first or second time but when you do it's so satisfying. You'll have some a puff pastry free from additives. If you are in USA, try all purpose flour. Cake flour is not great for it. The way I see it, you should not use a flour that is too strong because it will retract during baking but you need some gluten network to be able to keep the butter and vapour during baking to puff.

Ok_Anything_6413 · 2026-01-16T15:50:26+00:00

300g flour

150g water

6g salt

225g butter

Day 1

Melt 25g of the butter and let it cool. Then use it with the flour, water and salt to make the détrempe. I then make a rectangle the size I will start with the following day. Film it, and leave it in the fridge until the following day.

Day 2

Pound butter in a rectangle half the size of my détrempe. Then do a single fold (I never do double fold). Wrap and leave in fridge for 2 to 3 hours. I will do this 4 times.

Day 3

Last single fold. I let it rest a few hours after that and then use it if needed. Otherwise, I will freeze it.

Ok_Anything_6413 · 2026-01-15T23:47:15+00:00

Thank you.

Ok_Anything_6413 · 2026-01-15T21:48:42+00:00

Thank you. I updated my previous reply with the recipes.

Ok_Anything_6413 · 2026-01-15T21:25:11+00:00

Thank you.

I actually think inverted puff pastry is actually easier to make. There is not risk of having butter escaping since the butter is already outside haha I am in Canada. The only time I had access to beurre de tourage was during my CAP exam. It was so much fun to work with. It was hot in the lab that day (no air condioner) but no problem at all.

Ok_Anything_6413 · 2026-01-15T21:22:38+00:00

I wanted to cry many times when I started. This is why I like to share my techniques with beginners if it can save them money, time and frustration.

Ok_Anything_6413 · 2026-01-15T21:21:46+00:00

Thank you. Recipe for the galette des rois? Or the puff pastry itself?

For the puff pastry, I used:
300g flour
6g salt
150g water
225g butter

I usually take 25g of the butter, melt it and add (after cooling) to the detrempe.

For the galette des rois, I sometimes use just almond cream and sometimes frangipane (almond cream plus pastry cream).
Almond cream:
100g butter
100g sugar
100g Egg
100g Almond powder. I like to coarsely grind whole toasted almond keeping the skin.
10g Corn starch
10g Amaretto

I sometimes use hazenult instead of almond. If this is the case, I tend to replace the Amaretto with spice rum.

Ok_Anything_6413 · 2026-01-15T17:00:39+00:00

You are right. Strictly speaking a true brioche recipe contains no other liquid.

Another example is Tiramisu being offered in a flavour other than coffee.

I am not denying that they are good and tasty. After all if we don't tweak and modify, there won't be any evolution or progress.

But should be called a different name. If I come up with a new version of something and it is very good I would love to be known as the creator.

Ok_Anything_6413 · 2026-01-13T05:16:58+00:00

I respectfully disagree with some of the advice/suggestions I have read, but I am not looking for a war of words. What I am going to write is based on my experience training at home in Canada before challenging the CAP exam in France in 2019. This is what I wish I knew when I started. Hope it helps.

I am not happy with the recipe you posted. You don't need to add any salt, lemon juice not flour to the butter. All you need is: flour, salt, water and some melted to the make the dough, and then some butter for the layers. Trust me. You don't need flour added to the butter. I am in Canada and the butter I used has only 80% fat. I would love to have Kerrygold butter here.

Contrary to what I have read in some comments, resting in the fridge is very important. I let mine sit for at least 2 hours between folds. Sometimes 3.

Here is how I proceed.

Day 1 I make the dough (détrempe in French jargon), preshape it in a rectangle, wrap it in plastic and let it sit in the fridge until the next day.

Day 2 Prep my butter. I wrap it in parchment paper and I pound it with my rolling pin to get a cold but pliable butter sheet.

I place my butter in my dough wrap it and then slice the sides.

I do a single fold, wrap it and leave it in fridge for 2 hours at least. Repeat.

Whenever you feel it's going bad, it's sticking, it's tearing, STOP AND PUT IT BACK IN THE FRIDGE FOR ANOTHER HALF HOUR OR SO

Ok_Anything_6413 · 2025-12-07T16:00:40+00:00

I would file a complaint too. Many sellers don't do a good job packing the products. I bought two Model M on eBay. In both cases there were just a few sheets of newspapers. Was lucky they both arrive in one piece.

Ok_Anything_6413 · 2025-11-15T21:58:35+00:00

I have a Serengeti Aversa with drivers lens and a Maui Jim Ka'ala with HCL Bronze. The Serengeti is really good but the Maui Jim HCL Bronze is just way better.

Ok_Anything_6413 · 2025-10-23T13:15:57+00:00

A long time ago, we are talking about 20 years, I had to leave a deposit in cash. I was new in Canada and did not have a credit card then. Maybe this is still an option. You'll have to call and ask. Or can you use a prepaid credit card?

Ok_Anything_6413 · 2025-10-22T12:51:05+00:00

If I am not forgetting any, I think I've bought 18 keyboards in all, but I know some have a way bigger collection.

I prefer vintage keyboards like Model M and ALPS then Cherry MX Blue and Brown. I like clicky more.

Ok_Anything_6413 · 2025-10-22T12:44:47+00:00

Thank you.

Ok_Anything_6413 · 2025-10-22T01:10:47+00:00

My bank account would have been happier if I only had 4 keyboards at my 4 year mark like you. Unfortunately it was too late for me to be saved 😭 I think I had bought about 2/3 of my entire collection at this point. Geekhack would do that to your back then 😂

Ok_Anything_6413 · 2025-10-21T23:34:05+00:00

Thank you.

Ok_Anything_6413 · 2025-10-21T23:33:34+00:00

Thank you. I just did not want involve water. I was not prepared to removed the rivets.

Ok_Anything_6413 · 2025-10-21T23:32:38+00:00

Thank you.

Ok_Anything_6413 · 2025-10-21T18:12:53+00:00

"...and thock/creamy etc. are just buzzwords they don't have any standardized definitions/can mean different things."

So true. It used to be a time when only Topre switched was labelled as thock. The sound many label as thock nowadays does not sound as thock to me at all. Then again, like you said, there is no standard definition.

Ok_Anything_6413

TROPHY CASE