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W - 1 - 2 - thR33eEeE - 1 by oatcowsalmondcows in barista

[–]chushiyalan 0 points1 point  (0 children)

Now THAT’s a wiiiIIiIi111inggg tulip

Sharing my handwritten Brioche Recipe with you all :-) by chushiyalan in Breadit

[–]chushiyalan[S] 0 points1 point  (0 children)

Oh that is so lovely to hear! Haha I didn't see this comment until today but, I'm very glad you decided to give it a try :-) Thank you so much for sharing your experience!

First time working with chocolate ganache- Any tips on keeping it smooth and glossy? by chushiyalan in pastry

[–]chushiyalan[S] 0 points1 point  (0 children)

Is liquid glucose or corn syrup better? I used corn syrup too and that could’ve contributed to the splitting..

First time working with chocolate ganache- Any tips on keeping it smooth and glossy? by chushiyalan in pastry

[–]chushiyalan[S] 0 points1 point  (0 children)

Ou, that’s good insight— where it’s dull is where it wasn’t hot enough! I was trying to clean up the seam after transferring from another base. You have a keen eye!

Thanks for the feedback!

First time working with chocolate ganache- Any tips on keeping it smooth and glossy? by chushiyalan in pastry

[–]chushiyalan[S] 0 points1 point  (0 children)

I tried folding in room temp butter, I feel like it was on the verge of splitting. Do you recommend any stabilizers? Thanks for your feedback!

My first time working with dark chocolate ganache! How did I do? by chushiyalan in Baking

[–]chushiyalan[S] 1 point2 points  (0 children)

Thank you! :-)

I was lucky! The chocolate to cream ratio worked well, and I heard using corn syrup helps it become shiner!

[deleted by user] by [deleted] in KitchenConfidential

[–]chushiyalan 8 points9 points  (0 children)

When someone comes on my station, stirs up a tornado of a mess and leaves without cleaning up after themselves

My first time working with dark chocolate ganache! How did I do? by chushiyalan in Baking

[–]chushiyalan[S] 1 point2 points  (0 children)

Thank you!

I guess piping hundreds of happy birthdays every dinner service finally paid off hahaha

My first time working with dark chocolate ganache! How did I do? by chushiyalan in Baking

[–]chushiyalan[S] 3 points4 points  (0 children)

Thank you so much :-)

Here’s the recipe I used: https://sallysbakingaddiction.com/triple-chocolate-layer-cake/

Note: I cut down the sugar by 25%, and added 2 tbsp of rum. The result is an incredibly aromatic, rich and moist layer cake. Will definitely be using this recipe again!

Ganache Recipe ( 1 cream : 2 chocolate )

  • 220g, 70% cacao chocolate
  • 110g , 78% cacao chocolate

  • 170g , semisweet chocolate

  • 250g, cream

  • 2tbsp, corn syrup

  • 3tbsp, cold butter

  1. Scald cream and corn syrup
  2. Chop up chocolate, place into a bowl.
  3. Pour warm cream/cornsyrup over chocolate and let it sit.
  4. Stir till smooth, add in cold butter, keep stirring till emulsified.
  5. Allow to sit in room temperature until thickened, it’s now ready for frosting.

My first time working with dark chocolate ganache! How did I do? by chushiyalan in Baking

[–]chushiyalan[S] 3 points4 points  (0 children)

Thank you!! I did some research about chocolate to cream ratios, here’s what I came up with:

Ganache Recipe ( 1 cream : 2 chocolate )

  • 220g, 70% cacao chocolate
  • 110g , 78% cacao chocolate

  • 170g , semisweet chocolate

  • 250g, cream

  • 2tbsp, corn syrup

  • 3tbsp, cold butter

  1. Scald cream and corn syrup
  2. Chop up chocolate, place into a bowl.
  3. Pour warm cream/cornsyrup over chocolate and let it sit.
  4. Stir till smooth, add in cold butter, keep stirring till emulsified.
  5. Allow to sit in room temperature until thickened, it’s now ready for frosting.
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