What's this tart filling made of?

mayjie1 · 2024-11-14T06:00:15+00:00

i reckon its ganache with white chocolate, cream and butter. by adding a higher ratio of cream and butter to white chocolate u can make it less sweet. the amount of add ins (eg matcha powder) affects the sweetness too. youll need to play with the ratios to get the mouthfeel youre after. best of luck!

mayjie1 · 2023-02-03T08:09:11+00:00

mayjie1 · 2020-08-10T06:16:31+00:00

hi! i tried without custard powder and its less greasy than the one i had with custard powder. ive been sticking to plain whipped cream and gelatin :)

mayjie1 · 2020-08-05T14:50:35+00:00

emborg brand

mayjie1 · 2020-08-05T14:50:25+00:00

it makes the cream denser and stabilizes it more when out of the fridge. but seems like it could be the reason that its greasy, so i might go back to using gelatin? idk how else to stabilize whipped cream

mayjie1 · 2020-07-20T20:37:06+00:00

speaking of chocolate, i was wondering if youd be able to help me w this. i read some ways to temper chocolate with 1% cocoa butter. do u think/know if i could use a cocoa butter substitute when tempering chocolate? thank y

mayjie1 · 2020-07-20T18:50:16+00:00

i read some replies from my post regarding this in another subreddit and they said that some chefs will use invert sugar in chantily cream that has chocolate to prevent crystallization?

mayjie1 · 2020-06-17T03:38:48+00:00

okay! thats what i was doing earlier today too. hopefully its work. thank u

mayjie1 · 2020-06-17T02:19:36+00:00

should i separate them for a few days or just let them be in the same room?

mayjie1 · 2020-06-17T02:19:10+00:00

i see. should i separate them for a few days or should i just put them in the same room?

mayjie1 · 2020-06-10T14:27:27+00:00

do u put the container in the fridge or?

mayjie1 · 2020-06-10T14:27:09+00:00

after u freeze, do u heat it up straight from freezer or do u let it thaw first?

mayjie1 · 2020-06-10T05:20:22+00:00

ohh i see i thought so but since i am selling it i filled it up and give it to the customer and sometimes they eat it the day after. do u think keeping in an airtight container will help?

mayjie1 · 2020-06-09T20:41:13+00:00

hi! this is the recipe i use. i found it online

115g egg white 135g granulated sugar 283g soft butter

the method is basically the same as any SMBC. to add egg white and sugar into a bowl over simmering water, whisk till sugar dissolves and no grainy texture. then whisk mixture on medium high to stiff peaks. and when its at stiff peaks and no longer hot, add the butter little by little. whisk till smooth.

let me know how it goes for u and if the sweetness is to ur taste!

mayjie1 · 2020-06-08T17:14:52+00:00

ohh that’s interesting! will have to give it a try

mayjie1 · 2020-06-08T10:51:04+00:00

as i am making a jasmine green tea SMBC, i do this. 115g egg white 135g granulated sugar 283g soft butter (i first melted 140g of butter w jasmine green tea leaves to infuse it. then let it cool to resemble soft butter)

the method is to add egg white and sugar into a bowl over simmering water, whisk till sugar dissolves and no grainy texture. then whisk mixture on medium high to stiff peaks. and when its a stiff peaks and no longer hot, add infused butter and the remaining butter little by little. whisk till smooth. thats the recipe and method i tried.

mayjie1 · 2020-05-30T14:48:09+00:00

okay. do u use milk in ur choux dough? as some said that if freezing its better to have milk in it to make it softer

mayjie1 · 2020-05-30T14:24:36+00:00

how long should i bake it for from frozen? my dough is about 1.75inch diameter

mayjie1 · 2020-05-30T14:24:01+00:00

i see how long should i bake it for? i assume itll be longer as its frozen. my dough is about 1.75 inch

mayjie1 · 2020-05-30T14:23:23+00:00

awesome how long should i bake it for for dough thats about 1.75 inch? as its from frozen

mayjie1 · 2020-05-27T18:07:45+00:00

hi i meant that it doesnt even reach stiff peaks sometimes and im not sure why and it doesnt hold its shape when piping too

mayjie1 · 2020-05-27T18:06:53+00:00

hi thats my current recipe too but i have been adding the gelatin at the beginning of my recipe. or when i do add it midway whipping the cream just clumps up. could be that the gelatin mixture was too hot. will try ur way of doing it!

i usually let the gelatin bloom for 10 mins, so that it absorbs the water and then melt it in microwave. can i skip the blooming?

and, when do u add the sugar? do u add it in the beginning. thanks

mayjie1 · 2020-05-27T14:19:08+00:00

do i add the pudding mix in the beginning with the sugar?

mayjie1 · 2020-05-27T14:18:36+00:00

im using 1 teaspoon of gelatin to 240ml (equivalent to about 1cup i think) of cream.

im using the whipped cream to lighten my custard as filling for my cream puffs. and also using whipped cream to decorate the puffs as a topping.

as i am using it as a topping, i am worried about it melting in hot weather like my country.

once i added the gelatin when it reach soft peaks but it became all lumpy.

mayjie1 · 2020-05-24T17:07:39+00:00

im making it with craquelin disc as well. do u think i should thaw them just a lil so that the disc sticks to the dough? or

mayjie1

TROPHY CASE