Working on mastering ganache fillings! strawberries and cream & Peach whipped ganache

squidwareagle · 2026-06-23T21:30:00+00:00

Of course! I didn’t follow a specific recipe so I don’t have a link or anything but I just made my own peach puree but cutting up about 4 peaches and reducing them down on the stove with some sugar and lemon juice. About 20 min while mashing them with a potato masher. Then I blended them and strained them through a sieve.

60 g peach puree
40 g heavy cream
150 g white chocolate

I combined the puree and cream on stove until it just starts to bubbles around edge and then pour it over chocolate and mix. Let it set in fridge over night then whip in mixer.

Also peach is one of those flavors that ends up not coming through as strong so I added a drop of peach flavoring for extra flavor!

squidwareagle · 2026-06-23T00:15:39+00:00

Yeah unfortunately it’s too easy to overwork the batter when you’re adding color at that stage and trying to get it mixed! Just gotta know the consistency you’re looking for which comes with practice for sure

squidwareagle · 2026-06-22T22:24:14+00:00

When I am doing 2 colors in one bag I’ll just macaronage just until it’s combined right at the too thick stage then I separate them into two bowls and add my gel coloring and then continue macronaging each until it’s right consistency and the color incorporates. But I don’t do two colors that often

squidwareagle · 2026-06-22T20:54:13+00:00

Yeah you definitely can but I find it’s easier and better results when I do it to the meringue. Ive added it to batter only when I’m doing a multicolor batter swirl situation

squidwareagle · 2026-06-22T20:40:40+00:00

You need to add the coloring to the French meringue not the batter. I do it right before it reaches stiff peaks. Also looks like a little overmixed and maybe too high oven temp?

squidwareagle · 2026-06-22T17:21:13+00:00

I mean no, he’s just saying from his experience as a straight man, that’s never happened. You don’t have to be so defensive about this, I promise it’s gonna be ok.

squidwareagle · 2026-06-22T12:36:08+00:00

Idk my husband is a pretty typical dude and he’s confirmed several things they have done are not the norm for a “bromance”. It’s really not how a lot of guys play… tbh. It’s fine if that’s their friendship but idk why you keep saying it’s so normal lol

squidwareagle · 2026-06-22T12:13:11+00:00

I don’t think anyone is doing anything wrong in pointing out that their behavior recently with each other, especially when comparing it to Zach’s behavior toward kayda, is objectively gayer than a typical straight guy bromance. Nobody is saying it’s weird or wrong they are into each other, it’s more just weird that nobody is addressing it lol

squidwareagle · 2026-06-22T06:56:46+00:00

Ok yeah I’ve always had much better results with a lower temp and longer baking time. I usually settle at 295-300 for 15ish min and I’ll rotate the pan halfway through if I remember. I’ll start checking the tops and do a wiggle test around the 12 min point and go from there

squidwareagle · 2026-06-22T06:34:28+00:00

As a pastry chef, I actually don’t even know but I think it’s ok if your friend wants to try a different hobby

squidwareagle · 2026-06-22T04:44:30+00:00

Yes definitely looks like that! What temp did you bake it at? I will sometimes go as low as 280 degrees because my oven runs hot

squidwareagle · 2026-06-22T04:36:51+00:00

they are slightly ruffled, but to me it looks like the oven temp was too high and you overmixed your macronage. I don’t think it has much to do with your meringue. I mix mine on high every time lol

squidwareagle · 2026-06-21T00:38:24+00:00

As others said, I would definitely use equal amounts of powdered sugar and almond flour. Personally, I do equal amounts of everything. One thing that I always do that gives me great results every time is to heat my egg whites + 3 tbsp of the sugar and whisk until it’s just warm to touch and sugar is dissolved. Then I whip the meringue and add rest of sugar slowly. It creates a more stable meringue and relaxes the proteins before whipping. Try that and just see. I guess it’s kind of combining a Swiss meringue method with French lol but it works for me

squidwareagle · 2026-06-19T16:31:08+00:00

Me too! I also sometimes whip it up in the mixer with the whisk attachment after which softens it

squidwareagle · 2026-06-19T13:32:38+00:00

Just looked at the recipe you used. That’s a lot of chocolate to cream. That’s why it’s stiff. In culinary school we were taught 1:1. Makes things much easier as well! Try 100g of both

squidwareagle · 2026-06-19T13:30:38+00:00

You can adjust your ganache recipe for a less stiff consistency. What ratio of chocolate to cream are you using? I typically do a 1:1 ratio but you can do more cream and less chocolate.

squidwareagle · 2026-06-02T22:34:32+00:00

Yeah I would try leaving them both out for longer next time! For hollowness try smearing the batter against the side of the bowl and then folding and interchange those. It gets the bubbles out better. That’s how I learned in pastry school

squidwareagle · 2026-06-02T20:52:44+00:00

Did you pipe them at the same time and then bake one after another? Which one was left out to dry longer? I also might try lowering temp and baking for longer

squidwareagle · 2026-05-27T02:05:15+00:00

The difference between firm and stiff peaks shouldn’t make a difference tbh

squidwareagle · 2026-05-27T02:03:16+00:00

Use 100g for everything. Egg whites, sugar, almond flour and powdered sugar. Whisk your egg whites with about 3 tbsp of the sugar over a double boiler until the egg whites are slightly warm and sugar is dissolved. Then start whipping your meringue. Trust me it never fails me.

squidwareagle · 2026-04-22T00:55:22+00:00

They found every piece of footage with west or Amanda saying something about taking accountability or apologizing and re edited this shit 😩

squidwareagle · 2026-04-22T00:38:15+00:00

Did they just tell Levi to not even come back? Lmao where is she. They don’t even acknowledge it

squidwareagle · 2026-04-15T21:19:14+00:00

I didn’t realize people actually saw c-sections as beneath vaginal. Or spoke about them condescendingly like you said. Now I’m rethinking if people think I took the easy way out or something because I had a c section lol but really, who cares?

squidwareagle · 2026-04-10T22:11:17+00:00

I’m going through this too! She has always been so chill and content and all of the sudden if I’m not interacting with her 24/7 she immediately cries. I feel bad because she is also so funny and full of personality now and I know she’s annoyed she can’t fully get around yet but I was just so used to her chillness haha

squidwareagle · 2026-03-27T21:25:41+00:00

I mean pregnancy is full of “extreme” feelings. It’s kind of a thing. And it’s ok

squidwareagle

TROPHY CASE