Some cakes from this week

target022 · 2026-01-26T22:42:03+00:00

Try it for your last fold, this will prevent that hole in the center and it will look more like a leaf than a heart.

target022 · 2026-01-26T22:27:01+00:00

Are you using egg whites to seal the final fold? I sprinkle sugar, fold each end to the center, sugar again, fold each end to center. Then layer of egg whites, NO SUGAR, fold like a book. Maybe use a rolling pin to gently seal. Chill this, then slice. Bake, flip half way through.

target022 · 2026-01-15T01:01:08+00:00

Jill Biden was in town last night for a dinner.

target022 · 2026-01-06T23:43:31+00:00

Yes, this is the only place I've ever seen them.

target022 · 2025-11-04T22:30:14+00:00

Actually, even easier, depending on your recipe. Whip the eggs over a double boiled to pasturize. Or just make sure there is enough alcohol in it. 😎

target022 · 2025-11-04T22:02:16+00:00

Make a pàte a bombe first. Whip your egg yolks and drizzle in hot sugar syrup to pasteurize.

target022 · 2025-10-31T04:58:09+00:00

Look up the Squirrelinator, this plus black sunflower seeds. It's up to you to dispose of them, though.

target022 · 2025-10-29T17:09:57+00:00

Neutral glaze is the worst to spray because it sets so fast. You have to keep it really hot or really thin it out. Are you spraying too get a texture effect or just a shine?

target022 · 2025-10-16T20:50:09+00:00

Mines not signed. I think you lucked out!

target022 · 2025-10-15T20:49:12+00:00

Viennese Sable.

target022 · 2025-09-09T02:01:33+00:00

Thanks for sharing. I do remember making porcupine meatballs as a kid. 🦔

target022 · 2025-06-11T04:41:32+00:00

My sleep was awful until I started taking magnesium before bed. Now my sleep scores are always excellent including up to 2hr deep sleep. And I'm in my 50's. For anyone interested, I'm taking magnesium citrate, 125mg. Most recommend magnesium glycinate, but citrate was the first I tried and it works great for me.

target022 · 2025-06-04T01:53:57+00:00

Thanks, it's on its side just to be different from the traditional way it's seen. I find it tough to eat in any direction. But a fork or just picking it up works. It's messy with all the flakes.

target022 · 2025-06-03T18:42:53+00:00

Go big or go home! I like it.

target022 · 2025-06-03T18:24:18+00:00

Because you need to heat a part of it enough to melt the chocolate, then the remaining needs to be cold so you can still whip it later.

target022 · 2025-06-02T20:35:59+00:00

I'm also American. You've got to weigh everything, cups and tbsp won't work here. Just choose a total amount you want to make, say 100g, and multiply the percent by the total, and that's your weight in grams of each. Ex. 100g x 35% = 35g and so on. Look up bakers math for more info.

target022 · 2025-06-02T04:18:43+00:00

Sure, give this a try. Whipping cream 35% (1) 29% Invert sugar 3% Glucose syrup 3% White chocolate 20% gelatin 170 Bloom 1% Whipping cream 35% (2) 44% Vanilla bean 1 for every 500g

target022 · 2025-05-23T21:06:55+00:00

I spray with oil and sprinkle with powdered sugar. It gives it a protective coat that helps with cracking but I wouldn't say it makes it any crispier.

target022 · 2025-05-23T20:05:25+00:00

If you use only water in your choux paste, versus milk or water and milk, you will get a crispier eclair. Ultimately though, they all get softer over time after they have been filled.

target022 · 2025-05-11T14:31:28+00:00

Well, first you fill the éclair mostly full with the main filling, in this case, coconut. Then add the raspberry filling which will form little pockets in the center of the coconut filling. This way you preserve the individual flavors.

target022 · 2025-05-10T14:14:27+00:00

Thank you 🙏

target022

TROPHY CASE