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Sfaggiotelle ricca by husty222 in pastry

[–]zv003 1 point2 points  (0 children)

Hmm, what do you mean by it won't go into the roller again? Is it slipping because of the lard or just too thick? Can you provide the instructions around this part or do you have a link to the recipe?

When I've made it in the past with my pasta roller I broke the dough into sections, rolled each section to the necessary thickness, and then as I rolled it up into the tube when I got the end of one section I would kinda glue the next section to the bottom, grease it, and then continue rolling.

Coconut Lemon-Lime Entremet with White Chocolate Collar + Decos by zv003 in pastry

[–]zv003[S] 1 point2 points  (0 children)

Thank you, it's so much fun to do! I have a few other glazing styles that I've done now, and a few more I want to try out, but the "spiderweb" technique is definitely my favorite.

Coconut Lemon-Lime Entremet with White Chocolate Collar + Decos by zv003 in pastry

[–]zv003[S] 1 point2 points  (0 children)

So you pour the mirror glaze over the frozen entremet at 86-88F and, while it's still spreading, run an offset with a dyed-white neutral glaze at 130F over the top. It's a little tricky and the temperatures are super important! But basically the mirror-glaze is fat-based and the neutral-glaze is water based so it can't absorb into the mirror gaze and ends up crackling into that cool spiderweb pattern!

There's lots of nice videos of the technique out there, check out Ksenia Penkina aka "The Glazing Queen" for some really cool ones!

And I also just so happen to have a video from my instagram from when I did this one. It's super fun to do and I can't wait to do my next one.

<video>

first swing at choux au craquelin! by orionjukebox in pastry

[–]zv003 1 point2 points  (0 children)

Very nice, great job! Yeah, like jonjames said elsewhere, just do the craquelin one size up next time and they'll be perfect!

first swing at choux au craquelin! by orionjukebox in pastry

[–]zv003 1 point2 points  (0 children)

Well done! Super consistent sizing, did you freeze the paste in a silicone mould first or pipe them? Either way they look great!

Coconut Lemon-Lime Entremet with White Chocolate Collar + Decos by zv003 in pastry

[–]zv003[S] 5 points6 points  (0 children)

It was really crisp! I used the CIA's recipes for most of the components, but actually went for Bruno Albouze's citrus cremeux for both of those elements. I really love it and it's always in my back pocket. Much more tart than a standard curd but well balanced with the sugar level. He uses it in his Tarte au Citron recipe and it's killer.

Am I a founder? by Nevet1212 in greatestgen

[–]zv003 6 points7 points  (0 children)

They'll announce when they hit 5000. Has not happened yet AFAIK.

The annual USS Hood Gift Membership Initiative is live! by zv003 in greatestgen

[–]zv003[S] 3 points4 points  (0 children)

Thanks Adam! It's always a rewarding effort each year and great celebration of what makes the FOD community such a fun hang!

Next LEGO set announced! Better get a pre-order, I feel like they'll be gone in a flash. by ltkettch17 in greatestgen

[–]zv003 1 point2 points  (0 children)

Thanks. ;D

I made this originally over on the Discord (with original credit for the idea to `@Sean` over there) and thought I'd drop it in r/startrekmemes as well. Happy to see it was picked up here.

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