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Yes, flecks of vanilla are so satisfying!
Herbs would be an excellent savory element. Something grassy, earthy and maybe even just a touch bitter would be really excellent. If you're feeling adventurous, maybe find out what edible greeneru can be safely foraged in your area. As nuts as this might sound, when I was a kid, there was this small plant that grew freely in our backyard amidst the grass and it had these pods that looked like okra but were smaller than a grain of orzo, tasted like a cross between lemon, lime and grass, and had a texture almost like jicama. Those would be AMAZING as a garnish. (Granted, it was the 90s and we drank freely from the garden hose, so maybe they weren't totally edible 😂)
Yes on the feuilletine crunch!! I think you can get away with salting that pretty heavily to offset the sweetness and add some contrast. You could even add some black pepper for a slight savory element. In terms of placement, if it's going to be the most firm layer, I would put it on the bottom so you get a satisfying clean cut when cut with a fork. I worry it if it were in between softer elements that it would squish and ruin the beautiful layers.
You can by Callebaut Ruby chocolate on Amazon.
What about fried basil and/or Italian parsley as a green garnish? It would add another sensory element of delicate crisp, but I'm not sure how frying impacts the intensity of the herb notes. Fresh might be too overpowering. You might be able to find some wild pairings here based on chemical compatibility.
Let me know how it goes! I'd love to see the finished product!
Michael Suas' Advanced Bread and Pastry is my go-to reference text. It covers just about everything, and each section includes an in-depth introduction that explains the hows and whys of the recipes that follow.
I used these that I found off Amazon. I couldn’t justify spending that much on copper molds.
when I say rods i mean this rulers( sorry my english is not first language) I use dough laminator at my business but for home you can use this https://www.amazon.com/Rolling-Sticks-Acrylic-Kitchen-transparent/dp/B0B748K5CN give a try!
Recipe
- 2 large eggs
- 60 g granulated sugar
- 30 ml vegetable oil
- 40 ml milk/citrus juice
- 50 g cake flour
- 1/2 tsp baking powder
- dash of vanilla extract
- Baked at 30-40min at 300F, in a 6 inch ungreased, not non-stick fat daddio's pan. Then cooled upside down on a wire rack after baking, 10 min in the oven with it turned off and then 1 hr on the counter
Is it normal for the top to dome and crack so much? As you can see, the bottom has totally sunk. Is my cake for some reason having trouble sticking to the bottom of the pan?I use this.
Before you go for the nuclear option, have you tried a rolling pin with a guard to roll dough to your desired thickness?
Peter greweling makes some great chocolate books. I think maybe have a small section on sculptures Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner https://www.amazon.com/dp/0470424419/ref=cm_sw_r_awdo_V798Y3RZ51JDVZK7RZ98
I don’t think there’s a single resource, like a book. There are a literal infinite amount of possible combinations for something as “simple” as ganache. It’s important to learn about the particular systems in ganache: emulsification, polymorphism of cocoa butter crystallization, ph levels, then finally aromas (flavor).
Once you understand the basic techniques and more importantly, their purpose, then it’s much easier to experiment and create unique pastry.
On Food and Cooking by Harold McGee is a perfect resource to understand your ingredients and what they do under various temperature/agitation/time conditions.
Good luck to you. If you can, buy this book immediately.
The Art of French Pastry: A Cookbook https://smile.amazon.com/dp/030795935X/ref=cm_sw_r_cp_api_glt_fabc_HBA6215HZX1739AQN01T
It’s a wonderful comprehensive resource. Judging by what you described you will be making a ton of buffet product. Verrines will be your best friend.
Take it with a grain of salt because i'm just a home chef, not a pro. However, your interior structure looks great for the method you used. If by "improving" you mean that you're looking to achieve a more lacey and delicate interior (while still maintaining that honeycomb structure) I'd recommend choosing a lamination method that gives you more layers. What you've described would be considered a 3-4-3 lamination method, which is pretty conventional and even favored for a pain au chocolat. But if you changed your method to use a 3-4-4 or even a 3-3-3-3 you'd get more layers and a finer texture. Jimmy Griffin has a great book where he expains this in some detail. The book isn't terribly well-organized and lacks a lot of polish (it's self published - basically a rambling word doc turned into a "book") BUT it provides direct, clear advice from a top-level pro on all the variables you can change for your croix, including butter handling, lamination types, proofing temp and times, and baking times. If you're looking for a technical deep-dive into lamination, it's a great book. Also - as a final note, i'm not wild about sourdough croissants - the "slow and steady" leavening activity of levain doesn't seem optimal for croissants. Osmotolerant yeast (SAF Gold) has a lot more zip to it than a standard yeast (like SAF red). For my croix, I generally use a poolish method with SAF Gold.
I’m with the other commenter. Just any scale that has grams and ounces that way the weighing can be more precise. I’ve worked with a bunch of different scales and they were all great.
Ozeri ZK14-S Pronto Digital Multifunction Kitchen and Food Scale, Black, 8.25 https://www.amazon.com/dp/B004164SRA/ref=cm_sw_r_cp_api_glt_fabc_K9P76V3Q2XBRKV5F4KRJ This is similar to what I used at the Culinary Institute
We had a toy in our pastry shop that worked fine. Something like this would be fine too. Limited-time deal: Turntable Display Stand,360 Degree Electric Motorized Rotating Turntable for Photography Display, Jewelry, Watch, 6.6lb Load 5.4 Inch Diameter (Black with 5 PVC Backgrounds) https://smile.amazon.com/dp/B08X4D9GV5/ref=cm_sw_r_cp_api_glt_fabc_dl_JJZFFWVWXG4V3MCBWFCP
Petal tip, thick side down. The linked one may be too large for you, but that's the shape you should look for.
When i did eclairs in shops I would take the following actions to get identical eclairs every time:
- Pipe the choux paste into long strips and freeze them solid
- Cut each frozen stick of choux into identical lengths
- Place them on a sheet tray and then spray them with a VERY thin coating of oil using a hand-pumped spray like this one...
The oil coats the dough and will prevent uneven expansion of the dough as it bakes.
Keep using the star tip. It looks like you're using a French star tip?
Try these ideas and please post the results
Save yourself time and just buy them.
FRISGO Shape Decorating Tools Bakeware French Dessert Cake Baking Cupcake Silicone Mousse Mold (Apple), White https://www.amazon.com/dp/B074FT13FV/ref=cm_sw_r_cp_api_i_pJVwFbCM09A22
Books specifically for laminated pastries - I saw this one recently on amazon but haven't read it.
I may offer this tip tho - Get really good quality butter - and if possible get anything over 80 per cent butterfat. Keep in mind it probably won't be cheap.
Can't recommend this one enough:
https://www.amazon.com/French-Patisserie-Techniques-Ferrandi-Culinary/dp/2080203185
This one is also very good but the Ferrandi one is better IMHO:
I've always simply used something like this. I put all my pastries in there, stacking them on top of each other (as long as it doesn't have any frosting/damageable pieces on top). I usually put a napkin in between each "layer" of the stack. Then I'll bring along a nice plate, and once I get over there I'll place them nicely on the plate and voila!
If you can't get the round cake caddy to work you can try something like this. It seems to be more like what you're looking for