revtothelimit - motorbike forum

Posted: **Wed May 26, 2021 5:47 pm**

formula400 wrote: Wed May 26, 2021 4:22 pm My sous chef is an Aussie and loves them, he makes a banging one.

320g egg white
525g sugar
3tsp cornflour
3tsp white vinegar
2 vanilla pod
Pinch salt

Whip whites and salt until foamy. Start to gradually add the sugar.

Whip until stiff peak. (Do not over-whip or it will collapse.)

Mix together cornflour, vinegar, and vanilla to make a slurry. Mix this into the meringue.

When shaping on the tray make sure it's quite thick and tall. The thicker the base, the better. It gets that nice fluffy interior.

Pre heat to 200'C, then drop to 160'C

For a big one, I bake at 160'C for 25min, then turn the oven off for 10min.

For small portions, 160'C for 15min then oven off for 10.

and when whipping egg whites make sure that there is not even a trace of oil about!
I have another Kipling story about 50 kg of meringue being made into topping for LMP - in a Hobart with a leaky seal. We made the batch 3 times before were realised ....

Posted: **Wed May 26, 2021 6:56 pm**

F**k that

Posted: **Thu May 27, 2021 5:03 pm**

: FFA72912-07B8-4422-8A34-8C5BD8357BB1.jpeg (113.27 KiB) Viewed 2641 times

Any ideas

Posted: **Thu May 27, 2021 5:10 pm**

Flowers? Lillys in a pond?

Posted: **Thu May 27, 2021 11:01 pm**

Silly Car wrote: Thu May 27, 2021 5:03 pm FFA72912-07B8-4422-8A34-8C5BD8357BB1.jpeg

Any ideas

Eton Mess!

Posted: **Sun Jul 11, 2021 7:48 pm**

: 30782A95-7BED-457B-9AF5-028A1D3115CB.jpeg (77.32 KiB) Viewed 2511 times

My take on rhubarb & custard mille-feuille.

It needed more and slightly thicker creme pat and thinner pastry but very tasty and it killed some time this afternoon

Posted: **Fri Jul 23, 2021 12:31 am**

Silly Car wrote: Sun Jul 11, 2021 7:48 pm 30782A95-7BED-457B-9AF5-028A1D3115CB.jpeg

My take on rhubarb & custard mille-feuille.

It needed more and slightly thicker creme pat and thinner pastry but very tasty and it killed some time this afternoon

looks tasty, just cook the pastry longer as well, looks a little under.
I use custard powder in my creme pat to help thicken it, but then after its cooked and cool we fold whipped double cream through it.

Posted: **Fri Jul 23, 2021 5:09 pm**

Thanks F400, the pastry was a touch under which I put down to thickness, a longer bake would have resolved it.

I’ll make a note of the custard powder trick and adding whipped cream (recipe did suggest it but I didn’t have any cream).

Posted: **Tue Apr 12, 2022 7:58 am**

The Ritz London x faberge dessert.
this is on our menu for 8 days, we are doing 10 max per day as the cages take between 10-15 mins to do (each 1/2 that is)

The Ritz London x Faberge by lewis wilson, on Flickr

dark chocolate cages, inside is a hazelnut praline, gianduja cremeux, and hazelnut mousse, on the side is more hazelnut praline and milk ice cream,

Me and my sous chefs also made a larger chocolate faberge egg inspired by the Queens egg "imperial basket of flowers egg"

ill post that later when I get the proper photos through

Posted: **Tue Apr 12, 2022 8:15 am**

Gianduja! AKA Nutella

That is serious hazelnut overload - praline, gianduja, mousse and more praline. Does the menu say 'may contain nuts'?

Looks

Posted: **Tue Apr 12, 2022 8:26 am**

Gianduja is to Nutella as Blow Jobs are to having a quick one off the wrist.

Posted: **Tue Apr 12, 2022 8:57 am**

Mr. Dazzle wrote: Tue Apr 12, 2022 8:26 am Gianduja is to Nutella as Blow Jobs are to having a quick one off the wrist.

Nutella was originally called 'Pasta Gianduja'.

Gianduja is generic for a chocolate/hazelnut blend. Obvs they vary depending on the chocolate and Nutella is a spread made with it (and probably with cheap chocolate).

Cremeux is 'creamy'. Smoother than a mousse and less airy. A bit like Nutella.

(Which may be a bit more ganache than cremeux?).

Posted: **Tue Apr 12, 2022 9:10 am**

formula400 wrote: Tue Apr 12, 2022 7:58 am The Ritz London x faberge dessert.
this is on our menu for 8 days, we are doing 10 max per day as the cages take between 10-15 mins to do (each 1/2 that is)

The Ritz London x Faberge by lewis wilson, on Flickr

dark chocolate cages, inside is a hazelnut praline, gianduja cremeux, and hazelnut mousse, on the side is more hazelnut praline and milk ice cream,

Me and my sous chefs also made a larger chocolate faberge egg inspired by the Queens egg "imperial basket of flowers egg"

ill post that later when I get the proper photos through

Now that.... i'd drive to the Ritz for !!!! Just... well... bloody awesome mate. I'd be gutted to eat it !!!

Posted: **Tue Apr 12, 2022 9:25 am**

Count Steer wrote: Tue Apr 12, 2022 8:15 am Gianduja! AKA Nutella

That is serious hazelnut overload - praline, gianduja, mousse and more praline. Does the menu say 'may contain nuts'?

Looks

Oooooo - please please @formula400 post a photo if it does!!! LOL

Mr. Dazzle wrote: Tue Apr 12, 2022 8:26 am Gianduja is to Nutella as Blow Jobs are to having a quick one off the wrist.

That proper made me laugh here

formula400 wrote: Tue Apr 12, 2022 7:58 am The Ritz London x faberge dessert.
this is on our menu for 8 days, we are doing 10 max per day as the cages take between 10-15 mins to do (each 1/2 that is)

The Ritz London x Faberge by lewis wilson, on Flickr

dark chocolate cages, inside is a hazelnut praline, gianduja cremeux, and hazelnut mousse, on the side is more hazelnut praline and milk ice cream,

Me and my sous chefs also made a larger chocolate faberge egg inspired by the Queens egg "imperial basket of flowers egg"

ill post that later when I get the proper photos through

That's bloody awesome

Like Weeksy, I'd be a bit gutted to eat it!!

Posted: **Tue Apr 12, 2022 9:45 am**

Count Steer wrote: Tue Apr 12, 2022 8:57 am
Nutella was originally called 'Pasta Gianduja'.

yeah I know. My first "back in my day" moment was when I was moaning about how Nutella isn't really Nutella any more.

I really want to know how they made that dome with all the circular holes in now

Posted: **Tue Apr 12, 2022 10:01 am**

Mr. Dazzle wrote: Tue Apr 12, 2022 9:45 am
Count Steer wrote: Tue Apr 12, 2022 8:57 am
Nutella was originally called 'Pasta Gianduja'.

yeah I know. My first "back in my day" moment was when I was moaning about how Nutella isn't really Nutella any more.

I really want to know how they made that dome with all the circular holes in now

Funnily enough, I'd never heard of it until I was watching TV in a hotel in Singapore years ago and every second ad was Nutella (the other ad was something featuring Jack Charlton but I can't remember what it was advertising).

On my Instagram feed a dessert creation popped up and he was making a clear hemispherical dome to go over a confectionery rose flower. He used a membrane stretched across a container then evacuated the container to pull the membrane down when the thin layer of mix on it was still elastic but not fully set. It looked like magic!

Posted: **Tue Apr 12, 2022 10:19 am**

formula400 wrote: Tue Apr 12, 2022 7:58 am The Ritz London x faberge dessert.
this is on our menu for 8 days, we are doing 10 max per day as the cages take between 10-15 mins to do (each 1/2 that is)

The Ritz London x Faberge by lewis wilson, on Flickr

dark chocolate cages, inside is a hazelnut praline, gianduja cremeux, and hazelnut mousse, on the side is more hazelnut praline and milk ice cream,

Me and my sous chefs also made a larger chocolate faberge egg inspired by the Queens egg "imperial basket of flowers egg"

ill post that later when I get the proper photos through

Awesome as ever.

Posted: **Tue Apr 12, 2022 7:31 pm**

Mr. Dazzle wrote: Tue Apr 12, 2022 9:45 am

I really want to know how they made that dome with all the circular holes in now

ive got a large polycarbonate mould, flood it with tempered chocolate, bang out any excess, leave for a few hours, de-mould, the proceed to cut holes with hot piping noozles and metal rings of various sizes.

Posted: **Tue Apr 12, 2022 7:32 pm**

well if any of you lot ever come, ill look after you/say hello/make sure you leave full

Gianduja is like crack "1 is never enough"

Posted: **Tue Apr 12, 2022 7:42 pm**

so the final part of other collaboration with Faberge was to make a chocolate egg inspired but of their eggs, my self and my 2 sous chefs went to the exhibition at the V&A museum, and we chose the "Basket of flowers egg" its the queens egg I believe, its from the royal collection. https://www.rct.uk/collection/40098/bas ... lowers-egg

the start of the base

Untitled by lewis wilson, on Flickr

using chocolate to build the base

Untitled by lewis wilson, on Flickr

2 bases done

Untitled by lewis wilson, on Flickr

egg on

Untitled by lewis wilson, on Flickr

My Sous chefs flower prep

Untitled by lewis wilson, on Flickr

Spraying the bases and eggs

Untitled by lewis wilson, on Flickr

Adding the flowers

Untitled by lewis wilson, on Flickr

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