revtothelimit - motorbike forum

Might as well get involved in this part of the forum as ive been lazy.

Here is a video we made during lockdown, its chocolate soufflé.

just for your info I hate being filmed.

Awesome!! I've never made a sweet soufflé. Not sure I'm brave enough to try, but, maybe - one day!!

That looks proper lush!

It must take ages to pipe "The Ritz" all those times.

An artisan at work.

Hungry now.

Apart from the transfer on top that looks lovely.
I might have to get no.1 son to try knocking up his version of it. He was after a thermomix a couple of years ago but I rather winced at the price* of them!



* that's in the days before he spent £25k on chocolate tempering machines!

Classy stuff indeed

Mr. Dazzle wrote: Sun May 23, 2021 2:11 pm It must take ages to pipe "The Ritz" all those times.

It’s cocoa butter printed on large 60x40cm sheets, we just temper chocolate and spread it on and cut disks. I can’t even imagine trying to write “The Ritz” that many times

Kneerly Down wrote: Sun May 23, 2021 6:37 pm Apart from the transfer on top that looks lovely.
I might have to get no.1 son to try knocking up his version of it. He was after a thermomix a couple of years ago but I rather winced at the price* of them!



* that's in the days before he spent £25k on chocolate tempering machines!

They are pricy but there great. We probably have 5/6 in the kitchen, they make Celeriac purée so so smooth.

I’d love some serious tempering machines, I’ve only got one that 5kg, plus I want an enrober

Mr Pasty Chef,
I notice that you are doing a lot of stuff the "traditional" - using Hobart mixers etc. The Germans love Thermomix machines - I always thought they were complete and utter tosh.

That looks epic BUT it’s torture for me with my gluten and lactose /A1 protein intolerance issues

formula400 wrote: Sun May 23, 2021 10:09 pm I’d love some serious tempering machines, I’ve only got one that 5kg, plus I want an enrober

It was a bit sickening when one of his staff put the machine on having forgotten to replace the drain plug in the machine.
A bit later the best part of £100 of chocolate was spread across the floor.
Thankfully that was the 8kg machine rather than the 20kg and it has never happened since!

Kneerly Down wrote: Mon May 24, 2021 12:43 pm

formula400 wrote: Sun May 23, 2021 10:09 pm I’d love some serious tempering machines, I’ve only got one that 5kg, plus I want an enrober

It was a bit sickening when one of his staff put the machine on having forgotten to replace the drain plug in the machine.
A bit later the best part of £100 of chocolate was spread across the floor.
Thankfully that was the 8kg machine rather than the 20kg and it has never happened since!

In my days with Kipling Cakes, I was doing a plant trial on a long life bars ( like twinkies or the Nestle YES product) , the ovens were set by the oven man, and it didn’t work . Cue two tonnes of cake batter on the floor!
I learned how to temper chocolate whilst working up at Cadburys in the Wirral. As I wasn’t a Cadbury employee at the time, i had to be escorted around by someone when I left the building I worked in. Very odd ...

Mr Moofo wrote: Mon May 24, 2021 10:13 am Mr Pasty Chef,
I notice that you are doing a lot of stuff the "traditional" - using Hobart mixers etc. The Germans love Thermomix machines - I always thought they were complete and utter tosh.

Different tools for different job, the thermo only gets used to blend small quantities of gel, cremeux’s and purées.

Then we have a range of Hobart mixers from table tops to 80ltr bad boys. We are making 17kg of bread dough everyday. Then loads of other pastes and sponges and mousse’s

The more I use my thermomix, the more I like it, apart from trying to make meringue where the ratio is 6 failures to 2 successes and I’m sick of pouring sugar and egg whites down the sink when it doesn’t whip up

Silly Car wrote: Mon May 24, 2021 5:39 pmI’m sick of pouring sugar and egg whites down the sink when it doesn’t whip up

One of the many reasons we have pigs!

Silly Car wrote: Mon May 24, 2021 5:39 pm The more I use my thermomix, the more I like it, apart from trying to make meringue where the ratio is 6 failures to 2 successes and I’m sick of pouring sugar and egg whites down the sink when it doesn’t whip up

Mate just use a kitchen aid or similar.

formula400 wrote: Tue May 25, 2021 9:14 am

Silly Car wrote: Mon May 24, 2021 5:39 pm The more I use my thermomix, the more I like it, apart from trying to make meringue where the ratio is 6 failures to 2 successes and I’m sick of pouring sugar and egg whites down the sink when it doesn’t whip up

Mate just use a kitchen aid or similar.

Cheers, I’ll give that a go before resorting to a copper bowl

What king of meringue are you trying to make and for what?

I was trying to make Italian meringue to cover a baked Alaska as the kids had never had one, it worked once and the other time it worked was for a pavlova.

This weekend I want to make crisp but slightly chewy on the inside meringues to make cream filled meringues, so any tips would be appreciated along with how to cover them in chocolate. I’ve got Callebaut 70:30:38 callets.

I’m not asking much lol

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.