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The same recipe You can mix 3 fruits together

@@Sadhell0012 thanks. I tried raspberry and apricot but they came out bland😏

@@sopikotavadze-qh1sb apricot must be fresh i guess

@@sopikotavadze-qh1sb because if it frozen will lose the flavor

Yes you can substitute most fruits here, particularly berries and fruits with similar levels of natural pectin. Low pectin fruits may require extra pectin in the recipe. If you're using fresh fruit, make sure it's nice and ripe for maximum flavor. If you're purchasing puree, make sure to get a high quality brand such as boiron or ademance.

I use couplers for buttercream when I'm using a plastic or silicone piping bag that I'll be reusing for volume. I use parchment bags with single tips for a much higher level of control due to the size, or when I only need one tip or have many specific colors.

I am sure it could be more than one thing, but the temperature to cook it too is key. And to 107C does take a while. To the point where I have burned it

Temperature; the fruit you are using (because some fruit requires more pectin).

Make sure you're using an HM pectin, also called pectin juane. Also, make sure you have an accurate calibrated thermometer. When taking temperatures the thin section of the probe needs to be fully submerged, but not touching the bottom of the pot for an accurate temperature reading. Also, if you're at a high altitude you may need to adjust your temperatures accordingly.

Actually, it's bread flour. Bread flour has a higher level of endosperm which means it's starchier and doesn't clump like cake or pastry flour. It keeps your cake from sticking to parchment or plastic, keeps your cake from absorbing excess moisture from the refrigerator, and excess can be easily brushed off when ready to use.

This is true for very delicate sponges like angel food cake or some chiffons because the weight of gravity can compress them, especially when you're baking in thick bunt pans. Most sponges such as high ratio or genoise are plenty sturdy that they don't need this.

Yes, you can replace 10% of the flour with cocoa powder.

We use superpomme apple compote which you can buy online. There is sugar in that product. You could probably substitute regular applesauce if needed.

The writing is different fonts available through Microsoft word or Canva. Many of the scrollwork images are public domain images from google searches that I just copied into word document for printing.

This is cooked to 223 Fahrenheit. It takes 5-10 minutes depending on the size of the batch, as well as the kind of burner and pot used, and the ambient room temperature.

@@thepastrynerd7933 thanks I'm having some troubles with this because the altitude of the place where I live.

@@leonardohernandezcabrera7541the rule I found is that for every 1,000 feet above sea level, reduce the temperature you want to reach by 2 degrees Fahrenheit

Combine 3 pounds confectioner's fondant and 8 ounces of vanilla simple syrup, heated over a double boiler or Baine Marie to 95-100 Fahrenheit. The simple syrup is a 1:1 sugar to water ratio with vanilla to taste.

This recipe is flexible to be wrapped around the outside of a cake or entremet, but not rolled like a swiss roll. You are looking for a roulade recipe which is generally made with the same mixing method, but doesn't include almond flour and is formulated to be more flexible to get a nice tight rolled shape.

The cake used in this video is a vanilla genoise. There is a demo and recipe for this cake as well as several others available through my channel.

Correct, usually 10-15 minutes. You are really looking for ribbon stage, the time itself will change slightly based on the temperature of your eggs and environment. Room temperature eggs will whip up more quickly and become a more stable foam than cold eggs.

Jaconde is formulated to be a thin flexible sheet. This cake can be baked that way, but isn't ideal. You would likely be better served with a sponge cake formulated for thicker layers, such as a Genoise, if you're soaking your cake in a flavored syrup or filling with macerated berries. You could also use a pan like that with a butter cake, such as a pound cake or blending method cake, if you want an moister cake that wont need a syrup.

That is one pound of sugar and 2 pounds of butter. If you're old like me, the # is also referred to as a pound sign.

That's a cool technique. I will definitely try it out. Thanks!

its 0.7, that would be 20 g of butter. To add 7 oz would be too much

0.7 ounces or 20 grams

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@Luka Ezekiel instablaster ;)

@Grayson Ibrahim thanks for your reply. I found the site thru google and I'm in the hacking process atm. Seems to take quite some time so I will get back to you later with my results.

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@Luka Ezekiel Happy to help xD

Thanks! These videos are developed for degree level pastry students in response to increased mobile learning. I try to cover science as well as technique in each video.

Thanks! Let me know how it goes if you try any of the recipes.