tag:blogger.com,1999:blog-4912304086398265028.post8642198620464689370..comments2024-02-05T21:17:41.433-08:00Comments on Gourmet Baking: CrémeuxBerthahttp://www.blogger.com/profile/17476612651848560216noreply@blogger.comBlogger17125tag:blogger.com,1999:blog-4912304086398265028.post-62502957601185145092016-06-06T10:54:36.954-07:002016-06-06T10:54:36.954-07:00Most fruity cake (especially with raspberries in i...Most fruity cake (especially with raspberries in it can use framboise).<br />I think I bought mine from Bevmo. If you are not planning to use much of it, I would suggest using other liqueur you already have or just omit it all together.<br /><br />It is pricey and you only need a few tablespoons at a time. I often used Kirsch too (if you have that). but if not, you can just omit it from the recipe. if you still want a bit of raspberry flavor, you can add a little bit of raspberry extract (which is much cheaper)Berthahttps://www.blogger.com/profile/17476612651848560216noreply@blogger.comtag:blogger.com,1999:blog-4912304086398265028.post-84837893930510165562016-06-01T11:20:51.847-07:002016-06-01T11:20:51.847-07:00Hi I was wondering what other recipes use eau de v...Hi I was wondering what other recipes use eau de vie framboise? (As I would hate to never use it again) also where can you purchase it? Thank you!Anonymoushttps://www.blogger.com/profile/10325006633212533736noreply@blogger.comtag:blogger.com,1999:blog-4912304086398265028.post-43876578834173712212016-05-31T14:27:36.423-07:002016-05-31T14:27:36.423-07:00Teresa: Yes, I always use that recipt for simple s...Teresa: Yes, I always use that recipt for simple syrup. just change the liqueur depending on the cake flavorBerthahttps://www.blogger.com/profile/17476612651848560216noreply@blogger.comtag:blogger.com,1999:blog-4912304086398265028.post-7453312965407191462016-05-31T12:12:58.943-07:002016-05-31T12:12:58.943-07:00Hi the kirsch soaking syrup where is that on the r...Hi the kirsch soaking syrup where is that on the remake of ambroisie? Thank you!<br /><br />Is it the "Sirop d'imbibage"?<br />20g 30°B Sugar Syrup<br />15g water<br />15g eau-de-vie de framboise<br />Anonymoushttps://www.blogger.com/profile/11688450070726514258noreply@blogger.comtag:blogger.com,1999:blog-4912304086398265028.post-54571104710378519602013-07-23T15:17:17.783-07:002013-07-23T15:17:17.783-07:00I'm sorry, I don't own many books. I bough...I'm sorry, I don't own many books. I bought Pierre Herme's dessert book for about $30 or less I think and I just saw that they had the used one for less than $30. Good luck!Berthahttps://www.blogger.com/profile/17476612651848560216noreply@blogger.comtag:blogger.com,1999:blog-4912304086398265028.post-35799686379710832612013-07-23T15:09:21.973-07:002013-07-23T15:09:21.973-07:00Hey Bertha,
Thank you for your recommendation!
Do...Hey Bertha,<br />Thank you for your recommendation! <br />Do you know where I can purchase Desserts by Pierre Herme and Chocolate Desserts by Pierre Herme because on amazon is too expensive?<br /><br />Thanks =) Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4912304086398265028.post-30300994949878509032013-07-22T11:32:23.248-07:002013-07-22T11:32:23.248-07:00Hmm... Pierre Herme's book "The Dessert B...Hmm... Pierre Herme's book "The Dessert Book" and the chocolate version is a good start. I don't own that many cookbooks, so I might not suggest the best one out thereBerthahttps://www.blogger.com/profile/17476612651848560216noreply@blogger.comtag:blogger.com,1999:blog-4912304086398265028.post-264605765098344322013-07-22T11:25:11.051-07:002013-07-22T11:25:11.051-07:00What I meant is can you please recommend me a book...What I meant is can you please recommend me a book that teaches you the basic ingredients in french but in English like teaches you the basic step to make joconde, creme anglaise, bavaroise and all that to make entremets because I need to learn the basic first then I can make entremets.<br /><br />Thanks Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4912304086398265028.post-8885706021333974762013-07-22T09:35:26.436-07:002013-07-22T09:35:26.436-07:00I don't own many books in French. Hidemi Sugin...I don't own many books in French. Hidemi Sugino's book is in French and Japanese. Other than that, I have Pierre Herme book in French but it assumes you know the basic already.<br /><br />Sorry if that doesn't help muchBerthahttps://www.blogger.com/profile/17476612651848560216noreply@blogger.comtag:blogger.com,1999:blog-4912304086398265028.post-37568824422199655692013-07-21T18:59:46.730-07:002013-07-21T18:59:46.730-07:00All your entremets are so beautiful it really insp...All your entremets are so beautiful it really inspires me to bake I’m interested in learning how to make entremets and before starting to make entremets, I must be able to get my basics right, which include things like joconde, creme anglaise, bavaroise do you know any book that teaches you the basic ingredients in French? <br /><br />Thanks =)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4912304086398265028.post-41059492331962446012013-07-21T17:02:16.982-07:002013-07-21T17:02:16.982-07:00Ah thanks! fixed it alreadyAh thanks! fixed it alreadyBerthahttps://www.blogger.com/profile/17476612651848560216noreply@blogger.comtag:blogger.com,1999:blog-4912304086398265028.post-12776555990458440902013-07-21T13:50:01.662-07:002013-07-21T13:50:01.662-07:00Beautiful cake!
The links for Kirsch soaking syrup...Beautiful cake!<br />The links for Kirsch soaking syrup and raspberry garniture doesn’t work can you please fix it?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4912304086398265028.post-9341005571233129002012-08-26T22:28:20.017-07:002012-08-26T22:28:20.017-07:00Anonymous: thanks! it is the shape of the mold tha...Anonymous: thanks! it is the shape of the mold that has the dip on the topBerthahttps://www.blogger.com/profile/17476612651848560216noreply@blogger.comtag:blogger.com,1999:blog-4912304086398265028.post-37364723916126747052012-08-26T22:18:43.324-07:002012-08-26T22:18:43.324-07:00The cake looks wonderful! I was wondering, how do ...The cake looks wonderful! I was wondering, how do you make the 'dip' at the top of the cake?<br />Thanks ;DAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4912304086398265028.post-16300535490057320552012-08-16T09:25:08.132-07:002012-08-16T09:25:08.132-07:00Irene: I've never actually used gelatine leaf ...Irene: I've never actually used gelatine leaf because I have to buy it online. I've always used gelatine powder which is readily available everywhere. But I think I am going to try it soon :)Berthahttps://www.blogger.com/profile/17476612651848560216noreply@blogger.comtag:blogger.com,1999:blog-4912304086398265028.post-43129573212955706462012-08-16T03:11:46.018-07:002012-08-16T03:11:46.018-07:00Wow, the cake looks so delicious and impressive to...Wow, the cake looks so delicious and impressive too! I'm also about to attempt a mousse based strawberry cake and was looking around to see how to substitute 8g of gelatine leaves with powdered ones. Looks like yours came out well so I'll also use the same measurements as yours. Thank you so much! It'll be so useful- I was panicking for a good solid hour! Irenehttps://www.blogger.com/profile/11608497165284449910noreply@blogger.comtag:blogger.com,1999:blog-4912304086398265028.post-67159568774271583162012-08-03T08:44:13.914-07:002012-08-03T08:44:13.914-07:00beautiful cake!!
www.ave-dulcis.blogspot.combeautiful cake!!<br /><br /><br />www.ave-dulcis.blogspot.comTamarahttps://www.blogger.com/profile/08818237585491202736noreply@blogger.com