Thursday, October 20, 2016

Panettone baked in a Jar

                 


Why it works: as it bakes, steam escapes through the lid, and as it cools it will create a vacuum within the jar. This is important for two reasons: it will hold the panettone up while it cools thus negating the need to turn the panettone upside down, something you always have to do with this bread to prevent collapsing, and also, since it is airtight it will extend the shelf life of the panettone. This one is 5 weeks old and has no sign of molding. This specific jar shape is intentional too as it allows the panettone to slide right out. Downside: these jars are not exactly cheap and the largest ones are 1 lt capacity only. This is 350 g of dough only where a regular panettone is about 1 kilo. Plus side: this opens possibilities for baking other doughs and batters this way. A fully baked angel food cake in a jar for example. This is not our invention by the way, I want to make that clear; it is from Denis Dianin from d&g Patisserie in Padua,Italy. #panettone #jar #gudetama #lazyegg

Wednesday, October 19, 2016

Chocolate "Vanilla Beans"

                          

White chocolate infused with #Mexican #vanilla beans coated in black cocoa powder. The vanilla beans I used to infuse the chocolate are from a place called Papantla in the state of Veracruz. They were fat and bursting with seeds, with a deep and complex aroma. The infusion consisted of simply combining melted white chocolate with the split and scraped vanilla pods and seeds and holding them at 42C for 24 hours. After that time I strained the pods out. I used an interesting technique to pipe the chocolate which is that I intentionally seized it with a few drops of water. When you add a little water to warm chocolate it thickens like ganache which makes it pipeable (otherwise piping chocolate as is doesn't have that much volume) like toothpaste. I piped it directly onto a thin layer of black cocoa powder  and then coated them with more of the cocoa powder before the chocolate crystallized. It is important that the chocolate be warm and not tempered when you work with it as tempered chocolate will crystallize very quickly. Warm chocolate gives you a lot more time to work.