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Plastic attachments and plastic gear housings are a bit different.

I appreciate the help. I just meant that I am going for the real deal. My ego can handle it, and besides, it wouldn't be much of an accomplishment if I cheated like that.

Well hot cocoa is one thing, it's water you're mixing it with. But whipped eggs and sugar, that is something entirely different. I have confirmed in some other sources that its true, non Dutch is less soluble.

Thanks but that recipe is a disgrace. It uses baking soda?!?! Genoise is supposed to succeed on the tripled volume of the eggs and sugar. Emeril is probably betting that most of his fans won't have the chops to pull it off. Judging by the complexity he was right. But I am not giving up.

So I went to make a chocolate Genoise tonight, after a week and a half of pate a choux. My last Genoise was plain, and it worked out well. I figured hey, I got the hang of it, so off I go to my chocolate Genoise. One catch, I am not using Dutch processed cocoa, aka, Alkalized cocoa. I sifted...

Spent all night making eclairs... and they collapsed Thanks for all the feedback, I got much further but am still coming up short. Just when I thought I nailed this patte a choux, I turn over my eclairs to find that they deflated from the *underside*, so that I didn't even notice...

Thx for this suggestion. Just a clarification, the paper did not ignite into flames. It just browned and sort of burned from the heat I think.

Yeah I used a thermometer but even it is off I believe. I will try again, this time using a double cookie sheet, putting it on the middle rack, and being more careful with the egg wash, as well as lowering the temp ~25-30 degrees. I'll also make sure to add the 1/2 cup water to the paste, it may...

Ok so I went through the trouble of making pate a choux last night. I used a pastry bag to lay out small ball sized shapes onto a cookie tray lined with parchment paper. About 10 minutes into the baking (at ~410 degrees) the parchment paper started burn, specifically the portion that extended...

Ok I just made some wonderful crepes the other night. See the photo attached. This was my first time making them. Here are some suggestions. First lose the water and the butter. They don't belong, at least not in a classical French crepe. Dash of salt is ok, but reduce the sugar to 1tbsp, and...

Not sure what you mean by this? Soaking? I'm not familiar with this at all.

Thanks for that great response. Funny I am currently as I type baking my 2nd attempt. This time I used my brand new Viking stand mixer to beat the eggs and I did get the ribbon thickness that I have been reading about. My trouble however this time followed after this step. I was making a...

I am increasingly studying fine French pastry and currently working on a chocolate truffle cake (see my thread in the general discussion forum). My question is where do really top patissiers get their chocolate? The recipe calls for 70% chocolate. Usually I'd use Schaffen Berger, which as far...

Why would he publish it in a public forum? I dunno, maybe to warn others from buying a substandard product and being fooled by a brand name? I just bought a Viking 1000 Watt 7 QT stand mixer after reading literally over a hundred such complaints across the web. It's because of posts like this...

I started another thread specific to the cookbook I was reading (Michel Roux's "Eggs"), however I figured I start one more specifically about spong cakes. The book I was reading says to beat 4 medium sized eggs with a bit more than a half cup of fine sugar. It then said to whisk for 12 minutes...

I have a question about one of the recipes. It's a long shot but maybe someone here has the book and can explain something. I am looking at the recipe for genoese sponge cake. In the 2nd step he says you should whisk the eggs and sugar for 12 minutes or until it leaves a trail of ribbons when...