tag:blogger.com,1999:blog-6202234701285349376.post1685136225544046761..comments2023-10-11T06:13:42.738-07:00Comments on CAKE ON THE BRAIN: ALICE MEDRICH'S BITTERSWEET CHOCOLATE TARTCakebrainhttp://www.blogger.com/profile/11105616222969699846noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-6202234701285349376.post-1279299979771832232008-07-23T13:31:00.000-07:002008-07-23T13:31:00.000-07:00this is for the anonymous commenter in my spring p...this is for the anonymous commenter in my spring petits fours post...talking about my chocolate tart post: no, i don't think you could freeze the whole chocolate tarts. however, i would freeze the baked tart shells and then perhaps finish the chocolate filling on the day of serving it. the chocolate might not look very appealing after it's defrosted.Cakebrainhttps://www.blogger.com/profile/11105616222969699846noreply@blogger.comtag:blogger.com,1999:blog-6202234701285349376.post-63628049652343154952008-04-09T21:13:00.000-07:002008-04-09T21:13:00.000-07:00Rachael,You said it. Baking is so like chemistry. ...Rachael,<BR/>You said it. Baking is so like chemistry. (My greatest challenges have always with been with macarons). This chocolate tart was not too bad to figure out; nor was it as temperamental. Your making the dough by hand is admirable. It gives you a better feel for the product in the end.Cakebrainhttps://www.blogger.com/profile/11105616222969699846noreply@blogger.comtag:blogger.com,1999:blog-6202234701285349376.post-38201592590949268352008-04-09T17:44:00.000-07:002008-04-09T17:44:00.000-07:00I used Gold's All Purpose flour.I do think I used ...I used Gold's All Purpose flour.<BR/><BR/>I do think I used convection bake too. That may be part of the difference. The crusts werent greasy once they were baked, but they sure were crispy and buttery!<BR/><BR/>OH, and you know what else I did? I made the dough by hand. I mean, with my hands, in a bowl. LOL.<BR/><BR/>Baking, what a mystery~Rachael Narinshttps://www.blogger.com/profile/01238568846727058398noreply@blogger.comtag:blogger.com,1999:blog-6202234701285349376.post-4587518364040269152008-04-08T23:20:00.000-07:002008-04-08T23:20:00.000-07:00Hi Rachael,Actually, it appeared to be a tad on th...Hi Rachael,<BR/>Actually, it appeared to be a tad on the oily side as I recall...before baking. However, I did not add any additional flour. After baking the shells, I didn't really notice any oiliness. My tart dough wasn't really wet. The finished tart shells were crunchy (almost deep-fried crisp) and didn't have any oily residue. Your tart shells look great though so obviously it needed the extra flour. Maybe your flour had a different moisture content than mine?Cakebrainhttps://www.blogger.com/profile/11105616222969699846noreply@blogger.comtag:blogger.com,1999:blog-6202234701285349376.post-7225439646087385452008-04-07T21:28:00.000-07:002008-04-07T21:28:00.000-07:00I meant to ask...did your pre-baked tart dough com...I meant to ask...did your pre-baked tart dough come out quite oily? I had to add a bit more flour since it was just wet, wet, wet.Rachael Narinshttps://www.blogger.com/profile/01238568846727058398noreply@blogger.comtag:blogger.com,1999:blog-6202234701285349376.post-5342598628829452492008-04-07T12:06:00.000-07:002008-04-07T12:06:00.000-07:00I just made these and they came out PERFECT. Thank...I just made these and they came out PERFECT. Thank you so much for printing this recipe!Rachael Narinshttps://www.blogger.com/profile/01238568846727058398noreply@blogger.comtag:blogger.com,1999:blog-6202234701285349376.post-78225183026687033652008-02-18T21:23:00.000-08:002008-02-18T21:23:00.000-08:00Hi, well, in North America we purchase cream with ...Hi, well, in North America we purchase cream with various percentages of milk fat. We have various types of cream for different uses: <BR/>whipping cream (33% milk fat),<BR/>half-and-half (made by homogenizing a mixture of milk and cream. It must contain at least 10.5 percent milkfat, but not more than 18 percent).<BR/><BR/>Half-and-half can be mixed at home using equal parts homogenized whole milk and light cream<BR/><BR/><BR/>Some other creams you may encounter in a North American market:<BR/>Heavy cream: must have at least 36 percent milk fat.<BR/>Light Whipping Cream: must have at least 30 percent milk fat, but less than 36 percent. <BR/>Light Cream: also called coffee cream or table cream, must have at least 18 percent milk fat, but less than 30 percent milk fat<BR/><BR/>In Canada we have:<BR/>Light Cream: made with only 6% milk fat - perfect for those who want to whiten their coffee with less fat, but enjoy the equally rich and creamy taste as the original.<BR/><BR/>"Creamo": 10% cream is ideal in sauces for pasta, vegetables, fish, meat and poultry, and adds richness and flavour to cream soups. Great with breakfast cereal and fresh fruit.<BR/><BR/>Coffee Cream: made with 18% milk fat and is enjoyed by lovers of mellow, full bodied coffee. Poured over fresh fruit, it makes a quick, delicious dessert topping, as well as can enhance many soups, sauces, and purees.<BR/><BR/>Whipping Cream: made with 33% milk fat and is the ultimate cream. It whips into a light, creamy and smooth topping that works wonders on pastries, fresh fruit or hot cocoa.<BR/><BR/>Aerosol Whipping Cream: convenient and ideal for last minute dessert preparations. Made with real cream, it has a taste that non-dairy substitutes just can’t match. It can be substituted for 35% whipping cream as a topping on any dessert.Cakebrainhttps://www.blogger.com/profile/11105616222969699846noreply@blogger.comtag:blogger.com,1999:blog-6202234701285349376.post-83133498347893799382008-02-18T06:42:00.000-08:002008-02-18T06:42:00.000-08:00Hi i was reading the recipe and i don't understand...Hi <BR/>i was reading the recipe and i don't understand what you mean by half half on the filling of the tartAnonymousnoreply@blogger.com