Freethought Forum - View Single Post

Beastwars · 10-12-2010, 01:11 AM

England.

beurre noisette - Butter browned until the milk solids are cooked out

Trex - Solid vegetable fat, used for aeration purposes

unrefined caster sugar - Does not dissolve as well as refined sugar, but has a slight molasses note

Cocoa Glitter - Cocoa powder without the bitterness

Amedei Incontro - Chocolate (Italian)

Valrhona Alpaco - Chocolate (French)

UHT double cream - Heat treated double cream. More stable than normal, and has a better set in ganaches

golden caster sugar - Unrefined caster sugar

liquid glucose - Glucose, along with fructose, make up sucrose (table sugar). Fructose is found in fruits, and is 1.33 times sweeter than sucrose, whilst glucose is .66 as sweet as sucrose. Glucose retards crystallisation in syrups.

10-12-2010, 01:11 AM	#5
Beastwars Big Bloody Bastard Join Date: Sep 2007 Posts: CXLVIII	Re: 12 layer chocolate gateau England. beurre noisette - Butter browned until the milk solids are cooked out Trex - Solid vegetable fat, used for aeration purposes unrefined caster sugar - Does not dissolve as well as refined sugar, but has a slight molasses note Cocoa Glitter - Cocoa powder without the bitterness Amedei Incontro - Chocolate (Italian) Valrhona Alpaco - Chocolate (French) UHT double cream - Heat treated double cream. More stable than normal, and has a better set in ganaches golden caster sugar - Unrefined caster sugar liquid glucose - Glucose, along with fructose, make up sucrose (table sugar). Fructose is found in fruits, and is 1.33 times sweeter than sucrose, whilst glucose is .66 as sweet as sucrose. Glucose retards crystallisation in syrups.