tag:blogger.com,1999:blog-33395689.post582177252460736073..comments2023-07-13T23:30:43.532+08:00Comments on Evan's Kitchen Ramblings: Hidemi Sugino's Fruits Rouges フリュイ・ルーヅュbossacafezhttp://www.blogger.com/profile/02206146352124945774noreply@blogger.comBlogger16125tag:blogger.com,1999:blog-33395689.post-72731280830632795972010-11-29T07:30:47.000+08:002010-11-29T07:30:47.000+08:00yes! i'm glad u understood me :) i really don...yes! i'm glad u understood me :) i really don't know what went wrong, i strained the jam so it became more liquidy. but i was worried if i don't then with all the seeds i might not be able to pipe even lines. another method which i wonder if it would be better is to color the half the portion of the sponge pink and i'll pipe it in two colors, alternately. maybe that would be better than using jam?bossacafeznoreply@blogger.comtag:blogger.com,1999:blog-33395689.post-89535608635105167672010-11-29T06:21:37.000+08:002010-11-29T06:21:37.000+08:00ah..... okay, I understand now. No, they don'...ah..... okay, I understand now. No, they don't look pale to me at all, they look perfect..but now I understand, they are indented more than you wanted and not align with the surface of the cake... the only thing that comes to mind is a piping gel that we use, which might be lighter than jam, but tastes similar to jam which is just made up from the powder and pectin, but squeezable so it's not as heavy..they could help, I'll fuss about and try and find the recipe or ask my instructor for it = ) still, they look fab!just a girl..noreply@blogger.comtag:blogger.com,1999:blog-33395689.post-51718468389116405022010-11-28T00:29:07.000+08:002010-11-28T00:29:07.000+08:00haha, i'm only patient when it comes to french...haha, i'm only patient when it comes to french patisserie. no, more like determination :pbossacafeznoreply@blogger.comtag:blogger.com,1999:blog-33395689.post-79717544798023834992010-11-27T17:58:51.000+08:002010-11-27T17:58:51.000+08:00dearie, i think that is a piece of art. You have a...dearie, i think that is a piece of art. You have alot of patience!daphnenoreply@blogger.comtag:blogger.com,1999:blog-33395689.post-90859524059312309582010-11-26T03:38:38.000+08:002010-11-26T03:38:38.000+08:00Hahah I bought this book in Japanese as well! I...Hahah I bought this book in Japanese as well! I'm glad I'm not the only oneLauranoreply@blogger.comtag:blogger.com,1999:blog-33395689.post-54377687162560284492010-11-25T10:36:40.000+08:002010-11-25T10:36:40.000+08:00<span><span>my problem isn't with ...<span><span>my problem isn't with the pale stripes unless you think they look pale? the problem is that the jam sank into the cake after baking so i've got like this deep recess/indentation that looks like a drain.</span></span>bossacafeznoreply@blogger.comtag:blogger.com,1999:blog-33395689.post-41842569916029703252010-11-25T10:36:07.000+08:002010-11-25T10:36:07.000+08:00<span>my problem isn't with the pale str...<span>my problem isn't with the pale stripes unless you think they look pale? the problem is that the jam sank into the cake after baking so i've got like this deep recess that looks like a drain.</span>bossacafeznoreply@blogger.comtag:blogger.com,1999:blog-33395689.post-68176844308700158962010-11-25T10:34:47.000+08:002010-11-25T10:34:47.000+08:00my problem isn't with the pale stripes unless ...my problem isn't with the pale stripes unless you think they look pale? the problem is that the jam sank into the cake after baking so i've got like this deep reccess that looks like a drain.bossacafeznoreply@blogger.comtag:blogger.com,1999:blog-33395689.post-86147189901453678582010-11-25T10:17:32.000+08:002010-11-25T10:17:32.000+08:00ditto... love the pinks.. this is by far, one of m...ditto... love the pinks.. this is by far, one of my most favorite desserts. In pastry school here in Japan, (that I'm still attending) so I'm far from being any type of expert, but... we added powder (raspberry, etc) to the jam, it gives it a more rich, deeper in color when it has baked, and more tart... when adding stripe patterns... others might have a better option, but this is what I learned in class.... I can understand how they might have come out looking pale than expected.. try adding some of the dried fruit powder = ) just a girl..noreply@blogger.comtag:blogger.com,1999:blog-33395689.post-42928481683845147142010-11-25T04:23:39.000+08:002010-11-25T04:23:39.000+08:00Wow looks so pretty!!Wow looks so pretty!!Jing Wennoreply@blogger.comtag:blogger.com,1999:blog-33395689.post-79585326832856850232010-11-25T00:24:51.000+08:002010-11-25T00:24:51.000+08:00Evan, this is absolutely gorgeous.
The post about ...Evan, this is absolutely gorgeous.<br />The post about Sous-bois the other day was by accident, it wasnt ready to be posted :) .<br />I must say though, that your entremets are always picture perfect. I wanted to make every single item on that book, but unfortunately for this one, the summer has ended here. I do still have some red berries i froze this summer so i might use that :)Berthanoreply@blogger.comtag:blogger.com,1999:blog-33395689.post-74238566919411397372010-11-24T22:45:35.001+08:002010-11-24T22:45:35.001+08:00I almost bought the book but held back... Because ...I almost bought the book but held back... Because I doubt that I could produce anything from the book... :-P. You are remarkable in making this without the benefit of proper instructions. They are just perfect. Kudos!Shirley@kokken69noreply@blogger.comtag:blogger.com,1999:blog-33395689.post-90188397924313450762010-11-24T22:45:35.000+08:002010-11-24T22:45:35.000+08:00I almost bought the book but held back... Because ...I almost bought the book but held back... Because I doubt that I could produce anything from the book... :-P. You are remarkable in making this without the benefit of proper instructions. They are just perfect. Kudos!Shirley@kokken69noreply@blogger.comtag:blogger.com,1999:blog-33395689.post-73451384675547521232010-11-24T21:10:22.000+08:002010-11-24T21:10:22.000+08:00They're so beautiful!They're so beautiful!Kaitlinnoreply@blogger.comtag:blogger.com,1999:blog-33395689.post-4099616545213711272010-11-24T12:07:41.000+08:002010-11-24T12:07:41.000+08:00Just saw n loved ur photos on flickr :)
What a pi...Just saw n loved ur photos on flickr :) <br />What a piece of art that is! Truely gorgeous.Prerna@IndianSimmernoreply@blogger.comtag:blogger.com,1999:blog-33395689.post-66869952113356547372010-11-24T12:01:16.000+08:002010-11-24T12:01:16.000+08:00ooo. gorgeous as usual. i love the girly pink shad...ooo. gorgeous as usual. i love the girly pink shades! thanks for posting the recipe and steps. appreciated. there's only 3 components? u cant tell from the outside, it looks more complicated cos of its delicate appearance hee. you know that this is going straight to my bookmarks of entremets to make. right? hurhur. :)Chellenoreply@blogger.com