Cassie
  • 60
  • Novelty, OH
  • United States
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Marshmallow cookies

Started this discussion. Last reply by Cassie Sep 5, 2012. 13 Replies

Chicago Chocolate Academy

Started this discussion. Last reply by Cassie Jun 30, 2012. 13 Replies

malted milk ball recipe

Started this discussion. Last reply by Cassie Nov 11, 2009. 4 Replies

 

Cassie's Page

Latest Activity

Cassie replied to Cassie's discussion Marshmallow cookies
"I will try scoring the shortbread. I have found that it is pretty crumbly when cut and ends up contaminating the tempered chocolate. Any thoughts? Or just be as careful as possible?"
Sep 5, 2012
Cassie replied to Cassie's discussion Marshmallow cookies
"I have never used glucose powder for marshmallows before. Can you use powdered egg whites?"
Sep 5, 2012
Robbin Russell replied to Cassie's discussion Marshmallow cookies
"Hi Cassie,   If you score your shortbreads..so you have an idea of where going to cut them. Cut your shortbread and marshmallow combo. (Before you cut them...spray your knife with Pam or a lite cooking spray. ) This will help you cut thru…"
Sep 4, 2012
Cassie replied to Cassie's discussion Chicago Chocolate Academy
"Yes. That is the one. I took an expertise course with Christophe Morel in April. It was excellent. I was afraid that I would be the ignorant one in the class, but I found that I was as knowledgable as everyone in the class and more than some. A…"
Jun 30, 2012
Reenie Werr replied to Cassie's discussion Chicago Chocolate Academy
"Hi Cassi; Are you referring to the Callebaut Chocolate Accademy in Chicago ? Reenie Werr ReeniesPassionFor Pastries.com ReeniesPastries@aircanopy.net"
Jun 29, 2012
Marilyn Robson replied to Cassie's discussion Marshmallow cookies
"I have made this marshmallow recipe that Brianne Maggiore shared with me and it is nice and soft.  Maybe would work better for you. I used glucose powder and it came out very nice.   Marshmallow25 g gold gelatin700 g sugar300 g dextrose…"
Apr 11, 2012
Jeanne replied to Cassie's discussion Marshmallow cookies
"I use a marshmallow recipe with no egg whites in it; just bring the corn syrup sugar and water to a boil (hits 235 to 240) and pour it into the hobart bowl with the gelatin/water or fruit puree and whip it. By the time we'd piped a few hundred,…"
Apr 9, 2012
Cassie replied to Cassie's discussion Marshmallow cookies
"That does sound like a lot of work. It must have taken a long time! Do you have trouble with the marshmallow setting up as you pipe it making it hard to pipe? What temperature do you cook your sugar syrup to when you make the marshmallow?"
Apr 4, 2012
Jeanne replied to Cassie's discussion Marshmallow cookies
"What a PITA the smores were!  I used whole wheat pastry flour and AP flour for the graham crackers (the recipe from Nancy Silverton in her pastry book); but they were a little too hard/crisp.  They should have been underbaked for this; I…"
Mar 31, 2012
Cassie replied to Cassie's discussion Marshmallow cookies
"When I make marshmallow pops, I dip the end of the stick in tempered chocolate,  then into the marshmallow, let that set. Then I dip the whole thing in tempered chocolate using the stick and a 5-prong dipping fork and lodge it  in…"
Mar 26, 2012
Jeanne replied to Cassie's discussion Marshmallow cookies
"Timing is everything - I have an order for 500 grown-up s'mores on Friday - and I'm going to go with making graham cookies, cut into squares, then smeared with ganache and with a vanilla marshmallow on top, then freeze so I can put a stick…"
Mar 25, 2012
Cassie replied to Cassie's discussion Marshmallow cookies
"I would like to do whichever one works better. Maybe doing them individually is neater."
Mar 22, 2012
Jeanne replied to Cassie's discussion Marshmallow cookies
"Are you talking about doing individual cookies or one big sheet?  I'm sorry if I misunderstood - I was thinking you would cut rounds of cookie dough, bake, coat with chocolate, attach a cut marshmallow and then coat with more chocolate or…"
Mar 20, 2012
Cassie replied to Cassie's discussion Marshmallow cookies
"Thanks Jeanne. I think you are right. The shortbread is probably too crumbly for my purposes. So it would make sense to use the sugar cookie. Thank you for the recipe. I will make the cookie layer, then coat it with chocolate, and then put the…"
Mar 20, 2012
Jeanne replied to Cassie's discussion Marshmallow cookies
"Instead of a true shortbread, try an all butter sugar cookie that you roll out.   Off the top of my head, I can tell you the small batch size of a cookie we use: 2# 13 oz granulated sugar, 2#13 oz soft butter, 2 tsp salt,  2 TBL…"
Mar 17, 2012
Cassie posted a discussion

Marshmallow cookies

I am making marshmallows with a shortbread layer, and then dipping them in tempered chocolate. I have made 3 different shortbreads and I've had trouble cutting the marshmallow/cookie layers after I "glue" them together with chocolate. The cookie layer tends to crumble off and some of it ends up in the chocolate. The finished product looks sort of lumpy. Does anyone have suggestions or a recipe for a shortbread layer that is firm enough to hold up?See More
Mar 12, 2012

Profile Information

About me :
I am the owner of Chocolate Suites, an artisan chocolate company with a musical theme. My specialty is hand decorating and molding choclates based on pieces of music.
I enter competitions :
Never
I consider my specialty to be:
Pastry/chocolate

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