Almond - Revision history

Thesoftprotestdigest: /* Almond shells */

2021-11-26T11:32:10Z

Almond shells

← Older revision		Revision as of 13:32, 26 November 2021
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	==Almond shells==		==Almond shells==
	[[File:TheAlmond-making-of-B.gif\|thumb\|Quick view at the ~~cutting~~ of ~~one~~ almond.]]		[[File:TheAlmond-making-of-B.gif\|thumb\|Quick view at the inside of the almond pastry.]]
	<i>To make 10 half almond shells</i>		<i>To make 10 half almond shells</i>

Thesoftprotestdigest at 11:31, 26 November 2021

2021-11-26T11:31:17Z

← Older revision		Revision as of 13:31, 26 November 2021
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	==Almond shells==		==Almond shells==
			[[File:TheAlmond-making-of-B.gif\|thumb\|Quick view at the cutting of one almond.]]
	<i>To make 10 half almond shells</i>		<i>To make 10 half almond shells</i>

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	==Marshmallow filling==		==Marshmallow filling==
	[[File:theAlmond-final2.jpg\|thumb\|Inside the Almond, a torched marshmallow and rosehip jam.]]		[[File:theAlmond-final2.jpg\|thumb\|Inside the Almond, a torched marshmallow and rosehip jam.]]
			[[File:TheAlmond-making-of-A.gif\|thumb\|Assembling of the shells and the filling.]]
	===Ingredients===		===Ingredients===
	*100g aquafaba		*100g aquafaba

Thesoftprotestdigest at 09:24, 26 November 2021

2021-11-26T09:24:12Z

← Older revision		Revision as of 11:24, 26 November 2021
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	[[File:theAlmond-final1.jpg\|thumb\|The Almond, a <i>subtleties</i> that takes the shape of an almond.]]		[[File:theAlmond-final1.jpg\|thumb\|The Almond, a <i>subtleties</i> that takes the shape of an almond.]]
	~~[[File:theAlmond-final2.jpg\|thumb\|Inside the Almond, a torched marshmallow and rosehip jam.]]~~
	This vegan dessert was made for the project called [[The Almond]]. It refers to subtleties, a middle age tradition of luxurious sculptures built with sugar. It is made out of a biscuit akin to the fortune cookie, perfumed with benzaldehyde (almond extract). This shell hides a layer of torched <i>aquafaba</i> marshmallow and wild rosehip jam.		This vegan dessert was made for the project called [[The Almond]]. It refers to subtleties, a middle age tradition of luxurious sculptures built with sugar. It is made out of a biscuit akin to the fortune cookie, perfumed with benzaldehyde (almond extract). This shell hides a layer of torched <i>aquafaba</i> marshmallow and wild rosehip jam.

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	==Marshmallow filling==		==Marshmallow filling==
			[[File:theAlmond-final2.jpg\|thumb\|Inside the Almond, a torched marshmallow and rosehip jam.]]
	===Ingredients===		===Ingredients===
	*100g aquafaba		*100g aquafaba

Thesoftprotestdigest at 20:42, 20 November 2021

2021-11-20T20:42:52Z

← Older revision		Revision as of 22:42, 20 November 2021
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	#Keep the remaining cornflour/icing sugar mixture as you’ll need this later.		#Keep the remaining cornflour/icing sugar mixture as you’ll need this later.
	#Dust a chopping board in some of the cornflour/icing sugar mixture. Once your marshmallow mixture has set, turn it out gently on to the chopping board, dust a sharp knife with more of your flour/sugar mix and cut your marshmallows into the desired size.		#Dust a chopping board in some of the cornflour/icing sugar mixture. Once your marshmallow mixture has set, turn it out gently on to the chopping board, dust a sharp knife with more of your flour/sugar mix and cut your marshmallows into the desired size.

	~~==Final assembling==~~

	==Gallery==		==Gallery==

Thesoftprotestdigest: /* Gallery */

2021-11-02T16:40:25Z

Gallery

← Older revision		Revision as of 18:40, 2 November 2021
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	==Gallery==		==Gallery==
	<gallery mode="traditional" ~~width="700px";~~>		<gallery mode="traditional">
	File:theAlmond-making-of-1.jpg\|		File:theAlmond-making-of-1.jpg\|
	File:theAlmond-making-of-4.jpg\|		File:theAlmond-making-of-4.jpg\|

Thesoftprotestdigest at 16:21, 2 November 2021

2021-11-02T16:21:56Z

← Older revision		Revision as of 18:21, 2 November 2021
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	[[File:theAlmond-final1.jpg\|thumb\|The Almond, a <i>subtleties</i> that takes the shape of an almond.]]		[[File:theAlmond-final1.jpg\|thumb\|The Almond, a <i>subtleties</i> that takes the shape of an almond.]]
	[[File:theAlmond-final2.jpg\|thumb\|Inside the Almond, a torched marshmallow and rosehip jam.]]		[[File:theAlmond-final2.jpg\|thumb\|Inside the Almond, a torched marshmallow and rosehip jam.]]
	This vegan dessert refers to subtleties, a middle age tradition of luxurious sculptures built with sugar. It is made out of a biscuit akin to the fortune cookie, perfumed with benzaldehyde (almond extract). This shell hides a layer of torched <i>aquafaba</i> marshmallow and wild rosehip jam.		This vegan dessert was made for the project called [[The Almond]]. It refers to subtleties, a middle age tradition of luxurious sculptures built with sugar. It is made out of a biscuit akin to the fortune cookie, perfumed with benzaldehyde (almond extract). This shell hides a layer of torched <i>aquafaba</i> marshmallow and wild rosehip jam.

	==Almond shells==		==Almond shells==

Thesoftprotestdigest at 13:22, 29 October 2021

2021-10-29T13:22:27Z

← Older revision		Revision as of 15:22, 29 October 2021
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	[[File:theAlmond-final1.jpg\|thumb\|The Almond, a <i>subtleties</i> that takes the shape of an almond.]]		[[File:theAlmond-final1.jpg\|thumb\|The Almond, a <i>subtleties</i> that takes the shape of an almond.]]
	[[File:theAlmond-final2.jpg\|thumb\|Inside the Almond, a ~~Marshmallow~~ and .]]		[[File:theAlmond-final2.jpg\|thumb\|Inside the Almond, a torched marshmallow and rosehip jam.]]
	This vegan dessert refers to subtleties, a middle age tradition of luxurious sculptures built with sugar. It is made out of a biscuit akin to the fortune cookie, perfumed with benzaldehyde (almond extract). This shell hides a layer of torched <i>aquafaba</i> marshmallow and wild rosehip jam.		This vegan dessert refers to subtleties, a middle age tradition of luxurious sculptures built with sugar. It is made out of a biscuit akin to the fortune cookie, perfumed with benzaldehyde (almond extract). This shell hides a layer of torched <i>aquafaba</i> marshmallow and wild rosehip jam.

Thesoftprotestdigest at 13:20, 29 October 2021

2021-10-29T13:20:49Z

← Older revision		Revision as of 15:20, 29 October 2021
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	===Ingredients===		===Ingredients===
	6tbsp aquafaba chilled<ref>The water from a tin of chickpeas.</ref>		*6tbsp aquafaba chilled<ref>The water from a tin of chickpeas.</ref>
	60g of wheat flour		*60g of wheat flour
	50g of sugar		*50g of sugar
	1/8tsp cream of tartar		*1/8tsp cream of tartar
	1/4tsp salt		*1/4tsp salt
	2tsp tasteless oil		*2tsp tasteless oil
	Note: add almond extract ([https://en.wikipedia.org/wiki/Benzaldehyde Benzaldehyde]) + cocao for flavour and colour.		<u>Note</u>: add almond extract ([https://en.wikipedia.org/wiki/Benzaldehyde Benzaldehyde]) + cocao for flavour and colour.

	===Baking technic===		===Baking technic===
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	===Ingredients===		===Ingredients===
	100g aquafaba		*100g aquafaba
	1/2tsp cream of tartar		*1/2tsp cream of tartar
	1tbsp vanilla paste or extract		*1tbsp vanilla paste or extract
	130g cold water		*130g cold water
	1tsp agar powder / 3tsp test		*1tsp agar powder / 3tsp test
	300g caster sugar		*300g caster sugar
	30g icing sugar		*30g icing sugar
	30g cornflour		*30g cornflour
	Spray oil		*Spray oil

	===Baking technic===		===Baking technic===

Thesoftprotestdigest: /* Marshmallow filling */

2021-10-29T13:19:56Z

Marshmallow filling

← Older revision		Revision as of 15:19, 29 October 2021
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	Spray oil		Spray oil

	===~~Backing~~ technic===		===Baking technic===
	#Add the aquafaba and cream of tartar to your mixer, attach the balloon whisk and set on high speed to beat for around 40 minutes. Mixers vary in the time it takes to whip aquafaba so you may find it beats it to firm peaks in a shorter amount of time.		#Add the aquafaba and cream of tartar to your mixer, attach the balloon whisk and set on high speed to beat for around 40 minutes. Mixers vary in the time it takes to whip aquafaba so you may find it beats it to firm peaks in a shorter amount of time.
	#Once your aquafaba is at the point of firm peaks (i.e. the aquafaba mix is white and stays standing up when you take the whisk out), keep your mixer on a medium speed and add your vanilla. Don’t be tempted to add it sooner than the point of firm peaks.		#Once your aquafaba is at the point of firm peaks (i.e. the aquafaba mix is white and stays standing up when you take the whisk out), keep your mixer on a medium speed and add your vanilla. Don’t be tempted to add it sooner than the point of firm peaks.

Thesoftprotestdigest: Created page with "The Almond, a subtleties that takes the shape of an almond. File:theAlmond-final2.jpg|thumb|Inside the Almond, a Marshmallow and ...."

2021-10-29T13:11:28Z

Created page with "thumb|The Almond, a subtleties that takes the shape of an almond. File:theAlmond-final2.jpg|thumb|Inside the Almond, a Marshmallow and ...."

New page

[[File:theAlmond-final1.jpg|thumb|The Almond, a subtleties that takes the shape of an almond.]]
[[File:theAlmond-final2.jpg|thumb|Inside the Almond, a Marshmallow and .]]
This vegan dessert refers to subtleties, a middle age tradition of luxurious sculptures built with sugar. It is made out of a biscuit akin to the fortune cookie, perfumed with benzaldehyde (almond extract). This shell hides a layer of torched aquafaba marshmallow and wild rosehip jam.

==Almond shells==

To make 10 half almond shells

===Ingredients===
6tbsp aquafaba chilled<ref>The water from a tin of chickpeas.</ref>
60g of wheat flour
50g of sugar
1/8tsp cream of tartar
1/4tsp salt
2tsp tasteless oil
Note: add almond extract ([https://en.wikipedia.org/wiki/Benzaldehyde Benzaldehyde]) + cocao for flavour and colour.

===Baking technic===
#Preheat oven at 200°C.
#Beat aquafaba, almond extract until frothy.
#Sift flour, sugar and salt and fold until combined (Don’t overmix).
#Add the oil.
#Spread the batter and cook for approx. 5 min.
#After cooking and shaping, bake the cookies again at 110°C for 10/15min still in the mold.

===Shaping technic===
#Oil pattern tool + mold + baking mat.
#Preheat oven at 180°C.
#Make a thin small disc (no too thin, you shouldn’t be able to see the baking mat underneath) of batter on a heavily oiled baking mat with a spoon. Timer for 2mins try 1.45 (oven being 210°C).
#Take it out and print the pattern. Just lay it on there and tap it on every side carefully. Be sure not to push it too much as it will make holes in the cookie. Just slightly and keep it straight, do not push it more on the sides.
#Add counter shape right in the middle of the pattern. Make sure it is in the center and put over the mold/cookie cutter. Make sure every thing is well placed if not it will tear. Better do this slowly but well.
#Bake for another 2 minutes.
#Dry later on at 40° with little weights on each side to prevent from curling up.

==Marshmallow filling==

===Ingredients===
100g aquafaba
1/2tsp cream of tartar
1tbsp vanilla paste or extract
130g cold water
1tsp agar powder / 3tsp test
300g caster sugar
30g icing sugar
30g cornflour
Spray oil

===Backing technic===
#Add the aquafaba and cream of tartar to your mixer, attach the balloon whisk and set on high speed to beat for around 40 minutes. Mixers vary in the time it takes to whip aquafaba so you may find it beats it to firm peaks in a shorter amount of time.
#Once your aquafaba is at the point of firm peaks (i.e. the aquafaba mix is white and stays standing up when you take the whisk out), keep your mixer on a medium speed and add your vanilla. Don’t be tempted to add it sooner than the point of firm peaks.
#Set your mixer back to high and whisk for a further 10 minutes. At this point your aquafaba should be very firm (see the recipe video below for an example).
#In a saucepan, add the cold water and agar powder. Bring to the boil and simmer for 2 minutes whilst stirring constantly.
#Add the caster sugar, bring back to the boil and simmer, stirring constantly, until the liquid reaches 115°C.*
#Turn your mixer on to it’s lowest setting and pour your hot sugar and agar mixture in VERY slowly. If you don’t do it at a snail’s pace it could cause your aquafaba to flop.**
#Once your sugar and agar mixture is fully in the mixer, turn it back up to high and mix for another 10 minutes. At this point it should be beautifully glossy.
#Mix the icing sugar and cornflour in a bowl. Spray a little oil onto your marshmallow dish of choice, line it with parchment paper, spray it again with a little more oil and then dust it with the cornflour and icing sugar mixture. This stops the marshmallow from sticking.***
#Pour your glossy, voluptuous marshmallow mixture into your prepared tray and then set it aside, in a cool room (not the fridge) to set for 6 hours or overnight.
#Keep the remaining cornflour/icing sugar mixture as you’ll need this later.
#Dust a chopping board in some of the cornflour/icing sugar mixture. Once your marshmallow mixture has set, turn it out gently on to the chopping board, dust a sharp knife with more of your flour/sugar mix and cut your marshmallows into the desired size.

==Final assembling==

==Gallery==
<gallery mode="traditional" width="700px";>
File:theAlmond-making-of-1.jpg|
File:theAlmond-making-of-4.jpg|
File:theAlmond-making-of-2.jpg|
File:theAlmond-making-of-6.jpg|
</gallery>