Saint Honore’ Trifle and: Spinning sugar!
Posted: 18 May 2010 05:48 PM   [ Ignore ]
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For me this was an accomplishment par excellence because I had decided to spin sugar in a kitchen of only 4’ x 8’ dimension - [yes, Bill, I’m sure you can relate]. It went off beautifully. I had noted some other bakers used only a small area and decided that it was possible for me. And, as Little Tug said, “Yes I can.” And I am happy. It was beautiful and delicious.

[I am trying to post a picture, but don’t know if I can manage it - spinning sugar easier].

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Posted: 18 May 2010 06:56 PM   [ Ignore ]   [ # 1 ]
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Well Joan, you’ve managed two very complicated processes, you should be very proud of yourself!  I think of the two I am more in awe of your spun sugar, something I have NEVER attempted, and I have a bigger kitchen!  Your trifle looks really good, did it taste as good as it looks?

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Posted: 18 May 2010 07:20 PM   [ Ignore ]   [ # 2 ]
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jeannette - 18 May 2010 09:56 PM

Well Joan, you’ve managed two very complicated processes, you should be very proud of yourself!  I think of the two I am more in awe of your spun sugar, something I have NEVER attempted, and I have a bigger kitchen!  Your trifle looks really good, did it taste as good as it looks?

Thanks Jeannette. I know you recognize the recipe from RHC. It was really hilarious with my horror-stricken husband watching his ‘wife-gone-mad’ wielding the cut up whisk in the air with boiling hot sugar strands emanating from it. It was easy, you should give it a whirl [lol]. Really delicious. The neighbors all in line. I figured out how to make an avatar of it so that is fun.

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Posted: 18 May 2010 11:45 PM   [ Ignore ]   [ # 3 ]
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That is gorgeous! I love trifle. I made spun sugar when we lived in New Mexico, and the air was very dry. I have never attempted it where we now live, on a humid, tropical coast. I think the humidity would soften the sugar strands.
Spun sugar always makes for an elegant and unusual presentation.

I have a tiny kitchen, too, and have learned that a small space can still produce anything you want to make. You just have to be more organized.

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Posted: 19 May 2010 12:02 AM   [ Ignore ]   [ # 4 ]
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Kathleen - 19 May 2010 02:45 AM

That is gorgeous! I love trifle. I made spun sugar when we lived in New Mexico, and the air was very dry. I have never attempted it where we now live, on a humid, tropical coast. I think the humidity would soften the sugar strands.
Spun sugar always makes for an elegant and unusual presentation.

I have a tiny kitchen, too, and have learned that a small space can still produce anything you want to make. You just have to be more organized.

Thanks Kathleen. I live in humid San Antonio and it rained the day before, so I didn’t know what would happen. It was a little sticky so I handled it as little as possible. It sat in its oiled bowl. Then, after I took a picture, I put it in the freezer in the bowl wrapped tightly. When I took it out, it was frozen and dry crisp for presenting. Then later when I made tumblers of half of it for gifts, I took pieces of the sugar and put them on top. It was very easy to make and elegant, as you say.
Now, on to the lacquer glaze on the Bernachon Palet d’Or Gateau…That does seem a bit daunting, but we will see.

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Posted: 19 May 2010 12:26 AM   [ Ignore ]   [ # 5 ]
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Wow, very impressive, Joan. You’re all giving me confidence to try it as well…

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Posted: 19 May 2010 01:02 AM   [ Ignore ]   [ # 6 ]
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Silke - 19 May 2010 03:26 AM

Wow, very impressive, Joan. You’re all giving me confidence to try it as well…

Thanks, Silke. I think the secret is to divide the process into do-able segments, so you don’t get too tired. Do all the different mis en places first, important. Then make the cake. I posted it on my blog at RHC if you want to see my procedure. I just composed the trifle on day 2 and refrigerated overnight - Day 3 decorated with the whipping cream. refrig again. And then did the sugar spinning that is easy-peasy. Take a look. You can do it all by yourself, except you will surely want someone there to take a picture of you brandishing a cut-up whisk full of hot caramel in the air! I am making it again for next weekend.

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Posted: 19 May 2010 10:15 AM   [ Ignore ]   [ # 7 ]
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Joan, absolute perfection!!!  From your beautiful trifle bowl, to all those components, to the crown of spun sugar, it is fabulous!  If you’re making it again, I’d like a serving, please.  :-)

Great avatar, too.

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Posted: 20 May 2010 09:01 PM   [ Ignore ]   [ # 8 ]
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Julie - 19 May 2010 01:15 PM

Joan, absolutely perfection!!!  From your beautiful trifle bowl, to all those components, to the crown of spun sugar, it is fabulous!  If you’re making it again, I’d like a serving, please.  grin

Great avatar, too.

Oh Julie, thanks for the compliments and, my goodness, speaking of an avatar, I always adore yours every time I see it - and that is often. It is so special. I have often wondered how you did it. And actually I am making it again for the 27th, and I will send you a piece with a hug and kiss for your eternal goodness and support to all of us ‘newbies.’

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Posted: 21 May 2010 01:10 PM   [ Ignore ]   [ # 9 ]
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Your trifle looks amazing and the spun sugar looks so perfect.  smile

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Posted: 21 May 2010 02:01 PM   [ Ignore ]   [ # 10 ]
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Rozanne - 21 May 2010 04:10 PM

Your trifle looks amazing and the spun sugar looks so perfect.  smile

Thank you so much Rozanne. I am just now out here putting together the Bernachon Gateau d’Or with the ‘piano’ glaze like your avator. So pretty and yours is awesome. Wish me luck.

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Posted: 21 May 2010 02:41 PM   [ Ignore ]   [ # 11 ]
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Joan - 21 May 2010 12:01 AM

Oh Julie, thanks for the compliments and, my goodness, speaking of an avatar, I always adore yours every time I see it - and that is often. It is so special. I have often wondered how you did it.  And actually I am making it again for the 27th, and I will send you a piece with a hug and kiss for your eternal goodness and support to all of us ‘newbies.’

Awww, shucks.  red face

I like my avatar, too, but maybe not for the reason you think:  my daughter took the picture (she’s 9), so it feels a bit like having her picture on my desk.  Here’s the post on my Tres Leches, which explains how to do the caramel triangles:  http://www.realbakingwithrose.com/index_ee.php/forums/viewthread/1474/

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Posted: 21 May 2010 06:39 PM   [ Ignore ]   [ # 12 ]
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Joan - 21 May 2010 05:01 PM

Thank you so much Rozanne. I am just now out here putting together the Bernachon Gateau d’Or with the ‘piano’ glaze like your avator. So pretty and yours is awesome. Wish me luck.

Thank you.
Good luck Joan, although I don’t think you need it smile  I’m sure you’ll do an excellent job! Looking forward to the pictures.

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Posted: 26 May 2010 02:00 PM   [ Ignore ]   [ # 13 ]
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Joan,
beautiful beautiful trifle. Looks so perfect. Agree that dividing it into smaller tasks is probably the way to go. I did it all in one shot and was tired afterwards. And I applaud you for making it in a small kitchen!

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