1
vote
2answers
77 views

Substitute apricot with some other fruit in this Sunny-Side-Up Apricot Pastries recipe

This recipe (scroll down to the bottom of the page) calls for apricot to use on the topping of the pastries. What fruit do you recommend to use that will be as good, along with its jam for the glaze? ...
2
votes
4answers
2k views

Impastata Ricotta for Cannoli

I have been trying to make homemade cannoli filling, but I can not find Impastata Ricotta anywhere. I have tried using regular Ricotta, leaving it to drain in a cheesecloth overnight and then food ...
3
votes
1answer
723 views

Is Dextrose the same as Atomized Glucose Powder?

I have been making some yummy sorbets and ice creams. Many recipes call for atomized glucose powder. However, 'atomized glucose powder' is not that readily available. 'Dextrose', however, is ...
39
votes
5answers
10k views

Could coconut cream be used to create a non-dairy ganache for whipping?

A few days ago I made a batch of profiteroles and ├ęclairs, with a minor twist: For half the profiteroles, instead of chantilly cream I used a whipped ganache made from about 2 parts dark or ...
5
votes
3answers
257 views

Savoury equivalent of choco-cornflake cakes

I'm currently trying to work out a savoury equivalent to chocolate to allow the creation of a non-sweet version of chocolate cornflake cakes. Currently the best equivalent of chocolate (in terms of ...