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>>22263244

The escapee.

>>22263243
First season of prison break

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The malagasy vanilla bean.

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The cold vanilla infused whole milk and whole cream.

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The heating of the cold vanilla infused whole milk and whole cream.

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The 20 minutes hot infusion of the cold vanilla infused whole milk and whole cream.

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The atomized glucose syrup.

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The atomized glucose syrup and the water for its rehydration.

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The glucose syrup.

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1.51 MB PNG

The sucrose.

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The fleur de sel from The Camargue.

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The heating of the glucose syrup and sucrose in a pan.

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The end of the second infusion of the vanilla infused whole milk and whole cream.

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>>22263287

The butter.

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The beginning of the boiling of the sugars.

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Ploploploploplooooploploplopploploploplooploploploploploooploploploploploooploploploploploploploploploooploploploooooploplooplop

>>22263281
Prison break season 2

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The caramel.

>>22263287
The accurate statement.

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>>22263294

The caramel and the double vanilla infused whole cream and whole milk mingling.

>>22263293
Mmm migro blastig

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The cooling of the unsalted, unbuttered vanilla caramel.

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>>22263310

The slightly cooled, below 70°C, unsalted, unbuttered vanilla caramel becoming buttered.

>>22263294
The unaccurate statement. The macro silicone spatula is not micro.

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The vanilla butter caramel becoming salted vanilla butter caramel with the adition of the fleur de sel.

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The final mixing.

BBbrrrrzzzzzzzzzzzzzzzzzzzrzrrrrzzttzttttzttzztttttttttttt

>>22263301
The silicone backbone isn't the issue retard, as with all polymers, the plasticizers can leech out especially when you're using it for stirring 200 degrees molten sugar.

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That's nuts.

>>22263310
>200 degrees molten sugar
Your caramel must be offensively revolting.

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>>22263239
THE MONKEY

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The goobers.

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The roasting of the shelled nuts.

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The cassonade.

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1.59 MB PNG

The sucrose.

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1.78 MB PNG

The table salt.

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2.31 MB PNG

The baking soda.

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1.67 MB PNG

The butter.

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2.24 MB PNG

The flour.

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1.52 MB PNG

The eggs.

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1.85 MB PNG

The double roasted peanuts.

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The beginning of the goober paste.

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The peanut paste.

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The weighted goober paste.

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The butter and the goober paste.

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The butter, the goober paste and the cassonade..

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2.68 MB PNG

The butter, the goober paste the cassonade and the sucrose.

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3.91 MB PNG

The mixing of the butter, the goober paste the cassonade and the sucrose

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2.64 MB PNG

Scrhhschthchshthhhhhhhschlolpfpfopo

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The eggs going in.

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Schhhhllopflopflopflflopppflooopf

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The baking soda, salt and flour get mixed and go in.

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3.21 MB PNG

Schhhhllopflofloflflooooofflooofschhschhhhhh

WHAT ARE YOU MAKING????

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Wa la.

>>22263390
A friend told me he never tried peanuts. Said something about allergies or something. I want to be nice.

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The weighting of the portions. Around 35g.

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Look at my balls.

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The table sugar.

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The table sugar and the water.

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The table sugar and the water heating in a pan.

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The boiling syrup.

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1.42 MB PNG

The water, the sugar and the grape seed oil.

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The caramelization of the boiling syurp.

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>>22263470

The caramel poured onto the roasted goobers.

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The boiling of the second syrup

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The peanuts in the boiling syrup.

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The grained syrup and peanuts.

this has been going on for THREE HOURS. what ARE YOU MAKING?

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The caramelized sugar coats the goober.

>>22263453
Taking and posting pics takes time. Much quicker when you don't document and shitpost.

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The caramelized goobers on the grape seed oil.

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Coarsely chopped.

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The cooled goobers with caramel poured onto them >>22263433 is broken into small pieces.

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BRRRRRRRRTRTRTTRTRTRRCHCHKKCKCKCGHCGGCGCGCTSTSTTTTZZZZZZZZZZASZDZASZZZAZZZZZZZZZZZZZZZZZZZZRTRTTRTRTRRRRRRRRRRRRRTTTTTTRTRTRTKKKHAKAKAKA

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Wa la. Smooth goober praliné.

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3.59 MB PNG

I put coarsely chopped caramelized goobers on my balls. Then oven time.

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Baky baky

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First bake done. Add goober praliné.

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Back in the oven for second bake.

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>>22264185

Second bake done. Add salted vanilla butter caramel whilst hot for it to melt.

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More praliné.

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Top it with coarsely chopped caramelized goobers.
Time to let it cool totally.

Thjs stuff looks pretty good.

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Room temp, totally cooled. Just in time for some good time.

>>22263550
Thanks

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The cross section.

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>>22263730

The closing post, kthxbye.

>>22263711
Marry me.

Looks good but it would probably kill me if I ate more than a half.

>>22263453
A pretentious tryhard version of peanut butter cookies

>>22263239
That poor monkey

>>22263501
Dear Jesus, what are you making for WHAT occasion!? Lmao! Top zozzle, even.

>>22264001
Ikr. It has to go. Monkey paw broken Q_Q

OP, you should consider doing this on social media.

That was a very complicated fancy nut cookie. Nice job i guess

>>22264269
Nut job.

I want to suck your dick.

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>>22264299

>>22264188
4chud is social media

kino

fake and gay

A symphony. I'll give you one of my eggs.

Thanks

>>22267794
That's nuts!

>>22264188
he posted a tart once that was so high quality that I honestly think he's a professional pastry chef or something.

>>22268857
>I honestly think he's a professional pastry chef or something
>perforated tart molds
>silicon air mats
>glucose powder
>mini precision scale
Why anon, what gave that away?

>>22263239
I'd use the creaming method for the cookie dough so I don't bite the huge undissolved brown sugar crystals.
The dry caramel took on too much color, so it's going to leave a burnt aftertaste.
Same goes for those over roasted peanuts in syrup, some of them got too charred.

You're pretty good by /ck/ standards though.

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>>22269152

>>22268857
That's some very kind words anon but i am no professional nor student nor anything other than a home cooking and baking enjoyer for the last three years. Professionals are much MUCH more skilled than me and i would not want to disrespect them.
Do you remember which tart it was?
I remember when i posted picrel some anons thought it was bought. That was the best compliment.

>>22268956
>bite the huge undissolved brown sugar crystals
Something is very wrong if this happens.
>The dry caramel took on too much color, so it's going to leave a burnt aftertaste.
I'm sure you must know this but judging caramel colour in a pan is pretty hard. That's why usually you drop a dab on some white plate to judge the real colour.
Or better yet, you take it's temperature so you know beyond doubt that everytime you'll get the same caramel.
For example, this one was brought to 185°C. The temperature Cédric Grolet calls for in his peanut cookie recipe (the one i followed). I'm confident he knows what he's doing. These were the best cookies we've ever tasted.
Notwithstanding, thanks for commenting. Perhaps someone will find value in it.

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>>22269128

>>22263239

>>22269122
Is that Wendell?

>>22269015
the raspberry entremet. which I don't to now if it's a tart but I don't really know or any other word to explain it.

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>>22269259

>>22269152
Was it this one? In case it's this one it is a tart :)

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>>22269242

>>22263239
Here is my nut

>>22269237
Are you a monke?

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>>22269338

>>22269164
nah it was this one. I might be misremembering what it was.

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>>22269259
Ahh yes, the rosemary apricot entremets.
Apricot and rosemary insert, pain de Gênes biscuit, crispy almond and rosemary, mousse lightly vanilla-ated and a gradient velvet flocking reminiscent of an apricot.
Apricot, marzipan and rosemary decors.
Very tasty. Absolutely love the apricot rosemary combination.

this dude is more dedicated to nuts than ive been dedicated to anything in my life

>>22269242
I am a human bean