Sponge biscuits misbehave


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Just made a bavarois; we thought to have followed the recipe exactly, lining the floor of the container with sponge biscuits but, when the bavarois was poured into the tin, the biscuits came floating up to the surface. It didn’t spoil the taste, but the look would appeal to a dog at dinner time!

Any thoughts?
 
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The recipe I followed suggested all the whipping should be done with an electric beater; I now wonder if that caused the problem: the initial mix was extremely airy and light (almost like a Floating Island texture through which the sponge biscuits were able to rise).

I have since seen a recipe (
) where the chef whisks everything very gently with a balloon whisk and achieves perfect results.

Have any of you experienced this problem?
 
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temperature is the enemy, everything has to cool enough that the whipped cream doesn't melt.
It (the base) should not have any perceptible warth, feel the bottom of the bowl, it should be below body temp which would make it feel quite cool.

It should start setting as you blend everything. The cold of the whipped cream will start to set the gelatin so you have to get it into the molds pronto. If you do that the base will never float up.
 
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temperature is the enemy, everything has to cool enough that the whipped cream doesn't melt.
It (the base) should not have any perceptible warth, feel the bottom of the bowl, it should be below body temp which would make it feel quite cool.

It should start setting as you blend everything. The cold of the whipped cream will start to set the gelatin so you have to get it into the molds pronto. If you do that the base will never float up.
Thank you for a reply that comes in really good time a I have been asked to have another go at a bavarois the day after tomorrow!
 
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if it turns out liquidy again remove the sponges and use them on top after pouring the filling, then just flip upside down after it sets up.

I made a video to demonstrate the critical temperatures for mousses, its the same for any similar type.
Used choc mousse for this example.

the temperature before the whipped cream was added was below 80f (I know this because the cream didn't melt).
the temperature after the whipped cream was folded in was down to 64F and it was setting firm already,
theres no way whipped cream can melt at that temp,
above 80F is a problem.

 
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I made a video to demonstrate the critical temperatures for mousses, its the same for any similar type.

We much enjoyed the slick video you made with the help of the hard-working Kitty (I am glad “she approved” ... even though she didn’t get as much as a little lick).

It was impressive to watch you beating in the egg-whites without beating about the bush and with no deflation, as well as not needing to clean the bowl before adding and whipping the cream (fortune favours the masters!).

And what a nifty tool, that temperature gun (I must get one – it will be handy to take Mrs BakingBad’s temperature when she gets hot under the collar (mind you, the kitchen can never be too hot in these days of energy shortage).

We will keep you in mind tomorrow.
 
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you can whip cream on top of whites but never after whipping yolks, the yolk will turn whipped cream to slush.

the video you posted was good but too vague as far as temps go, hot , warm and cool are subjective terms.

In a nutshell, if the base is still hotter than 80F stop and put the cream away until it gets closer to 70F, then go ahead.
 
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you can whip cream on top of whites but never after whipping yolks, the yolk will turn whipped cream to slush.

the video you posted was good but too vague as far as temps go, hot , warm and cool are subjective terms.

In a nutshell, if the base is still hotter than 80F stop and put the cream away until it gets closer to 70F, then go ahead.
 
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My say-so would mean nothing, were it not that Mrs BB approved in full.

I told her I could not have done it without following retired baker’s advice.

The proof of the pudding is in the picture; you may be intrigued by the piped cream – I tried to “spoon” those oblong squeezed-egg shapes they do in videos but the cream stuck to the spoon and when I tried to “slide” it off, it broke up; so, in the piping syringe it went! ... Any thoughts on that?

1669654587816.jpeg
 
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those bowls look expensive.
Intriguing that you should comment on those bowls! I witnessed many-a-dessert consumed in them in my youth abroad without ever realising that they were English!

Funnily enough, they have no commercial worth but are of inestimable psychological value; they were made by Alfred Meakin Pottery, circa 1940’s and ...
... [What follows is not really applicable to a Baking-forum and I hope it will forgive the irrelevance:] I inherited those plates from the woman who created the Snoecks Almanac, originally a rather highbrow literary magazine whose publication led her to frequent all manner of prestigious contributors; my very own young eyes saw, eating from those bowls, Georges Simenon (Maigret), Hergé (Tintin), Jacques Brel (Ne me Quitte Pas), Maeterlinck (Pelléas et Mélisande), Jean Cocteau, Picasso, and many others. These inexpensive vessels have in that sense become priceless (albeit just to me).

Of course, I cannot know who used which plate and, even if I did, all evidence of it would have been washed away by the passing of time’s waves ...
 
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Take one to antique roadshow, you never know....they look pricey.
Yes, it’s odd, they do not seem to have retained any value, you can get them on Ebay: four bowls for £17; although those are Harmony “Solway” Pattern, as opposed to mine which are Harmony “Solent” – not sure what the difference is (below, with a mark which is difficult to pin down as either 13, 43, or 73, depending on which plate you look at).

But I wouldn’t sell them. Our children may one day; the bowls have no sentimental value for them: they have barely even heard of the people who have eaten off them.
1669984196747.jpeg
 
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I made a video to demonstrate the critical temperatures for mousses

I meant to ask you: Have you made a video about puff pastry?

There is a lot of it on YouTube, but there are many discrepancies and differences of opinion; Mrs BB and I found your video on chocolate mousse very inspiring.

My pastries are always good, except puff which ALWAYS defeats me ... apart from anything else I find that, after the third turn, if working straight from the fridge, the parcel becomes incredible stiff and tough to roll; but if I wait a bit, some butter tends to seep through the flour.

Recently, I saw that in America they add a bit of flour to the beurrage; do you have an opinion on that? Also, do you recommend strong or ordinary plain flour? Do you recommend ordinary butter, or strong Normandy butter?

Looking forward.
 

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