Comments on: Daring Bakers: Filbert gateau with praline buttercream

By: Debyi

Debyi — Fri, 08 Aug 2008 05:11:57 +0000

I agree, we Americans like things sweet. It is definitely a curse. Your cake looks great!!!

By: Joanna

Joanna — Sun, 03 Aug 2008 23:08:28 +0000

That is an adorable looking cake. So simple and yet so professionally done. Congrats on your first DB challenge Woot!

By: Clumbsy Cookie

Clumbsy Cookie — Fri, 01 Aug 2008 14:29:08 +0000

Welcome to the gang! You did an amazing job on your first vhallenge!

By: Duncan

Duncan — Fri, 01 Aug 2008 13:45:14 +0000

LOL Oh you're a funny man, gobbler! Even in a chocolate-induced stupor, I don't think i could convince myself of that.

By: the gobbler

the gobbler — Fri, 01 Aug 2008 12:35:32 +0000

Duncan-you are about to give Rose Levy Berembaum ( the cake Bible lady) a run for her money.

By: Duncan

Duncan — Thu, 31 Jul 2008 06:27:30 +0000

True filberts are (I think) larger and more elongated than common hazelnuts.

Elra, don't worry, not upset, but I wonder which photos you really like? (I think most of my photos aren't great, and thought these ones were about average for me. LOL)

By: elra

elra — Thu, 31 Jul 2008 05:37:59 +0000

Duncan,
Congratulation!
This was my first challenge too. Yippy…, finally I found someone that also used whipped cream praline instead of butter cream. I am not really that fond of butter cream! For the ganache, I used 55%. It was perfect!
I wish I could see you when you were in action doing all those piping for the cake decoration. A+ for your efforts.
Btw, what happen to your photographs? I am sorry (please don't be up set), I just can't help it. Your photos are normally so good. This time is still pretty, it just not like Duncan.

By: Dana

Dana — Thu, 31 Jul 2008 01:45:14 +0000

I'm curious as to the difference between a filbert and a hazelnut? I've always seen the words used interchangeably.

I also joined to push my limits a little more and try new things. And I have to say, none of the things I've made with them so far come close to what I would have attempted on my own!

By: Rebecca

Rebecca — Wed, 30 Jul 2008 21:07:25 +0000

Even though you say you did a horrible job with piping buttercream, I think your cake looks fantastic!

By: breadpitt

breadpitt — Wed, 30 Jul 2008 14:48:11 +0000

did i just hear 70% cocoa solid chocolate!!!loved the bitterness of chocolate especially caraibee 70%…….!but personally i do prefer grand manier rather than Cointreau .in malaysia , there are also same issue that u mention, the american recipe were too rich for local taste bud more worst , people said the recipe aint working well, but i do think diffrent region have their own taste. chinese always
complain western dessert too sweet, well ….i still saw them chewing caramel sesame nuts bar without any complain of too sweet with it, lol!!!!