Go to the Recipe: The Yeti Brownie: Elusive, Magical, White as Snow
Hi, for the chocolate Bain-Marie melting section: the base of the bowl should be touching or should it be not touching the water ?
some freeze dried raspberries would be nice as an inclusion.
Somebody already thought of this and made raspberry blondies
Is there a reason it seems like so much of the content right now is focusing on sweet pastries?
Maybe I am alone on this, but as a home cook, I would say that 95% of my cooking is on savory items and 5% on pastry.
Read your emails. It's chocolate month.
I don't think Michael was asking about that. He just wants to know why the site is suddenly pastry.com when it's not all that interesting to everyone who subbed.
You say "it's chocolate month" as if nobody had a choice in it.
You're not alone and being a home cook has nothing to do with it. In most professional kitchens, there is a dedicated pastry team so pros who do both are rare.
When I saw the email, I was hoping we'd also get savory applications for chocolate, as there are many but nope. Don't get me wrong, seeing the peeps at CS work pastry techniques is awesome but not all that useful.
Bruh. It's just been roughly a month since they do chocolate-related contents. I'm sure you haven't made hundreds other savoury recipes they have published so go do that first. I'm sure next month they will resume with savoury stuff don't worry.
One can also say that they’re tired of savory and looking for some sweetness. Just because you don’t like it doesn’t mean that others don’t.
Double the recipe and emptied my wallet!
Great stuff guys. Love the pastry/bread content
as of today the European Food Safety Authority does not consider titanium bioxide to be safe to use in food. It'd be cool to note this in the recipe.
To be clear, they concluded that they “could not exclude” the possibility of harm, not that they found it harmful. Also, “Although the evidence for general toxic effects was not conclusive, on the basis of the new data and strengthened methods we could not rule out a concern for genotoxicity and consequently we could not establish a safe level for daily intake of the food additive.”
So they couldn’t determine a safe level of consumption because they also couldn’t find a harm, they simply couldn’t prove something safe, because you cannot prove that in any 100% positive way. At the bottom of the link, they say that they also are not banning it in Europe, just not allowing it as an additive in mass produced goods.
Upshot, unless one eats these daily, or perhaps at every meal, it will almost certainly be ok even according to the most conservative science. Everything in moderation — μηδὲν ἄγαν.
Would mixing 50/50 white and brown sugar make a chewier brownie?
(I’m not attached to total white yeti; a yeti with a light tan is still good.)
In short, Yes. You can get away with 100% swap out if you wish.
I wonder if crushed candy canes on top would taste good? #holidayparty ☃️
Really love this recipe. This is great for people who love the texture of brownies but don't care for chocolate or need a break from chocolate in general (which I lean towards from time to time). The texture is fudgy but not overly gooey with a beautiful papery top crust. Flavor is almost caramelly and not overly rich but still very satisfying. Do not mistake these for blondies which are inferior to the Yeti brownie in texture and flavor.
Overall, would make this again and maybe reduce the sugar syrup by 10-20% (it was a tad too sweet for this crowd). Might try adding a bit more salt plus a sprinkle on top for salted caramel brownies. May also try adding some malt powder for malted white chocolate brownies.
A few notes on the recipe/baking:
I wonder if reducing the number of egg yolks could make it less brown (but maybe less fudgy)? Just a thought
There were a lot of bubbles on the surface of the brownies which was undesirable. Not sure if I whipped too much air into the batter which resulted in bubbles floating to the surface? But since the top crust is so papery thin, it was hard to tell after cutting (I skipped the powdered sugar)
using a breville smart oven air fryer pro for this recipe. Is the convection meant to be on or off ?
Off.
https://nj.gov/health/eoh/rtkweb/documents/fs/1861.pdf in case anyone cares..
