Go to the Recipe: Tant Pour Tant
Why smoky? When it blended ? Is it okey doesn't burn your blender?
what?
I assume you mean during cryomilling? That's not smoke, its nitrogen mist...its not "burning" anything.
can dry ice be used for cryomilling? Perhaps packing the powder in dry ice until frozen very hard?
tried it, it does work but it's very messy and the yield is not 100% (although it's above 90% even with the bits left behind in the blender and that ran out of the blender) and the result isn't as fine as the video although it is still very fine.
I tried three procedures, this was best:
crush dry ice (or get pellets) and blend to obtain a powder
alternate layering powdered ice and almond meal in a vita prep
stir mixture with butter knife to incorporate
let sit for 5-7 minutes
blend on high, tamping constantly. You may have to empty the blender occasionally if an ice puck forms beneath the blade and seizes it. Needing to tamp is a huge source of lower yield as you cannot covered as depicted in the video and lose a bit to the surrounding area
reserve in container and allow any residual ice to sublimate before sealing (let bag come to room temp in a dry room)
lightly pass through sieve (this method did give a few clumps of almond butter which is a big factor in why the yield was lower). clumps of flour will break up with almost no effort, butter will not.
store airtight or use.
perhaps a longer freeze period (or shorter maybe?) would result in a higher yield. I'm not sure if pulsing instead of constant blending would be better. It certainly gives you a finer product than simply sieving and a much greater yield (1406g of 1538g retained, 91.4% yield)
edit: http://imgur.com/a/Gc2Np?gallery for pics
will freezing the almond flour and then blending produce similar effects/yield?
Hi, I have access to a blast freezer ( up to -40°C) and a robocoupe blixer 4, do you guys think it would work if I blast freeze the almond meal and then blitz it in the robocoupe?
You can use dry ice as well, I've used it with slivered almonds and it worked great. I've found out 1:6 ratio is about right, meaning in order to mill 1 pound of almonds you will need about 6 pounds of dry ice. Best way is to blend the dry ice first to obtain powder which you mix with almonds and let them sit some time to freeze. After that you should load the blender 1/5 or 1/4 capacity at most, this way blender will create air current which will circulate the mixture and blend it very fine. If you load the blender with more than that, you will have to stir it or keep tapping the blender in order to help with circulation. Resulting powder was fine enough to pass trough #40 sieve (0.424mm) with very small amounts of residue.http://i.imgur.com/W8utGVl.jpg
On the left is residue (similar texture to almond meal), and on the right is resulting almond flour.
Can you not use liquid nitrogren or dry ice?
How much liquid nitrogen was put in for the cryomilling?
Cryomilling... glad I've got that liquid nitrogen store down the block! WTF?!
I keep a dewar of liquid nitrogen in my garage. You'll find there are lots of great and fun ideas on this site - not all of them are practical for the home cook but I would rather a site that provides me with some aspirational ideas rather than confining me to what works for the masses. If you're interested, look for a supplier of commercial and industrial supplies (eg Praxair or a medical supply office) and you maybe able to get some liquid nitrogen for pretty cheap.
Can you use a food processor for cryo-milling?
Could i use dry ice in place of liquid nitrogen?
Would pre-milled almond flour be a valid option in place of the more traditional almond meal? Since it's pre-ground to a fine state (for the good stuff), it seems like it's exactly what the recipe is looking for.
Hi guys, I would really like to try making macarons for myself but I have a tree nut allergy. Are there any reasonable substitutions for the almond flour that behave similarly? If so, same or different proportions in the recipe? This is far as I go in terms of requests - you won't see any posts for peanut-less peanut butter or egg-free frittata. Cheers.
How much Ln2 do I pour in the blender to 250 g of almond meal?
Hi Guys, I'm planning on making your macarons for a friend's wedding and was wondering if you had any tips on how create a marbled effect with food colouring without compromising the texture. I've looked it up how others are doing it and people seem to be dipping the top into coloured whipped cream which they wipe off afterwards, I'm not sure that's not changing the texture of the top biscuit? On the other hand it does create a nicer look than when the colour paste is mixed into the batter. Any advice is appreciated. Thank you
Liquid Nitrogen is normal Nitrogen gas that has tuned into a liquid form at -321 degrees Fahrenheit. It is very, very cold. When you pour it out into a container that is at room temperature it boils and produced "steam" just like water does when you boil it. It is the liquefied gas turning into gas vapour. It is a cold gas. Think of it as a cloud. Hope that helps.
I realize this reply is TWO YEARS late, but for what it’s worth, I used ground toasted pumpkin seeds. Yep, I just bought a big bag of raw seeds, toasted them on a baking sheet, let them cool, and blitzed them up. Worked great with the Italian meringue method Chefsteps provides. Hope you find (already found) a solution that works for you. Cheers.
Almond meal is expensive so I use liquid nitrogen to improve the yield......Bwaaaaaaaaaaaaaaaaaaaaaaaaahahahahahahaha
Why tant pur tant recipe calls for 250 powder sugar and 250 almond meal and only use 300gr for base?
Hello.your friend probably has kids now I know(but for future reference) Why not make multiple batches with chosen colors then pipe together ?
Hi Guys, why doesn’t the (YouTube) video work anymore?
Chefsteps, there are a lot of unanswered questions here. One of them: can almond flour be used?
Hi Slim! Almond flour and almond meal are essentially the same thing. They are just different grind sizes. Either will work here. There will be old questions that were unanswered, from before we launched studio pass. However we will get to new ones that you might have as a studio pass member. We just have so much old content that it is impossible for the two of us chefs to go back and answer all of them.
Because you will inevitably lose some sticking to the machine or the sieve when sifting.
Right . . .
Can i make my own powdered sugar by blending it that way there wont be much additives like cornstarch?
Yep. You can also use Turbinado or Sugar in the raw for a deep flavor.
