Klaus Tenbergen

Q: We want to make raspberry truffles, but need a simple, small formula.
Kent, via e-mail

A: I really enjoy this formula, which creates a high quality product. The formula makes about two dozen truffles and only takes around 35 minutes to make. If you are happy with the outcome, the formula can easily be scaled up.

Raspberry truffles

Method: Combine 10 ozs. (285 g) of chocolate with the butter. Heat in a microwave for one minute or until melted and smooth when stirred. Stir in the jam and liqueur until well blended. Cover and refrigerate until firm, about four hours or overnight. Using a melon baller, scoop the mixture into 1-in. balls. If the mixture is too hard, let it stand at room temperature for 30 minutes before shaping. Then, freeze until firm. Heat the remaining 12 ozs. (340 g) of chocolate in a microwave on medium, stirring often, until melted, smooth and warm. Using a fork, dip the truffles quickly, one at a time, into the chocolate, tapping off the excess. Place on a parchment paper-lined sheet pan. Repeat the dipping process, stirring the melted chocolate often and scraping down sides of dish, if necessary, to prevent chocolate from hardening. Refrigerate the truffles until the chocolate is set. Sell in paper candy cups. The truffles also can be rolled in finely chopped toasted nuts or sifted cocoa powder immediately after shaping.

Q: Does choux paste require water or milk?
S.S., Calgary, Canada

A: When you use all water in the formula, the puffs or éclairs will be crisp; using milk makes the puffs or éclairs tender. You may want to compromise and use half water and half milk.

Q: We sell brown sugar cookies, but want to increase the brown sugar flavor. We now roll the cookie balls in brown sugar before baking, but the brown sugar clumps in some spots. How we can eliminate this?
Marc, via e-mail

A: Cutting the brown sugar with granulated sugar will solve the clumping problem and give you a cookie with added crunch and flavor.

Q: Do you know how much protein is in AP flour?
Heather, via e-mail

A: AP (all-purpose) and H&R (hotel and restaurant) flour varies in protein by manufacturer between 9 percent and 12 percent.

Q: One of our employees mistakenly used the sanitizer solution as water in bread dough. We realized what happened and no harm was done. What can we do to prevent this from happening again?
Nita, via e-mail

A: Here are some tips that have served me well over the years. When using any kind of chemicals or hazardous materials in a bakery, only purchase those chemicals approved for use in a bakery or foodservice establishment. Store them in their original container away from food and food-preparation areas, and when transferring them to a new container, label them with the following information:

• • The chemical's name
• The manufacturer's name and address
• A description of potential hazards

Additionally, I keep material safety data sheets (MSDS) for each chemical used on the premises. And I always add a few drops of food color to the chemical or hazardous materials, so that none of the employees mistakenly use these liquids for an unintentional purpose.