How to Rocher 

hahaha. Nice!

+KettiexD Hand egg* not football lol

TheMimmi58 I think you mean football* USA! USA! USA!

+KettiexD hahah

Good practice. Mashed potatoes as well :)

Or, one or the other. Which basically means you need the right freezing point depression in your ice cream. But because most people's freezers are usually set to the same temp, it makes more sense to look at it as the ice cream being right for the temperature, rather than the other way 'round. Best way to lower the freezing point is adding sugar, but to avoid it getting too sweet, use a different sugar (esp. glucose is handy) which is less sweet and thus you can add more.

A lot easier when you have a paco jet to put it through 😂

+Kaustav Yes, and it depends on the ice cream (sorbet whatever)too.

I watched a video recently where they recommended practicing with Crisco vegetable shortening. Cheap and won't melt!

Yes brother

That's why you practice. They didn't immediately start doing this perfectly.

No.. just practice and have good texture and température of ice cream. Practice with soft butter.

And I just give the 1st like to ur comment after 8 years! 😅 .. Hopefully ur still kickin around tho..

Probably too low solids content. You need around 32% dissolved solids or an icy ice cream is likely, especially with slower churning

Alan Hogan buy a Paco Jet

I know this reply is late lol but maybe if you try not properly freezing and just cooling the ice cream mixture instead.

Use stabiliser in your ice cream mixture... Stab 2000 is great

Your machine is not efficient enough. Put less in or get a better machine. If the machine is in multiple parts, put vodka in between the cooler and the bowl for better heat transfer.

+karl haxthausen it just looks good, that's all. At least better than a big ball or chunks :)

+ANTOINE GUERIN (TWU) excellent. thank you for the reply :) I have always wondered.

Technique. It's done for originality. If everyone could easily do it there would be no need for a video. It shows a detail in presentation that may not be important until we get to the point where details are the next step forward.

+DeepPurpleIsTheBest Yes, those are the PacoJet containers.

you can get the same result with regular ice cream machines (and better, since paco jet incorporates air), but it takes a ton of skill.

i reckon the same, but i also reckon whomever gets a second job and saves for six months. pacojet = $8,000

any spoon that is deep bowled

Gray kunz spoon

It's a rocher spoon. You can buy it indiv or as a plating set with tweezers and a palate knife etc

Jonas Lundh You can just reuse and refreeze gelato or ice cream, we do that a lot with our staff when teaching them this specific technique!

ChefSteps Thanks :-)

Reusable? Heck no! Use your favorite ice cream, and eat your mistakes! ;-)

ganache/whipped cream

Jonas Lundh whipped butter

yes!

@@TheAiscy No.

No, those are made for making balls, not quenelles. Not all spoons will work either, they need to have the right curve. Too shallow and the scoop will be too big, and too deep (like in this video) the scoop becomes too small. Finding the right tool is probably the most important.

@@PLF... you seems professional

not if you make it properly

If it’s right from the freezer it will probably be to hard, just stick it in the microwave for like 15secconds

depends on how you make the ice cream

+Arsene Magnier no

Could I do this technique with sushi rice?

a rocher of mustard is enough to truly blow your head off

Only if you use a teensy spoon....

You can, but cold mustard isn't usually the way to go.

A quenelle is usually done with two spoons and two hands, a rocher produces a very similar (smoother) shape one handed.

+logan foos Any spoon that has a deep curve is good for quenelles.

@@Michele6984 gray kunz spoon all day long, I got one for Xmas...game changer!

@Bill Wirven really cool, never knew it had alternate name. Thanks

Thanks...i was always wondering how you practice this without wasting ice cream

That's a damn good idea.

@@jimmyfong2202 LOL. But now you're wasting peanut butter :D

because they have the same color and (somewhat) shape

Put it in the fridge at least one hour before use to melt the ice crystals then try it, maybe more depending on how much ice there is

A quenelle is done with 2 spoons a rocher is done with 1 :)

+Mark mongo 3 quenelle a min? wow, what a steal! video din even last for a min and had more quenelle than your average rate

What Elle are you even a chef. If yes then you need to try it your self and tell me how many you did in 5 hours. It is not just one job you have to work in the fridge and load your trays organize a lot of things for the job you water will get cold by the time you scoop 100. Get real it also depends on what content the texture it is so many factors. There are days i only managed to do 800 but other days 1800. Don't be a tool not everything is the same. You make me angry hopefully you will understand.

Mark mongo yes i am, though not working pastry, i have seen my pastry chef done a banquet for 250 pax and his dessert went out in 30-40 minutes. 250 quenelle in 30 min thats double your quota. i mean this video proves how fast you can do it with the right consistency, i dont think its too hard to go through parcojet container one by one. even you are working pastry alone and you need to plate as well as quenelle, i dont think your numbers are something to flaunt about. if your colleagues are so kind to let you say this kinda thing in your kitchen without putting you down, your place must be way too soft. try going to work in new york and see if your numbers matters. you wanna whine that your first scoop has different consistency than the last? then use smaller containers or keep the container in the desired temp. you wanna say that your water for the spoon is no longer warm? get a thermal flask of hot water next to you and change water every now and then. i am not in your kitchen and i am solving problems for you. and i mean, you are angry that someone put you down? what kinda chef you been working with?

+bloodybleeder you made my day. really happy someone understands. We can cater for 1400 in any day so we get a lot of functions and I m the sole person who makes and scoops ice cream and sorbet also cut cakes and big wedding cakes help plate up, send out food to all functions. I timed my self this week and i scooped 300 white chocolate ice-cream in 30 minutes not included finding trays organizing my station. I do all my scooping in the fridge 3c i m not allowed any other heating but a little pot of hot water any thing hotter will cause issues with keeping the fridge temperature. I enjoy my job I m not slow or my work place is too easy. actually not many people stay too long cannot because they cannot cope and keep up.

bloodybleeder dood u dont need a outlet, just a insulating flask that holds like 1l of hot water can easily get you through 2-3 hour. i mean the place can "cater" for 1400 people with what seems like 1 pastry, i dont think outlet is a problem. but yeah torch works great, hate this kinda gloating btw