I getting better at the chocoflan.
I made the chocoflan 3 times this year and getting better each time.
u/Gothprinces077 — 10 hours ago
r/pastry
▲ 262 r/pastry
Mocha eclairs. Coffee pastry cream, roasted cacao nib-infused white chocolate whipped ganache, chocolate-coated burnt barley crunch.
u/Fluffy_Munchkin — 10 hours ago
My latest tarts and entremet
The first one is a Black Forest tart sprayed with dark chocolate and finished with cherries and dark chocolate bits
- Almond pate sucree
- Salty dark chocolate ganache
- Cherry gel
- Vanilla white chocolate ganache montee
The second one a pistachio and cherry tart with a mirror glaze, pistachio Chantilly and ground pistachio
- Pate sucree
- pistachio and feuletinne crunch
- Almond biscuit
- Cherry cremeux
- Cherry gel
- pistachio mousse
And the last one is a lime and coconut entremet finished with a velvet spray, lime cream and some shredded coconut and lime zest
- Almond biscuit
- Coconut and feuletinne crunch
- Coconut cremeux
- Lime gel
- Lime mousse
u/Greedy-Chemist8996 — 2 days ago
▲ 314 r/pastry
Coconut Lemon-Lime Entremet with White Chocolate Collar + Decos
Pretty happy with how this one turned out! I'm a student at the CIA and really enjoyed my recent Contemporary Cakes class, especially mirror glazing different designs.
Made this one for my birthday last month, I dunno if others can relate but my friends and family always offer to make the cake and I'm just kinda like.. nah I'm good. 😂
Coconut Bavarois, thin Lime Cremeux over a thicker Lemon Cremeux, Coconut-Almond Joconde, and a Sable base. I thought the look reminded me of an alien world so I made a few spike decos as "mountains" over an extraterrestrial landscape with that funky collar.
My only little nitpick on this is just that the collar edges could be a little smoother and a few of the points could be closer to the cake itself. Next time!
u/zv003 — 1 day ago
▲ 1 r/pastry
Sfaggiotelle ricca
I tried to make sfaggiotelle last week using a recipe from sabitino sirica. The first rest is fine. I refine in the pasta roller and then says to add lard all around then rest again. When i then try to put in the pasta roller again to make the thin sheets it wont go into the pasta roller. The first time i made it i messed up and missed putting lard and it came out much better but it was dry. Any advice would be appreciated.
u/husty222 — 1 day ago
▲ 2 r/pastry
Suggestions for a beginner - healthy diabetes friendly Otg recipes please
Hey guys! I went to a baking class last year, and I learnt recipes there and I keep making the healthy variation on the chocolate chip cupcake (i do it with banana and oatmeal)
My mom has diabetes and I want some suggestions for some health sweets or savouries that I can look up and try out as I'm taking a week break from studying after part 1 of my exams.
She isn't a fan of chocolate so any non chocolate recipes would be appreciated too ( i love chocolate tho haha)
u/Capitan_Snow_007 — 1 day ago
▲ 341 r/pastry
first swing at choux au craquelin!
super happy with how these turned out! i kept peeking through the oven glass for the first 15 min because i was so sure they would be flat 😅 basic choux and craquelin recipe, diplomat cream inside!
u/orionjukebox — 5 days ago
▲ 1.6k r/pastry
Daughter wanted a fruit tart and I can’t say no
Pastry cream finally held up when cutting into it. Yellow raspberries straight from the garden. Bottom layer is a cherry compote made from some fresh rainier cherries and the crust is a Thomas Keller recipe that can’t be beat.
u/J-TownBrown — 6 days ago
Strawberry cheesecake
Rotating to a very berry Strawberry and lemon cheesecake. Serving a layered deconstructed cheesecake. With the building block of a shortbread cookie crumble with dehydrated Strawberry. Then cotaing with a strawberry creme before adding a sweet and tangy lemon ricotta filling. Covering with the crumble and and Strawberry creme. Layering on a plump Strawberry compote. Crowning it with whip cream and glazed strawberries with a strawberry basil syrup.
u/chefjunior17 — 6 days ago
Pulled Sugar basket
This has been something that I have wanted to make for a long time, but beign a time consuming classical piece montée from a time before even our grandparents, there isnt too much instruction on how to make it. It is missing the pulled sugar flowers and candy/ice cream fruits to finish it.
It is my first proper attempt with the time to produce it. The only non edible piece is 12 sugar coated wires.
u/Adept-Significance57 — 6 days ago
▲ 1.3k r/pastry
just an overjoyed home baker bec i made decent choux after ages :,)
cooked the panade a lot longer than i usually would have
also all choux tips welcome!
u/moodyrebel — 7 days ago
▲ 2 r/pastry
Wayne Gisslen's recipes with all purpose flour?
A lot of people recommend culinary text books and my favorite is Wayne Gisslen's "professional baking". The only issue I have is that his default flour in most recipes is pastry flour.
I'm just a hobby baker so I use all purpose flour (gold medal unbleached or King Arthur). Do his recipes work with all purpose flour or should I just find another resource?
u/frostmas — 4 days ago
So many brands of castella cake which is the best one?
One of the things I went to buy was castella cake. But there so many brands of it at HMART , which is good which si the best one? I ended up asking someone at HMART and they worked there and recommend the Nagasaki one. But why are there so many brand how are you supposed to know which one is good?
u/jsingh21 — 5 days ago
▲ 1.1k r/pastry
A (very busy) pistachio and raspberry entremet!
Layers are as followed from bottom to top:
- Almond sponge
- Pistachio and white chocolate crunch
- Raspberry cremeux
- Raspberry compote
- White chocolate and pistachio mousse
- Pistache ganache montee
u/Greedy-Chemist8996 — 9 days ago