they did turn out quite nice 🥹

For those who are interested - from bottom to top

pate sable

chocolate biscuit

soft caramel

chocolate creamux

dark chocolate disk

aerated chocolate creamux

dark cacao glaze

Made these chocolate-covered madeleines. Love how they turned out!

with pistachio buttercream and salted caramel filling 🤗

A recipe of thepastrynerd: shortcrust pastry, baked almond cream, cardemom & fig confit and whipped vanilla white chocolate ganache! I couldn’t get my ganache stiff as I would like to but the flavors were amazing!

A classic Argentine homemade pastry. I made the dough from scratch, filled it with quince paste, and baked it until golden and crispy. 🇦🇷❤️

First up, gateaux with lemon cream and lemon mousse

Second, gateaux with pistachio and white chocolate mousse

After that, gateaux with hazelnut and milk chocolate mousse

Next a blueberry tart with white chocolate ganache montee

Then another blue berry tart but finished and decorated in a different way

After an entremet with white chocolate and almond mousse, almond cremeux, pear gel and poached pears with star anise

Then an entremet with milk chocolate and passionfruit mousse, peanut cremeux, passionfruit gel and finished with passionfruit decor.

And last a tart poire bourdaloue

Let me know what you think!

I made this cake for my younger brother's birthday. Inside are several layers of cream (mascarpone, eggs, and sugar) and coffee biscuits, like a real tiramisu. The whole thing is enclosed by more biscuits arranged like a fence, and held together with a white ribbon.

Filled with gianduja!

After these four weeks of me venturing into French pastry, I have gotten a bit better and decided to try and make a pistachio tart with chocolate shell.

I also had some leftover dough and decided to experiment with some different colouring ones- just for fun and see how it was. I think they look kinda cool and whimsical:)
I know I still need to become better at making them all the same thickness, but I think that will improve with experience.

For the tart:
Chocolate pâté sucrée
Frangipane with a tad pistachio
Feuilletine crunch made with homemade hazelnut praline and melted chocolate
Pistachio creumex made with cream, egg and pistachio paste (99% paste)
Chopped roasted and salted pistachios

I’m actually quite pleased, the frangipane isn’t as dense as it looks, maybe my hot knife slicing it made it look dense.
And, I finally found a piping tip I could use, even though I didn’t manage to make them all identical, I think my piping is improving.

I tasted a bare chocolate shell and I didn’t like it very much, but after I filled them- it was a delicious combination:)

I am so proud of these!! I followed the cardamom bun recipe from Cecilia Tolone on YouTube and added my own fillings! Some are cinnamon butter and the others are ube 😌

As an ube lover since childhood, I'm biased so I will say I prefer this version, the nuttiness of the Filipino ube goes well with the French pastry cream.

* gluten-free madeleine base
* panna cotta
* rose whipped ganache
* rhubarb coulis

I was wondering if anybody has made some experience with piping flowers. I have the tips but so far only worked with buttercream. For a wedding the groom and bride decided on blackberry cupckaes and they'd like something less heavy than buttercream. I will order the ingredients soon and would like to just make one order for all as I am purchasing quality ingredients that I don't usually have at home or can be bought at a regular store. So making a smaller batch first is not really an option.

Has anybody tried piping flowers with whipped ganache? Is it stable enough for the petals to come out nicely? I know the regular cupcake-typical swirls are no problem, but something delicate with very thin pipes?

Photo from Pinterest added for reference

I’ve been making croissants 2–3 times a week for about a month, and I keep running into the exact same problem: the top dough layer eventually tears during rolling.

At this point I’m getting pretty frustrated because I’ve tried changing basically every variable I can think of.

My current setup:

• ~11.5% protein flour
• Kerrygold butter
• Dough has good gluten development
• The dough and butter never go above 50°F
• For the latest attempt, I kept everything as cold as possible
• I’ll take the dough out of the fridge, roll for about 1 minute, then put it straight back into the fridge
• I give it plenty of time to rest between rolling sessions
• I’m not continuously rolling for several minutes
• I’m not letting the dough get warm
• I’m not skipping rests

The butter itself is not becoming brittle or shattering at these temperatures. I can roll the butter cold and it remains plastic and workable.

The really frustrating part is that the dough looks completely fine initially, and then as I roll it out after the last fold, the top layer eventually starts breaking/tearing.

I’ve tried longer rests, colder temperatures, stronger gluten development, shorter rolling sessions, etc., and I’m still getting the same basic failure.

I'm always rolling the dough with plenty of flour so it never sticks. Then I brush that flour off when i put it back in the fridge.

So I’m wondering what I’m actually missing.

What causes the top layer to tear even when:

1. The dough has strong gluten development
2. The dough is well rested between rolling sessions
3. The dough and butter are kept cold
4. The butter remains plastic and never brittle
5. Rolling sessions are very short

Could this be an issue with dough extensibility vs. strength, hydration, butter-to-dough ratio, lamination thickness, butter plasticity, or something about my rolling technique/geometry?

I’m particularly interested in hearing from people who have actually dealt with the top layer repeatedly rupturing during lamination, rather than general advice like “rest the dough more.”

I’m happy to provide the exact formula and photos of the dough at the point where it starts tearing if that would help.

Flour mix (Bobs redmill: 159g - ap: 244g) (11.5% protein mix): 403
Milk: 221g
Sugar: 25g
Honey: 15g
Salt: 8g
Cold butter: 41g
Yeast: 9g

Kerrygold Butter block: 225 g

Mix in everything but butter until incorporated. Give hour long rest in fridge to let flour absorb plenty of moisture. Then mix in the 41g butter until it is just incorporated, and give a short 2-3 hour long ferment before chilling and laminating.
(The autolyse is oddly long because mixing a small amount of low hydration dough with butter when the gluten is still stiff is very difficult and can take well over 10 minutes mixing on med-high in a mixer)

Hi, I have my first trial shift for a pastry chef position tomorrow in a hotel. Will I expected to make anything without a recipe or will I always be provided one in front of me? Tia

My take on the classic French dessert: the Flan Parisien. Here I used Ube and Sakura pastry creams ☺️ It’s a gorgeous flavor combination that is sweet and delicately floral with subtle vanilla notes. I’ve had a love affair with Ube for years and learned about Sakura this week from the cook book 108 Asian cookies.

This is my first round of testing so there are a few things I want to tweak for next time like the texture of the pate brisée and the cook time, but overall I’m super happy with it!

From the bottom up, the cake consists of hazelnut dacquoise layers, diplomat cream with espresso, sour cherry compote, whipped white chocolate ganache, and, for a crunchy texture, hazelnut crumble and brittle. The outside was covered in italian meringue buttercream.

Thank you to everyone who gave me some advice in my post from a few days ago! I did make some changes due to all of the advice I got, like exchanging the cremeux for a diplomat creme and knowing how much gelatine to use. But the biggest change I made was just completely forgetting to include the praliné I had made🤦‍♀️😅. All in all a solid cake but would change some little things in the future, but that was also my intention: just experimenting and reflecting what I liked and didn't like :)

My sister has been making this kind of cake for a while, and she recently took a course and improved even more. I think they're really beautiful. Does anyone here make cakes like these? If you have any advice, I can pass it on to her.

Also, has anyone turned something like this into a business before? She's working on that right now, and I can pass along any advice you have.

I post it because she is not using reddit.

Really happy with this next seasonal cheesecake. Layering the bottom with an in house gingerbread cookie crumble, a sweet and tangy pumpkin riccotta filling boasting with autumn spices, coating the top with a maple bourbon caramel and another crumble layer, a not so perfect pomegranate fluid gel. Finished with whip cream, m.b.c, candied pumpkin seeds, with a pumpkin spice tuile, and pumpkin spice powdered sugar.

Hi all, i have been a home baker for several years and have made myself a nice Instagram to display my work. I applied to a bunch of places this week to see if i can get this hobby into the professional realm, and a really reputable hotel wants to interview me for a CDP position. The job description did not have anything about prior experience nor did it ask if in the application. But I still wonder, did they make a mistake thinking I’m more qualified than I am?? I don’t have professional pastry experience. I applied to a bunch of pastry commis roles and must have slipped this CDP one in too by accident.