/ck/ - Food & Cooking

Lastly, I found this picture of a fruit tart I made when I first got my ring mold. It is the usual Pâte Sucrée, Almond cream with berries, Diplomatic cream (around 3:1 Pastry cream and whipped cream) and berries. I tried to my my own fruit glaze but it was too liquid, (all recipies were in imperial volumetric measures, and I guess they really packed that cornstarch) still did it's job but i should probably find a good recpie or but pre-made glaze. My only picture is this, didn't even last a day.

>>14765812
Most of those places (except content farms like tasty) are alright if you separate the recipes from the e-celeb, "I want to sniff Molly's braps" shit. But a lot of ChefStep's recipes are autistically dependent on specific chemicals and equipment. Their response for a mandarin supreme is not a knife and 2 minutes of your time, but to use an enzyme to dissolve the outer skin in a few days.

>>14765635
First you must work somewhere. Being a Professional Pastry Chef is completely different from baking at home, not only the volume is comparably massive, but also the equipment and atmosphere. Work somewhere, learn their tricks, how they work, leave, go somewhere else, and when you are ready then become independent (but I should warn you, administrating a business will mean that you will no longer have much time to be a pastry chef). Is what I am too working towards

>Price
How does over 1.000€ sounds for a 10L mixer? my loved Pavoni microperforated tart mold was 25$. Setting up a kitchen is very expensive, but with pastries you will be spending a lot more on unitaskers. On the other side, you can sell pastries and candy for a very high price, with ingridients that are mostly very cheap, candy in particular.

Oh, and make sure to learn to take pretty pictures