/ck/ - Food & Cooking

Stuff made by named chefs will have the chef's name in the filename

I attempted the Kouign amann recipe by chef steps. I didn't have any scales so I had to convert everything into cups/tablespoons. the pic is their's, not mine but it came out looking just like it. The problem is that it came out too salty because I used table salt instead of kosher salt.
https://www.youtube.com/watch?v=-CiS6LSNGfI

>>14765445
If you want to do baking then get a scale and a precision scale. I do feel that volumetric measurements in solids is inherently unprecise. As you should know, Table salt (being smaller grains) will pack closer together than Kosher salt, so you will have more mass in the same volume. This will not happen if you measure by mass, there can maybe be some difference since Kosher salt is virtually pure NaCl, while table salt is usually iodized. But by measuring my mass will guarantee that you will always get the same amount of salt, no matter if you use chunky rock salt, or completely pulverized salt. Same goes for every dry, solid ingredient. Liquids are non-compresible and take the shape of their containers, so, aside from atmospheric pressure, there are no differences in the amount of a certain liquid if they are occupying the same volume, so measuring by volume is not a problem. (I still prefer mass since I can measure using any container)

I am sure you already know this, but yours is the perfect example on why you should measure by mass and not volume.

Now, for my shitty oc, I made Opéra Tarts
The base is a Chocolate Pâte Sucrée, then filled with Opéra Ganage (2:2:1 Dark Chocolate, Cream, and Butter. With some orange zest thrown in), and topped with a Pâte a Bombe-based coffee cream.
I baked my tarts using microperforated tart molds and a silpain. The coffee cream for the heart one was pipped with a closed star tip, and the rectangular one with a tear-shaped (similar to a St. Honoré) tip.

It was very good, I feel that with a thiner layer of ganage, and better decoration, it would have been perfect, the orange zest experiment was a success (I plan on making a proper Opéra Cake inspired by Mexican coffee), but my other experiment of using cornflakes as feuilletine was not, the opéra ganage has too much water and it made the corm flakes mushy. Next time I could change the ganage, but I feel that the better option would be to use chocolate pearls instead. For decoration I could have shaven some chocolate to amke some contrast, there is also gold leaf which is traditional for Opéra, but I am not spending that kinf of money until I am satisfied.

>>14765599
do you have a cross section?

anyone know how difficult/ time consuming/ expensive it is to become a pastry chef? i finished college and work in PR so it would be a complete career 180. i just really love baking and i kind of want to take the plunge

At the same time I made a raspberry and chocolate tart. It is the same as the Opéra Tarts, but it was baked with a layer of leftover berry and almond cream (4:4:4:4:1:2 Almond powder, sugar, butter, egg, creme, marmalade). After cooling it was toped-off with the same Opéra ganage (soggy corn flakes and all), then decorated with fresh raspberries. The base was baked in a 10*5cm micro-perforated tart mold. My opéra molds are by some random chinese manufacturer, this one is by Pavoni, and while extremely expensive it has hold on better than the chinesium ones.

It was good too, but, again, too much ganage; I must make it thiner

>>14765613
Sorry, they have all been eaten. But it was nothing special cross-section-wise, aside from the bugger-looking cornflakes. I do have of this tart, tho. Is the same, except ticker and with a laker of almond cream

>>14765613
Here it is, my co-workers ate it all

>>14765446
nice try but you're not gonna fool me into eating fruit cake

Then I made an almond Paris-Brest, I can only get praliné online, so instead I used an almond spread I had. My last attempt at Choux was a disaster; I got too confident and took them out before they were ready, so they collapsed a minute after, sad since I even used colored craquelin. Now I did things properly and came out fine (next time will bake for 35min instead of 45). The cream is just pastry cream and whipped butter (a.k.a. Crème Mousseline) with the almond spread mixed in, it was pretty good, but did not bother to take measurements. Then I made an almond praline, chopped it and sprinked it over the pipped cream to give it some crunch. I also had some opéra ganage so why not.

Very on-the-go recipie, and it shows, but the separate elements were all done nicely

>>14765445
So chefsteps is legit then? I'm trying to avoid places like Tasty and BA.

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

>>14765921
Thanks for the heads up. Is it possible to look at their instruction and simplify or would that compromise the dish ?

>>14766208
Depends on the specific recipe, but as a general rule; recipes, specially for pastries, should be followed 1:1. If you can't follow the recipe exactly then you are better off looking for another. For example, let's say that you are making ice cream, and the recipe calls for specific stabilizers and products, they usually ask for very little amounts, so one may be tempted to ignore it, but what these stabilizers and anti-crystallizing agents to is to wrap up the finished product and have very specific effects (like maintaining an emulsion even after the cooling process, or preventing large crystals from forming), so they should not be ignored, you are better off following a recipe that either uses more common ingredients, like gelatin as an anti-crystalizing agent, or a simple english cream ice cream.

Now, as you gain experience you will be able to know what you can change and omit from a recipe.

>>14765635
apply to some random fucking chinese pastry shop on indeed

>>14766514
As a home a cook, do I have access to stabilizers and the like or is it too far out of reach for me? Thanks for all the info so far btw you've been great! :^D

>>14766616
I'm sure I can eat all of them in one sitting

a fail. tried to make dulce de leche truffles. turned out dulce de leche doesn't freeze at all so it was next to impossible to get my scoops to retain a shape. this is what i ended up with.

plebs who tasted them said they were good, but personally i found the sensation of biting into something and a completely unrelated flavor oozing out unpleasant. usually when you bite into a truffle, the flavors work together. these were entirely separate. i wish i had a cross section but i don't.

>>14766986
for reference, back when i thought dulce de leche could freeze, i was planning on making square chocolates with a whole hazelnut this is the plastic box i optimistically put in the freezer

>>14766996
did you use dulce de leche repostero? or is it homemade?

>>14766737
>As a home a cook, do I have access to stabilizers and the like
You should find them no problem, both on-line and in specialty stores. Ice-cream machines is what I have no idea about, I have only used the Frigomat Titan 2, it is big and crazy expensive, so it is out of que question for a home cook, I have heard about home ice-cream makers (you will see Bruno Albouze use one), but I ignore if they differ from profesional machines in something else aside from volume, I suppouse not.

>>14766986
Neither does soft caramel. The usual trick is to use policarbonate molds, or pre-made truffle shells, another thing you could do is to encase them in something that can be put in a mold and frozen, but I would not recommend the last one for chocolate making, only pastries.

Also, your chocolate got wet, must have been condensation the dulce de leche picked up while it was cold, this is why I do not recommend the last method I proposed. When I work with chocolate I always have a hairdryer in hand so I can make sure everything he chocolate touches has no moisture, else you will get those lines and dots at the surface of your chocolate.

Maybe you should look into a chocolate turtle recipe, its caramel has a similar flavor to dulce de leche, but it is also thick enough to pick up and manipulate once at room temperature. You should be able to make squares out of that kind of caramel.

>>14766761
Well, they are called Éclair (Lightning) for a reason...

>>14767848
Eclair means lightning? Well gosh golly gee isn't french just the most romantic language going?

>>14767493
boiled a can of condensed milk for three hours
>>14767848
i get those white lines almost every time and i never knew what they were, thank you. how exactly do you recommend i avoid them? do you think the bowl i melt and temper the chocolate in has some moisture in it, or the sheet i lay the chocolates on, or the utensils i use to scoop it out? do you recommend running all those under a hair dryer or are there any other methods?

>>14765674
I can see why

>>14768494
There are three main things to be wary about when tempering chocolate
>proper tempering
>moisture
>temperature
Tempering you should know already. For the moisture issue, even the smallest amount of water can bring those imperfections to a huge batch of chocolate, so you must eliminate moisture completely
>work on a temperature-controlled room, at 20°C. Too hot and the crystallization process will be so slow that moisture in the air can become a problem
>Make sure all your tools are well dry. first with a paper towel, then pass them with the hair dryer. Silicone spatulas usually are made up of two parts, moisture can hide between the silicone head and the plastic handle, so try to disassemble them in order to dry them
Before using I make sure everything is dry, before measuring chocolate for tempering I pass everything with the hair dryer (not too hot or it will melt the chocolate), even if I dried them before-hand
>chocolate should be stored and sealed in a dry environment
https://en.wikipedia.org/wiki/Chocolate_bloom
Your bloom was not as bas as some examples online, but you can still see small white dots over the chocolate

As for temperature, you will get a similar imperfection if you melt your chocolate too hot, even one degree will make your chocolate separate and show streaks of shinier and more opaque chocolate

I recommend this playlist
https://www.youtube.com/playlist?list=PLP_yKEeSeKt3--VYMy3pHP8ryksWRRxD2
There is a lot of info about chocolate crystallization around, it can get overly scientific, but that is not necessary for casual chocolate tempering

Any books on Patisserie/baking you guys would particularly recommend?

>baking thread
Neat. I'm going to make a homemade apple pie in the upcoming weeks and will be using a homemade crust and in-season apples from a local orchard.

My question is, which apples? I'm debating between a Northern Spy/Golden Delicious split or a Northern Spy/Braeburn split.

>>14765431
The national 4chan dessert.

Apprentice baker here, is there much of an overlap between a pastry chef and a baker? I plan on doing a pastry chef apprenticeship after I finish my current one

CROISSANT with lots of butter

>>14770162
Try Cortland, my grandma swears by them for pies.

You talking about chocolate crystallization and optimal temperatures for that, and then here's me wondering if I dare to ask about alternates for the frosting and crust of a NY cheesecake that I'd bake just because I like doing so.

>>14765417
I have seen many family members, friends and colleagues succumb to the temptations of cakes, biscuits and sweets and desserts.
For God's sake people. Make rules around eating this stuff the same way you should make rules around drinking alcohol.
A time and a place for this stuff.
Don't become a morbidly obese secret eater.

im making some baguettes, its the first time ive ever baked anything and im not really following a recipe

>>14772271
If the Northern Spy wasn't so prized for baking, Cortland would be my pick. It's my runner up for the tart component. I'm more interested in how Braeburn versus Golden Delicious compares in pies.

>>14772323
>frosting
Doesn't Cheesecake just have whipped cream at the top at most?

>>14770191
Who knew Alai Ducasse and Cedric Grolet were fellow 4channelers

>>14774760
The inside

>>14774760
only somewhat related but ive lately been obsessed with tasting alain ducasses baba au rhum ever since i saw a picture of it

>>14772477
how did they came out? did you make a tasty sandwitch?

>>14765437
how do you eat that without it miserably splashing all over the place?

>>14765445
salt is salt, no salt is more salty than another one at same weight

>>14765723
just make your own praliné if you don't have any, it's really easy

>>14775549
I don't have a food processor, or a stand mixer. Most probably I would be buying the mixer first

>>14773780
The recipe I tried had a frosting of creme fraiche mixed with sugar and a bit of lemon juice. That was OK but I was left feeling like I can do better - I just dunno how. Never dealt with frostings, so I'm not sure where to start when making something that isn't too sweet.

>>14774767
Like heath bar and jam?

This may not be the right place for it but for making pizza dough, does it affect the dough at all if you use the same bowl you mixed it in to proof it? Only started getting into baking stuff starting from square zero about three weeks ago and it only just now dawned on me that it may have a significant effect.

>>14775874
I could not find that one exactly for sale, but the one on the pic is Raspberry marmalade, almond praliné and an almond base. They don't seem like much for the price (40€ for a 240g piece, although, that version is almost 100% cocoa nibs for the inside), but the mold sure is pretty.

>>14775966
Not that I know of, as long as your bowl is clean (no unmixed and dry bits stuck to the sides). But better wait for an experienced baker to give his opinion

>>14775114
You don't, you take pretty pictures and then eat it while you are alone at home
Or you cut it

>>14775966
The dough should've taken up any excess flour leaving only a thin film inside the bowl that is inconsequential to the bulk fermentation. If it's craggy flour, then that's detrimental to the aesthetics and *potentially* the structure of the gluten matrix if there's any sizable amount of hardened dough bits stuck in the dough and should you incorporate it in. As a beginner there's no foul done. But when you get to work with doughs by hand for folding methodologies or in the similar vein to adding inclusions, then those crummy daggers of hardened dough or inclusions can cause a shortening effect, ie. weaken or slice through the developed gluten structure resulting in a strength and elasticity loss

Tldr; Don't worry. It's pizza dough, not artisan bread.

>>14776361
The Original Sacher-Torte

>>14775021
not too good, the inside tasted nice, but the crust was rock hard

I tries to use puff pastry for a pie crust, it turned out super yummy but not very pretty.

>>14777016
Seen it done at patisseries before and it's always rustic, so no worries there.

is there any chance of getting actual puff pastry made with butter and not margarine from the store?

>>14777418
Nope. Certainly not quality butter puff pastry demands. Get to laminating.

>>14777418
I've also heard that you can use quality >82% butter for a few things, but laminating butter is still preferable
I wonder what would a slab of clarified butter do

>>14777016
it looks great, maybe next time add sugar and egg wash to make the crust golden brown. I would also try to find a way to protect the strawberries from looking to dried up from the oven, maybe brush in tome of their own syrup?
How did you make it?

>>14775126
Table salt packs closer than kosher (large grain) salt when measured volumetrically. Anon failed to take that into account until after he tasted.

>>14775126
based cooklet

Made sourdough bread. It was too sour and I can't score loaves for shit

I'm looking at kaiser rolls and is there a reason why i couldn't just use a knife for scoring the dough as opposed to buying a knife

>>14779717
The question is, is your knife sharp enough? You'll develop frayed edges and make unnecessary pulls at the dough when using an unkempt knife. It's a pack of razor blades and a holder, UFO-style or a basic lame. Not much expense there.

>>14779730
I do have a sharp knife i've used before for other doughs, I was just curious why most recipes call for either the stamp or make them as knots as opposed to just scoring them

>>14765417 haven't had one of these in a long while

>>14779778 fk me

>>14779741
Stamping in those superficial curves was for the purpose of mimicking the likeness of a crown as a homage to the Emperor who deregulated the law regulating bread coinage. Is it neccessary? For aesthetics. Though bear in mind it is superficial and not an actual score. It's simply a stamp that deflates that portion of the dough and gives a guiding, docking line for the bread to rise along. At it's core the definition of a kaiser roll is the coronated lobes and nothing more, so abstracting away from that is simply just a roll.

>>14765417
How do I get a husband who bakes sweets?

>>14780080
Stop being a faguette.

some 50% whole wheat sourdough I made. Made the best best grilled cheese I've had. Just needed a fuck load so that not all fell out in the holes.

>>14774767
Looks delicious, but I am never going to taste it, sadly.

Is that strawberry or raspberry?

>>14781399
>>14776315

>ywn

>>14778230
Blind baked the pastry while i mashed and heated up some strawberries over the stove with some corn starch and sugar. The filling set pretty well, i think if you wanted to make the strawberries look less dry a glaze made out of some jam would do nicely

What does /ck/ think about signing up for a local colleges simple baking course. It's 50 hours over 10 weeks.

I've been doing home baking for about 2 years and I absolutely love it and I'm thinking of changing careers. Before I do anything rash, I'm thinking of trying a quick course to see what it's like. I'm worried this course won't show me what baking in a real bakery or pâtissier is actually like and just show me how to bake like a home cook

Depends on the content. Most elementary things you can pick-up by just being a home-cook. There are, however, details that you can only learn if you have someone constantly screaming at you, like the oerfect texture your macaron batter should have, and before that how the perfect italian merengue should be made and behave, later using that information to change and predict the methodology and behavior of your macaron batter (how you will do the folding, called macaronage, and how manny times would will have to tap the tray, even how much they will grow in the oven). Those are things you will only get by trial and error, hands-on experience will of course help.

What I think would be absolutely worth it are techniques

Apple season upon us. Who here /apple pie/?

[mexspoiler]with lots of cheese on top[/mexspoiler]

>>14785925
>>14785938
Oops

I wonder, can I use any piece of marble to temper chocolate? I remember practicing with slabs that has a suspicious screen on the underside, like the kind that is used to bind it better to a surface, so I suspect that's where they got theirs.

Can't wait for fall to be here, for the air to be dry and the temperature be at around 20°C, so I can finally practice making bonbons at my no-AC house

>>14785925
I'm down for an online bake off! But I have too many recipes and it would be my first time baking, is it too advanced I wonder?

>>14787136
>is it too advanced
Low entry point for also a very high celling due to its simplicity

>>14785925
Sure. I was looking for something to bake anyways.
I could do one local style, but I think US style is quite different so I'll try that instead. If someone knows of a good recipe, do tell. I'll find one somewhere either way

>>14785925
if you want to make an apple pie from scratch you must first invent the universe

>>14785925
recipes?
>>14787783

>>14780080
marry meeee anon-kun~

>>14780080
Go to a culinary arts school, marry a pastry chef

>>14789329
Cute!

Chuffed!

>>14789959
What is it anon-kun? A starter?

Made orange cinnamon sweet rolls, slightly burnt, still delicious.

>>14790313
Yeah. I made a dough. 20% whole wheat. Sourdough. 69% hydration.

>>14780080
Why would you want that?

anyone good with kolaches? i made some recently and they came out tasting very bland, and the recipe i used was pretty close to a basic dough. is there a special trick to kolaches that i don't know about? or is all of the flavor from the topping?

pic kind of related, mine looked like this but had tasteless bread

>>14790868
What's the difference between that dough and something like brioche? Feel like you could look for a better bread recipe and then shape it like a Kolache. Brioche is buttery and slightly sweet, but in no way is it going to overpower the topping

>>14791043
the dough was the most basic yeast dough possible (flour, water, yeast) with a little bit of sugar, so there are two directions i could see this going: 1) added oils/handling to give it a texture similar to other light baked goods, or 2) going all in on the bread and just making a good bread like you mentioned. i don't know much about kolaches, nor have i had a professionally made one, so i'm not certain what outcome i'm supposed to look for. i imagine a buttery bread would taste pretty good

Can you replace all instances of butter in any recipe with shortening?

>>14792626
Pastries are already pieces of self-indulgence that must be consumed in moderation, why would you want to spoil these rare occasions with shortening?

>>14792819
Some of my family have dairy allergies. Since we've all moved back in together due to the pandemic I've been more into baking, so I've been trying to make sure everything I made was dairy-free so we could all enjoy the same things together.

Been picking up on pastry-making in recent years. Think I'm a decent baker, though I do lack in those finer details, higher techniques and consistency. I admire people like Grolet, Pierre Herme, Kevin Lacote, Philippe Conticini, Carl Marletti, and Yann Couvreur.

Cross-section of a St. Honore gateau like Grolet did in his Opera shop made with brioche feuillettee in a brioche mould.

>>14792856
If that's the case then I am not sure, shortening is 100% of hydrolyzed vegetable oil, while butter has some moisture in it, so it ends up been more like 80% fat. I can imagine that maybe you can substitute 100g of butter with 80g of shortening and 20g of some liquid, but this is me theorizing. What I can guarantee you is that the taste will suffer a lot.

I have only used shortening to substitute lard in old sweet bread recipes, although my autistic purism has made me slowly accept lard again. I still prefer to make things out of "real" ingredients, tho, what exactly do you plan on doing?

>>14792878
Right now, standard cinnamon rolls with a sugar glaze and chocolate sauce. I actually wasn't aware that shortening had 20% more fat. I'm wondering if adding 20% of the shortening's portion by weight to the wet mixtures would be a good idea or not now. The taste may suffer but I'd take a 7/10 dessert everyone can enjoy over a 10/10 one maybe three people can eat.

>>14792872
>>14792867
My, they look great. I've never had St.Nonoré but once I get a better tip I plan on making one

>>14792913
>cinnamon rolls
so not only the dough, but also the glaze uses butter (and milk). I was thinking of maybe looking for inspiration in vegan recipes, but all of them use vegan """butter""", and such an oxymoronic name makes me rage a lot more (at least shortening has the balls to call itself for what it is). Frankly I would prefer to change into something else, but I also have no right to tell you what to serve, so you have the final say. But if you want some inspiration then I was thinking of a lemon and white chocolate tart, the base being something like rice crispies bonded with tempered white chocolate, caramel or anything to serve as a binding agent (look how nut and cereal bars are made), the cream being a lemon curd with some white chocolate thrown in and combined before it cools and sets (to make up for the butter which gives the curd consistency) and topped with an Italian merengue.

>if adding 20% of the shortening's portion by weight to the wet mixtures would be a good idea or not now
That's not how the math goes, 1g of butter will be substituted by .8g of shortening and .2 of liquid (don't know which you should use, probably something flavorful and milky to rescue some flavor). I don't think you need to add these two at the same time, mix your extra liquid with the rest of the liquids and then use the shortening as butter (just less) at the end all ingredients will be combined.

>>14793012
>>14792913
Aw, fuck, just remembered that white chocolate has powdered milk mixed in. So scratch binding the base with chocolate and maybe use cocoa butter, or extra gelatine to make the curd more solid as to not ooze out of the base after the first bite

>>14793032
>>14793012
That sounds pretty good but it may be wasted if I made it. Tarts and such are something I'm planning on practicing and getting better making in the future, but because it isn't a familiar thing it probably wouldn't be eaten by my family. In those cases I'll probably make the tarts normally since I don't have any allergies and it'd be only for myself. For them though, so far I've made:
>Churros with hot chocolate sauce
>Glazed and sugar coated donuts
>Apple/blueberry/strawberry ginger pies
>Lemon/apple caramel handpies
>Chocolate creme cookies
>Angel cake with fruit compote and homemade whipped cream
>Chocolate lava cake with raspberry sauce
Basically very common level 1 desserts since anything beyond that is seen as too fancy for them. I've been using almond milk with corn starch and margarine/shortening whenever absolutely necessary, but considering how I don't actually fully know what the effects are beyond taste when doing this I was mainly wondering if I was just lucky with the choices I decided to make or if every dough that does call for these dairy components can actually be replaced with alternatives without any detrimental textural changes (i.e. how pie dough changes depending on whether you use lard/butter/shortening). Thanks for the ideas though, I may try out some tarts sooner rather than later since after cinnamon rolls they asked if I can make some more pies, which tend to keep for a good while.
>That's not how the math goes
Yes I fucked that up. I was thinking more or less what you said but worded myself terribly. It does make sense as to why some dough ends up thicker than I expect now though.

>be on a diet
>find this thread
Pure suffering.

>>14793593
Just count the calories and eat less other stuff to ensure the total remains the same.

I don't like the current trend of pastries being a thin crumbly crust covered with 3 layers of mousses and jellies.
I like when the dough part is the actual cake. mild taste is fine too, some of those things go way overboard with the sweetness

>>14790459
I divided the dough, shaped, and let rise for 4.5 hours. I scored the one in the cast iron at a shallow angle. I scored the other at a perpendicular angle. I think the ear is a factor of both cast iron and scoring technique.

>>14794371
Final color on crust. I'll get you carb fiends a crumb shot later today.

>>14794116
You mean entremets like this?

>>14794385
Eat shit, crumb fags. My bread is delicious!

>>14795060
20% whole wheat, 80% what? Just wheat?
I'm personally a fan of oat bread. Just a bit mixed in adds the taste to it.

>>14795096
Bread flour and 3% masa harina. It brings out the flavor of the grains.

>>14765723
Those are very nice, anon. Better than fine bakery quality.

>>14793032
>>14793143
I went ahead and made the cinnamon rolls and they turned out really nice. My only mistake was using 1:1 margarine:butter for the filling which essentially made it an oil slick. Ended up warming up the remaining/spilled filling and mixing in powdered sugar to be used as a "pre-glaze" on top which I put on as soon as the rolls were out, then put a simple thick sugar glaze over them again when it was cooled. As I used sweetened almond milk for the dough, I lowered the amount of sugar overall and upped the amount of salt I used a little bit which made everything work perfectly. Turned out a lot better than I was expecting it to honestly but I'm very happy with how they turned out; just wanted to update on how it went as a way to say thanks for the help anon.

>>14796090
sounds awful. cant they just take a lactaid?

I've picked a bunch of apples from a random apple tree I found out walking. They're good, but they're quite sour, to the point my teeth started hurting after a week or two. Can I use them in an apple pie or something without worry?

>>14793593
chew+spit, candy is not worth swallowing.

What if I just dehydrated frozen blueberries in an air fryer and made cookies with them haha

>>14783623
O' you son of a bitch.

>>14785925
Posted earlier here >>14770162, trying to get my grandma's recipe but she's losing it, so who knows. If it turns out right then I might post results.

>>14790316
Those look great anon.

How does a lemon curd and diplomat cream filled choux pastry sound? I made a small batch of lemon curd with leftover lemons and I'm trying to come up with some uses other than just a topping, any suggestions?

>>14798795
When I hear lemon curd I immediately think about a lemon tart. a Choux confection would not be bad if you can balance the flavors, usually lemon curd is very pungent, so you really don't want a mouthful of it, but making it smaller, or combining it with whipped cream would help a lot o lessen the punch. You should combine it with more things, tho. Look at Albouze's video on lemon éclairs for some inspiration of what else you can make (I remember he also made a lemon ganache montée, citrus marmalade and lemon whipped cream)

How do you plan on making the cream? I suppose that you already made the curd and added no gelatin, whipped cream by itself really does not like keeping its shape, so whatever you are combining it with should be fairly solid. You could add you curd to some whipped softened butter first, then add the whipped cream, the former will give you a light feeling, but the butter will make it a bit more stiff and rich once cold.

But if you have a nice heavy-bottom pan and an immersion blender then maybe you can re-heat the curd above gelatin's crystallization temperature (>35°C, but under 80°C, specially if you are using gelatin powder) and quickly blend in the gelatin. I have never re-heated a curd, so I have no idea how it will behave, ideally you would ass the gelatin as soon as you finish making the cur and it is just under 80°C, just before adding the butter.

AWESOME FUCKING THREAD!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
gonna make nutella cornettos tomorrow

>>14798922
Based Bruno Bro!

>>14799160
em... I think it's bleeding

Thanks for the thread. I'd love to attempt some of these.

>>14796090
>Almond milk
I remember using it for some chiffon cake. My mother is sligthly lactose intolerant, so I rather not give her anything with lactose. The cake had a very obvious almond milk flavor, which made me want to experiment with other liquids

Anyways, glad to help


>>14798080
?

I'm considering the idea to get into making cookies like pic and link related. How long would it take for me to get decent results?

https://www.sweetambs.com/tutorial/delft-pottery-cookie-tutorial/

>>14802216
if you gave a steady hand and don't try something too complicated then on your first try you should have something good

>>14782413
le twinkie

Any tips for making petit fours? Bout to squeeze in making some tonight and only get four hours of sleep before I have to be somewhere tomorrow.

>>14804047
>tips
good luck

>>14796570
those sound like EXACTLY what you want for pie apples. As long as they are very crisp/firm and not mealy/pasty.
pie/baking apples and just eating apples are very different. You might try baking some with pork as well...Amazing in a roulade.

>>14799160
Yeah, this is what /ck/ is supposed to be about for me...Not all those garbage food threads.

Speaking of apple pies, how necessary is peeling the apples? Is it just because of the chemicals that aren't used where I live, or because of taste and/or structure?

/PAT/ LOOK!!
I made cornettos. They were not shaped right because the dough was sticky and hard to handle. They are good. What do you think??

>>14805805
They will stay relatively hard after baking, and be like having random pieces of plastic bags on your pie

>>14805890
This

made apple fritters this morning.

>>14802837
That's encouraging, thanks.

>>14805890
Cheers. The pie also thanks you.

>>14806481
Damn those look good, what's the recipe?

>>14807225
I randomly googled apple fritter recipes, I used this one:
https://www.seasonsandsuppers.ca/apple-fritters-yeast-donuts/#wprm-recipe-container-19966

Right, I've decided that my next purchase will be a half-tray square ring mold, ir order to make layered cakes like Opéra, Tiramisu, Misérable cake, and the like.
My main objective is to develop a Mexican-coffee-inspired version of the French Opéra cake.
My current classical recipe includes
>Basic Biscuit Joconde
>Opéra ganache (>>14765599)
>Pâte a Bombe-based coffee buttercream (>>14765599)
>Coffee and Cointreau syrup
So this I must somehow add the flavor of Mexican coffee and chocolate, which means a bunch of spices (mainly cinnamon, #1 importer 'till this day), more orange and piloncillo as a sweetener.
My current recipe uses very concentrated coffee made with instant coffee, I would like to change this with espresso made with Mexican coffee, then infuse spices into it. The main issue is that even an expresso is not nearly as concentrated as the liquid I use, and adding too much liquid can screw-up the cream
I can add orange zest to the ganache, which I have already tried, I just need to find the right amount
The biggest problem is the piloncillo (a solid sugar you get right before molases). I have received high praises for my Opéra because it is not too sweet, but it is not like I can just replace the sugar from the joconde (used o whip the eggwhites) or the sugar used for the pâte a bombe. Maybe I can introduce it in the syrup, but I only use very little.

>>14805824
at least you tried

>>14808086
:((((((((((((((
why say that? they were really good and it was my first time using yeast, ever. how could i make the dough less sticky next time?

>>14808179
There are manny ways to make a dough less sticky. As you develop gluten, high-fat doughs will become less sticky (so, basically, carry on), and you can also add some extra flour to your utensils, but this will add extra dry ingredients and undeveloped gluten to your dough, so do not abuse of it. Finally, you must help your hands and utensils clean, even fatty doughs will stick if your hands already have dough stuck to them.

>>14809126
>As you develop gluten, high-fat doughs will become less sticky
By mixing it? I used a beater to blend the ingredients together before mixing it for a few mins with a spatula. It just refused to form and become doughy.

>>14809316
please skmeone respodn

>>14784472
you could try
https://youtu.be/r9bIvd4OP-U

>>14769758
The CIA textbooks are always a good bible (of whichever discipline) to keep in your collection.

>>14810175
>always a good bible
Their mapo tofu recipe sucks ass.

>>14807930
do you have full recipes for these? would love to try to make them

Here’s a cross section of my second try at pate feulletee. I’m trying to make pastelitos (Cuban pastries) from scratch.

>>14810220
Recipe books should should only be used as references, first of all. Second, the CIA textbooks are just that, text books, referential guides, and they’re damn good for that.

>>14810220
Funny you bring that one up in particular as it has the worst reviews on amazon, people talking about forgotten ingredients and other weird stuff going on with printing. hm... consider me skeptical. If I bought a book now I'd go with LCB I think. But thanks for your answer all the same.
>>14810299
How do you mean anon?

>>14810289
Looks nice the hojaldre (I don't know how it is said in english and could care less to look it up) looks a little chewy but would eat what's the filling?

>>14790514
i mean they do have a point. being able to bake/cook with someone would be a pretty nice thing to do. (if your kitchen is big enough for two people) Most males and females that i know are idiotic fucks that either dislike or are too lazy to learn how to cook and just buy burgerking or some shit.
plus, it would be pretty nice bonding stuff.
imagine making home made ice cream and brownies and maybe some mini meat bureks with a gf/bf/wife/whatever and then eating the stuff with a cup of tea.
would be ideal weekend day. shame it would probably never happen, though.

>>14810417
this makes me sad, because i bake all the time (and cook 2-3 times a day depending on if we have leftovers, though making breakfast probably doesnt count as cooking since its normally oatmeal/rice oatmeal and a dutch pancake or some sort of omelet or just toast with meat and cheese, so maybe 1-2 times a day) for my bf and he's never even once wanted to do it with me

i don't mind, because i enjoy it, but imagining how cozy it would be to do it together is kind of depressing.

>>14810299
I don't know about the other recipes they got, but the mapo doufu one just doesn't have anything to do with actual mapo doufu. Ingredients, texture, spiciness, nothing.

>>14810457
yes exactly!! I'm sure he's a nice man, maybe ask him one day to do it with you for fun? or is he one of those type of people that for some unusual reason hate everything cooking related? it's kinda sad that he didn't even offer to help or anything.

>>14810372
They’re used for when you need ideas, inspiration, or need to learn about technique you’ve never employed, they shouldn’t be used to outright copy/paste recipes.

>>14810470
he doesn't really hate it, he helps occasionally when we're in a rush or something and i need help chopping, he just doesn't enjoy it and i don't want to force him. I think if we did something like you described, he wouldn't say that we "actually did something during the day," – cooking/baking just doesn't process as an activity, but rather an unnecessary obligation. Maybe I'll give it a try though. What do you think is the most fun thing to make together? Maybe cookies we can both decorate? or is that too homosexual

>>14810402
It’s just basic puff pastry, I think the word you’re looking for is lamination. The filling is guava jelly, I kept it basic to just focus on practicing the dough. The layers in the middle were a little doughy but I think it’s because I jumped the gun and sliced one without cooling. I’m trying again today, bake tomorrow. I’m trying to get the dough/technique perfect to be able to reproduce for a cafe I work at. Thanks for the encouragement

>>14810478
probably either cookies or maybe cupcakes.
Maybe something like ginger snaps or brownies?(because they are yummier) but they usually aren't decorated.
also there's no such thing as too homosexual, go all out.

>>14810495
cupcakes might be even better, nice suggestion! brownies are a little boring, ngl, but ginger snaps aren't a bad idea

>>14810500
yiis, brownies are a bit boring but it is something most people enjoy so its a safe bet. also what is your fav type of cupcake? for me it would be either matcha or red velvet, even if they are probably a bit basic.

>>14810492
Yeah it could be, puff pastry is a pain in the ass but that looks pretty nice if it was your first time, good filling too classic and tasty, hope the customers at the café like it

>>14810474
I'm not looking for credit here but just to learn even no? Even then, I just don't think I know enough about flavors and cooking in general to go wandering off on my own just yet.

>>14809316
>It just refused to form and become doughy.
Spatulas are not good at kneading, use the hook

I fucking love sfogliatelle
I live near a famous italian bakery in brooklyn and I get them multiple times per week. I'd post a pic later but they're closed on mondays.

>>14807201
recipe? I have some apples i need to get rid of

>>14765528
What's the most precise kitchen scale?

>>14810894
Here's the one I used: https://tasty.co/recipe/apple-pie-from-scratch

I had some honey at hand and no real use for it, so I replaced some of the sugar with honey. Also, in my opinion, that recipe has too much cinnamon.

>>14810753
OHHHHHHHHHH

>>14810508
i like red velvet an double chocolate, but i was thinking the dough doesn't matter that much –i will get some fun stuff for decoration, so we can have more than just "mix and wait for oven" to do

>>14810943
this is a totally fine recipe, i started with it too, but as i did it more and more times i started experimenting with my own spices/ratios for the apples. I think if you make it exactly as is once, you'll be in a good place to play around the next time.

I did put the suggested amount of cinnamon in it. The opinion formed after tasting it.

>>14802216
a life time.
Just make smilley faces and daisies at first

>>14811676
:(

>>14810910
The ones drug dealers use, nothing fancy, just something that can measure .01g will be more than enough. And aside from that, you will also need another scale that can go over 2Kg, in such quantities precession is not as essential as when dealing with quantities under 10g, so anything that works should do


>>14810231
My recipe or any recipe?
I generally trust this website
https://www.meilleurduchef.com/fr/recette/opera.html
Hope you can read french. Is is pretty similar to my recipe, down to the placement of the chablon which manny recipes ignore

>>14765423
Damn knooperdelicieux

>>14766685

I notice the Chinese fucking love patisserie style desserts that a new one pops up every now and then with pricy afternoon tea.