/ck/ - Food & Cooking

>>16183849
a cute femboy is my favorite dessert

>>16183849
I'm not a huge sweets person (I have to be in the mood for them) but I find it difficult to beat a good cherry pie.

Tiramisu, especially after anal.

>>16183923
Cherry raspberry pie is where it’s at. Sweet, tart, warm and serviced with a scoop of vanilla bean

>>16183923
Yeah I bet you're pretty huge. Fat fuck.

>>16183849
I literally have a Napoleon sitting in my fridge from the local Italian bakery. Can’t wait

>>16184009
im jealous. im gonna see if i can make my own soon. pic related is one of my other favorites. my dad made a really delicious one for me and my sister last thanksgiving

>>16184016
I want a tart like that so much. Pastry creme is a treat

For me, it’s crème brûlée, but there’s some pretty based ideas here.
>>16183855
>>16183942

Something about these fuckers
>inb4 homo

>>16183966
Why would you comment that based on what I said? Do you have a fetish for being an asshole?

I was going to make a thread, but this one is already here
I'm a semi-profesional pastry chef, I will be more than happy to answer anyone's (reasonable) questions, techniques, studies, work, etc

>>16184141
Why do pie crust recipes seemingly never advise the right amount of icewater to add? It's always 1-2 tbsp short in my experience.

>>16184141
would love to see a good napoleon recipe or a tiramisu recipe. also, how big is your penis?

>>16184183
Depending on your climate and quality of ingredients you may need to adjust moisture. A lot of bread recipes instruct you to adjust with liquid or flour depending on what you see.
Not your case, but other recipes look like they are too dry because they need to be warmed up with your hands by working it before they become a proper paste

>>16184185
>Napoleon
It can be reduced to Mousseline and puff pastry. Don't just look for a Napoleon / MilleFeuille recipes, but also for these two separate elements.
Although, I personally prefer Diplomat over Mousseline, even if it's not traditional

>>16184091
It’s objectively the best

>>16184183
You don’t put water in crust it’s supposed to be dry lol

>>16184248
thank you!!!!!

>>16184183
The goal is always to add as little as possible. Just use enough for the the dough to just about hold together and then let rest.

>>16183855

>>16183849
Not a single store near me sells them haha

>>16185080
They said cute anon.

>>16185129

>>16185140
They said cute anon.

>>16185160

>>16183849
thanks for the update, fatty

>>16185164
Trannies aren't femboys.

what do you call this? anyway i love it

>>16184141
I was looking for good "lava cakes" recipe, also known as chocolate coulant or chocolate fondant. Any tips or recipes that you can see are good?

>>16185201
Sorry, chief. I’m empty on that one

>>16185362
no probs, thanks

>>16185399
I should look into it, tho. A friend invited me to work with me and lava cakes are a very practical and cheap dessert that manny people would like to have in their dinner parties.
Most of the problem comes from baking, a few minutes makes the difference and every oven and recipe is different

The humble paris-brest

>>16186009
Try the Paris Troyes.

>>16187011
>is another bike race
Heh
Does that mean that the existence of the Paris-Seoul implies that...

is making your own puff pastry actually that hard?
I can't find any in my local grocery stores

>>16187178
Did you check the freezer?

>>16187178
It takes technique and some caution. But the hardest part is getting good butter, aside from that you can take your time, assuming that you have air conditioning in your work space.

>>16183849
Napoleon torte, tiramisu, or baklava are all goated in my opinion. Here in LA we got plenty of Armos to whip up good baklava

>>16184091
They are my gf's favourite and she jokes about it being my dick. One day imma put some chocolate on my dick. Anyways not gay good choice.

Personally more of a Carré confiture or Berliner fan

>>16183849
French silk pie
Baklava
Sachertorte
Boston cream pie
Pecan pie
Schwarzwaldkuchen
Lebkuchen
Blue Bell Great Divide ice cream

>>16185164
CHARLS?

>>16184141
recommend a shortcut rum baba recipe?

>>16183849
Cheesecake, forked from an emo girl's high heel

>>16188191
Shortcut? Baba au Rhum is already pretty straightforward
Las month I served a Baba based on a concept by Chef Amaury Guichon, I used this recipe for the Pâte à Baba
https://www.meilleurduchef.com/fr/recette/baba-fruits-exotiques.html
The syrup I came up with since I wanted a thicker syrup, It was just a simple syrup with Passion fruit added and brown sugar instead of regular sugar

Then look for a Chantilly recipe and you are golden

>>16185080
lmao

this thread is a disgrace

>>16189748
>tfw you pass a really big shit

>>16185140
sex

>>16184141
that looks delicious I have never seen that dessert before

>>16189792
Is by a Korean Chef, I suppose you can only get it at her pastry shops
But from the picture you can deduce a few things
>Pâte Sucrée disk at the base
>Crème d'Amandes mixed with black sesame
>Hazelnut Praliné, maybe with some sesame mixed in it, but there is already sesame in the almond cream
>Two types of maybe-Mousseline (judjing by the shine and texture) mixed with hazelnut and sesame paste, pipped with a St. Honoré tip
>Under it there seems to be a bit of the Sesame Mousseline covering up the color from the almond cream
>Toasted Hazelnut and gold leaf for decoration
>Tempered chocolate surrounding and completing the tart


If you have a food processor or a very wide blender (or buy black sesame and hazelnut paste) then you should be able to make it at home

Looking to make this or Cedric Grolet's apple tart soon. It's got:
>caramelized cocoa nib tuile
>cocoa tart crust
>peanut, chocolate, Brazil nut and dark chocolate pearl croustillant
>gianduja ganache with a hint of Szechuan peppercorn

>>16190102
Where’s the apple?
Although I’m sure that recipe does not have apple in it, was it a typo?

>>16190113
>Looking to make this OR

Grolet's apple tart is this one. I've already done some of his fruit tarts like raspberry and strawberry so I'm familiar with the baseline of frangipane, fruit compote and the fruit on top. Actually, I've done the apple one before, but I wasn't happy with the size and the shape so I got a bigger tart ring to do it properly.

>>16190124
reminds me of citizen kane

>>16190124
Sorry, didn’t read the “or” in your post
I’ve made the Stromboli myself, it’s pretty good

>>16185177
Looks like a chocolate potato.

I know it's a pretty pleb choice, but a good choux au craquelin stuffed with a nice hearty filling (coffee, pistachio) hits the spot just right.

>>16190124
I can't remember who was the guy who realized that you came make a rose out or an apple tart, but I remember looking at pictures of his work at school right before tests. Ended up presenting a Ratatouille tart, with eggplant, white/mexican squash and tomato, with a puff pastry base, roasted bell-pepper cream, basil oil and fried squash petals. It was very good, it only lacked something creamy, we were thinking about adding a goat cheese cream at the bottom, but due to lack of time we didn't do it.

>>16184072
That's my favorite, too. But all I can afford to eat is unsalted saltine crackers with reddi whip. It's like a cream puff but for pathetic poorfags like... me...

>>16186009
>>16184091
>>16184072
>>16183895

>>16185177
Chocolate truffles? Mousse au chocolat?

>>16184141

Have you heard of good Keto cakes? Lower on the sugar and replacing flour with almost flour?

Like a cheesecake with a almond flour crust that somehow doesn't taste like ass?

>>16192740
I’m not really into Leto, but I remember making a sugar free cheesecake using stevia for the cheese part (it was cold set instead of baked, but I’m pretty sure you can make baked cheesecakes too) and the crust used coconut flour.
You could make a crumble, then pulverise that and use it for a base, then add whatever cheese mix you like

Are these cream puff triplets on a raft all called St honore? I had something similar with a hard candy slightly crunchy peach glaze on the puffs that was incredible. Any ideas on what that was or how to make it?

>>16194456
St Honoré is a very loose therm visual-wise. as long as it's got a puff pastry base, cream (usually Chiboust) and profiteroles (Traditionally glazed with caramel) then it can be called a St. Honoré.
Pic related is a big one made by Grolet, it uses the eponymous St Honoré pipping tip.

>>16194574
>>16194456
And here is a different St. Honore made at Lenôtre

>>16185174
Femboys literally take hrt they just call themselves dudes. Just say a twink if you're talking about borderline anorexic faggots.

>>16194586
Bruh this is a pastry thread. And are you not able to get over the fact some dudes naturally look like that?

Nothing beats a tarte tatin

>>16194574
Nice, thanks!
I'm gonna try to make something like the second picture with peach syrup once I get a new thermometer. Just shattered mine into meringue makin macaron like a stupid ape. Anyone have any tips converting convection oven cook times / temps to conventional oven? Doing blind trial and error right now

>>16185201
https://youtube.com/watch?v=j5CJ-GgWoMs
Bruno had two other videos with much more traditional lava cakes, but I can’t find them.

>>16195398
Some dudes yes, but most so called femboys actively take hrt and are literally trannies in denial.

Anyone ever eat those Greek cakes that are wrapped in foil?

>>16195957
Just like those food vlogs, I'm going to tell you a story before baguely answering your question
>Be me
>Last class in Culinary School
>Have to present a dish every day
>Decide on something sweet, a lavender and goat cheese éclair
>Have my trusty choux recipe
>Just leave my perfect éclairs in the oven at 220°C for 10min and then lower to 180 for 30-35min
>Current kitchen only has one combination oven, decide to use the convection ovens from the next kitchen
>Finish everything, just wait for the choux to bake, throw then in the flash freezer to cool and assemble
>Due to some divine inspiration I decide to check them
>They are burned. Not even a "Haha, sorry chef, they are a bit overbaked", they are almost black
>The Chef has being pretty cool, and I already heard that someone was going to present their dish the next day
>Tell him, he questions every bit about my methods
>Turns out that in a convection oven you are supposed to do 160°C for 10min, then 120 for 35min, the lower the better, actually
I presented the next day; they were OK but lacked more concept

Anyways, conversions depend on your product. Most are kept the same, but sensible "don't open the oven during baking or they will not work" types of recipes do change. For things that are just the standard 180°C than I would say trial and error, the rest you should look into the recipe

>Just shattered mine into meringue
Get a probe one, much more practical than a glass candy thermometer

>>16187500
Nice larp schizo

>>16194586
Nothing about the definition of femboy requires they be taking hrt. I'd love to see some statistics on 'most' doing so but it sounds like the citation is your ass.

>>16183849

>>16183849
man that looks fuckin good. crispy soft layered filo dough and creamy custard. its pretty much just a boujee toaster strudel but i bet its so gud

>>16183849
Baklava and pic related, the only two things I cannot resist. Especially galaktoboureko. I would eat it until I slipped in a diabetic coma,

Does anyone have any advice for getting pound cakes super dense and chewy? Do I need to add more fat?

Cinnabon for daayyyss. I work in one and made something too pretty to serve.

>tfw dermatitis flares keeps me away from pastries I love
To just have 1 day of pastry eating with no bad consequences...

>>16197766
dupixent

>>16197008
We're on /ck/ not one of your coping boards. Not my fault you have no life outside this.

>>16197237
Yummy. Karidopita is very yummy too.

>>16197110
>filo dough
Do your homework

>>16197766
That sounds about reasonable, even for healthy people

>>16197088
Otherwise they're just regular twinks then, the whole idea of femboys is that they still identify as male despite most of them taking hormones.

Some of you might be interested, Bruno Albouze will be demoing a pavlova recipe on his Instagram at 10 AM PST.

>>16183849
Nigga that's a mille-feuilles.

>>16183849
the fuck is a Napoleon bro? In your picture it's a "mille feuilles" french bro here

>>16190124
>Destroying something so beautiful
Why do you hurt me in this way

financiers are one of my favorites. I make a couple of batches every week, they are not very popular in my area but they are doing better.

>>16199517
>>16199706
That's how Americans call the mille-feuille. Maybe ""mille feuille" was too dificult to pronounce, and "thousand leaves" was not too interesting enough, so someone took something french everyone knows and used it

>>16199926
My mother always rushes to be the first one to break the creme brûlée, she always says that it is such a shame to break it and less than five seconds later she already broke it

>>16199706
https://youtube.com/watch?v=sn5d41JMFFg

Toscakaka is my favorite. Soft and extra buttery sponge bread with a sticky and crunchy layer of caramel and almonds on top.

>>16183849
Profiteroles

>>16201840
Grolet's a madman. Turns a baba au rhum into an entremet like his fruits.

I like bwownies :3

>>16202504
>Take baba
>Make baba

For me, it's the tres leches

I fuckin love the taste and aesthetics of pastries, I could look at this stuff all day.
But when I read the comments the names/terms used for them boggles my mind, like how do you remember so many unique names when it seems like so many exist?

>>16202830
Good taste.

hey i know this is a little off topic, but i'm cooking for a birthday coming up and i thought it would be nice to make home made ice cream. Any tips?

>>16202991
Do you have a machine or will you be using the "take it out of the freezer every 30min and stir" technique?

>>16203005
>"take it out of the freezer every 30min and stir" technique?

this

>>16202991
Ice cream requires you to freeze the mix while avoiding big crystals, which usually means that the mix must be moving while freezing, thus the use of an ice-cream machine, but there are ways of making ice-cream with less equipment. One is to put your mix in a bag, then put said bag inside a bigger bag with ice and salt, then shake until you get an ice-cream-like consistency. Another one is to take a metal bucket, pour your mix in it, then put this bucket inside a bigger one with ice and salt, then stir the mix until you get your desired consistency.

Another thing you can do it to make a frozen treat that is technically not an icecream. The closest one is Semifreddo, which uses whipped cream and eggs (which is an anti-crystallizing agent and will give your preparation a creamier texture). Another recipe would be a Granita, which is what >>16203005 referenced.

I would go with the semifreddo, it is far easer

>>16202943
A lot of therms are just words in other languages, if you can learn a language then you can learn these therms. Plus, everything connects, grouping things helps memorizing

>>16203097
thank man i think i'll give the semifredo a try. I did a short apprenticeship in france when i was younger and know they put eggs in the icecream which was amazing.

>>16184141
Do you have a dessert custard recipe or how do you recommend I go about making a custard for pastries like Boston cream pie and donuts?

>>16199706
>>16199995
Napoleon was originally the Russian name for mille-feuille.

>>16183849
baklavas
mini cheesecake
plain cannolis
mcdonald's apple pies
blueberry muffins
banana bread

>>16204739

>>16191506
baserad

>>16203693
Isn't it just a pastry cream?

>>16203945
Silly Russians

>>16202830
fantastic taste

>>16204744
I prefer the East European version, filled with plum or apple butter.

>>16205213
I filled mine with apricot preserves when I made them. They were really good

>>16197766
i feel you anon, had the same thing for like half a year
made a lot of savory cakes and tarts to get my baking fix!

>>16194072
What is this?????

Pic related for pastries. Desserts in general I would go for something like a coffee and walnut cake or karithopita.

>>16205806
"La Cacahuète" made by Cedric Grolet. It has Peanut Praliné, Caramel, Salted Peanuts, and Peanut Mousse.
Is the same guy who did
>>16184248
>>16190124
>>16194574
>>16199995
>>16201840

>>16183849
my oma (dutch) always made some desert called "tompousse" (sp?). Looks similar to your pic. Had layers of custard between flaky pastry and had chocolate or some sort of sweet topping. She changed the topping off time to time. She also made some GOAT rice pudding.

>>16183966
this isn't /b/

>>16191119
My grandma made this for cheap
>saltine crackers
>melt caramels on them
>melt chocolate on top of caramel
>sprinke rock salt on top
>put in the freezer
>eat once fully frozen
its good

>>16197237
>living with my brother and his wife
>wife is egyptian
>her mother makes baklava
>Get drunk and eat the entire tray while they sleep
>they literally kicked me out of their house for this despite me paying almost half of the mortgage
that must have been good shit. I wish I remembered what it tasted like

>>16204862
always a great treat

>>16202830
It's never wet enough for me or it's too mushy. Love the taste though.

>>16207663
do burgers really...?

>>16183849
Catalan cream all day everyday. The summer I spent in Barcelona I gained 15lbs. Still do not understand how those fuckers can stay thin.

Kajkage is out of this world

>>16203097
/pat/ bro that you? If so, how is the book coming along?

>>16212078
Over complicated. I should remind everyone that it is not supposed to be a book, but a QuickStart guide, but I have the tendency to explain everything. Aside from a few areas I should start to remove information and concentrate on making it relevant to beginners.
>pic
I see that I have a stalker

>>16184091
>pastry
>cream
>chocolate
what's not to like?

>>16200095
that's a pizza bro

>>16210592
holy shit this used to be my favorite cake as a young child.
i didn't even know it was a common type of cake. i thought it was just something that pastry shop did.
fuck now i have to go find some

I avoid sugar on my day-to-day diet