/ck/ - Food & Cooking

It's fun to make, but a little bit too much just eating pure sugar.

>>16647990
nah, I like souffle.

>>16647990
This isn't Kouign-Amann

why the fuck are they so good at making dessert, everything is fucking delicious

>>16648330
Desserts and pastries are more science than art at times, once you get the right ratios of fat/sugar/starch/chocolate you're going to have something that tastes pretty good no matter what.

>>16648330
they really are good at desserts

>>16648374
No matter how much systematic aspergers Escoffier brought to the game, France is pretty good at food in general.

>>16648404
Well, I don't know much about Ecofier but my parents took me to France as a kid and I had a crepe with nutella and chantilly and it still is one my fondest food memory

>>16648404
>>16648414
All Escoffier did was simplify the work of Carême

>>16648419
Ok, no matter how much of Careme's autism that Escoffier pumped into the mainstream understanding of French cooking, French food's pretty good.

>>16647990
for me it's saint honore without the candied fruits

>>16648585
>he isn't an Opéra chad

>>16648585
How does one eat this?

>>16648593
any ghetto workarround ideas on how to cut the biscuit in very thin layers like that? Last time I did this I used like a tuna can or something similar but the biscuit was way too high and ruined everything

I found this in a National Trust charity shop for 2 pounds (GBP) and I adore it.

>>16648593
i'm a sucker for choux pastry
>>16648602
you can either eat a bit of everything (fork/spoon) or eat per layers (hands)

Step aside, plebs Baba au rhum coming through.

Would gladly eat anything in this thread. The french really do desserts well

>>16648668
The french really are the masters of cuisine, and I say this as a non french.

>>16648693
I wouldn't go that far but their desserts are SSS

>>16648696
I would, but I agree to disagree. Who would it be for you though?

>>16648701
Italian/Spanish/Japanese

>>16648711
fair enough

>>16648610
Can you describe what you mean more? I don't see how a tun can gets involved in making biscuit less high.

>>16648742
you place the knife on the tuna can and you move the biscuit arround so all of it is cut at the same level evenly

>>16648711
Japanese, seriously ?

>>16648610
I think the professional way to do it is with a steel string cake cutter.
You can probably get similarish results with a piece of string and some spacer to make sure your string is at an even height.

>>16648764
Fascinating, really. I may have to try making these

>>16648306
Have you tried the kouignettes?

>>16648790
that was my ghetto solution, and it worked quiet nice, you can use a book or literally anything, the good thing about books is you can regulate the height by flipping more or less pages

came here to post >>16648593, but since it's been done, I like this too. Anything with hazelnut cream or praline is 10/10, now that I think about it

>>16648807

For me, it's the canelés.

>>16648764
Oh. I'm pretty sure they just bake thinner sheets of cake in the first place, but you could try unflavoured dental floss.

>>16648816
what are those even made of??

>>16648834
I'd swear they do it my way, mostly caus I've seen the special gear they use, which is pretty much what I do except unghettoed, my method pretty much works pretty well, my results were flawless, I just thought that maybe there coudl be other way

>>16648849
Use a wire cutter like
>>16648773

>>16648842
>>16648842
well they're called cannelés so obviously they're made with cannelle, or cinnamon. Another fun fact, Chardonnay is an alternative spelling for the original chardonné, which is a wine traditionnally made with chardons, or stinging nettle. They stopped using nettle but the name stuck

>>16648869
NO
but no honestly I'd feel gay using that, plus my kitchen is small and I don't want extra gadgets when a knife and a book can do the trick just fine

>>16647990
Never heard of or seen that, so it can't be the best. Sugar pie is better

>>16648927
Floating islands are pretty common.. nothing special here.

>>16648842
>canelés
rum

>>16648881
>I'd feel gay using that
Desserts are not for you

>>16648842
It's sort of like a tiny cake, but the batter is very eggy (and usually rum or brandy flavor) and the mold they're baked in is coated in a mix of beeswax and clarified butter, so they end up with a really crispy shiny shell and an almost custYNW2Kardy interior.

>>16649228
>custYNW2Kardy
LOL HE TYPED THE CAPTCHA INSIDE HIS OWN POST LMAO WHAT A FUCKING LOSER HAHAHAHAHAHAHHA

>>16648306
bAsEd