/pat/ - Pâtisserie General -

[Anonymous No.13199276]

This is the general for Pastries, Pâtisserie techniques and inspiration. No matter your experience level everyone is welcome as long as you are not insufferable. From high-pastries to humble and /comfy/ homemade treats, let's talk about pastries.

What are you working on? What are some Pâtissiers you have being following? What techniques are you trying?

[Anonymous No.13199284]

Going to try an experiment on toasted butter later this day, wish me luck

[Anonymous No.13199356]

>>13199284
Good luck.

[Anonymous No.13199892]

Has anyone tried https://www.youtube.com/watch?v=nhNQaAzLUpY ?
I have never made pâte à bombe, not even with the original technique. But I have a few strawberries that are about to be only good for maceration and so I will make some parfaits for my coworkers.

And about the strawberry and pistachio tart from last week, I think I will do something like pic related, with a layer of minced (maybe macerated) strawberries under the pastry cream and then with a few well-cut strawberry pieces and candied pistachios. My cousins are to visit and I want to impress them.

[Anonymous No.13200782]

>Look for buttercream recipes
>every site is buried in adds or uses vegetable shortening and other similar boomer garbage
>Finally find a websidte that tels it nice and simple
>Measurements are in cups
Excuse me while I try to shove a bunch of cubes into a cylinder

[Anonymous No.13200813]

>>13200782
One pound of butter is two cups.

[Anonymous No.13200879]

>>13200813
Thaks fren, I think I am going to use 1:1 butter and icing sugar by mass. I hope is is not too sweet so I can add some to my pastry cream to see how the toasted butter interacts with everything else. If it elds up like shit then I will fix the sweetness and texture with cream and save it. I have a recipe for a chocolate pâte sucrée and I would like to make a caramel, chocolate and hazelnut tart later. But first I want to see if it is even possible to make toasted buttercream. I don't like buttercream but I got curious.

[Anonymous No.13201143]

So here is the report:

I started with all my butter, 125g, threw around of it into a pan to toast and the rest was left to soften to room temperature.
Once done I trew everything into a bowl alongside the seeds of half of a vanilla pod and started whisking like crazy until I saw no lumps and the mixture turned whiter (I have no stand mixed so elbow grease is all I use).

[Anonymous No.13201192]

I then added 90g of icing sugar but forgot to sift it which affected the final result but not the taste
At first I was worried about not letting the solids from the toasted butter get into the mixture, but when I was incorporating the sugar I noticed the scent of toasted butter and that the solids all dissolved into the butter and only stained a light brown, so I went back and scraped the pan and added everything to the bowl. At this moment The mixture was too soft and I thought that I was not going to be able to hold much air like that, so I took it to the fridge for a minute.
Meanwhile I weighted 10g of icing sugar because it was going to act as a thickening and I thought that it could handle a bit more sweetness.

[Anonymous No.13201216]

Here is the final result.

Medium peaks. Very light and airy but melts in your mouth almost immediately but there is a sandy crunch because of the sugar, which I suppouse is common in a lot of homemade buttercreams. You can see some lumps, most likely because I did not sift my sugar.

The flavor is great, the toasting took away part of the pungent scent of butter and replaced it the soft and mellow scent of hazelnuts that toasted butter is known to have. I may not use it as it is as it is still quite fatty, I am more likely to make more whipped toasted butter without sugar and then add that to a pastry cream. But quite frankly I call this a success, I will use this on a chocolate and caramel tart as it is, although I would like to know if there is a way to remove the sandy texture.

[Anonymous No.13201217]

>>13199276
I can only do 3 cakes:
- tiramisu that will make you cum
- cheesecake because girls like it and me too
- some kind of pie I'm improving based on what I remember from my great-aunt pie

[Anonymous No.13201239]

>>13201216
The Sandy texture is due to leaving the solids in, as well as not sifting. Next time sieve the browned butter as you add it to your bowl, with the sugar already sifted in it, so you don't have to wash it between ingredients. A stand or hand mixer would help a lot as well.

[Anonymous No.13201289]

>>13201239
>Brown butter solids create the texture
Too bad, I like the color it gives to the mixture. Plus with my small batch leaving those in the pan would mean leaving like half of the butter too. But since I liked the taste I will do a bigger batch next time I make this, and then I can discard the solids. Although, since sugar does not really dissolve in fat maybe in this cold recipe with no liquids a certain degree of sandiness is to be expected. All buttercream I have had has being a bit like that, although most of it had being from basic-bitch tier cupcakes so maybe there is a technique to completely remove it that manny homecooks ignore

>sieve the brown butter
Those solids were a very fine dust, I can see them and they are smaller than the vanilla seeds, leaving them in the pan or using a tall container and letting them precipitate and discard the bottom seem like the best options.

>A stand or hand mixer would help a lot as well.
I know anon... I know. Specially after making brioche by hand last week for two days, all I was thinking about while kneading was how easy this would be with a stand mixer.

[Anonymous No.13201341]

>>13201289
You won't lose any taste by discarding the solids, it'll be okay. The sediments that go through a sieve are fine to leave in, just avoid the larger ones and whatever is left in the pan. As to mixers, you can buy second hand hand mixers for like 20 dollars. They won't last forever or help you knead bread, but they'll see you through most any butter based batter, which means most any cake and cookie.

[Anonymous No.13201377]

>>13201289
Oh, I forgot to add. From your posts I'm gonna guess you're a girl or a really weak guy. If kneading rich and heavy doughs is hard for you, try the throwing method. You knead as usual using the heels of your hands (if this part tires you out, make sure your shoulders are tucked in and if it's still too hard, put one hand over the other kinda like performing cpr) and then grant the dough by the side, and slam it into the counter, and then knead it some more, slamming it again in the part where you'd turn the dough between pushes in kneading. It's very cathartic and much easier on people with less developed shoulders, and a good way to get great elasticity in your dough.

[Anonymous No.13201464]

>dad's a patissiere
>used to do maintenance work on basically an entire oil refinery plus pump stations/pipelines, but he fell from a three story tower straight on his ass and shattered his hips in several pieces
>wakes up at 4
>smoke and drinks his yerba mate
>straight out his front door with his raggedy work clothes, working back brace (remember the fall?), baseball cap and a 30-year old bike (he has a car, but it's only a few miles)
>goes to open the shop he works in
>starts making puff pastry by hand every day with no machinery other than an industrial-sized stand mixer
>imagine trying to do the buerrage for and roll out an endless humongous sheets of this shit with just a rolling pin
>summer can be hot and humid as fuck here
>gotta bake all this puff pastry I just slaved over now
>fire up the ovens
>Can easily reach 35C inside when ovens are on due to ovens because boss is a cheap asshole and won't add a decent sized exhaust fan to the back room
>Boss man is a useless dumbass who only knows how to make bread and terribly might I add (free bread for every worker, we don't even take any home and buy from another shop), he literally goes back to sleep and leaves my dad to fire his shit in the ovens
>Finally, the register girls are here, let me transfer all these sheets of hot shit onto the display trays for them
>Spends the rest of the day making extremely decorative cakes that faggots buy for their moms or whatever
>If he has down time and there's a lot of costumers he'll help work the register/front room
>Leaves at 1PM, bikes back home
>More yerba mate and some crackers with cheese
>Nap
>Wake up at 4PM usually
>Spend his day on local news sites telling people with the wrong opinion to go fuck themselves or watching either cooling shows or How It's Made
>Finally eats something substantial around 9PM, fucks off back to bed
>Repeat
>Likely found fixing shit around the house on his day off, Wednesday

Every professional pastry chef I know is a hardass.

[Anonymous No.13201544]

>>13201464
Your dad sounds awesome! Thanks for sharing.

[Anonymous No.13201600]

>>13201143
Looks like you burnt the milk solids in the butter. Much better if you stop around golden brown, when the butter smells nutty. Might still be ok, but burnt milk solids do not taste nice.

[Anonymous No.13201609]

>>13201464
Sounds like a solid guy that you admire. Congrats man, you're lucky

[Anonymous No.13201795]

>>13201464
All the people I've worked with were very tough, their look and personalities contrast a lot with the care they put in their craft

>>13201600
Is probably the lighting, the solids looked brown but not too dark, and I could not find even a hint of bitterness. I still believe that adding the solids was a mistake, tho. Maybe if I want a stronger nut flavor I can add 2/3 of the butter to toast, now that I know that toasted butter still whips nicely.

[Anonymous No.13202458]

Share YT channels

>Valrhona
https://www.youtube.com/user/ValrhonaFrance
A chocolate company. They make a lot of tutorials in manny languages, I specially like their decoration series

>La Pâte de Dom
https://www.youtube.com/channel/UCxn_k8C4aSDej21NpEw__Ow
Music is facebook tier, but shows techniques and breaks down complicated pastries, also puts the names of the Pâtissiers who invented those pastries in the title and description of his videos. Very comprehensive

>Le Sens Ciel
https://www.youtube.com/channel/UCkgA3lLA6x9ZaXuuhkfCB9w
One of manny asian ASMR cooking channels that are more looks and A E S T H E T I S than everything else. Although this is one of the less extreme, and while I have a throbbing hate against ASMR his recipes are actually nice and his videos are /comfy/. He does not overindulge in useless sounds like other ASMR channels

>Cooking tree
https://www.youtube.com/channel/UCtby6rJtBGgUm-2oD_E7bzw/videos
I usually have the rule that if your recipe starts with the word "no" then it's trash. I also hate all the useless noise he makes for the sake of ASMR. And manny of his cakes are gelatin or agar-agar based with very little technique. But his colors and designs are great. I see him as purely visual.

[Anonymous No.13202917]

Left some tempered chocolate for decoration to crystallize. I hope it goes well

[Anonymous No.13203911]

Bump

[Anonymous No.13204618]

Well then, this time I decided to have the strawberries hidden. So I put a very thin layer of pastry cream above the almond cream

>>13201377
Thanks for the tips, that's the nicest way someone has called me weak.

[Anonymous No.13204629]

Then I added some strawberries on top of that, later I added more pastry cream in all the spaces to have a flat surface to pipe on

[Anonymous No.13204643]

The pipping was a bit messy, this design (on the small one) needs a lot of flow and movement control, used a knife to take the cream ogg and restart manny times. Probably a stiffer cream would have being better. It is also very difficult to do in very large surfaces, so I ended up making another design for the big one.

After that I started messing with chocolate decorations. I don't have acetate so I used wax paper, probably should get some.

[Anonymous No.13204651]

The chocolate was usable, but if did not feel snappy, so I suppose my tempering was not optimal. But I used a double boiler to melt the chocolate (like a madman) so the fact that I did not get any water in my chocolate is a miracle.

[Anonymous No.13205302]

[Anonymous No.13206141]

https://www.youtube.com/watch?v=GVWRP4nXZm8

I've been watching a ton of Bruno Albouze.

[Anonymous No.13206493]

>>13206141
Seems appropriate, his voice sounds... buttery

[Anonymous No.13206699]

>>13204643
>>13204651
If you just piped it in plainly, and put over some chocolate stripes it would look 10 X better. You overcomplicated the design. sure taste is 10/10

[Anonymous No.13207036]

>>13206699
Like the pipped chocolate circles in >>13204643
? The Strawberries were at the same level as the rim, so making a nice flat and even backdrop youd have being difficult, although I would have made a dome like with >>13206141 I actually think that's what I should go with after all.
I've also seen things like pic related, you need a roundtable but are easy to do
The bigger one I pipped like that because last year I made https://www.youtube.com/watch?v=x6HgMCf4p9M but then I completely covered it with fruit and then pipped any small spaces I had left with green and red pastry cream. It looked good in how baroque it was, lots of shaped and collors. But I guess that the simplicity and plainness of the tart makes the arrangement look too noisy. Maybe there is a middle ground within complex and simple that is too difficult to make look right.
Well, I still got a lot of time until Christmas, so I can still experiment with more arrangements

[Anonymous No.13209021]

Bump

[Anonymous No.13209776]

is viennoiserie allowed here?
pain au chocolat i made over the weekend

[Anonymous No.13210753]

>>13209776
The layers look very nice. I've done a lot of almond croissants (a way to reuse old croissants) but I gave never made the croissants themselves. Do you have to use special butter or is AAA grade butter ok?

[Anonymous No.13210776]

>>13209776
May I have one Anon?

[Anonymous No.13210782]

>>13210753
the costco near me carries a kirkland signature european style butter which i typically use when making laminated pastries. i have seen it advised that a high butterfat butter (over 82%, which "european style" butters in the united states are) be used. i've experimented with a few different butters and in my experience it really just comes down to the texture of the butter. some butters are more pliable than others, and while i haven't used lower butterfat butters, i have noticed that not all "european style" butters are a pliable texture suitable for laminating in that they tend to break and shatter rather than rolling out thinly.

[Anonymous No.13210810]

>>13210782
>they tend to break and shatter rather than rolling out thinly.

When I was learning lamination techniques I was told that there is a temperature (arounf 16C) where the butter is soft enough that it will not break but not too soft as if would be unusable. Have you tried working with higher temperatures?
I want to make a proper Mille-feuille and I want to do everything from scratch. While I can but special laminating margarine I would prefer using actual butter

[Anonymous No.13210856]

>>13210810
perhaps they would have been more pliable at higher temps, but i am just going based off of what the texture was like coming out of the fridge. with temps too high, the butter will soak into the dough and damage your lamination. i have had the best results when i keep the butter colder rather than warmer, but ymmv.
i've also made puff pastry and in my experience it is easier than making croissants/pain au chocolat due to the higher ratio of butter to dough in most recipes, which allows for more leniency in the lamination process. you can lose some amount of butter to the dough and still end up with a pastry that puffs up with clear layers. i think a millefeuille would be a good starting point for someone who is new to lamination for that reason. best of luck, anon

[Anonymous No.13210901]

>>13210856
Thanks. I used to work at a hotel and I did a lot of Danish and Puff pastries, but I used Flex margarine. It being work and not school nor fun I did things pretty loosely, no temperatures nor super accurate folds and 99% of the time if worked great. But for this I want to bake my puff pastry between two trays so I get that even and dense look while still being very light and delicate. Never done it so I better start with a good pastry, which means taking good care of my technique and ingredients

[Anonymous No.13211886]

bamp

[Anonymous No.13213325]

Bruno

[Anonymous No.13213875]

>>13213325
Yes?

[Anonymous No.13214046]

brioche feuilletee that i made. any tips for getting the layers to separate more evenly? i like the look of the bottom right part of this pastry but the other parts look a bit messy

[Anonymous No.13214051]

>>13214046
ugh, the pic was supposed to be rotated 90 degrees clockwise. guess that’s what i get for phone posting

[Anonymous No.13215088]

>>13213875
Lol, phone posting bruno.

[Anonymous No.13215442]

>>13206141
Bruno Albouze is the best pastry chef on youtube, he really does use the video format to its highest potential

[Anonymous No.13215931]

>>13210782

Not over, but about 82%.

[Anonymous No.13216052]

>>13214046
Looks pretty good to me. I suppouse is a combination of technique and the way you shaped your pastry.

[Anonymous No.13216118]

>make creme patissiere, nice thick texture
>make swiss meringue, nice thick texture
>mix them to make creme chiboust and end up with a soupy mess
For fuck's sake. It got better after the gelatine set in the fridge, but it was still annoying.

[Anonymous No.13217374]

Bump

[Anonymous No.13218086]

Bump

[Anonymous No.13218299]

>>13215442
It seems he's finally moving forward with his coffee shop/bistro concept. I hope it works out for him.

[Anonymous No.13219042]

>>13204618
What is the recipe for those crusts?

[Anonymous No.13220683]

Bump

[Anonymous No.13220806]

his blog is no longer updated but he has a lot of professional resources/recipes and tips that i found quite helpful

http://www.chefeddy.com/

[Anonymous No.13221048]

>>13218299
Did you read his business plan? He's mental. Thinks he's gonna get million in profit first year.

No one is going to invest in him, he's just fishing

[Anonymous No.13221870]

made some kouign amanns just now. which shape do y’all prefer?

[Anonymous No.13221872]

>>13221870
shot of the inside

[Anonymous No.13221942]

I'm planning to make angel food cake, is having the center part non-negotiable? I don't have a pan with an inner tube.
Should I buy a metal can and wrap it in foil as a workaround?

[Anonymous No.13221979]

>>13221872
Those look gorgeous, anon.

[Anonymous No.13222730]

Bump

[Anonymous No.13223249]

Hey /ck/, this isn't really too pastry relevant, but it does have to do with baking and I was hoping you could help

How safe is it buying plastic moulds and nozzles from China? Something like this
https://www.amazon.co.uk/SurePromise-10-SUGARCRAFT-Decorating-Butterfly/dp/B005FDWWA8

[Anonymous No.13223346]

>>13221942
you can use regular cake pans, the texture probably won't be as good and you'll probably have to adjust the cooking time/temp. if you're going to the store to get a metal can, why not just get an angel-food cake pan?

here's a recipe i used once, it turned out okay but i used the angel food as cake layers. https://www.saveur.com/article/Recipes/Heaven-and-Hell-Cake/

[Anonymous No.13223371]

>>13223249
cutters don't really matter, but the design quality won't be as good as it appears in the pictures. you're not going to leech anything into the dough
just go to hobby craft or a pound store for molds/cutters if you're just doing casual baking

[Anonymous No.13223404]

>>13221872
lord that's appetizing

[Anonymous No.13223470]

>>13223371
Thank you, I wouldn't be surprised if the quality is shit, I was just more wondering if it's at all dangerous or could be hazardous, since they're less strict on regulation.

If they'd be fine safety wise I think it'll be alright since they're very cheap. They're more a gift for someone who generally likes making cakes and biscuits

[Anonymous No.13224203]

>>13223470
Stainless steel is pretty safe, as long as it is some dodgy metal you will be fine

[Anonymous No.13224209]

>>13224203
*it is not some

[Anonymous No.13224637]

Is it possible to replace the sugar in a typical pound cake recipe (or sponge cake) with honey or will it fuck up the structure?

[Anonymous No.13224704]

>>13224203
So given this is plastic, it's all just going to be fine? As long as I avoid metal utensils from China?

[Anonymous No.13224763]

>>13224637
Not an expert, but I think honey will affect the moisture of the batter and affect baking. I'd Google how to use honey as a replacement, but again I'm not an expert.

[Anonymous No.13224800]

>>13201289
Could you make a syrup and and add the sugar that way? Plus, pass the Beurre Noisette

[Anonymous No.13225134]

>>13219042
Pistachio Pâte Sucrée
>150g of unsalted butter
>100g of sugar
>1pinch of salt
>60g of egg
>250g cake or all-purpose flour
>30g de pistachio dust
>A bit of green food coloring
It bakes really nicely when you use the proper equipment. Since I used ring cutters for the sides they were opaque and had some bubbles, but the bottom which was in contact with the silkpan looked very professional, even shinny. I should get pic related since I like making tarts so much.
However, there is a certain texture and crumbliness that I am looking for. I got another recipe which uses a lot of almond powder which should be more crumbly, I am going to try that on Monday and see how it goes

>>13224800
Maybe, I suppose taking it to 110C would take all the water out and not make the syrup too viscous. On the other hand it does recrystallize when cold. Maybe making a syrup with some recrystalizing agent would work too, bt that seems overcomplicated, I am sure there is a way to make smooth buttercream, I did not actually read any recipes, I only saw the ingredient list and inferred the method from that. I am sure there is a way but I do not know enough theory.

>Plus, pass the Beurre Noisette
The recipe?

[Anonymous No.13226165]

>>13224704
Plastic is fine, I personally prefer metal but with plastic you are less likely to get something going on and have anything react. Plus, sometimes these Chinese products are the exact same as they reuse equipment from the original products, or sometimes they are complete shit.

[Anonymous No.13226204]

>>13224704
If you can find silicone, go for that. Might be a bit more expensive. Even BPA free plastic isn't clear cut in wether it's safe or bit.

[Anonymous No.13226280]

>>13199892
Use raspberries and blueberries. Strawberries will leak red water onto your icing unless you glaze them with gelatin. Pistachios will not look pretty with cut strawberries.

[Anonymous No.13226322]

>>13226280
I based it off what I read about pistachio parings. Apparently strawberries and pistachios are a very common pairing, sometimes with chocolate.
>unless you glaze them with gelatin
I will try that, the maceration gave it a nice flavor and I know it works with both choclate and pistachio, but it makes them very humid. Although, for next time I want to make a dark chocolate mousse dome and put it on top of the tart, with some pistachio bits around like >>13206141 No strawberries would be visible.

[Anonymous No.13226630]

Is there any way to make butter pads in bulk other than just hammering them out by hand? I’ve been looking for something for ages but haven’t found anything. I’ve got an alley shelter to work with but can’t figure out how to make it work for just the butter

[Anonymous No.13227785]

Bumps

[Anonymous No.13228029]

what’s a top tier pastry i can leave at room temp for a couple days? i’m tired of giving my dad boring cookies

[litwick No.13228390]

>>13228029
not pastry but anytime I want to give someone something I make a loaf of bread. It's different, easy to transport and store, and is always appreciated

[Anonymous No.13229016]

What do you guys think of Ferrandi? has anyone any experience with them or their products?
also um...>>13228390
I think your name is kinda neato anon ;-)

[Anonymous No.13229041]

>>13214046
that hair

[Anonymous No.13229570]

>>13224637
In addition to moisture, you may want to go the egg foaming method to aerate the batter

[Anonymous No.13230532]

>>13229016
Fucking kill me I’m retarded and forgot it doesn’t reset

[Anonymous No.13230578]

>>13229041
>insufferable
I was thinking the exact same thing. But guessed it wouldn't be.

[Anonymous No.13230764]

>>13230532
Huh? Why do you post on /vp/ too or something?

[Anonymous No.13231361]

>>13228029
Can't think of pastries, but there is
Chocolate (assuming you don't live in the tropics)
Pâte de Fruit, Nougatine, etc. Most candy desu, I would go with nougatine montélimar, easy to make if you have the equipment and looks very nice. A bit of the sweet side but if your dad likes cookies then I suppose he can handle the honey

[Anonymous No.13231383]

What's the "healthiest" dessert you could make?

Like something that won't fuck with your body -as- bad

[Anonymous No.13231414]

>>13231383
Any dessert in a small quantity, I have the rule of Quality > Quantity with desserts, so a single well-made chocolate bonbon is preferable over a whole bag of healthy snacks.

Or fruit-based desserts. They still have a lot of sugar, but they also have vitamins and fiber. Lots of people make desserts with yogurt, fruit and nuts, like a sort of parfait. Or you can go all in and enjoy the austerity of a serving of fruit, specially if you can get high-quality fruit. Learn to make good cuts and simple plating, you won't feel like you are missing out.

[Anonymous No.13231443]

>>13231383
Tea biscuits To serve after a meal or to keep around? I make tea biscuits to have on hand for after meal coffee, just a bite of something sweet to cap things off. For serving after a meal I’d see what you could do with fruit and then focus on portion size, less is more

[Anonymous No.13231717]

>>13226165
>>13226204
Thanks again, I think I'll just leave it. Even though it's probably fine and there's little risk with plastic like you say, it's probably better to just buy local. I think I read some reviews that said the equipment looked used too, so eh, I won't bother.

Now to look for other baking related stuff that's cheap and cheerful

[Anonymous No.13231757]

bump

[Anonymous No.13231772]

>>13231383
I'd think of something fairly small based on whole fruit or even vegetables with minimal to no sugar added. If you want to indulge you could make an avocado souffle where the only sugar you add is in the meringue.

[Anonymous No.13231873]

>>13199276
the alpha sugar monkey screeched and threw macarons at me when i asked it to prep creme brulees for service tomorrow.

[Anonymous No.13231895]

>>13200879
Do you mean brown butter?

[Anonymous No.13232461]

Biko

[Anonymous No.13233430]

Bump

[Anonymous No.13233537]

Any Sams Club anons try the baklava? It’s not too shabby for a store catered to boomers.

[Anonymous No.13234386]

>>13231895
Same shit, probably different translation

[Anonymous No.13235367]

I'm not sure if I can make a pastry with these ingredients, but I thought I'd ask anyway

>two very ripe plantains
>plain coconut flour
>regular flour
>cane sugar
>milk
>water
>salt

I think that's what I have to work with. Anything I can do with that? Mostly I just want to make something with the plantains :/

[Anonymous No.13235372]

>>13235367
Oh and I have some frozen grapes, but those don't sound like they would fit...

[Anonymous No.13235402]

>>13233537
I mean, baclava is basically impossible to fuck up. It's just chopped nuts, syrup, and phyllo.

>>13235367
Just make some sort of paste/batter out of the stuff and see what happens. Some eggs, butter, and/or chemical leavener would probably help if you have those tucked away as well. Worst case scenario you've wasted like half an hour and learned something new.

[Anonymous No.13235499]

>>13235402
True. Maybe I'll just mess around then and see what happens.

[Anonymous No.13236795]

Bamp

[Anonymous No.13237440]

Bump

[Anonymous No.13238245]

Reee

[Anonymous No.13238527]

Made https://www.youtube.com/watch?v=_4s9O5OJPHM&t=254s
It is good, I just which I could have used sliced almonds but guess who started cleaning his kitchen while toasting them only to be reminded of them by the smell of burned nut.

[Anonymous No.13239501]

Bump

[Anonymous No.13239503]

>>13201239
>The Sandy texture is due to leaving the solids in, as well as not sifting. Next time sieve the browned butter as you add it to your bowl, with the sugar already sifted in it
I use browned butter in my cookie recipes and pie dough but never thought about how the milk solids which I take as partly responsible for its classic flavor might also affect the end product texture. Here in buttercreams and other uncooked fillings I can see how it'd make a difference, but should I be sieving it in baked applications also?

[Anonymous No.13239528]

>>13239503
Why does that pan have a wood handle?

[Anonymous No.13239563]

>>13239528
Just a stock recipe photo I found. Most likely its just silicone with a wood pattern.

[Anonymous No.13241210]

Bump for sweets

[Anonymous No.13241284]

>>13241210
You are sweet

[Anonymous No.13241619]

>>13241284
Th- thank you.

[Anonymous No.13242314]

Bumpt

[Anonymous No.13243376]

Bump

[Anonymous No.13244743]

Teee

[Anonymous No.13245014]

>>13201464

God, i wish i had a good dad.. Give your old man a hug for me, will ya?

Last time i spoke with my dad was a year ago and it ended with me telling him to fuck himself and that i was getting in my car to come beat the shit out of him.

[Anonymous No.13245025]

White chocolate pistachio cake. It's expensive to make so I really only make it 2-3 times a year.

[Anonymous No.13245855]

>>13245025
That looks delicious anon.

[Anonymous No.13246550]

>>13245855
Thank you, its my favourite dessert to make.

[Anonymous No.13246785]

>>13245025
Do you have a link to the recipe?

[Anonymous No.13247012]

>>13246550
>>13245025
What's the bottom? Normal sponge or almond/pistachio?

[Anonymous No.13247967]

Bu

[Anonymous No.13247985]

>>13245025
What is so expensive about it?

[Anonymous No.13248086]

>>13206141
thank you so much for sharing this, I'm in awe at the quality of the shit this man does, truly france is on another level, I love my simple and humble spanish cuisine, but it shows that french cuisine comes from the royalty squeezing all the juice out from their chefs, the only time monarchies have left us something good

[Anonymous No.13248766]

>>13247985
Buying raw shelled pistachios, costs me $15-$18 for the nuts alone.
>>13247012
crushed nuts, orange juice, oil, flour.
>>13246785
https://nuvomagazine.com/palate/white-chocolate-pistachio-gateau-recipe

[Anonymous No.13250256]

Bump

[Anonymous No.13251033]

>>13247985
If you use all high quality ingredients, then everything is going to be expensive--especially because you can't always just buy the amount you need

[Anonymous No.13251995]

>>13247985
Government sugar taxes

[Anonymous No.13252428]

>>13209776
Chocolatine*

[Anonymous No.13253069]

>>13252428
>>13209776
fight
Fight
FIGHT
FIIIGHT!!