/pat/ - Pâtisserie General

[Anonymous No.14894822]

Hello, and welcome to /pat/, /ck/'s general thread for Pâtisserie, Confiserie, Chocolaterie et Boulangerie

>Wait, don't you get fat from this?
Sweets are small pieces of indulgence, they should de eaten sparingly, but the few times you eat them you should not spoil the moment by trying to make it healthy at the expense of the experience.

>Is my shitty cake allowed?
Yes, specially if you ask for criticism and how to improve. What is not encouraged is posting about mediocre comercial HFCS delivery systems.

[UNDER CONSTRUCTION]
Currently working on a quickstart guide, anyone is welcome to help. more info in the next post
Anyone who know good websites for learning and recipes please share them so they can be added to a Pastebin (or an alternative website)

Anyways, what have you been working on?

Past thread: https://yuki.la/ck/14816932

[Anonymous No.14894828]

About the quickstart guide, this will be a document meant to introduce complete novices into a path towards improving their craft. My goal is a comprehensive guide for Pâtisserie (Pastries), Confiserie (Candies), Chocolaterie (Chocolate) and Boulangerie (Bakery, but it been a very extensive subject I would concentrate in Viennoiseries and sweet-focus bread), I will concentrate in the elemental and try to keep it simple, but also specific

My sources are a combination of personal experience (both at school and work), schoolbooks and books

So far I have a draft for:
>General mindset
>Technical consideration (measuring ingredient, temperature of your workspace)
>Essential equipment
>Basic information abut various ingredients
-Sugar, its importance, behaviour and characteristics (needs expansion)
-Gelling agents, use behaviour and characteristics (Gelatin powder and sheets (need more info about blooming), Agar-Agar, HM Pectin, LM Pectin, NH Pectin, Starch, Xanthan Gum, Gum Arabic, Sodium Alginate)
-Fats, general behaviour and characteristics
-Eggs, uses and behaviour

I too plan of further adding
>Basic information abut various ingredients
-Types of flour
-Leavening agents
-Nuts
-Colorants
-Extracts
-Fruits
(If you know any more ingredients that need adding (Chocolate will have its own section) then please reply)


Techniques
>Mixing (Whisking, sanding, folding, macaronage)
>Syrups
>Merengues (all four main types)
>Crème Pâtissière
>Crème Anglaise
>Pâte a Bombe
>Shortbread / Broken Doughs
-Pâte Brisée
-Pâte Sucrée
-Pâte Sablée
-Flora
-Mürbe
>Pâte Choux
>Tourage for Pâte Feuilletée (Puff Pastry) and Viennoiseries
>Biscuits and sponges

[Anonymous No.14894833]

I am monitoring this general with great interest.

[Anonymous No.14894835]

Chocolate
>Types
>Storage and Precautions
>Tempering
-Vaccination
-Mycryo
-Table / Marble
-Tempering Machine
>Common imperfections
>Preparation of Chocolate BonBons
-Preparation of polycarbonate molds
-Decoration and Painting
--Basic pipping technique
--Hand and brush
--Spray
--Inclusions
-Creating the shells
-Filling the bonbons
-Caping the bonbons
-Demolding and storage
-Cleaning the molds

Considerations about work and education (an Anon asked about it, what you needed in order to work, if school is important, etc. It would be useful since most of those who would get this far into pastries are the ones who would want to become profesionals)

Glossary of equipment, uses, precautions and (hopefully) brand recomendations. Heavy, medium and light equipment + utensils

Glossary of Ingredients

Glossary of Preparations (famous classical and modern cakes, with some history and information about the chef who invented them)

>>14894833
Welcome aboard

[Anonymous No.14894841]

Alright OP. What’s a sure fire technique for pate a Choux? I have a recipe I use consistently. Sometimes they turn out awesome, sometimes they don’t rise. Is it oven temperature? What can I do to make sure they turn out every time?

[Anonymous No.14894932]

>>14894841
Manny things affect choux. First is that the amount of egg is not precise, depending on unknown factors (at least for me) you may need to add more egg into the mixture. Egg is the main leavening agent, somehow, so you must add as much as you can while maintaining a shinny paste you can pipe and shape easily, I cannot really describe the perfect consistency aside from you will know once you see it.
Then there is resting, everyone says that they rise better when you pipe them, freeze then for 24h, defrost and bake, I suppose it's the gluten having time to relax, but from experience you can still get very good results without this step
Then there's baking, I bake mine at 220°C for 10min, then lower the temperature to 180°C for 30-45min
Finally, I have also heard that things like craquelin, mycryo and other fats improve results,

There is also this video, but I have not tried it yet
https://www.youtube.com/watch?v=6u22KY_dPYc

There is a possibility I could get GaruHaru's recipe for Choux for free (and the original Sacher Torte), but I need to ask around for a bit. If I am able to then surely I will share it.

[Anonymous No.14895339]

I love sweets, but I just don't have the patience to bake or make them just for myself.

[Anonymous No.14896335]

>>14895339
Muffins are pretty easy and fast. Pound Cake seems like it should too. Anything that ends up in a single batter to be poured into a mold should be pretty fast to make

[Anonymous No.14897035]

Decided to re-do it, there is the new table of contents so far. Coffee and Chocolate should get their own section, I will most likely add more sections as I advance, so if anyone wants a subject that is missing in this section (ingredients) then reply. So far everything here are things I personally know about, and have some literature on, but I will gladly accept any help from anyone who wants to contribute with sources, material or QC.

This will end up a behemoth, but hopefully laying everything down first will help morale.

[Anonymous No.14897085]

I'm interested, but I've always been a terrible baker, especially when it comes to pastries. I've been a cook for ten years, the last two of which I've been head chef at a small wine bar, but while I can come up with all kinds of dinner specials and stuff like that, all I have on the menu for dessert is a cheesecake and a brownie, and of course creme brulee. Too small of a place to hire a pastry chef, and covid is making me step up my game just to be able to keep the lights on and compete with fucking fast food joints, but the only real complaint that keeps coming up is how lame my dessert menu is.
The best I've been able to do is make a creme brulee using the sugar from a bag of fruit loops, I really can't think of anything else besides doing a different flavor cheesecake when one runs out.

[Anonymous No.14897113]

>>14897035
Honestly, I commend you for what you're doing, but you're wasting your time. If you're going to put that much work into this, you'd be much better off writing a book, or making a website or a blog or something. The best you can ever hope for here, is two or three serious posters, and a couple of shitposts, and then 404ing with eight replies total, every time. I say this because it's clear that you not only know your shit, but you know how to write as well. Don't waste your energy here, you'd find writing a book much more fulfilling.

[Anonymous No.14898720]

>>14897113
I get that a lot, but I do not see it that way. I enjoy these kind of autistic pursuits, so in reality I am doing this mostly for myself. Plus, while it is true that this place barely has good content I do think that one can only ask for quality after giving quality content yourself.

>it's clear that you not only know your shit
You misjudge me, what I know is not even 5% of what's out there. This is actually helping me a lot brushing out things that I have forgotten.

[Anonymous No.14899209]

>>14894932
Thanks OP. I’ll play around next time I’m making Choux.

[Anonymous No.14899266]

[Anonymous No.14899735]

Fudge cheesecake out of condensed milk. The recipe caught my attention and I want to try it. If you've tried something like it, do tell how it turned out. I'll bake something else if it's no good.

[Anonymous No.14899768]

>>14894822
What's your favorite dessert?

[Anonymous No.14899816]

>>14899768
panna cotta

[Anonymous No.14900473]

When you thought regular housewife baking was a pain in the arse, introducing, pastries and their subcategories.

[Anonymous No.14900485]

>>14897113
Sadly this seems true. I doubt more than a handful will ever post in all seriousness to improve their patisserie baking and it will mostly be brief and far between them. Unless you're looking to flex for occasional (you)'s.

[Anonymous No.14900510]

Love this OP, not much of a baker here (cakes are as far as I go), but you're def making me curious to try out new stuff.

[Anonymous No.14901056]

>>14900510
One of us
One of us
One of us
One of us

[Anonymous No.14902232]

>>14899209
What do you plan on doing?

[Anonymous No.14902506]

Any friendly foolproof recipes for a non /pat/ with pumpkin, senpais?
I have a nice one here and I’m thinking in maybe try a cake or pie.

[Anonymous No.14902609]

King shit

[Anonymous No.14902623]

>>14902609
Just learned they're prepared as larger cakes and cut into slices. Only more recently have they started to make "kouignettes"

[Anonymous No.14902790]

i freely bump this eye candy thread with the contribution that i love pound cake topped with cookies & cream ice cream

[Anonymous No.14902793]

>>14902623
Ok chud

[Anonymous No.14902800]

>>14902506
Nah chud

[Anonymous No.14903358]

>>14902506
it is a bit difficult to think of something that is not easy. Most simply give up before understanding the recipe, very few are actually hard. I do not have any recipes with me, but you should feel more confident, 80% of the work is following directions

[Anonymous No.14903417]

>>14899266
The texture is just heavenly. French bakers could learn a thing or two.

[Anonymous No.14903864]

If there's a /pat/ in two months or so I'll post my dad's favorite cake recipe when I go home for Christmas. That's all I've got, OP.

[Anonymous No.14904572]

>>14903864
That's peak baking season, of course there will be one

I am between Opéra, dark chocolate and Passion Fruit Buche Noël, or something with mandarin. The Opéra most likely, since I am working on a recipe and I would only need one new ring mold, for the Buche I would want to use manny insert molds since I want to make it as a mousse cake, not a roll cake, so I would need pic related and manny increasingly smaller inserts.

[Anonymous No.14905478]

[Anonymous No.14906102]

>>14898720
This dessert looks so good, what is it.

Laser thermometers good/accurate?

[Anonymous No.14906272]

>>14904572
God Opera cake is so good but it's quite hard to find in the french pastry shops near me. How difficult are they to make, in your opinion?

[Anonymous No.14906403]

>>14906102
Tarte Citron-Noisette (Lemon and hazelnut). It has a Pâte Sucrée base, Lemon curd, Hazelnut Praliné, Ganache Montée, and Lemon Gelée. Made/Invented by Le Jardin Sucrée, but sold as a September exclusive by Zeste, which seems to be some kind of to-go boxed pastries that change every month.

>Laser thermometers
They are as accurate as they go, but they measure surface temperature. In an oven what does the work is the air inside and it is what you must measure, but if you use a laser thermometer it will pass trough the air and read the temperature of the inside surfaces, so for an over you need an ambient thermometer rated for ovens (I once had a supply store trying to sell me a freezer thermometer as an oven thermometer). Laser is good at opaque homogeneous mixtures, or surfaces. Like for checking the surface temperature of a marble tabletop before tempering, or for checking melted chocolate, creams or pastry creams that are been constantly stirred. Still, for basic thermometers I would first get a probe and an oven thermometer, laser later to speed up and optimize some work as it is less messy and dangerous, but has a much more narrow use when compared to probe.

[Anonymous No.14906491]

>>14906272
Mostly easy, but a bit more complex than common cakes, and demands some level of dexterity. It is basically Joconde, Ganache and Buttercream, with some syrup and a glaze on top, so it is made up very simple components, assembling it is when things become more difficult, first, having a square ring mold helps a lot (but you will see that, for example, Albouze does not use one, which is friendlier for the casual cook without manny specialized instruments), Then comes the fact that it (the original version) is a naked cake, part of its appeal are the very defined and straight layers, so when pouring and smoothing your fillings you have to be very precise, something building it in a mold would be helpful for.
Not traditional, but you can make it in a round ring mold, and decorate it like a common cake, just remember that is is a very rich cake so you should not serve it in huge portions, which a round shape almost negates, so you can make it short, but very pretty since most people get underwhelmed by small and simple things. That's what I did on my first order, a friend wanted a small cake for her mother's birthday and asked me to make her one, I got payed five times of what I spent on ingredients (like 5$), but you can easily ask for 7-10 times the price for almost the same cost, just with a more profesional decorating job, good memories. The good thing about sheet cakes is that a huge production takes about as much effort as a smaller one, making working costs increasingly more negligible

[Anonymous No.14907496]

Tomorrow a high school friend is going back to his city, so I will be taking advantage of me having to make a single lemon tart for someone (I was going to bake a batch of shells and freeze all but one) and I will now bring my friend and his family tart galore. I think Lemon, red fruits and something with lavender should be more than enough

[Anonymous No.14908526]

>>14907496
Right, I believe it will be either a simple lavender, goat cheese an honey ganache tart. I remember from work how to make lavender ganache, and a bakery in Guadalajara sold Lavender and goat cheese macarons, so it should work on the first try. I also really want to make a peach gelée to put in the bottom, but maybe that is too much. The red fruit one will be all blackberries like Grolet's Mûres Tart.

And with all the spare cheese I should also make a quiche, too bad I forgot to but cheese and it is already too late

[Anonymous No.14909395]

[Anonymous No.14909419]

I look at these things and wonder how much taste they sacrifice for the looks.

[Anonymous No.14909536]

>>14897085
As well as different flavor cheesecakes, you could also mix up the crusts. Gingersnap crust on a plain vanilla cheesecake is bretty gud

[Anonymous No.14909565]

>>14897085
Have you tried pies? Blueberry pie sounds like a good dessert to me.
Or carrot cake for something not quite as sweet.

[Anonymous No.14909574]

>>14909419
None.

Dangerously based thread, OP is a legend.

[Anonymous No.14909584]

>>14894828
sounds great, look forward to reading this as a novice
any idea when we might see a draft?

[Anonymous No.14909618]

>>14902506
Get a circa 70's Betty Crocker cookbook and replace any shortening/lard with butter. Absolutely killer basic bitch shit like cookies, cakes, pies, etc. To answer your question, it was always pumpkin bread for us

[Anonymous No.14909740]

>>14902623
honestly I prefer the big cake version, when you make them small, you get too much "crust" and less of the soft delicious inside.

[Anonymous No.14909744]

>>14909395
this has to be ones of the most fragile, messy to cut and eat pastry ever posted there.

[Anonymous No.14910749]

>>14909419
It must happen sometimes, but I cannot think of an example, only for cost-cutting, specially in mass-produced sweets and for smaller bakeries who use margarine instead of butter.

>>14909584
Dunno, I do have a draft for some of the ingredients, but I want to give it another pass and maybe finish all sugars first (2.1.* and 2.2.*). Maybe i should first release it on pastebin since I believe I can re-edit the file to expand and add any corrections, only after would I post it somewhere more permanent

[Anonymous No.14911291]

>>14903358

Thanks senpai for the encouraging words. I'll pick a recipe and try my best this weekend.

[Anonymous No.14911683]

>>14897085
How did I miss such an important post
What equipment do you have? How much can you storage? whats your clientele and competition? What I can propose depends on your equipment and space. But somethings I believe you should be guaranteed to be able to do are:
>Flamed bananas
>Fruit en papillote. Diced fruit cooked in an aluminum pouch with some fruit juice, sugar and a bit of butter
>Crêpes Suzette. You make the crêpes beforehand, and only prepare the sauce in the moment. Traditionally made by service because of how showy the flambé is and how easy. But you do need to use Grand Marnier and a good brandy, the sauce is just sugar, butter, orange juice and zest, and alcohol, so quality is important
All these are warm, in 'Merica they like serving them with vanilla ice-cream, can be made on a pan and can be either assembled beforehand or require minimum ingredients

[Anonymous No.14912221]

>>14894828
Lookin forward to quickstart guide

Looking to learn techniques for vegan pât
(so, the same ones you listed)
Any tips on should I change my approach if I want to use the minimum amount of animal products when learning the skills?
(especially pastries that use egg)
Ik It’s not traditional, yet I don’t see the demand vanishing** overnight

[Anonymous No.14913294]

>>14912221
>Vegan
I will be focusing on the more classical side. But I do know a few tricks here and there. What are you interested in?

[Anonymous No.14914096]

[Anonymous No.14914419]

[Anonymous No.14914539]

>>14902609
I made this for high school French class and everyone loved it, even though I fucked up and used salted butter. No one mentioned that, but I could taste it and it bothered me.

[Anonymous No.14914585]

>>14914539
a (very) small amount of salt improves desserts massively. I never add salt, but always use salted butter.

[Anonymous No.14915422]

>>149132949
A good vegan choux recipe if you know one. To make eclairs. There was something else but I don’t remember atm.

Are there any baked goods (or sweets) that backfire if you try to make half or double the amount called for, in one go?
Extracts v oils. I feel like oils come through more in cakes. How come so many recipes call for extracts. (readily available?)

[Anonymous No.14916348]

>>14902609
Truly the ultimate pastry.

[Anonymous No.14916361]

>>14914539
>even though I fucked up and used salted butter
That's what the recipe call for tho

[Anonymous No.14916365]

>>14914539
Salted butter is perfectly fine for kouign-amann. In fact, it is generally expected to have a strong hint of salt to enhance its flavour.

[Anonymous No.14916373]

Does anyone have a good recipe/resource for the original French baguette?

[Anonymous No.14916471]

>>14898720
thank you anon, this thread sparks joy!

[Anonymous No.14916565]

>>14897113
Shut up im very interested on this general.
>>14898720
Ignore him i love these threads they are better than many things outthere on the internet like blogs.

[Anonymous No.14917458]

>>14916565
>>14916471
Thanks for the encouraging words...
Now, Tomorrow I will be going on vacation so I may not bump the thread, if things go right I may visit some cacao farms and post some pics and info in the next thread. I may post a bit, but not long-posts and pictures from other chefs

[Anonymous No.14918598]

[Anonymous No.14919612]

I was gonna bake for a birthday today, but it got cancelled last minute thanks to corona.
Honestly tempted to make the cake anyway and just eat some of it myself, but it would be such a waste of ingredients since I'd have to throw most of it away.

[Anonymous No.14919652]

>>14919612
Do you not hate your coworkers? I satiate my need for bake, and my coworkers get all the Kcal

[Anonymous No.14919677]

>>14919652
Currently on corona leave, which is partly the reason I wanna bake so much, since I got nothing to do in my apartment all day

[Anonymous No.14920519]

>>14919677
Oh boy, You gonna get fat
What do you make?

[Anonymous No.14920664]

>>14919612
most cakes freeze well. you could eat a little bit of it now and freeze the rest for later.

[Anonymous No.14920681]

>>14919612
wouldn't you prefer to do something more easy to store for long time, like biscuits?

[Anonymous No.14920776]

>>14920519
Doubt I'll get fat from eating a few pieces, blessed Scandinavian metabolism, I were going to try to replicate a buttercream cake with homemade caramel, along the lines of this pic.

>>14920681
I could make just the sponge and freeze that, then just pull it out and decorate it at the next family gathering, whenever that'll be.

>>14920681
That's an idea, but I had really set my mind towards this cake, and I already bought the ingredients for it.

[Anonymous No.14920779]

>>14920776
>I could make just the sponge and freeze that, then just pull it out and decorate it at the next family gathering, whenever that'll be.

Was meant for >>14920664

[Anonymous No.14921744]

I am not going to be able to secure a consultation with a cacao farm, I will see what I can get from the museum and the Mexican Cacao Academy’s place, probably will do a taste test which I welcome

[Anonymous No.14921990]

What does /pat/ thinks of the humble baba au rhum? Probably my top 5 favorite cake since childhood. And the only one I bake. I've tried to not boil the alcohol out of the rhum syrup (what a waste of money otherwise) but it makes the baba too sweet. Is there a way other than numerous trial and error to keep the alcohol and decrease the amount of sugar so that sweetness remains balanced?

[Anonymous No.14922060]

Had this tres leches cake

[Anonymous No.14922109]

>>14894822
gonna make a 2 tier cake

[Anonymous No.14922745]

[Anonymous No.14922762]

>>14922745

[Anonymous No.14922906]

>>14902232
Honestly, I like using Choux in savory applications. Most recently, I did a beef tartare profiterole with pickled shallots and Tarragon. I’ts a bouche, so I’m making small choux puffs. Is size a problem? Am I trying to make them to small?

[Anonymous No.14923235]

>>14922906
>Is size a problem?
Ask youre mum

[Anonymous No.14923459]

>>14894822
Just finished an apple riesling cake that turned out pretty good

[Anonymous No.14923530]

Bump

[Anonymous No.14924481]

I did found some bonbons. This state actually produces cardamom, and the ones used in this were very aromatic

[Anonymous No.14925182]

Found a proper pastry shop, didn’t expect that
Full review for “Oh La La!” and “Poesía Tropical” soon

[Anonymous No.14925823]

Midnight bump

[Anonymous No.14925864]

>>14914419
So can you just take a bite of this thing? I want to bite that corner super bad.

[Anonymous No.14926548]

good apple pastries? Huge harvest this year. I've just been making sharlotkas, pretty classic american apple pies, and apple pancakes, but believe it or not, it's getting kind of old. I guess I'll make strudel probably, but would love some other inspiration

[Anonymous No.14926551]

>>14926548
i also made a couple of 'apple-bread' banana bread type loaves, that was okay, but looking for something different

[Anonymous No.14927636]

First, the “Oh La La”. It was a very nice surprise. It has a nice guayaba (I refuse to call it “guava”) marmalade, with a biscuit and some cream, but the best part was the bottom, it was a 1mm thick layer of feuilletine bound with hazelnut praliné. The guayaba was nice and acidic too, is only they hadn’t used vegetable cream I would give this a 8.5/10, for now it stays at 7

[Anonymous No.14927653]

>>14927636
Oops

[Anonymous No.14927769]

This fudge(?) cheesecake made with condensed milk isn't bad, but it isn't what I was looking for out of a cheesecake either.
Cream cheese, crème fraîche, eggs, and condensed milk for the filling, with a 1:1 weight ratio of cream cheese and condensed milk.
The search for an excellent cheesecake recipe continues. Basic NY cheesecake has been the best so far out of three trials.

[Anonymous No.14927788]

What's the perfect Tiramisu recipe?

[Anonymous No.14927969]

>>14926548
apple dumpling cake, its pretty much just a cobbler, but with a doughier, cakey top layer

[Anonymous No.14928178]

>>14894822
>>14894828
Very interesting thread

[Anonymous No.14928191]

Very much looking forward to this thread becoming a regular thing!
I started baking a lot in the last months.

[Anonymous No.14929455]

>>14928191
Manny people started doing so
Do you remember that “REEE STOP BAKING, YOU ARE BUYING ALL THE FLOUR AND I CAN’T BAKE REEE” article? It got deleted but surely someone must have archived it, the comment section was specially good.

[Anonymous No.14929642]

>>14924481
>>14925182
This is very very interesting thanks OP.

[Anonymous No.14929663]

>>14894822
whyd they stick a damn piece of paper on the side of it? somebodyd end up eatin that if they werent looking.

[Anonymous No.14929917]

I made a basque burnt cheesecake but I think I over cooked it. It was still jiggly when I took it out but it tastes too set up and not as creamy as I was hoping. I used a 9" pan instead of the 10" one called for also it didn't get as "burnt" as I would have liked.

[Anonymous No.14930646]

>>14929663
Why would you eat something without looking at it first?

>>14929917
I have never made basque cheese cake, but I have made other cheese cakes and crème brûlée, it is easy to underestimate doneness by the jiggle. With crème brûlée it is like it only developed an thin skin and it is still liquid in the middle, cheese cake too, just not as extreme. You need a few tries since you more need to memorise the jiggle than trying to deduce from it. Plus, you are saying that it was not burned enough, so you should try shorter baking time (less cooked interior) at higher temperature (burned exterior).

[Anonymous No.14931439]

Bump

[Anonymous No.14932531]

Whenever I make creme patissiere it always ends up having a slight egg smell and aftertaste. What would be the cause of it?

[Anonymous No.14933342]

Looking to make a treacle tart. Was planning on using premade crust for the base and I’m a big novice when it comes to baking. If any of you have any suggestions or have made it before, do you have any tips?

[Anonymous No.14933447]

>>14932531
Manny things. From most basic to more complex
>The cream was still warm; compounds volatilise more when hot
>Needed some maturation; you will see this with ice cream and other preparations like lemon curd, with 24hrs the flavours become more refined and bad flavors decrease
>Too much eggwhite, you will see some recipes that ask for a portion of pure yolk, or only yolk
>Use less egg, add other thickener like cornstarch, butter or gelatine
>>14932531
Shortbreads are basic, usually introductory, so make it yourself

[Anonymous No.14934117]

Some local candy, I bought a lemon filled with coconut, but I am yet to taste it

[Anonymous No.14934190]

>>14932531
you heated the eggs too much

[Anonymous No.14935174]

>>14934117
The lemon was good, it is candied and was not bitter at all. My problem is with the coconut, it needed toasting

[Anonymous No.14935559]

dunno if you guys are larping or can actually prepare stuff of this level, if you do this is one of the highest quality threads of the site

[Anonymous No.14935643]

>>14935559
If the pic looks too good then is from a professional chef or company. There is some OC, however, some post what they have done, I am posting what I have found while on vacation and giving what advice I can

[Anonymous No.14935950]

>eat something dark chocolate
>immediately improve my mood
I wish I wasn't so base.

[Anonymous No.14936677]

>>14935950
Well, it has a stimulant strong enough to kill a dog...

[Anonymous No.14937374]

>>14924481
>relative is still finding cardamom seeds in his braces

[Anonymous No.14937889]

>>14934117
How great i too want to taste those rainbow skulls.

[Anonymous No.14939363]

>>14937889
That sounds super gay

[Anonymous No.14939462]

>>14934117
are the skulls edible? They look covered in plastic

[Anonymous No.14940094]

>>14939462
The white ones are not, they are sugar, but have metal and plastic decorations, they are a purely ritual item, but for some reason are sold alongside candy

[Anonymous No.14940118]

>>14903417
I agree. Never had anything like those damn brownies.

[Anonymous No.14941510]

Bump

[Anonymous No.14941732]

Are you at a disadvantage using a gas oven?

[Anonymous No.14941996]

>>14909744
I was hoping it would be doughnut-like in texture, but it's probably flaky.

[Anonymous No.14943330]

These threads make me want to bake way more than I do, but I can only eat so much sweet stuff before getting sick of it. The cons of living alone.

[Anonymous No.14943834]

Thanks OP! You're doing a fantastic job and I appreciate your threads. Hope you're well during this trying time.

[Anonymous No.14944521]

>>14941732
For product quality the question is not gas or electric, but conventional or convection (or combination if you are an overachiever richfag, if you you are required to flex your oven to lesser beings). As long as it is convection you will be on par with most professionals (not counting production volume). With a conventional (also called gravity) oven there are manny things to take into account like knowing what part of the tray gets burned or undercooked, attempting things like macaroons would be very difficult.

[Anonymous No.14944744]

FOUND IT

[Anonymous No.14945023]

>>14943330
Same, but I try to do it anyway and justify it by thinking about it as practice to become good for when I have more people around me.

@OP any tips for egg tarts?

[Anonymous No.14945102]

Bought four 50g bars (two 100% Xoconusco ones for friends, one 100% Xoconusco and one 80% Montes Azules for me) cocoa butter, and cocoa husk for tea

>>14945023
I suppose you mean the chinese ones, ever done those, you are alone

[Anonymous No.14946442]

>>14945102
Forgot pic

[Anonymous No.14946636]

>>14914585
>salted butter
Bad idea. You can’t control the salt level because you have no idea how much salt is in that butter. Unsalted butter is the standard for baking.

[Anonymous No.14946903]

im so fucking lonely. considering getting a hand mixer and learning to make macarons and buttercream cakes. not sure what id do with the cakes though i wouldnt want to eat much of them

[Anonymous No.14947000]

Sounds like a slippery slope. I'd become fat and diabetic if I learned to bake.

[Anonymous No.14947980]

>>14947000
Every pastry chef I’ve meet has been fit, more than the average, wonder why

[Anonymous No.14948051]

>>14927653
god fucking dammit that looks delicious anon

[Anonymous No.14948510]

>>14948051
It was the best one I got in that place

[Anonymous No.14950009]

[Anonymous No.14950423]

>>14947980
the more you bake, the more you tend to eat nothing from your batches.

i'd like to bake some cannelé this weekend but i'm worried about what i'm gonna do about all those cakes, maybe i'll eat a couple of them and give away the rest to neighbourgs

[Anonymous No.14950755]

>>14947980
being a chef is extremely physical even with electric tools.

[Anonymous No.14950762]

>>14946636
>you have no idea how much salt is in that butter.
it's pretty much standardized though.

[Anonymous No.14950873]

>>14947980
You're still carting over heavy bags of ingredients, kneading and whisking, even with lot of the tasks being done via machines lately. I'd also wager it's because it's harder to snack and taste pastries as you go, unlike savoury chefs, and being constantly exposed to sugar and flour gets on your nerves and kills your desire to eat sweets.

[Anonymous No.14951005]

>>14894822
Professional savourybro here, monitoring with great interest. Always trying to gain new skills and up my pastry side knowledge- staging at a few places next month on my days off with that in mind. Cool to see a thread like this on here.

[Anonymous No.14951262]

>>14944521
Understandable.

[Anonymous No.14951973]

>>14950873
I think is this, most work is done by machines, but there are still manny things one must do that require strength. I remember always having to ask for help in order to pour the contents of an industrial mixer's bowl (macaron batter) into one of pic related, my chef could do it by himself, everyone else needed someone's help. Is not enough to make you strong overtime, but does create the necessity.

Plus, the only sweets you will me mostly eating a few bites of surplus material while working, pretty sure eating small amounts thought the day makes you eat less sweet overall than if you were to eat a complete dessert, if you take your time you can satisfy a craving in a single bite

[Anonymous No.14953507]

I wish I had enough space in my kitchen to fit one of those multitools so I wouldn't have to foam eggs and whip cream by hand.
On another note, how well does the stuff in this thread freeze? I don't mind if the looks suffer as long as the taste is okay. I could try something a bit fancier than usual soon, but a full batch will take forever to eat.

[Anonymous No.14954622]

>>14953507
>how well does the stuff in this thread freeze
Very well, sometimes freezing is even a requirement. Choux is recommended to be frozen for at least a day after pipping, you can also freeze them after baking and filling. Macaroons should be refrigerated for a day before eating, and can be easily frozen instead and kept for longer. Croissants can be frozen between shaping and fermenting, so you can make a huge batch, freeze them and only bake them as you need.
The only things that cannot be frozen are gelatin-based desserts and things with fresh fruit anywhere in them. What do you plan on making?

[Anonymous No.14955539]

[Anonymous No.14956046]

[Anonymous No.14956275]

>>14920519
I'm also starting to bake a lot recently, but I give most of my baked goods to my family so I don't get to fat. Knowing how to make delicious cakes is dangerous

[Anonymous No.14956864]

[Anonymous No.14958300]

[Anonymous No.14958627]

>>14902609
lmao i make hundreds of these almost every day. these are a couple shades dark for my liking

[Anonymous No.14958638]

>>14914539
>I fucked up and used salted butter
Anon, you should never be caught using unsalted butter in the region kouign-amann originates from

[Anonymous No.14958751]

Tried my hand at a Paris-Brest! Came out nicely for a first try..

[Anonymous No.14958768]

>>14958751
very nice!
t. frenchfag

[Anonymous No.14958787]

>>14958751
Damn. Would absolutely devour.

[Anonymous No.14959048]

>>14894932
My second attempt at doing éclair au praliné. They range from 15 to 20 cm in length.
As always god bless Bruno Albouze and the creator of these generals.

[Anonymous No.14959190]

>>14927969
thanks for the rec, never even heard of it before

[Anonymous No.14959360]

>>14894828
Everything, but the chocolate is great at this place.

[Anonymous No.14960431]

>>14906491
interesting please keep it up

[Anonymous No.14960468]

>>14959048
What does it mean, though?

[Anonymous No.14960499]

>>14959360
Makes sense, after having >>14944744 all European chocolate tastes meh, I have been told that African-grown chocolate (what makes up most European chocolate) has very low standards, when selecting beans and that they wash most of their chocolate instead of fermenting it. But I am not going to say "Yurop bad!" because they invented most techniques and preparations, the only thing I would absolutely claim superiority over are our drinks. Europe has superior methods, but lack in some ingredients, so it is not a surprise that things that showcase chocolate completely naked would be lacking.

However, a problem with Academia Mexicana del Cacao is that you can only buy 50g bars from them, and powdered chocolate for drinks, if you need more cacao paste (like for pastries) then you are going to have to contact them. Sure, you can ask for a single kilo of chocolate of any kind, but this makes them just a bit less practical for small operations like home cooks. Their chocolate is also less stable (no söy lectin in any of their products), and is also very dependent on climate it was grown in, so getting consistent results in things like bars and bonbons is difficult, having to change fillings every-so-often because chocolate this year was a bit more acidic increases work and costs.

>>14959048
You can print guides, put them between your baking paper and your baking tray, and use those to make even-length éclairs, you just need to be careful when removing the paper.
The second one from the bottom-up, starting right-bottom corner looks great, that shape and streaks remind me of profesional-made ones, you just need to pipe a bit slower at the beginning and end, so you can eliminate that oval shape

>>14958751
It looks great

[Anonymous No.14960502]

I'm going to be make panetonne later. does anyone have a good recipe? where should I source the candied fruit rinds? should I even bother with them? I could just use raisins and nuts

[Anonymous No.14961537]

Right, time to work on the guide
Anyone know a good release method? Hopefully something I can edit and change back for additions and corrections? and maybe where I can attach it to an username?

[Anonymous No.14961856]

>>14898720
Thanks for doing this OP. Can't wait to read your sticky and get my feet wet. It all seems pretty overwhelming at the moment, but these threads are definitely inspiring.

>>14900473
Y'know, once I clear the learning curve I start to find that I don't really mind it and may actually enjoy it.

[Anonymous No.14961942]

>>14894841
Former cook that did chef work without the chef pay.

I found that cooking the pate to the point there's no moisture is one key.
The second is that your dough be cold enough to not cook your eggs, but warm enough to manipulate. maybe somewhere around 120 degrees or some shit I can't remember off the top of my head

[Anonymous No.14962813]

>>14960499
>You can print guides, put them between your baking paper and your baking tray
could you please post a good one

[Anonymous No.14962989]

I graduated from Culinary School earlier this year, rate my banana split.

[Anonymous No.14963005]

>>14921990
>Is there a way other than numerous trial and error to keep the alcohol and decrease the amount of sugar so that sweetness remains balanced?
Anyone?

[Anonymous No.14963007]

Same person as previous, that banana split isn't on a good angle, how about this carrot cake? Both of these were made in my desserts for restaurants type of class, we would make like 50ish per like class.

[Anonymous No.14963810]

>>14962813
Don't have any that I have used myself since I make mostly profiteroles. Bus if you gave a good picture of pic related or similar then you could trace the shape into another file and use that.

[Anonymous No.14964101]

>>14960499
>, I have been told
smooth brain

[Anonymous No.14964107]

>>14960468
kek, good eye

[Anonymous No.14964130]

>>14963810
Alright, thanks man.

[Anonymous No.14964178]

there is a place in aurora just outside denver called Miette et chocolat. Great stuff.
I dont have a pic but yesterday i tried their chi tea eclair. 10/10
pic simi related

[Anonymous No.14964343]

>>14926548
Tarte tatin

[Anonymous No.14964464]

>>14964101
Wrong form of "be"?

>>14964178
Remember using a similar Silikomart mold, I think it was the "Stella del Circo" which is taller and thinner, which is fun and expensive. Any idea on what the base is made out of? "Berry and passion fruit" is as much as I was able to get from their website. I suppose is feuilletine mixed with white chocolate

[Anonymous No.14964986]

I made a pecan pie filling that ive amassed from certain recipes. it sounds weird but I think the naturaly sugars give it more of a natural dark flavor thats a bit complex besides just a dark brown sugar taste.
Dark lysle golden syrup, light brown sugar, maple syrup, piloncillo (a mexican dark sugar), heavy cream, butter , eggs, madagascar vanilla, salt
I add the smallest bit of cinnamon, nutmeg and coffee powder.
I know I dont have measurements, I usually google recipes and see roughly there ratios. I kind of eye ball things besides the eggs/cream. It really is a profoundly delicious mixture. I occasionally swap honey for the maple but it has to be real good honey.

[Anonymous No.14964999]

>>14962989
random passerbyer here, it looks tasty but how was it too eat? was it too unwieldy/crunchy? I feel like I want more oozy melty caramel found on the popcorn

[Anonymous No.14965439]

>>14964464
im not sure, ive never seen this one at there shop.
looks like either nuts or cookies/crackers crumbled and combined with maybe white chocolate

[Anonymous No.14965447]

>>14964999
get out of here Australian Satan

[Anonymous No.14965506]

>>14965447
not sure the meme

[Anonymous No.14965516]

>>14965506
your post number was >>14964999

[Anonymous No.14965814]

>>14962989
>>14963007
What school did you go to? I'm looking to attend a culinary school within the next year, I'd love to hear about your experience.

[Anonymous No.14965959]

I can't wait to visit Ukraine. I'm gonna be a fatass eating nothing but pastries and chocolate :)

[Anonymous No.14966090]

>tfw will never walk into a boulangerie for the first time again and be blessed with this simple sweetness
>will never walk down paris streets after a long day at school holding on to one of these for dessert while headed to carrefour to grab stuff for dinner
why fucking live

[Anonymous No.14966523]

I want to make something for halloween, all I have pre-made is lemon-flavored pâte sucrée (but I can freeze it and use it later). I want to maybe make a sweet potato Mont Blanc, but I have never tried making it. I need ideas for nice autumn desserts.
And I too need to make Dead Bread for the 2nd of November, this week is going to be very intensive.

[Anonymous No.14967430]

[Anonymous No.14969199]

How's the guide coming chief?

[Anonymous No.14969941]

>>14969199
Re-writing it, but right now my attention is on >>14966523 I can't go to the market and buw sweet potatoes today, do I am stuck planing everything, will later try on a sweet potato almond cream

[Anonymous No.14970824]

why is it all the best deserts I've had incorporated lemon somehow. Lemon tart, lemon curd, lemon zest. This fruit is magic.

[Anonymous No.14971084]

>>14894828
Oh man. Tesco used to sell these raspberry/lemon eclairs as part of their finest range. They were absolutely delicious but the fuckers stopped making them.

[Anonymous No.14971203]

A wee bit on the Sweet Potato (from now on referred to as "Camote") mont blanc.
If possible I want to incorporate either my grandmother's "Camote enmielado" (Camote cooked in a piloncillo syrup spiced with cinnamon), or crystalized camote, which is a candy you can get in almost all Mexican traditional markets and it is made in a similar way to Marron Glacé.
I have no idea how incorporate the former, and me only having three days to make this means I will be using the second preparation to base this off. And something I always get when eating crystalized camote is a faint rose scent. Is not that is has rose, more like I can imagine the pairing, so I have decided on a Camote Mont Blanc with rose cream.
The elements are:
>Camote vermicelle cream
The main and less planned part of this recipe. the simpler recipes ask only for camote purée, sugar and cream, maybe I should follow these. Not sure if I should perfume it with some liqueur, Can't think of anything that goes with both camote and rose, and I don't really want to overdo the rose.
>Rose-scented whipped cream
I used to make a mascarpone-fortified rose-scented cream for a lychee-rose macaroon, can't remember the recipe, so I will need to do some research. Since I will be adding rose water it makes sense that I would need mascarpone.
>Baked Merengue
According to the guide I have been writing, the relation between egg whites and sugar should be between 1:1 and 1:2 for baking merengue. We are close to rainy season so I know this will be annoying to make
>The Tart Base
Pâte Sucrée with almond cream, maybe a modified version with camote
>Crystalized Camote decoration
A single piece, hopefully I should find a way to make it shiny and put it at the very top of the cake like the chestnuts in a traditional Mont Blanc
>Other decorations
Icing sugar is a must, but if I can find it and the colors allow it I would want to use rose bulbs.

[Anonymous No.14971535]

>>14894822
made some cream puffs with my sister, don't have piping bags or tips so some of these are a bit deformed (some are greatly deformed) but they turned out good, also made some pastry cream for the filling but at the end we ran low so some of them are half cream half whipped cream.

[Anonymous No.14971553]

>>14897113
I am interested in this, I have mostly been making breads but I don't really do many desserts so I would like to learn how to do them better, I posted the cream puffs above and would like to make them even better, besides, if he made a blog he would just link it here anyway but be called a shill.

[Anonymous No.14971679]

>>14947980
my forearm went numb for a little while when I made pastry cream today, all that whisking would put muscles on anyone.

[Anonymous No.14972456]

Very interested in the guide! Btw any news on the GaruHaru recipes?

[Anonymous No.14972477]

>>14971535
Always liked my cream puffs to be a bit deformed, just a bit more character to them.

[Anonymous No.14972484]

>>14917458
FWIW I'm highly interested in your book/guide. Mother was a patissier before she had me and my siblings, and I want to just take a deep-dive and truly absorb a lot of topics I'd simply not have the chance to do otherwise.

[Anonymous No.14972509]

>>14966090

>tfw amerifat
>tfw our equivalent to this is a grocery store bakery

Actually why live

[Anonymous No.14972543]

>>14925182
Looks good OP, what's the name of the place?

[Anonymous No.14972753]

>>14925182
"Pastelería Oh La La", in the corner of Real Guadalupe Street and Insurgentes Avenue, in San Cristobal de las Casas, Chiapas, México.

[Anonymous No.14972896]

>>14972753
Gracias, lo visitaré un dia si regreso nuevamente a México.

[Anonymous No.14974608]

>>14972896
>we got another one

[Anonymous No.14975349]

>>14965814
I graduated from the Culinary Institute of America in NY, it was a great time, I wouldn't recommend starting college until this uhh vivid thing blows over a bit. I follow the schools social media, and the students have masks and face shields on in every class, which are like 6-8 hours long.

[Anonymous No.14975357]

>>14964999
It was really good, so there's like bruleed sugar ontop of the banana, with caramel corn, 3 different types of ice-cream, chocolate sauce, and a light crispy chocolate cookie as well.

[Anonymous No.14976224]

>ywn

[Anonymous No.14977431]

Advances on the Sweet potato mont blanc
>Will now make manny small tarts instead of one large one, decided that the mountain shape will look better with the smaller circumference
>May use a combination of orange and purple sweet potato, to drill in the halloween/day of the dead theme
>The Vermicelle will be Crème Anglaise-based
>The merengue will be Japonaise
Today will make the tart bases with the amond cream. Tomorrow the Vermicelle and Merengue. Lastly on Friday will do the Rose cream.

I also need to make something else for Saturday, the guy I am giving candy to likes oreos, so I think I will make a white-chocolate tart with oreo (the good part) inclusions. I have made it and this ganache is like eating the cookies and creme bar but without Hershey's trademark butric aroma. Maybe I should too make tea and rose ganache tarts too.

>>14971535
>sister
how much I envy you, baking with someone is a lot of fun

[Anonymous No.14978561]

[Anonymous No.14979674]

help me out please, oh pastry autists
I followed the directions to make buttercream found in the Ferrandi cookbook and the result is always pic related - I whisk the egg whites, add the syrup, then add the room temperature diced butter, whisk, and the butter curdles
I made sure that everything was at the same (room) temperature, but even so the butter curdles, and I have no idea what the cause might be

[Anonymous No.14979679]

>>14979674
this is the recipe I'm following

[Anonymous No.14979706]

>>14979674
>>14979679
Are the whites absolutely cool when you are adding the butter?
Maybe try a different recipe for Swiss Meringue Buttercream. I have never seen one calling for room temp butter. This recipe has a lot of points and descriptions on how to achieve a good end product. If you swap out the vanilla for coffee flavoring it may give you better results. https://sallysbakingaddiction.com/swiss-meringue-buttercream/

[Anonymous No.14979733]

>>14979674
are you whipping by hand? what's your room temperature? usually if the butter starts to curdle, you can increase the speed on your mixer to smooth it out. whipping the butter before adding it to the meringue can also help. you can also try putting the whole thing in the fridge for a couple minutes before continuing.

[Anonymous No.14979735]

>>14964178
raw gooseberries are horrendous.

[Anonymous No.14979740]

>>14979674
looks to me like its too cold, what room is your room temp? I could be wrong though.

[Anonymous No.14979756]

>>14979679
>>14979674
so the white specs are the butter? or is that bits of the meringue that hasn't mixed? Are you making an italian meringue and then mixing through butter or just dumping all the bits into the bowl?

[Anonymous No.14979881]

>>14979706
I am positive, the whites are cool, around 18°C give or take, maybe possibly a bit less than that but at least 15°C
I suppose I'll have to try your recipe if I find no way of making this work
>>14979733
I'm using a handheld mixer with a whisk attachment, my room temp is 18-20°C, and the butter doesn't "uncurdle" by spending 3 minutes with the mixer's fastest setting
I could try cooling everything a bit more, but given these temperatures it seems unlikely that the problem is something being too hot
>>14979740
same as above, about 18-20°C
seeing this post I tried making the ganache in the same page/recipe and the butter didn't curdle when I mixed it into a 40-50°C so I tried putting the curdled buttercream over low heat and lo and behold, the specks of butter melted in a moment and the cream became nice and smooth, if a bit runny
then I put the cream in the fridge for about 20min, whisked it again and now the consistency is somewhat creamy, but a bit curdled still
I guess I'll try warming the egg and the butter up a bit more and see if that fixes everything
>>14979756
yup, that's butter, I'm making italian meringue and then adding the butter, as per the recipe, though I used actual coffee syrup instead of sugar syrup and coffee flavoring

at any rate, thanks for the input everyone, this general is unbelievably good and you all kick ass

[Anonymous No.14980774]

>>14961537
I think Pastebin is the usual for this. If you make an account, your pastes are attached to it, and you can edit/delete/change settings as much as you wish.

[Anonymous No.14980812]

>>14914539
You will litterally get lynched if you don't use salted butter in Brittany

[Anonymous No.14981121]

>>14979881
I do not know why was the recipe asking you to leave it to cool to 20°C, buttercreams demand higher temperatures to keep the butter soft, else you will get those globules of fat, the difference in temperature "shocks" the butter and makes it separate, I can't remember the therm in french, something like "se tarché", but in Spanish we say that it gets "cut". Usually for this preparation you would make the Pâte a Bombe (That's the name for whisked whole eggs or yolk with syrup, Italian merengues only use the whites)
and by the time is done you would immediately throw-in the butter in chunks. I even keep a torch by my side to warm the bowl and decrease the likelihood of this happening.
Also, the more different textures are, the more difficult it is to combine things, so are you sure you whipped the Pâte a Bombe until au Rubans (Ribbon stage)?

>>14980774
Thanks

[Anonymous No.14981579]

>>14922109
looks comfy. howd it turn out?

[Anonymous No.14981809]

>>14958300
hnnnggg

[Anonymous No.14982631]

>>14981809
What's the matter?

[Anonymous No.14983749]

[Anonymous No.14983775]

>>14983749
Wow what's this?

[Anonymous No.14983798]

>>14983775
Tarte framboise XXL from Cedric Grolet, he made an even bigger one
>p.d. I do not know how to use ffmpeg correctly, so this is the best I can do

[Anonymous No.14984204]

>>14983749
looks disgusting.

[Anonymous No.14984209]

is this ok for a tea party or does it look ugly?
i am considering buying this tableware, how does it look?

[Anonymous No.14984212]

>>14984209

[Anonymous No.14984217]

>>14981121
I too had read about a temperature shock as a common reason why butter may separate, but after reading it I made sure that everything was at the same temperature, give or take 3°C, so I don't know when this shock might have happened
I didn't whip/make pate a bombe, but as usual the whites with syrup were whisked until the whisk would be held upright

I tried keeping the whites and the butter warmer and that did the trick, the butter looked like it curdled a tiny bit when I added it to the mix but after beating it thoroughly it reached the right consistency, so the issue was the low temperature
I don't have a picture of the buttercream but here's the finished opera cake, I was a bit careless with the glaze but I'm satisfied with how my first "layered" try turned out
it wouldn't have been the same without you all, cheers

[Anonymous No.14984483]

Sweets are degenerate.

[Anonymous No.14984506]

i've made tarts (that turned out surprisingly well), custards, cheesecakes and several attempts at cake-y sweet bread that didn't turn out that well (i honestly don't remember why i even bothered with that). any ideas on what i should try out next? my family never really baked anything so i'm kind of lost on where to begin with
>>14894828
looking forward to this

[Anonymous No.14984531]

>>14984209
very grandma-y, but it's not bad per say

[Anonymous No.14984880]

>>14946636
>you have no idea how much salt is in that butter.
Isn't it required to be listed in the packaging? I know here in Finland it is.

[Anonymous No.14984932]

why is cutlery so expensive bros
the pieces i want cost 100 euros each, a full set of knives, forks, dessert spoons/forks, tea spoons, sugar spoon, soup spoon would cost almost half of what my watch cost

[Anonymous No.14985092]

>>14984217
Congrats

>>14984209
>>14984212
Depends on what you surround them with, they can stick-out too much if your house is not in a similar style. But there are simpler-designed sets that are more forgiving to decoration.

[Anonymous No.14985283]

tell me what i should try making or else i will off myself RIGHT NOW

[Anonymous No.14985385]

>>14985283
How fancy you thinkin'?

[Anonymous No.14985411]

>>14985283
https://www.youtube.com/watch?v=FQRW0RM4V0k

[Anonymous No.14985457]

>>14894835
Tempering machine not needed- can do in steps of heating/cooling to stabilize cocoa butter

[Anonymous No.14985469]

>>14985385
i don't have much experience and i've only tried really basic stuff so far, but i want to try something fancier for once
see >>14984506
>>14985411
you'll regret this

[Anonymous No.14985481]

>>14985469
https://www.youtube.com/watch?v=kaTi6Iwvfls

But before you end it, have you tried making choux?

[Anonymous No.14985489]

>>14985481
nope, never. doesn't seem like it's that complicated so i'll give it a go. any advice on what goes well with it?

[Anonymous No.14985519]

>>14983749
repulsive

[Anonymous No.14985552]

>>14985092
yeah my furniture already looks like this so i think it fits right in

[Anonymous No.14985584]

>>14985489
Choux is just a base, you can fill it with anything, even savory stuff. The most basic recipe are profiteroles which are choux balls filled with Pastry Cream (sometimes Diplomatic Cream which is pastry cream with gelatin and whipped cream) and decorated with a chocolate glaze.
Bruno Albouze (bless his soul) uploaded this not too long ago
https://www.youtube.com/watch?v=LT7MIfTzNhM
Is pretty easy to make, if you feel that the glaze is too difficult then instead make craquelin (1:1:1 sugar, flour and butter, you can substitute a portion of the flour with cocoa powder, like 10%). Roll the dough flat, use a ring cutter to cut them a bit bigger than the circumference of your profiteroles and place then on top (without pressing too much) of your freshly-pipped pâte a choux, then bake alongside them

You can also read >>14894932 >>14961942 >>14954622 for some heads-up

>>14985552
Oh, yeah, that's the style I was thinking about.
>bilde
Hallo?

[Anonymous No.14985589]

why is this dumb thread still up. no one cares about faggy pastries.

[Anonymous No.14985599]

>>14985584
Kva er dei beste konditoria i Oslo? Er Pascal øverst?
...oder bist du Deutscher?

[Anonymous No.14985600]

How do I make one of these?

[Anonymous No.14986151]

fingerbanging /pat/ poster under the table after hours!

[Anonymous No.14986330]

>>14978561
What is this?

[Anonymous No.14987310]

>>14985599
Ok, wrong Germanic Language


>>14986330
Dunno, chocolate tart?

[Anonymous No.14987523]

>>14984483
>Sweets
They're called pastries you dumbfuck weeb incel

[Anonymous No.14987755]

>>14916373
700g AP or Bread Flour
500g H2O
2 teaspoons / ~12g salt
9g de levure

Night before mix a pinch of yeast, 100g of water, & 100g flour and cover in a small bowl

Next day aproximately 45mins to an hour before you wanna get active mix the remaining flour and water and let sit

Finally add the remaining 3 ingredients including the water flour goop you made earlier and knead until it passes the windowpane test. Depending on your kneading, this should take 10-15 mins

Let it double in size and then punch down and fold over

Wait till it doubles in size again and then shape.

Shaping is the most difficult part in terms of technique so I suggest you watch a video

Use a lame to cut

Cook in over at 250C for around 25 mins in an oven with a ton of steam and preferably on a baking stone or steel

[Anonymous No.14987760]

>>14972509
if you ever have the chance to travel in NA again, try going to Montréal or Québec. Great french bakeries

[Anonymous No.14987898]

>Taste Sweet potato vermicelle
>Tastes like mango

[Anonymous No.14988503]

Assembling time, a turntable would make things easer

[Anonymous No.14988623]

What are your opinions on panettone?
Is it worth it guys?

[Anonymous No.14990092]

[Anonymous No.14990124]

>>14964178
Is that in Stanley?
That fucking place- driving around with windows up and door locked, turn off of Colfax and you suddenly find a shopping complex where they're too bougie to have prices posted.
Back when I lived in Aurora I didn't have enough money to shop there, and now that I have enough money to shop there I don't want to go to Aurora.

[Anonymous No.14990283]

>>14964343
>Tarte tatin
pretty! will do, i like it, looks very different from the classic apple pie/crisp/crumble/etc

[Anonymous No.14990436]

>>14985552
get you some baroque style wallpaper and swap out that wood block for a landscape painting

[Anonymous No.14991041]

>>14897113
I for one am interested on further improving my craft, so yeah I at least will be checking out the general

[Anonymous No.14992151]

[Anonymous No.14993009]

[Anonymous No.14993263]

Gâteau russe with a crème diplomate (instead of butter creme) containing almond praliné between layers and an almond ganache montée on top.
I'm never using egg yolks for biscuit ever again!

[Anonymous No.14993458]

>>14987898
>>14988503
>>14992151
Mango-taste aside, it does look good. What could have lead to that tropical flavour?

[Anonymous No.14993837]

>>14990124
lol yeah at stanelys
the cakes like the one i posted are only $7-$10 a piece. Not too much for an occasional indulgence.

[Anonymous No.14995326]

is it ok to skimp on or even exclude sugar from a pancake recipe if you're adding sugary jam and cheese to it? I am making svele with bought brown cheese and strawberry jam, and it is part of a three course meal with a dessert so i want to limit it just a bit. or will the svele taste like shit?

[Anonymous No.14995659]

>>14897035
You should include a section on seasonal variation, or what kind of pastry fits for what situation
ex: cupcakes are less formal, cinnamon is good for autumn

[Anonymous No.14995679]

>>14993458
I am sure it was the sweet potato (starchy, sweet and a bit floral) and brandy (fruity and deep) interacting which created this flavor. It mellowed down after cooling

[Anonymous No.14995865]

>>14899266
little debbie kino, yuropoors will never get to know this feel

[Anonymous No.14996778]

>>14995659
I was thinking about that, but trying to think about everything at once made me think it was too much.
I was trying to re-write what I had so far, but I got writer's block and then occupied myself with a few preparations. Now I am back with this, I only hope my perfectionist nature does not push release into infinity, once I have a good chunk I will upload to pastebin, then add and correct as I advance with more things. I should try to take things slowly, I have an autistic amount of information about eggs which I decided was not important enough, but then >>14934190 appeared and I remembered that I should probably include the temperature ranges in which the egg's proteins denaturalize.

Now, a concept I would like to add but I am not too familiar with is dateness. All preparations (when done right) are good, but can be seen ass dated and underwhelming if served under the wrong context, there is absolutely nothing wrong with an Sacher Torte done the classical way, but it beens served alongside vanguard dishes would put it in a situation where it would make your dinner end in a low note, even if Sacher torte is great and I would spend 70 euros for one. Likewise, a mouse cake like a Verde made in a very modern mold would be out of place during tea time.

>>14993263
Compound biscuits really are a godsend. The layering looks good, did you used a mold?

[Anonymous No.14996839]

>>14996778
>an autistic amount of information about eggs which I decided was not important enough
IMO more information is always better, as long as you have the patience to write it out. If you feel that it will be overwhelming to the reader, you could start with a main overview page with the most important information (this would basically be what you're writing right now), and then make other more specific pastebins for topics such as eggs, which can be linked in the relevant section of the main one. Again, so long as you have the patience. If you don't want to bother I totally understand; you are already going above and beyond just by writing the guide in the first place. <3

[Anonymous No.14997148]

>>14996839
>overwhelming to the reader
That's my main concern. My goal is the "I just learned how to make cupcakes yesterday" crowd, but I have the insufferable tendency to not talking down to people which ends up making others feel confused. How I plan on combating this is by having a table of contents which will guide readers and let them decide what to read and what to ignore, and by also separating the more niche information into its own section. For example, Information about what fruits affect gelatin is important, so it will be included in the main body of the gelatin section (2.5.1 - Gelatin), but something like how exactly the foaming of eggwhites occurs (I am speaking about protein interactions which reads like the Coagulation Cascade which even medics forget) is less important, so it would not be the the main body of "2.7.2.3 - Foaming Agent" (2.7 is the section on eggs, 2.7.2 is its properties), but in something like 2.7.2.3.1, with its own title so people know what the following text is about and if they should avoid it.

[Anonymous No.14997865]

For a basic kitchen does this need anything else?
The XXXX are placeholders for indicating further reading

[Anonymous No.14998397]

>>14995326
Yeah, pancakes still succed without sugar.

[Anonymous No.14998432]

>>14996778
The gateau russe stems from Bruno Albouze's recipe and he didn't use a mold, therefore the idea of using a mold never came to mind. I flattened the cake after each new layer with a rolling pin then cut the corners of the finished product with a serrated knife.

[Anonymous No.14998564]

>>14998432

[Anonymous No.14999312]

>>14997865
You should order it from most to least important. I'm certain the precision chemistry lab tier scale isn't necessary if you just want to make treats for yourself and people you know.
Or list the very basics that are the minimum for the more simple recipes.

[Anonymous No.15000384]

>>14999312
That's what I consider essential...

[Anonymous No.15000464]

>>14999312
I forgot, the precision scale does not have to be lab-tier, just something that lets you know that you are using 1g of something and not 1.5g. They are not expensive and in small batches they are even more important, things like cookies and cupcakes can ask for 1-5g of baking soda or salt, so even the home baker is in need of this level or certainty. Plus, I believe that it is better to start teaching yourself to be exact, and not risk been like those warm cooks who attempt making pastries and try to eyeball things.

[Anonymous No.15000576]

>>15000464
The more items you have on your list, the less people will try it. It's why I'd only list the absolute bare minimum in its own section, then the recommended underneath it in a different section. Like, for the icing, you can make do with just one medium spatula if you accept it won't be perfect.
My target would be that you can try out something with only a tiny investment and then get more stuff if you remain interested and want to take it further.

[Anonymous No.15000638]

>>15000576
If we reduce the list even further:
What you should already have
>Knife set
>Strainer
>Cutting board
>Saucepan
>Small pot
>Aluminum foil

What you are likely to buy
>Scale (1g-5Kg)
>Bowl (having two really does help, specially when you don't have a mixer)
>Medium Silicone Spatula
>Whisk
>Baking half tray
>Cake ring mold (Ring ones are much more flexible than blind ones)
>Pie mold
>Medium Off-set icing spatula
>Rolling pin
>Disposable plastic pipping bags
>Basic pipping tip set
>Ring cutters (Can seem a bit niche, but you can make a lot with these, so I am including them)
>Digital thermometer
>Baking paper
>3M Blue tape (This one leaves no residue and can be put in the oven with no problem)
>Baking mittens or small cotton towels (towels are easer to clean)

Not as essential but you will need them sooner than later
>Precision scale
>More Silicone Spatulas
>Spoon Silicone Spatulas
>More half trays
>Quarter and eight trays
>Big off-set spatula
>Smaller off-set spatula
>Either a cheese grater or a microplane
>Fruit peeler
>Metal ruler
>Aluminium bench scraper
>Plastic bread scraper (this one can replace the big off-set spatula and spoon silicone spatula in manny situations)

[Anonymous No.15000662]

>>15000638
Yep, that's better. It's not as intimidating when it's sectioned like that.

[Anonymous No.15001469]

>>15000662
But terror should never be missing from your kitchen

[Anonymous No.15001567]

>>14894828
based anon. looking forward to it, this stuff is a bit of a blind spot for me

[Anonymous No.15001605]

>>14984932
buy second hand. I got an $800 set for $60

[Anonymous No.15001611]

>>14995326
you can but sugar helps lighten the texture

[Anonymous No.15002506]

[Anonymous No.15002997]

[Anonymous No.15003750]

>>14995679
>It mellowed down after cooling
Happens all the time. Once it goes to room temperature the flavour will get stronger.

[Anonymous No.15003763]

What's the correct way to incorporate nuts and/or berries in chocolate pound cake (i like that it uses mostly common ingredients, such as eggs, butter and flour)?

[Anonymous No.15003790]

>>14997865
What do you need blue tape for?
...why it must be blue colored?

[Anonymous No.15004110]

>>15003790
Does not melt, does not leave residue (as long as you don't leave it in for too long), and you can write on top of it, so you can use it for both molds (making false bottoms for ring molds with aluminium) and labeling

[Anonymous No.15004992]

>>15003763
As inclusions? Just as you do the final folds when adding the flour, you should keep mixing to a minimum once you add the flour to lessen gluten development. I have never heard about anyone adding it before the flour, but I don't see why not.
Another method is to pour a bit of the mix in the mold, place some berries, then pour some more

[Anonymous No.15005025]

https://www.bonappetit.com/recipe/brown-butter-and-toffee-chocolate-chip-cookies

gonna make this sans toffee

[Anonymous No.15005037]

>>14983798
Atleast he turned those berries upside down, the one before triggered my trypophobia.

[Anonymous No.15005232]

>>15005037
The day I realized I had trypophobia was also the last day I had it, saw one of those lotus seed cup photoshops at age 16 and became very disgusted. Had nightmares that night, but by morning I was so jaded that it no longer affected me. I still think that a lot of images are sligthly disgusted (I mean the skin ones, not just a pack of macaroni), but nowhere near my first exposure.

>>15003750
Is a bit more complicated than that. With heat more compounds are more volatile and you can smell them more, but with "aging" flavors mix and change, like how re-heated stews taste better than freshly made ones, or why manny egg-thickened creams lose their egginess after a day in the fridge. I think my case was the first one, since I added brandy it is very likely that all the alcohol that was evaporating carried compounds that, in combination with the other ingredients, gave it that flavor

[Anonymous No.15005483]

>>14894822
One of my favourite desserts is mont blanc and I just got a package of chestnuts and candied chestnuts from abroad. No place makes the dessert near me so I want to make the mont blanc myself and this seemed like the best place to ask for any tips. The last time (its been years) I tried doing it failed miserably and now I plan on following the recipe from https://www.meilleurduchef.com/en/recipe/mont-blanc-cake.html tomorrow. The recipe seems pretty good so I'm pumped. Anyone have any experience with this dessert? I would really appreciate any tips so nothing goes wrong

[Anonymous No.15005486]

>>14985600
yum

[Anonymous No.15005492]

>>14988503
yum𝅶

[Anonymous No.15005496]

>>14992151
yum𝅶𝅶

[Anonymous No.15005501]

>>14993263
yum𝅶𝅶𝅶

[Anonymous No.15005506]

>>14995326
not yum

[Anonymous No.15005522]

>>15005483
Well, I just made a sweet potato variant >>14992151 and a big problem I encountered when serving is that the cream will re-moisturize the merengue over time, I was planning on brushing cocoa butter on them in order to water-prof them, but I thought that it was too much. Next time I will do this, but also make smaller merengues.
So you better eat them in a few hours, I am sure there is a point there the outside of the merengue is soft, but the center is still crunchy.

And for the merengue, one of the points of using Swiss and not French merengue is to dissolve the sugar into the egg, something that can be negated if you let it crystallize on the edges, so always keep it clean, else you will end up with a few large sugar crystals embedded in your merengues.

>meilleurduchef
My nigga

[Anonymous No.15006233]

>>15005025
Honestly far too decadent. We'll see if theyre less heavy once theyre cooled off fully

[Anonymous No.15007170]

[Anonymous No.15007171]

>>15005232
Damn, I love how passionate you are.

[Anonymous No.15007187]

>>15007171
Suck his cock, yo

[Anonymous No.15007231]

>>15005486
meh

[Anonymous No.15007235]

>>15005492
meh

[Anonymous No.15007236]

>>15005496
yes

[Anonymous No.15007241]

>>15005501
yep

[Anonymous No.15007243]

>>15005506
nah

[Anonymous No.15007245]

>>15006233
yum

[Anonymous No.15007350]

>>15005522
Thanks mate I really appreciate your suggestions

[Anonymous No.15007996]

>>15007170
>ruining food with berries full of seeds

[Anonymous No.15008210]

>>15007996
Have you ever eaten a blueberry?

[Anonymous No.15008216]

Next thread will be in either one or two weeks, once I start working on something again and make thread-worthy content

[Anonymous No.15008423]

>>15008216
Alright

[Anonymous No.15008716]

>>15008216
Godspeed anon. These threads are high quality autism and I love it.