/pat/ - Pâtisserie General

[Anonymous No.15139183]

This thread is dedicated to anything Pastries, Candy and Chocolate.
All OC is welcomed, as it is to ask for help, even for basic things. Anything is better than uneducated consoomer talk
What have you done? What do you feel like doing? What chefs do you look up to? What equipment have you acquired recently?


Less than a month until Christmas, what do you plan on baking?
Our Christmas "Posada" is going to have quite a few people, so in my case:
>Personal-sized Opéra cake
>Some tart (just bough new tart and mousse molds)
>Chocolate truffles and pralinés

Alpha version of the beginner's guide is around 40% done after three rewrites. A wee bit too theoretical but it is at the ingredient and preparation section where things will get more practical. 2.5, Thickening and gelling agents, is also done, but I am re-writing it and simplifying it.
https://pastebin.com/3Rtyj9pK
Feel free to point any corrections or issues of what has been written so far (1 - 2.3), I am not a writer so I do not expect it to be squeaky clean. As for is yet to be written I kinda have an idea of what to cover, but I'll pay attention to suggestions

[Anonymous No.15139563]

[Anonymous No.15139639]

Would love to make a proper, authentic black forest cake because the only ones that exist in my country are cheap knockoffs. I have lots of other baking skills I need to improve in first though.

Looking forward to the guide also when it's finished! High level patisserie is like magic

[Anonymous No.15139891]

>>15139639
Black forest is a very easy cake, just make sure to use Amarena Kirschen and Kirsch Liqueur.
You can practice your icing while making the cake, since a popular presentation is to put shaven chocolate all around it anyways imperfections should be easily hidden

[Anonymous No.15140025]

>>15139183
Dear /pat/, I just want you guys to know that I hope I will stop being a lazy fuck soon so I can finally try making pate en croute.

[Anonymous No.15140353]

Going to be making a Bûche de Noël a little closer to Christmas. Probably make some peppermint bark soon.

[Anonymous No.15140437]

[Anonymous No.15141677]

>>15140353
That sounds nice

[Anonymous No.15141690]

>>15139563
that piece of tinfoil looks more like a piece of accidental dirt than decoration. That poor flabby mint isn't really appetizing either.

[Anonymous No.15142386]

>>15141690
Gold and silver leaf are very common decorations, first time I have heard someone refer to it as tinfoil

[Anonymous No.15142458]

Can anyone recommend some good YouTube channels. I normally watch Le Pate de Dom.

[Anonymous No.15142942]

i'll probably make a buche de noel again for christmas. i'm also going to bake a half dozen or so different kinds of cookies. hopefully, i'll be able to give some of them away. i'm going to try pain au chocolat. i've got a fruitcake marinating, but only my dad and i like it so most of it will be saved for future christmases.

[Anonymous No.15142995]

I'm looking for stuff to make. What's a good thing to make that's easy enough for a beginner (and doesn't need a lot of equipment) but turns out impressive enough for normal people?

[Anonymous No.15143319]

>>15139639
Cooking tree, hidamari cooking, emojoie cousins, and Bruno have good black forest video recipes

How do I make pie decorations? What tool creates long, thin, rounded ropes of leftover pie crust? It always gets too warm when I roll it by hand. My braids never turn out right and I can't get the strands long enough.

Did the the cheesecake guy from the other day make one? Post ITT if you're in here.

[Anonymous No.15143359]

>>15142995
https://www.youtube.com/watch?v=8eMzlD-69ZY
cutting the puff pastry is a bit tricky and practicing the icing once would be a good idea, but you don't need any special tools at all, it looks really flashy and you can probably pull it off right on your first batch if you put the time and effort in.

[Anonymous No.15144155]

>>15142458
From my own subscriptions I have:
https://www.youtube.com/user/BrunoAlbouze
https://www.youtube.com/channel/UCqzebzc9N19X3MVFnuFYtRw
https://www.youtube.com/c/CookingbyYein쿠킹바이예인
https://www.youtube.com/c/HidaMariCooking
https://www.youtube.com/channel/UCkgA3lLA6x9ZaXuuhkfCB9w
https://www.youtube.com/channel/UClHtacWp0rVY9pV5gaagOCg
https://www.youtube.com/user/ValrhonaFrance
https://www.youtube.com/channel/UC6cH7oaIvWYa_0iATEEynDQ
I should add the better ones at the very bottom of the guide in a few hours

>>15142995
Éclairs and anything choux. The most niche thing you need for those is a pipping bad and tip. You can glaze the éclairs and make them very showy, if you want something easer then choux au craquelin with colored craquelin, you can make a Paris-Brest with any nut paste (hazelnut, almond, sesame or peanut).
Tarte-Tatin is a very hands-on pastry, but you only really need a blind cake mold and after baking you only demold and refrigerate. Not very showy as it is but no one dislikes Tarte Tatin

>>15143359
Cutting puff pastry is east if it is flat and you have a very long serrated knife, the trick is to cut with the entire length of the knife at once, this way you will cut straight and your knife won't act like a wedge and break the puff pastry

[Anonymous No.15145188]

I will soon move to a house with more storage space, and a colder kitchen, maybe I should give making bonbons a try this winter

[Anonymous No.15146169]

I need it

[Anonymous No.15146524]

>>15146169
I too wish I had ample desk space instead of the tiny cramped cooking corner I got.

[Anonymous No.15146678]

>>15139183
Thank you, anon. This post is wonderful. It really motivates me to start baking.

[Anonymous No.15146697]

>>15139183
based /pat/ poster, thanks for the guide

[Anonymous No.15146702]

>>15142386
I really want to make opera cake but not sure if I'll be able to do or even if I have the right equipment. But it just intimidates me because of all the layers I guess. Kinda wanted to make a raspberry version of the chocolate one. Don't know if I'm confident enough.

[Anonymous No.15147203]

>>15139183
Kek, Pastebin detected offensive material in your guide my dude. Also who is Eurystace? Is this you OP? Damn what a cool name how do you say it though?

[Anonymous No.15147233]

>>15139183
>the pastabin
Many, not manny.

[Anonymous No.15147244]

Hi
I'd like to get into baking and stuff
Would pic-related suitable for general baking as long as the mould can fit into it?
I want to make moist mousse cakes and cakes/toppings general, where/what should be my starting point?
I'd imagine first would get to know the essential ingredients to make a cake base, then change the ingre ratio to have my desired results?
Next would be learning to make different icing/frosting? Those mirror glazes looks pretty cool, and I've had experience with gelatine sheets.
also should I expect lots of waste when I start baking as a hobby? I've been cooking and doing general flour-based products like noodles/man tou for years and I could just wip up simple meals from leftovers, can I do that with baking/Pâtisser?

[Anonymous No.15147247]

>>15142386
It's not pretty, it's just a way to inflate the price and appeal to the potential arabic millionaire going to your luxury shop. bakers have little artistic training and it leads to plenty of horrendous decoration memes like that

[Anonymous No.15147870]

>>15147203
Oh, no. They detected my Alt-Right Antifa manifesto hidden as an amateur pastry chef guide
> Also who is Eurystace
https://en.wikipedia.org/wiki/Tomb_of_Eurysaces_the_Baker
Is an alias I took, I usually just use random letters and numbers for online accounts, decided to have an alias for a change
>Are you OP
yes

>>15146702
Opéra is very entry-level, the hardest part for me is making the Pâte a Bombe with one hand holding an electric mixer and with the other pouring the syrup. You can eliminate this by making a Crème Anglaise version (or using a standmixer). The layering is easy to do perfectly if you have a mold and weigh the portions for each layer, but if you don't care about picture-perfect results then you can do as Albouze and build it on top of any flat surface as long as it fits in your freezer and you know it will not stick to the cake.

Without a mold a fruit-flavored cake may be harder, some confiture and jams are poured liquid and given some time to set, for this you need the cake to be enclosed or else the mixture will just run to the sides. A thicker mixture is needed if you want to not use a mold, but these can hardly make nice even layers

>>15147244
Those overs have horrible heat distribution. A Conventional oven would be better.
As for more entry-level sweets, with minimal equipment (no molds but the most basic ones) you can make parfaits and choux. With some cake ring molds you can make conventional cakes and mousse cakes of you get an acetate roll. Things like Bombes and more intricate mousse cakes need specialized silicon molds
As for mirror glazes you will need an immersion blender and very careful temperature control, also to have a nice working station to make things quickly,
Waste depends on what you make. Shortbreads have very little of them since you only bake what you need; freeze the rest, choux is also handles like that, and scraps from sponges can be turned into crusts

Now I feel the pressure to finish the guide

[Anonymous No.15147921]

>>15147870
No pressure at all my dude, I'm glad someone is doing it at all. What sets you apart from a cook book/book on patisserie though?

[Anonymous No.15147992]

>>15147921
Mostly that I am going to be able to adapt it trough time, having links to video examples is better than attempting to explain movements with words
At the moment I think I am overdoing it, the point of to guide curious people into starting from zero, but I am also using it as repository for important information even if it is not too relevant for beginners.
I know this is my perfectionism talking, but maybe I should split the guide into two and keep the first one strictly as a quick-start guide

[Anonymous No.15148620]

[Anonymous No.15149188]

please don't let /pat/ die bros

[Anonymous No.15149495]

>>15149188
Maybe I made the thread a bit too early for Christmas.

[Anonymous No.15149783]

Made a Paris-Brest over the weekend. I hate choux pastry sometimes because the pastry didn't come out hollow, and usually I get it right. Still was tasty though, and you end up cutting the thing in half anyways so no one really notices. Thinking about either making a chocolate souffle tart if I can get my hands on some high quality Valrhona or Callebaut chocolate, or Yann Couvreur's brioche with vanilla cream and salted caramel piped inside for Christmas when the family gets-together.

[Anonymous No.15150214]

>>15149783
That looks delish anon. Where did you get the recipe?

I have no pastry experience but plan to attempt Bruno's Chocolatine next week. It looks very doable, provided I don't fuck up the dough, which is a big if. My father actually makes his living selling premium danishes and croissants to hotels, restaurants, and whatnot so our house was always inundated with great product, though getting older I wish to try and make some of the stuff by hand.

[Anonymous No.15150237]

>>15147244
Ayyyyyyyy I had a magic toaster oven that turned sugar into perfect caramel with no effort. Give it a shot, it won't work for everything but they are some magic little ovens

[Anonymous No.15150242]

>>15150214
As usual I used based Bruno's recipe. I tried making his cocoa nib pain au chocolat recipe a few months back but it was a small disaster because I handled the viennoiserie dough poorly and the gianduja bars were made with crap chocolate so they leaked out like diarrhea.

[Anonymous No.15150353]

>>15150242
What chocolate would you recommend for the gianduja? I do plan to have a small jar of nutella on standby to chooch up in case things go terribly wrong but I want victory on my terms.

[Anonymous No.15150597]

>>15150242
>>15150353
Bakers use "Bâton Boulangers" which is made with moified chocolate and does not turn liquid. Niche-ish ingredient, but you can find them online easily
There is also the possibility of only putting strips 3/4 the length of the dough, much less chocolate but this also means that there will be less leakage

>>15149783
>the pastry didn't come out hollow
Cook the dough for longer and add more egg, choux is one of those rare recipes that you have to adjust on a case-by-case basis
Paris-Brest is such a simple pastry, yet it always impresses

Can't you get Chocolate bags? I live in a shitty third-world city and yet I can get 5Kg bags of Callebaut chocolate

[Anonymous No.15150668]

>>15150597
what is this? looks amazing
I wanna make it

[Anonymous No.15150685]

>>15150668
Pain au Chocolat / Chocolatine
Depending on how you choose to call it you will get either half of France to be your enemy.
Is the same "paste" as the croissant but cut and folded different and with chocolate inside

[Anonymous No.15150736]

>>15150597
I'll keep your advice in mind anon, it's really helpful. When I think about it, your tips really do make sense. I should have noticed the choux dough felt loose and a bit wetter than usual, or the gianduja bars were too large.

>Can't you get Chocolate bags? I live in a shitty third-world city and yet I can get 5Kg bags of Callebaut chocolate
I can buy Callebaut quality stuff pretty easily. I can also get Bâton Boulangers too but I don't make enough pain au chocolat to justify it.

[Anonymous No.15151227]

>>15149188
Never!
>>15149495
We'll just make another one then!

[Anonymous No.15152078]

>>15150736
>I don't make enough pain au chocolat to justify it.
The place I frequent makes their own bags, and sells those, maybe you can find a place where they sell by the gram instead of box.,

>felt loose and a bit wetter than usual
Egg is what rises and hollows the paste, so the theory is that you should add as much as you can while maintaining texture, something you get by cooing it well first

>[the] bars were too large
It is usual for them to stick out from the sides, but those are the modified chocolate ones

[Anonymous No.15152918]

>>15151227
I would feel ashamed from having a general that did not hit bump limit
The shame, what will my family think of that

[Anonymous No.15153107]

>>15139183
just wanted to let you know, I like this thread and I'm glad you keep making it.

[Anonymous No.15153202]

any suggestions on making panna cotta? I'm not particularly skilled and ideally would have either coconut or peanut butter involved (if that isn't a dumb idea)

[Anonymous No.15153319]

>>15153202
i'm pretty sure Chef John has a panna cotta recipe up. How authentic it is though, I have no idea. His recipes are usually pretty good though.

[Anonymous No.15153624]

>>15153202
There's a ton of recipes for it and any of them should be good. Panna cotta is probably the easiest dessert you could follow. The baseline for any panna cotta is warming up heavy cream, adding a sufficient amount of gelatine and sugar and your flavourings of choice. Then you pour it in your mould and put it in the fridge for around 6-8 hours until it's set, and serve.

I'd think a coconut one would have half coconut milk and half heavy cream to give it the flavour, and garnish with some toasted coconut flakes, tropical fruits like passion fruit and kiwi, and lime zest. A peanut butter one is definitely possible. You just add peanut butter to the cream mixture when it's warm and stir it in thoroughly. Roast some peanuts to garnish on top for a simple topping when the panna cotta is ready. Or if you want to be fancy, make a peanut brittle. There's also caramel sauce, roast bananas and strawberry coulis that should match a peanut butter panna cotta.

[Anonymous No.15154273]

>>15153202
just do it
Maybe mix a small portion of peanut butter into the hot cream, it is already sweetened and had a very thick consistency, so I don't see reason to further adjust gelatin or sugar

[Anonymous No.15154941]

>>15153202
Try this one, it's made without gelatin:
http://www.lacucinadimarble.it/rec.php?id=649
http://ominipasticcini.blogspot.com/2010/02/panna-cotta-delle-sorelle-simili-senza.html?m=1
Both websites can easily be automatically translated to English.

The recipe comes from the Simili sisters, I have their books in Italian but it's quicker to paste some links.

[Anonymous No.15154966]

>>15149188
Why should you get /pat/ if I can't have /synth/ on /mu/?

[Anonymous No.15155781]

>>15154966
Because I am taking the extra step of making and maintaining it
Be the change you want to see in the world

[Anonymous No.15156602]

[Anonymous No.15156658]

>>15139563
what is this

[MK "Meet Me in the Bathroom"(...) No.15156849]

>>15152918
pic related looks gooooooooooooooood

[Anonymous No.15157055]

>>15154966
Based synth bro.

[Anonymous No.15157396]

I wonder what tools I need to make a mecha cream cake.

I got two cake pans, wet bands so they rise uniformly. Thinking about piping bags and tips but no idea which brand is good (Wilton maybe but not sure which pack is good)

Trying to not break the bank since I want to get into baking to save money since I can't spend 30 bucks for a little cake

[Anonymous No.15157399]

Oops. I meant Mocha cake

[Anonymous No.15157922]

>>15156658
The filename says that it is a Fig Tart made by the French Pâtissier Vincent Guerlais. It has Fig compote, berries tea cream and almond cream.

>>15156849
That one is called "La Tiramisu " made at a pastry shop called Le Jardin Sucré by Pâtissiers Mélanie Lhéritier and Arnaud Mathez. It is a coffee-infused ganache, a runny almond, hazelnut and coffee praliné insert, and a coffee ganache montée.
A lot of their stuff is mousse in a sort-of Silikomart Eclipse or semi-sphere mold with a runny insert and on top of a tart.

[Anonymous No.15157934]

>>15157396
MECHA CREAM CAKE

[Anonymous No.15158036]

Op, are you gay, french, a woman or all 3?

[Anonymous No.15158037]

>>15157934
Hahahahahaha oh I love you guys sometimes.

[Anonymous No.15158601]

>>15158036
A hairy and tanned latino man looking for a baker gf
Pretty close to the average for a Pâtissier, I only need to hit the gym

>>15157396
See the guide to sections 1.3.1 and 1.3.2
What type of cake you want to make specifically? I could give you a smaller list if I knew exactly what you are trying to do. Reference pictures?
You can buy pipping tips individually, I ended up not using half of what Ateco's basic set had, instead I bought tips as I needed them

[Anonymous No.15158665]

>>15143319
recipe for that gorgeous pecan pie anon

[Anonymous No.15158798]

>>15158036
I'm gay but nowhere near op-sama's level. Wanna touch dicks?

[Anonymous No.15159148]

>>15158601
Just moderate sized birthday cake style. Whipped mocha cream I guess. Was mom's favorite before she passed from blood cancer earlier this year

[Anonymous No.15159422]

>>15159148
So round and classical, I suppose
For the batter and cream you will need
>Medium Silicone Spatula
>Bowl
>Whisk or electric mixer
>Scale

For baking you need
>Molds
To ease release you can cut a baking paper circle to put at the bottom of the mold, and a strip to go around, just spread a bit of butter into the mold and the paper will stick to it. I have no idea what wet bands are so I will not comment of those.
How tall are they? thickness can mean multiple bakes (if thin) or if tall, then just bake once and cut disks to size.

For icing decoration you will need
>off-set icing spatula
>Closed Star tip, like and ateco 844
For starters you only need to give the cake an even coating, if you do not want to make it perfect then you can then cover the outside with chocolate shavings
For pipping you can practice with softened lard, whipped creams don't like being manipulated too much, they will loose air and turn liquid as you move them around and warm them.

Things like mascarpone help when whipping cream , specially if you don't have a stand mixer, it whips faster and makes a stiffer and more stable cream. You can add soluble coffee to this and make a coffee cream, then make a ganache for the inside of the cake.
You can also make a whipped ganache which is not as rich as normal ganache so it can be used for icing, but they are also very easy to fuck up by overwhipping.

I am more familiar with modern cakes, so I can't be of much help, personally I would make something like pic related ( https://www.youtube.com/watch?v=Pl5SIYHR_as ), you only pour, flaten and stack layers, no icing, and you can use lighter creams with thiner sponges, but you do need a ring mold. So let's stick with what you already have

[Anonymous No.15159488]

>>15159422
>>15159148
Oh, and make a syrup, probably coffee syrup, maybe some orange liqueur too, to make the sponge layers moist (just be light on the bottom one). I used to dislike cakes because everything around me was vegetable frosting surrounding dry bread

[Anonymous No.15159496]

>>15159422
>wet band
Not that guy but he's talking about cake strips. It's a strip of fabric that you wet and then wrap around the outside of your cake pan. It's supposed to cool the side down so that the overall temperature is more even, which makes the cake rise evenly (flat) without forming a dome.

[Anonymous No.15159505]

>>15159496

[Anonymous No.15159737]

>>15150685
>Depending on how you choose to call it you will get either half of France to be your enemy.
That shit meme is cringe as fuck, was rotting on every mom's facebook for years before some edgy faggot teen spilled it on twitter and now all the zoomzoom think they are hot shit with that garbage.

[Anonymous No.15159767]

>>15139563
im so triggered by that wilted garnish and tinfoil, holy fuck. fuck whoever edited that photo and wasn't like "hey man, this looks like shit."

[Anonymous No.15159769]

>>15159422
I'm cool with making any kind of modern cake. I got a decent Austrian hand mixer so I think I'm good with mixers for now. Might get a guard so it doesn't splash as much.

My cake pans are 2 inch tall, 5cm.

[Anonymous No.15159794]

>>15159737
i've read your post three times and still have no clue as to what you're trying to convey here

[Anonymous No.15160386]

>>15159737
I do not use Twitter
I did, however, remember that a (southern) French coworker told me to always call them Chocolatins, with the biggest "Haha, got'em" expression on his face. And than later the (Parisian) chef came by and told me to ignore him and call them Pain au Chocolat with an immediate "So boring!" coming from the freezer.

>>15159769
>Mixer
Your cake just got ten times easer
>so it doesn't splash as much
Start with low speeds and then slowly speed up as the mixture homogenizes, specially if you have solid chunks of something in a liquid (like mascarpone in cream)
>5cm
Maybe you can cut those in half after trimming the top (Don't know how good wet bands are, I am assuming you will still have to do some cutting to make the sponge even). So with both you can make four layers in a single baking cycle.
>modern cake
the issue here is that those cakes are built inside the mold and then have to be taken out of the mold, something which becomes difficult if they are blind molds. Maybe you can line the inside with wax paper like I said with baking paper, and with two strips at the very bottom so you can pull up the finished cake out of the mold. then you can fill-in any air bubbles with the spatula and extra cream, freeze again and then glaze like a modern cake. I have never tried this so I am not too sure it it will work

>>15159767
>>15141690
Kiss

[Anonymous No.15160423]

>>15160386
If you just used a larger piece of silver leaf and some green with a little life in it itd make all the difference.

[Anonymous No.15160452]

>>15139183
Can you introduce air bubbles to fondant to make it more smooth/soft? Like Baking soda mixed in with it like bread?

[Anonymous No.15160783]

>>15160452
Baking soda needs humidity, acidity and heat to activate. Plus, the reaction is not strong enough to inflate the fondant. What are you planing to do?

[Anonymous No.15160934]

>>15160386
What's a good way of cutting cake like that? A cake leveler a good way to do it?

I'm also thinking about this piping tip set. I think a massive 55 piece set is overkill

https://www.amazon.com/Wilton-Starter-Decorating-Piping-9-Piece/dp/B00IE6ZB42/ref=sr_1_6?dchild=1&keywords=wilton+piping+tip&qid=1606963715&sr=8-6

[Anonymous No.15160974]

Oh, and what's the going rate of some quality chocolate out there? I honestly am flat broke and that's why I'm trying to bake cakes myself. Something like paying $30 for a cake is simply not possible. I'd rather be able to limit raw ingredients for pastry to below $10 per project.

[Anonymous No.15160993]

>>15160452
>fondant
personally fondant is atrocious and should never be used
honestly, I can't think of a single thin fondant is used for that skilled butter cream applications can't do

even molding things can just use a basic cake pop recipe

[Anonymous No.15161000]

>>15160974
You could make a crepe cake and spend the $10 on decent chocolate and make a chocolate frosting/cream or syrup

but honestly, you should just find chocolate that you like the taste of, there's always going to be a more expensive chocolate

[Anonymous No.15161015]

>>15161000
I mean I like the taste of Lindt and Cadbury but they can run a little steep getting in bulk. I'm even okay with the taste of Nestle Toll House so I probably would be okay with most entry level chocolate quality.

[Anonymous No.15161033]

>>15161015
You might as well go to walmart or some sort of wholesale place and pick up some nestle chips and just melt them down as needed because that's going to be cheaper
If you're making something special, you can buy special chocolate then
but if you're just practicing or working on a project, there's no need to empty your wallet completely

[Anonymous No.15161038]

>>15160974
If you want the actually good shit professional pastry chefs and chocolatiers use, look up prices for Callebault, Belcolade, Valrhona and Cacao Barry. They tend to be pricey though so you might want to buy something like a 1kg bag to cut on costs. If that's out of your price range than honestly any chocolate that you find edible and decent enough works.

[Anonymous No.15161489]

>>15160934
Long serrated knife (longer than the diameter of your cake) + Steady hand
A turntable helps a lot too
You keep your knife parallel to the table and just mark the surface of the cake by spinning it while not moving your knife hand at all. Once you have marked the entire circumference of the cake you start cutting, always checking that you are following the mark you just made.

Cake levelers are like big and clunky training wheels, don't buy something that can be substituted with training and do not save you time

The set seems fine for decoration, but pipping tips are also used for preparation, for example an Ateco 828 for choux. You generally need a few larger tips

I recommend something like this
https://www.amazon.com/Ateco-Jumbo-Tip-Set-786/dp/B00FPW50R6/ref=sr_1_2?dchild=1&keywords=ateco+piping+tip&qid=1606968567&sr=8-2
but the price is almost the double of your set, and includes a 827 which is slightly smaller what what I recommend for choux. I bought an even more basic set and when I need a new tip I go to the baking store and ask for it by number.

>>15160993
There are people around who pay really good money for extravagant fondant cakes, they only go for looks and have very loose wallets, so it makes sense to know how to work it if you are a professional.
This is the same crowd that see $2 of gold leaf on doughnut and pay $1,200. But oh well, a dollar from an idiot's wallet is worth exactly one dollar.
I have only made one (1) fondant cake in my life and it went straight to an orphanage-thing, so no money for that one, only anxiety while thinking if they liked it or not.

[Anonymous No.15161502]

>>15161489
A little scared to do the serrated knife method but I'll do it anyway. I made a nasty, deep cut into my thumb cutting sourdough bread wrong a few weeks ago. I did get an anti cut pair of gloves though, and I'll probably use that for safety

[Anonymous No.15161518]

>>15161502
In the marking process your hand should be in the opposite side of the cake, spinning it, and while cutting it will be on the top, for no reason you should have your fingers close to the knife

[Anonymous No.15161543]

>>15161518
I'm going to make bagels too so I need to learn how to do that cutting method anyway. Also for sourdough bread which is tougher and scarier to cut than cakes I assume. Mom always wanted me to stay away from doing it, but my passion to make my own patisserie overrides that. It should get safer with practice

[Anonymous No.15161659]

>>15161543
Good luck. What we make soaks up our confidence and insecurities, be careful but not afraid.
Except when making caramel sauce, be very afraid

[Anonymous No.15161679]

>>15161659
Funny thing is that I did mess that up a few days ago and I wanted to try it again.

Sadly 1 cup of sugar wasted because it got a bit charred and it got all bitter.

Stupidly tried the dry cooking method (someone said it's easier) but apparently wet cooking is the safer and steadier way.

[Anonymous No.15161778]

My cuisinart 14 cup food processor comes in a week, i'm excited to finally not do it all by hand.

[Anonymous No.15161811]

>>15159422
how much do you need to weigh to eat one of these? minimum 300 lb?

[Anonymous No.15161864]

>>15139183
I love these threads anon, keep up the amazing work

[Anonymous No.15162230]

>>15139183
What's the basic hardware I would need for a decent opera cake (mould/tray/etc)? Been wanting to try one for a while now...

[Anonymous No.15162254]

>>15161778
Has completely changed the game for me, pie doughs, home made praliné, you name it ... Best kitchen equipment I have ever bought

[Anonymous No.15162442]

>>15161778
>>15162254
The reviews about the cuisinart having problems convinced me to buy a breville 12 cup instead.

Anyone here have any issues with cuisinart processors?

[Anonymous No.15163432]

>>15162230
>Mixing bowl
>Silicone spatula
>Electric mixer
>Baking tray
>Baking paper
>Large off-set icing spatula
>Oven
>Freezer (large enough to fit the cake)
>Rectangular ring mold (not necessary, but it makes things much easer and reduces required freezer space)
>Aluminum paper
>Painter's tape
>Brush
>Small Pot
That's what I remember

[Anonymous No.15163527]

>>15163432
Cheers, will report back once I've done (or failed) it!

[Anonymous No.15163533]

is this the Bruno Albouze thread

[Anonymous No.15163590]

>>15163533
Yes sir!

[Anonymous No.15163593]

>>15163590
based

[Anonymous No.15163620]

>>15163590
I like the guy, but keep e-celeb idolatry out

[Anonymous No.15163728]

First time attempt at making chocolate chip cookies. Some parts of the chocolate melted into the batter even before the oven because I didn't let it cool for long enough. Tasted good anyways and soft and chewy inside. Also had no idea how big the raw dough portions should be, they spread quite a lot during baking.

[Anonymous No.15163873]

>>15163728
>Some parts of the chocolate melted into the batter even before the oven because I didn't let it cool for long enough.
How was your cookie dough hot enough to melt chocolate at any point before putting it in the oven? There are no hot ingredients or heating steps in making chocolate chip cookie dough.

[Anonymous No.15164104]

>>15163873
The recipe I followed told me to melt the butter and bring it to boil so it foams and then melt the sugars in it and then mix in the dry ingredients. What would be the right way to do it?

[Anonymous No.15164133]

>>15164104
Mix ingredients in sequence (Fats>Sugars>Flavorings>Egg>Chips>Flour)
Was your recipe something with toasted butter or caramel? Seems like they were instructing you to make a caramel, which is completely fine but not your normal chocolate chip cookie. You should wait for the mixture to cool-down to room temperature before adding the chocolate and then flour

[Anonymous No.15164208]

>>15164104
>>15164133
sounds like brown butter cookies, yeah. They are good, but you definitely want your butter to be room temp when you cream it with the sugar. At least for normal chocochip cookies.

[Anonymous No.15164242]

>>15163533
>>15163590
I'm looking to make this recipe he adapted for a special occasion if I have the time and money.

https://www.youtube.com/watch?v=RMjpYV74Iqk

[Anonymous No.15165079]

So for this Christmas I plan on making
>Opéra
>Some tart
>Dark Chocolate Truffle
>Rose Truffle
>Hazelnut truffle
>Some candy like a brittle or pralinés
For the tart I want it to be either something with mandarin (so I can flex my confiture recipe to lesser cooks) or Passion fruit. I bought éclair tart molds and matching mousse molds, so I want to use those. But I have yet to find something that fully convinces me

[Anonymous No.15165409]

>>15165079
Eclair tart mold??

[Anonymous No.15165457]

>>15139183
welcome back /pat/non, I hope everything is going well
>>15139639
good luck, you just need to be a tiny bit handy and to find the kirsch (though you might well do a practice run or two with whatever cherry brandy, maraschino or cherry schnapps)
I managed to make a good one on my third try and I'm pretty much a beginner so it can't be that hard

[Anonymous No.15165478]

>>15165409
This shape. Some sellers call it oval shape. They are my favorite shape because of how easy they are to eat

[Anonymous No.15165717]

>>15161038
Are those actual from Belgium? What makes them better than other nations

[Anonymous No.15165730]

>>15165717
Just a higher quality everything
taste is subjective, of course, but ultimately the ingredients are in better shape, come from healthier places/farms, and have an acclaimed taste

[Anonymous No.15165766]

>>15139183
I've still got some Lenotre recipe cards for random shit if you're interested. they're from about 20 years ago but hey.

[Anonymous No.15166400]

>>15165730
I wonder what's a good amount to make a decent batch of baked goods with a Belgium chocolate.

I'm thinking simple Chocolate/Caramel tart and I need about 180-250g of chocolate to comfortably fit my tart

[Anonymous No.15166629]

>>15165717
Consistency. Personally they are a bit generic-tasting to eat by themselves, but what those brands offer is not complex flavor, but the knowledge that year by year the chocolate will stay with the same characteristics and so they are a very stable base for your production.

My favorite chocolate is by Academia Mexicana del Cacao, their 100% Xoconusco has always been something I can snap a tiny piece of and just keep in my mouth for minutes while I enjoy the flavors. But their product is like an even more unstable wine, it changes taste and texture from each batch. Mr Pedraza, their main spokesman, said to me that they cannot control climate which means everything about the final product, there is also no söy lectin added which means that their chocolate bars are unstable. As much as I like them I still would not trust them enough to base my production in them.

I know someone who has two chocolateries (the drinking type) in my city and is making the transition to AMC chocolate, but drinking chocolate is much more forgiving than bonbons of chocolate decorations.


>>15165766
Sure, I only know them from their pictures

>>15166400
200g seems reasonable for a pie-sized tart, there is the caramel layer and the chocolate mixture itself is going to be mostly egg and milk. I have a cremeux recipe that has a very strong chocolate flavor and yet is only 1/4 chocolate

[Anonymous No.15166666]

>>15166629
>200g seems reasonable for a pie-sized tart, there is the caramel layer and the chocolate mixture itself is going to be mostly egg and milk. I have a cremeux recipe that has a very strong chocolate flavor and yet is only 1/4 chocolate

I recently fucked up a tart (that me and my bro just finished eating today) which had a sandy oil/flour tart (didn't taste bad, but it didn't hold shape at all. I only did it because I ran out of ingredients) and tried to make a 300g chocolate x 300g almond milk mixture and it turned into a melty mess since almond milk doesn't hold shape obviously. Just something I tried since we didn't have any butter, eggs or cream. Definitely want to make a proper tart (1 stick butter tart crust frozen in fridge overnight) and a proper filling/mixture.

So far I haven't had luck making the perfect filling yet. It either had too little filling (probably because the recipe was made for tiny 6 inch tarts) or it was just a mess that didn't hold shape.

I'm learning how to properly ratio recipes to a bigger pan (my 11 inch tart pan), since seemingly every recipe on this freaking earth uses 5-9 inch tart pans. I'd rather get a nice 11 inch tart so me and bro can enjoy it for days.

[Anonymous No.15166964]

>>15166666 Holy, look at those digits!

>didn't taste bad, but it didn't hold shape at all
Look into the basic paste types (Sablée, Brisée, Sucrée), find a recipe you like and use that. Just take it from an unrelated recipe, or from a complete chocolate tart recipe. You will not have much luck making your own recipe before studying other ones. At the very bottom of the guide I added some YT channels I like, try checking those.
Certainly don't cook unless you have ingredients, you will end up wasting them otherwise

[Anonymous No.15167081]

>>15166964
At least all these failed tarts were still tasty and edible. Just that we had to freeze the latest one and it basically became a tart ice cream at that point.

I'm thinking about getting some gelatin sheets to make glace too.

I am still not sure about the science behind recipe crafting. I'm sure you need some kind of oil base and egg base and flour for tarts, but not much more than that. I don't have any issues melting/tampering chocolate multiple ways but I just don't know the science behind making a filling that stays firm in room temperature. Definitely not skimping on butter and cream next time though. And definitely not doing something foolish like 1:1 ratio chocolate and milk. I'm guessing 2:1 ratio of chocolate to cream and butter is the sweet spot going from reading all these ingredients lists.

[Anonymous No.15167208]

>>15167081
>gelatin sheets
Not completely necessary, they give you a better product in fine pastries, are easer to handle and are more stable in higher temperatures, but if you can only get powder then they will be just as good, just remember that
>one 2g sheet = 2g of powder
>never heat powder above 80°C
>powder needs between 5-6 times its own mass in water to hydrate

> recipe crafting
You will see that manny old recipes had very simple ratios, original Mürbe and Sucrée were just 1:2:3 of sugar, butter and flour. They with the passing time people tweaked them until what we have today.
My recommendation is still that you look for a recipe online, then use those as a base, no need to reinvent everything from zero.

>I'm sure you need some kind of oil base and egg base and flour for tarts
Egg hydrates and binds the mixture
I have never heard about an oil-based shortbread, we usually use butter since it forms a malleable paste at room temperature and becomes stiff at colder ones, also because of flavor.

[Anonymous No.15167414]

>>15167208
I was just looking up oil x flour mixtures online because these were the only ingredients I had. Surprisingly, one of them turned out alright since it mostly held shape. But I upped the ratio and it became a sandy mess (the current one I just finished eating tdoay). Surprisingly still tasty but yeah, I definitely want something that can stand on its own without me keeping it in the tart pan.

I guess it would be a good idea to find some kind of a baking science tutorial so I can learn the general basic science of it. Being pulled left and right by a billion recipes really made me too confused but I'm slowly starting to get the hang of it.

Going to attempt Churros and other simple fried baked goods but even for those, I'm wondering if I should invest in some kind of a thermometer (I'm guessing maybe a thermometer gun so I don't have to worry about overheating thermometers inside a pan)

Oh, and I'm really confused about what people mean by 'crushed almonds' in their recipe. I go to Amazon and all they have is "Almond Flour". And apparently it gives pastry a bit more of a crumbly texture which is what I'd definitely want since butter dough can be a bit too flaky.

[Anonymous No.15167984]

meringue layer cake with coconut flavored whipped cream and seared pineapple
the recipe called for a piña colada pastry cream but I had no pineapple juice nor coconut milk so maybe next time
it came out pretty good as well, if a tad too sweet

[Anonymous No.15168026]

>>15165079
I don't know how that purple passion fruit tastes like, but the yellow one is very sour, and makes a delicious mousse.

[Anonymous No.15169252]

>>15168026
I have had natural yellow Passion fruit and Purple Passion Fruit Purée, they taste the same.

>>15167414
>to find some kind of a baking science tutorial
One step at a time, first learn cooking and then learn the specific details. Cooking is almost entirely practical, so it makes no sense to know the science before you have looked at things directly. Get a recipe and follow it, pastries are specially sensitive to ratios.

> I should invest in some kind of a thermometer
Those things are essential. Get a probe one, they have more uses than laser ones. Laser is only good for opaque mixtures that are being stirred or surfaces
Oil and candy thermometers can be left clipped in the pan in high temperatures, but a digital probe thermometer only need a second to give you a read.

>crushed almonds
Almonds in pieces, get whole toasted almonds and cut them with a knife until they are like 1mm, almond four is much more fine
>apparently it gives pastry a bit more of a crumbly texture
Almond has no gluten, and so it makes biscuits softer and shorbreads crumblier

[Anonymous No.15169715]

Has anyone else fucked up making something and accidentally made something good
For example I was trying to make cookies that taste like hot cocoa and I made brownies

[Anonymous No.15170148]

>>15169252
Yeah, the ratios have been messing me up big time. The only major failure is a few Sourdough starter breads that didn't rise since I didn't age the sourdough starter enough and the slightly burnt caramel since I didn't stir enough during cooking (and using too high a heat).

It seems baking is somewhat tolerant to experiments, but yeah, I learned not to do equal things with volume, but by mass. I sometimes simply forget that usually flour is double the volume of liquids due to their weight difference

[Anonymous No.15170443]

>>15170148
Baking allows experimentation, the detail is that you cannot adjust on the go and usually only give you results until things are irreversible, manny recipes are 1)Mix ingredients 2)Bake it or refrigerate 3) expect things to go as expected.
Experimenting can mean a lot of wasted ingredients if you do not know what you are doing. Next time you bake make sure you are following a recipe and that you follow it, as you learn you will be able to make adjustments and your own recipes.

And never, ever, use volume to measure solids. I die a bit inside when I see people using cups to measure flour and then try to defend it

[Anonymous No.15171696]

[Anonymous No.15171868]

>>15139183
>Alpha version of the beginner's guide is around 40% done

Looking forward to it!! I appreciate it covers the functionality (might not be the right word) of many ingredients.

1.3 does not mention any type of thermometer

Thinking of getting a book on Patisserie..
Do you have any recommendations?

Also, what goes good with Bavarian cream? I don’t see it used often..

[Anonymous No.15172144]

>>15171868
>1.3 does not mention any type of thermometer
I'll correct it at once

>Do you have any [book] recommendations?
I don't read, only bake

>what goes good with Bavarian cream?
Whipped cream and some sauce

[Anonymous No.15172808]

>>15170443
I got a nice and cheap battery powered weight scale and it has made baking a lot more fun and accurate for me. Which is why it's so annoying I messed up those tarts since it was just a matter of following wrong recipes and not having ingredients.

I hope to get a wall-powered high quality weight scale one day

[Anonymous No.15172920]

>>15172808
>wall-powered high quality weight scale
No need, battery scales you can take anywhere and are accurate enough for baking, batteries also last for around a year, instead get a precision scale (cheap one is fine) to weigh anything bellow 20g, bigger scales tend to lack in the lower end. Only change your main scale for a better one if it has increments of more than 1g, bigger scales are like this, but also the smaller cheap ones can't sometimes get stuck if you add material very slowly.

I just found a simple chocolate tart recipe, it is just
>Pâte Sucrée
>Ganache (15:17 Heavy Cream : Chocolate)
Other chocolate tart recipes are similar to flans in how you must bake them in a pre-baked base to coagulate the mixture, others use gelatin. I also know a simple Cremeux Recipe which is just 3:1 Créme Anglaise and Chocolate, but Cremeux is very light and better as a filling for cakes or choux, not enough body to fill an entire tart with, maybe tartlets

[Anonymous No.15173078]

>>15139183
Been craving mille-feuille for a while and they serve it nowhere near me so I'm going to attempt it myself. Never done patisserie before, just basic baking shit like muffins.

Is homemade puff pastry easy to fuck up for beginners or should I go store-bought? Will post a pic when it's complete.

[Anonymous No.15173101]

>>15173078
It's not as hard as you think if you've done some baking.
Main thing is watching it like a hawk because it burns very quickly.
The pastry cream is a bitch and a half to get right though.

Love me some Mille-feuille tho, I got too used to good quality patisserie in Quebec and still haven't been to the one here in vic to see if they are any good.

[Anonymous No.15173117]

Pies I made for Thanksgiving this year. Chocolate bourbon pecan and cranberry. While both were delicious, and the crust turned out great, I definitely could have done a few things to improve the presentation, at least for my autistic brain. I think I could have let the pie dough get a little warmer before rolling it out, I was paranoid about the butter softening and rolled it out completely cold, which led to cracking and just generally made the process harder. Also maybe could have gotten a bit more edge around the pie pans, to help with shrinkage. For the lattice, I needed to let the pie filling cool; I fucked up one of the steps in making the herringbone pattern, and that just wrecked the whole thing when I tried to fix it. I also maybe could have used more egg wash.

[Anonymous No.15173126]

>>15173117
I did try to plate them up nicely, at least.

[Anonymous No.15173132]

>>15173126

[Anonymous No.15173185]

>>15173078
If this is your first time then I think you should buy it pre-made. Puff Pastry is not hard, but you need special butter and lamination has a bit of a learning curve to it. You should first learn to bake it so it stays flat (between two baking papers, weighted by trays, some people even perforate them).

After you feel like dealing with it then go ahead and look for extra-dry butter, temperature control for lamination and the like.

Pastry cream is not hard if you take thing slowly and not burn everything, traditionally is Mousseline (Pastry cream and butter; stiff and creamy), but some people prefer light pastry cream (1:3 whipped cream and pastry cream; light and milky). Just cut your layers and make personal-sized portions. I have made manny party-sized mille-feuille in my life and I still have no idea how the client eats those without making a mess.

[Anonymous No.15173218]

>>15173078
I'd buy some store-bought puff pastry to get a feel for how the pastry works first and to allow for some experimentation and failure. Making it from scratch isn't that technical, but it's pretty tedious, and I've heard there isn't that drastic of a difference between homemade and store-bought puff pastry when you're gonna eat it in a mille-feuille anyways.

>>15173185
>I have made manny party-sized mille-feuille in my life and I still have no idea how the client eats those without making a mess.
It's always such an awkward pastry to eat because of how brittle the pastry gets, but the cream is unctuous and flowing so it forms this mess of puff pastry shards and cream blobs that leave crumbs everywhere. I like a good mille-feuille, but I feel like a dog when I eat it.

[Anonymous No.15173640]

>>15173078
I just finished making a strawberry mille-feiulle 5 minutes ago and I used frozen pastry dough from a supermarket. The dough wasn't specifically made for millefeuille and I think the dessert would have been better if I made it myself but its very good now even without homemade dough. Like the other anon I suggest you should go store-bought and get used to making the custard and the combining the two before you also make the dough yourself.

[Anonymous No.15173785]

>>15143319
Honestly, I fucking love this rustic look. It looks delicious and wholesome.

[Anonymous No.15173802]

>>15167984
Looks yummy

[Anonymous No.15173805]

OP, How did you learn to cook/bake? Through youtube or did you books? If so, which books/channels were they?

[Anonymous No.15173813]

>>15173117
Nah I don't get this obsession with having perfect looking pies. Pies should be rustic damn it! Your pies look awesome btw

[Anonymous No.15173986]

>>15139183
this is consistently one of the best threads on all of 4chan. thank you for putting your autistic obsession to good use.

[Anonymous No.15174008]

Some brioche feuilletée with chocolate chips I made a few days ago

[Anonymous No.15174046]

>>15173640
Next time bake it with parchment paper and another tray on top of it, so it stays flat. You can also sprinkle sugar on it beforehand, some people think it adds an extra crunch.

[Anonymous No.15174108]

>>15139183
Hey patanon did you go to school for any of this or did you work in the industry or are you purely self taught? Also why do you have such a boner for Bruno? Have you told him how you feel?

[Anonymous No.15174998]

>>15173805
>>15174108
I went to school, but the main thing is that I was sent 3 months each year to practice at some place, went to a hotel in Oaxaca two years ago, last year I went to San Diego to practice at a french-owned bakery and pastry shop. Now I am waiting for the 'rona to calm down so I can go to either a new local bakery which seems promising or to my favorite café which is the only local place that serves cakes I like. I learned much more from these places than at school.
I would only recommend culinary school for connections and to learn administration, marketing and the like, cooking is a basic human function and should be learned by doing, a lot of students there are people who already know how to cook and may even have businesses on the horizon, but come to learn proper service, equipment maintenance, HR, and boring things like that which are very expensive to learn by doing.

>Also why do you have such a boner for Bruno?
Do I? I like his videos and think they are a good starting point for newbies, but I do not think idolatry is good, celebrity culture makes me think less of people, so I avoid it.

I do have him at a list at the very bottom of the guide alongside other channels, but personally I am enjoying Bavette-Gastronomia a bit more

>>15173640
Aside from the puff pastry flattening thing and the pipping (looks like it blew up, Do you have a pipping bag?) the custard looks good. For that kind of deformation I would have gone full rustic and cut the strawberries in half and have their cut side exposed like a Frasier cake, with small drops of cream in between them, more cream in the middle and the strawberry scraps sprinkled inside.
https://www.youtube.com/watch?v=QpC0-1T60Ow
Hope you know french, maybe there are subtitles.
You can see here that he uses spacers (those nuts) and a very heavy height to make the pastry only rise to a point and remain flat.
He is using scraps too, which can still work if you handle them properly

[Anonymous No.15175291]

tfw when made of generic cookie dough and heading to the oven

[Anonymous No.15175850]

>tfw my country has a tradition of 7 types of cakes per household
>most normies don't have the time/energy to make them
>but i am a neet so i can
>live in a flat with 2 others who i am not close with
>have to make 7 types of cake with no music or friends
this is supposed to be a fun christmas activity and it's so soulless now that i live here. i used to make just gingerbread men with my mother but now i bought a fucking deep frying pot and iron pans all for myself and i think more about how unhealthy it all is than how good it tastes. and the worst part is the few friends i do have don't even like pastry, the only reason i make all this is to impress them
pic related is the first of the seven, the batch of peppernuts, and they look retarded but at least it tastes good

[Anonymous No.15176700]

>>15175291
Is it a custom cookie cutter or something else?
Are there merchant ones?

[Anonymous No.15176781]

>>15176700
It's a 3d print, got the file from thingiverse. I guess it wouldn't be hard to model a merchant cookie cutter in blender for someone with more proficiency than me.
Would be a nice project though, maybe i'll try. /pol/tards would be forever grateful.

[Anonymous No.15176889]

>>15173185
>>15173218

I think the trick would be to make them bite-sized (like if you did it in squares so they're about a third of their traditional size) so that doesn't become an issue

[Anonymous No.15176997]

>>15172920
Heavy cream makes the ganache hold shape a bit more than milk right?

[Anonymous No.15177000]

>>15176997
Yep

[Anonymous No.15177808]

I finally did it. Finally made a decent batch of caramel without burning anything. It smells pretty good and I hope it's fluid enough if I microwave or heat it up after the fridge

[Anonymous No.15178039]

First try making macarons tonight. The cookies taste great and they've got nice feet, but I could have sifted/processed the dry ingredients a bit more to get smoother tops and piped them a little more evenly to get a nicer shape. Also probably could have gone a little bit nicer with the filling, since the caramel was a bit runny and the ganache a bit firm. Great to eat, and a good first attempt, but I do want to knock it out of the park on the presentation, which I hopefully will soon because I'm gonna make another batch tomorrow since I have bunch of chocolate ganache and caramel left over.

[Anonymous No.15178041]

>>15178039
And a shot of the rest of the batch, the single one was just the best looking.

[Anonymous No.15178047]

>>15178041
Looks like wet diarrhea

[Anonymous No.15178122]

>>15178047
So does your mom, but at least I don't have to look at these every day.

[Anonymous No.15178155]

Well well well, look at what crawled into the mail today
Now I only need to wait for the tart and mousse molds

>>15178039
The shell is the hardest part, so nailing that is pretty good. How soft were they?

About the filling.
>Make caramel sauce (1:1 caramelized sugar and Heavy Cream)
>Wait for it to cool to 40°C
>Add 2 parts of cutter butter (salt if you want to), making this a 1:1:2 Sugar:Cream:Butter, and blend with an immersion blender
>Pipe
This one should hold its shape nicely

If you want to keep a liquid caramel filling then skip the butter but make a proper ganache to surround the caramel, make a circle with the ganache and then a bit of caramel sauce in the middle (maybe you should add a ganache roof and floor to keep the sauce from over-hydrating the shells)

[Anonymous No.15178260]

>>15178155
Very soft and chewy, with a crisp exterior. Thanks for the tip, Anon, I'll try that next time.

[Anonymous No.15178263]

>>15178047
As opposed to solid diarrhea? Moron

[Anonymous No.15178467]

>>15178260
Good luck

[Anonymous No.15178471]

>>15142386
>Gold and silver leaf are very common decorations
maybe in UAE and China, but that tacky garbage is a sign of low quality and poor taste in the modern West.

[Anonymous No.15178721]

>>15178471
Maybe westerners need to lighten up

[Anonymous No.15178727]

>>15178471
Literally what? Top world French and Japanese patisseries still use gold foil as garnish. It has never been a 3rd world thing

[Anonymous No.15178921]

MAKING CROSSAINTS MAKES ME WANT TO FUCKING KILL MYSELF, I FUCK IT UP EVERY SINGLE TIME

[Anonymous No.15179369]

>>15178921
I WOULD LIKE TO JOIN YOUR ANGER ANON

Per an earlier post, I just tried to follow Bruno's instruction for Pain au chocolat, all weights and temperatures correct, but when it came time to actually handle the fucking dough matrix before rising, it stuck to every fucking thing like mad and I could barely work with it over than kinda scraping it up and over into a ball. It's rising right now but I don't predict success when it comes time to degas and rollout.

Is manitoba flour too sticky?
Was not enough flour used? Or was the dough mixed too much?

[Anonymous No.15179678]

>>15174998
I just made it for family and I have no piping bag at home so i just spread the custard with a spoon. Ill definetely watch the video though

[Anonymous No.15179864]

Tried making marahmallows, experimented with some flavours and made dark rum and coffee flavoured ones. They taste pretty good in hot chocolate.

[Anonymous No.15180227]

>>15179369
The small amount of butter mixed in the dough should stop it from sticking to everything if properly hydrated. A sticky dough sounds like you added too much water to the mix. Flour can need more or less water than expected and it has to be adjusted while kneading it. You can also flour your working surface a bit, but only the minimum necessary

>>15179864
ose, I made Guayaba ones last year and they were delicious. I miss making candy, should probably make a batch for thi Christmas party

[Anonymous No.15180272]

>>15178721
>dude just waste precious resourced for your instagram LMAOOO

[Anonymous No.15180307]

>>15180272
>precious resourced for your instagram
Then maybe we should stop making cakes and only make the most efficient feed. Is literally a few thousand atoms thick, maybe less, a whole leaf can be folded into nothing
Stop judging the world trough social media and actually learn about the things you are bitching about

[Anonymous No.15180959]

[Anonymous No.15181428]

>>15180227
Yeah, either too much milk or too little flour. Anyway here's the horrible conclusion of my actions.

Tasted fine actually, but not at all like a croissant.

[Anonymous No.15181491]

>>15180307
>I CAN'T HAVE GOLD AND SILVER THEN WE EAT NOTHING WAHAAAAAAAAAAAA
Go shit yourself somewhere else, little shit.

[Anonymous No.15181960]

>>15181428
I think I see the layers fuzing
What butter did you use?

[Anonymous No.15181979]

>>15139183
These cakes are so lovely. I'd love to fill one with cum and feed it to you.

[Anonymous No.15181982]

>>15181960
Kerrygold.

You would be correct, but the shit lamination is my fault in technique and not ingredients. Basically I think the butter was still too cold when I did the initial lamination, and as a result the problem compounded in later turns, putting aside from the fact I also had inconsistent thickness. It really was bad, but I learned several lessons from this first attempt so it's fine.

[Anonymous No.15182052]

>>15181982
>Kerrygold
I think that one is 82-83% fat, so is about the best non tourrage butter can get.

I got rolling pin strips (there is no set english name) some time ago >>15178155 they are basically strips of something with a set thickness and you use those as spacers to give your paste a determined and even thickness when rolling. I prefer metal ones but silicone was all I was able to find, consumer-grade strips are not really a thing and they keep pushing those bands you put around your rolling pin to so the same. Never used those, but I know I am not going to like them, rolling strips not only serve as spacers, but confine the dough into a rectangular space so you get very even doughs in thickness and width, the bands seem like they are going to push material under themselves and squash the sides.
At internships I used my black friend in pic related, but that's professional and expensive equipment

To prevent marbling and butter oozing out I believe the best temperature for your dough is between 18 and 16°C, I just stick a thermometer between the layers and check.

[Anonymous No.15182158]

hey /ck/
today I tried to do lemon bars from https://foodwishes.blogspot.com/2013/05/lemon-bars-for-lasting-mothers-day.html, I used these directions for the crust :

For the shortbread crust:
1 cup all-purpose flour
1/2 cup room temp unsalted butter (1 stick)
1/4 cup powdered sugar
1/4 tsp vanilla
1/4 tsp salt
Bake crust at 350 degrees F. for 22 minutes

The bars are pretty good in terms of taste but the crust is just a bit too crumbly. Any idea what I messed up ? I was finding the dough too powdery so I added a little bit of butter, part of the problem I think was the butter was too cold at first. Also, I let the crust get to room temperature before adding the lemon custard and putting it back in the oven. Other than those two steps, I followed the directions pretty closely

[Anonymous No.15182754]

>>15182158
>cups
found your problem right there

Mass-measurement supremacy aside, if the butter it is too cold and makes a sandy mixture then you can work it, warming it with your hands, like if you were playing with sand, it will eventually turn into a paste.
This recipe has no water in the shortbread, so there is very little possible gluten development to worry about (which would otherwise turn the shortbread hard), but this also means there is very little to make the flour bind the mixture, so this is why it being room temperature is important.

[Anonymous No.15183446]

[Anonymous No.15184156]

>>15139183
Tried Bruno Albouzes recipe for the plaisir aux noix, still have to work on my piping game (lol) but it came out alright and tasted great!

[Anonymous No.15184178]

>>15139183
how to make hazelnut buttercream for Paris-Brest cake? the pastry I can handle, the hazelnut buttercream I have never tried. any patisseriefags have any tips for a rich nutty hazelnut buttercream?

[Anonymous No.15184815]

>>15182754
Yeah I ended up using my hands and I guess the moisture / oil helped a bit

[Anonymous No.15184979]

>>15184178
Are you familiar with pastry cream? You take pastry cream and mix it with softened butter to form creme mousseline. Then you stir in praline paste. As for tips, I'd think about finding high quality butter like 84% milk fat butter, and roasting the hazelnuts slightly to boost the flavour before you stir them in caramel and grind them into paste.

[Anonymous No.15185629]

>>15184178
Basically >>15184979
With the addition of almonds (25% of your nuts)
Making praliné is a bit strange, at first it will seem like you are just mixing dust, it only turns into a paste after a while

[Anonymous No.15185686]

i want a ham n cheese croissant

[Anonymous No.15185720]

>>15184156
good job, that looks amazing!

[Anonymous No.15185956]

>>15178039
>>15178041
I ended up making another batch to use up the extra ganache and caramel. Triple processing and sifting the flour definitely made the batter and tops so much smoother, and piping the ganache instead of just spooning it on made the final product a lot neater. The texture of these is absolutely perfect. The only improvement is still that I want to improve my piping method so that the cookies will be perfect circles. Even so, these were great and I definitely want to try making other kinds of macarons too.

[Anonymous No.15186414]

>Check recipe list for Christmas
>Is all Chocolate-based
I know all the people attending will be chocolate lovers, but I really want to mix things up with a non-chocolate tart.
I think I will go with Passion Fruit (which goes great with chocolate), the only pairings I know from experience are Mezcal and Cream. I've read too about almond, coconut and raspberries (there is also mango, but those are not in season).
I think I will go with raspberry and almonds
So
>Pâte Sucrée tart, water-proofed with cocoa butter
>Maybe an almond praliné, or biscuit with a raspberry syrup at the bottom
>Raspberry confiture to top-off the tart shell
>Passion fruit mousse in a small éclair insert mold with Yellow(?) glaze
>Single raspberry (or half of) and a few Passion fruit seeds for decoration and to tell people what to expect
I am still not married to the idea, and is not like I have the time nor resources to experiment, so I want some ideas before I start making my list for ingredients.

>>15184178
And remember to soften the pastry cream by whisking it first, pass it trough a sift if necessary, same with the praliné, make sure there are no hard lumps and mix it with the softened butter before adding both to the cream.

[Anonymous No.15187376]

>>15185956
The fact that I do not see any oven or batter issues just makes you getting good at pipping more important, the guy at the very top is next to perfect
And not to be rude, but the ones that have caramel oozing out seem like clams moving around with their tongues, kinda funny

[Anonymous No.15187653]

>>15187376
No offense taken! A few of my friends said they looked like mini cheeseburgers, which could be a silly novelty idea if I were into the trend of "food that looks like other food."

[Anonymous No.15188434]

>>15187653
Next time make them golden-brown and sprinkle sesame seeds on top before baking

[Anonymous No.15188956]

>Start packing ingredients
>See old unopened bottle of artificial (clear) vanilla extract
>Is as dark as the real stuff
>mfw

[Anonymous No.15189269]

>>15180272
>instagram

They use gold foil for actual patissiere championships in France. Also they aren't cheap if you know how to look. Literally every other tool for patissieres are for decorating.

[Anonymous No.15189713]

[Anonymous No.15190034]

[Anonymous No.15190840]

>>15139183
i have 2 croissants from a bakery in my freezer, will they survive? How long? Edible?

thank you

[Anonymous No.15191396]

>>15139183
I've seen people paid to write technical content whose writing was shit in comparison to your guide

couple pointers
1.2.2 mise en place is translated as (the action of) putting in place, also you wrote "hydroscopic" near the end of that paragraph and a few times down below but looking at the context you probably meant hygroscopic
1.3.2 I'd personally distinguish between cake molds where the base and sides are fixed and the ones where you only have the sides that you put on trays, imo those latter ones are a lot more convenient for pretty much anything that doesn't have to be left to cool upside down like sponge cake
2.1 you talk about the Maillard reaction without (yet?) explaining what it is
2.1.4 it techincally is a chemical reaction, but I think it would be useful and clearer to say that inverted sugar is made by heating and reducing sugar syrup with a small bit of acid, also this section has an unclear/poorly worded bit ("it undergoes a reaction similar when acting as a syrup"), and it's easier, not easer
2.2.5 this is known in most of the world as panela

I'll check the rest later, btw I think you're very cool and you're doing /ck/ a service so please keep it up

[Anonymous No.15191518]

>>15190840
They will dry up, I give them a month, but raw dough can stay frozen for six months, so maybe a bit more. If dry you can turn them into almond croissants:
Cut them in half, pour some simple syrup over them (1:1 sugar:water, boil and leave to cool), then pipe almond cream (1:1:1:1 Butter:Sugar:RoomTemperatureEgg:AlmondFlour, cream and whip the first three and then fold in the Almond Flour, maybe add 1/8 part of warm cream). Pipe it and get an even layer over the entire area of the croissant, sandwich with the other half and then bake at 130°C for 45m and sprinkle with icing sugar.

>>15191396
Thanks for the observations, will fix them later

>most of the world as panela
We have this fight every day. Where I come from we call it "Panocha" and everywhere else that means "vagina". I've only heard people cal it "Panela" in the south, tho.

[Anonymous No.15191521]

>>15183446
is that some kind of pistachio butter? i fucking love nut butters and pralines
>>15185956
pretty good, man. a bit more practice and you're there

[Anonymous No.15191566]

>>15191521
It is, the tart is Pistachio Ganache, Pistachio Praliné, Orange Blossom Mousse, and Toasted Pistachios

[Anonymous No.15191597]

>>15191518
thank you

[Anonymous No.15191956]

>>15191597
The pre-rebaked almond croissant also freezes well, in your case you might as well bake both, but fr future reference.
And I think I am wrong with the temperature, try 160°C, I've done it in the standard 180°C but you risk burning the croissant if you are not paying attention

[Anonymous No.15192575]

[Anonymous No.15192661]

>>15191518
here's me, back with a vengeange for the second part
or so I thought, but it looks that's pretty much all that's been written so far, good luck with the rest
a few things I'd add:
>tempering in section 4.1
>how not to overbeat your egg whites in section 4.something or 2.7.1.3
>one or two easy recipes where the technique/cream/paste/... being explained is the protagonist
and in section 4.2 those are called meringue(s), merengue is the dance and associated music
>panocha translates to pussy
huh, what do you know
well, for what it's worth I've only ever heard/seen it referred to as panela in the local ethnical markets and shops, though I'm not from a latin-american country so there's that
another thing since you've written that you don't read cookbooks, where do you find (good) recipes?

[Anonymous No.15192930]

>>15192661
>merengue is the dance and associated music
My whole life I thought those two were written the same way, in Spanish they are pronounced the same way and we assume things are written as pronounced.

Only one state (Sinaloa) calls it Panocha as far as I know, that same State has a cheese called Panela. Pilloncillo is the less controversial name, but I should add the alternative names in the title anyways.
>pussy
more like "cunt"

> where do you find (good) recipes?
Online and school cookbooks (things that I have already tried). I copy, remix and modify those for my original recipes. For >>15186414 I will be using a combination of modified, original and copied recipes (which is why I separate things into components).

[Anonymous No.15193733]

[Anonymous No.15194458]

>>15172920
Finally did that 15:17 ratio and it worked out well. Though I did put it in the oven for 20 minutes for the filling to set in better.

[Anonymous No.15195015]

I'm going to attempt to make kouign amann this month using chef john's recipe/video from youtube. I just need to get a cutting board/something to roll the dough on.
If I can not completely fail at this, i'll definitely be attempting laminated dough recipes more often.

[Anonymous No.15195261]

>>15194458
You mean you warmed it up so it would become more liquid and conform to the tart's shape?

>>15195015
I just need to get a cutting board/something to roll the dough on
If you have a table or surface you can clean very well you are better uff using that, the only cutting boards big enough for that are butcher's

[Anonymous No.15195301]

>>15195261
>You mean you warmed it up so it would become more liquid and conform to the tart's shape?

No, it was somewhat liquidy (not as bad as the 1:1 almond milk mixture), but I just wanted to bake the top layer a little for an interesting texture + settling in a bit nicer than jostling it while I put it in the fridge.

I guess it doesn't necessarily matter if I bake the Ganache a little or instantly refrigerate, right? I tried to look into the science of it but literally no information no matter how much I googled it.

[Anonymous No.15195749]

>>15192930
>a day like any other in Mexico, a mother asks a friend a favor
>hey Alehandro/Carlos/Julio/..., tu eres un pâtissier?
>si, por que?
>yo necessito una cosa por el compleaños del mi niño, él ama las mer(i/e)ngue, yo quiero alguna cosa muy grande
>ah si! yo tiengo la cosa perfecta, no te preocupes
>the next day, niño's birthday
>hi Maria/Teresa/Sofia, yo soy aqui
>dios! que!?
>the mother is in despair as Alehandro/... gets in with a güira in his hands, together with a bearded man holding an accordion
must be hard being mexican, stay strong
>>15186414
can you find decent pears? they go well with chocolate, better than passion fruit imo, and cherries as well
you can make half a black forest, alternate 3 layers of genoise moistened with cherry brandy with whipped cream or diplomatic cream and garnish with maraschino/brandied charries
or make a pavlova topped with lots of pear on top, that's fairly light so it might help if there's going to be a lot of sweets and pastries and cakes

[Anonymous No.15196765]

>>15195749
Is not hard once you get used to it. Thank God I refuse to dance
The hardest thing right now is that Yuri de Gortari just died

>yo soy aqui
*estoy

>you can make half a black forest
I said that I wanted to make something not chocolate-based. And while I can order amarena cherries online and pray for them to arrive in time, I can go to the market and get in-season Passion Fruit. Seasonality is why I am not using strawberries, mangoes and the like, and why I am contemplating mandarines, winter festivities call for winter fruits. Raspberries are Late-summer, but the drop in quality is not too bad when compared to mango.

[Anonymous No.15197691]

[Anonymous No.15198310]

Bump

[Anonymous No.15198704]

Woah, there's a general like this? I should've shared the chocolate trianon I made last year, that was so fun to make.

[Anonymous No.15199512]

>>15198704
>there's a general like this
Sometimes, Christmas is a good excuse to have one

[Anonymous No.15200086]

[Anonymous No.15200455]

[Anonymous No.15200984]

I just want to say that i love you guys and this general, it truly is something unique.

[Anonymous No.15201911]

>>15200984
Thanks
Planing on baking anything this Christmas?

[Anonymous No.15202147]

>>15174998
Love the look of that cake. Baking a fraiser cake has been on my list for a while now I just feel like I don't have the stuff (equipment) I need to make it.
I just keep reading on baking and patisserie but have only baked really basic stuff.

[Anonymous No.15202300]

>>15202147
>I just feel like I don't have the stuff (equipment) I need to make it.
Well, for the sponge you need some mold, it can be a normal cake mold, or a tray with baking paper. You have to cut circles smaller than the diameter of the cake to make space for the strawberries in the outside, so maybe also look for a ring cutter if you are making a circular cake.
For the diplomatic cream you need pots (to make the pastry cream), bowl, and electric mixer (whipping cream by hand is hard)
The most important bit is the mold you will be building the cake from, ring molds are much more practical than blind ones, so I would get one of those if you ever feel like ordering one.

[Anonymous No.15202364]

>>15202300
That's the thing, I don't even have an electric mixer. I've seen a few videos on how to make it and it seems like having those circular moulds would be really advantageous.

[Anonymous No.15202502]

>>15202300
Also, are piping bags essential?

[Anonymous No.15202551]

>>15202364
How strong is your dominant arm? Get your bowl with cream on top of some ice water and whisk until it whips or your arm falls off
And you could make something that is not a cake, but tastes the same. The most simple thing is a Parfait, or a trifle. You still need something to bake your sponge in, tho. If you put effort into it you can make something very beautiful

>>15202502
For that cake in particular? Not much, they are the most efficient way of making even layers of cream, but you could spoon it in and smooth it. Diplomatic cream is very airy, so it will not flow and fill in spaces unless you force it

[Anonymous No.15203241]

>>15195301
>it was somewhat liquidy
Ganaches set with cold, not heat. Chocolate is high in saturated fats which are solid at room temperature but turn liquid once you warm them up. If you want them to set then you must place them in the fridge. Egg-based curds use a different mechanism that needs heat to set.
By baking it you may have just dried the top, or overheated the chocolate and caused it to clump.

[Anonymous No.15203373]

>>15196765
>Yuri de Gortari
my condolences
>estoy
was that really my only mistake?
my spanish is a lot better than I thought
>no chocolate
yeah I didn't mean make a black forest but make it half as big as usual, I meant make something a cake with with 3 layers of plain genoise moistened with cherry brandy alternated with with whipped cream or diplomatic cream and garnish with maraschino/brandied charries, no cocoa in the genoise or chocolate garnish
>in season fruit from the market
must be nice, being able to find reliably good fruit, at least when it's in season
I suppose being mexican's not all bad

on a somewhat related note, I tried to make this cake >>15174998, albeit without the strawberries, because the sponge/most solid layer looked appealing
it was a disaster in all the ways it could have been a disaster
the cake man stated that it's made with almond genoise but however in the world is that made, I tried substituting cake flour with almond flour in my usual recipe (>>15165457) and the result was pretty might just as well have been joconde rather than the puffy sponge I was expecting
and the translucent layer under the garnish should be caramelized italian meringue, but italian meringue left in the oven becomes french meringue pretty much so I made it the usual way using caramel syrup instead of inverted sugar syrup and the end result is a regular italian meringue with a darker color and a caramel taste, not very translucent at all
I also had issues with the cream whipping and the putting-together part, but I suppose those were totes on me
any help would be much appreciated here, mainly about the almond genoise

[Anonymous No.15203621]

>>15203373
>my condolences
Don't worry, I only knew him second-hand and from TV, but he seemed like a very down-to earth and cheerful man
>was that really my only mistake?
There is also:
*tú ("tu" means "your", "tú" means "you")
*Missing "¿"
*por qué ("que" is more like "that")
*necesito
*los (both merengi\es are masculine)
*missing ¡
*sí ("si" means "if", "sí" means "yes" and also something like "self")
*Dios
*Alejandro

> being able to find reliably good fruit
My local market is nothing compared to the markets in the south; cacao flowers, manny varieties of corn, marzipan made with manny kinds of nuts, gnomes, really god bread, they have a lot of interesting things.

>almond genoise
Almond can't really make large light sponges like in the picture, it easily collapses and forms a soft but dense layer. You can substitute some of the flour, but not all of it. If you do so then you are better off making thin layers, almond by itself can't build the network needed to hold all those bubbles.
There is a cake called miserable, pretty similar to what you made, maybe you should try making that
https://www.youtube.com/watch?v=4QvEswh_19Y

[Anonymous No.15203747]

>>15203241

Thankfully it didn't really do anything to it other than have the chocolate become a little more solid (must have been the one egg in the mixture being baked)

[Anonymous No.15204153]

>>15203747
I can only hope

[Anonymous No.15205184]

[Anonymous No.15205268]

>>15205184
I am strongly thinking I should give making these Grolet fruit-shaped/nut-shaped desserts a try next year. Good to challenge myself, and as long as I buy the moulds, it's definitely doable.

[Anonymous No.15205326]

>>15205268
With molds they are a walk in the park (La Noisette was first hand-carved, so I will applaud Grolet for that). The most difficult part is the outside, which can be finished in a variety of ways
>pulverized chocolate with an paint gun for a velvet finish, like with the peach
>Tempered Chocolate, dusted and painted like the coffee beans
>Painted and then glazed like the pear
>Tempered Chocolate, then pulverized chocolate, then air spray glaze for a citrus finish
A local café serves a cherry-shaped black forest, they simply glaze it and I am sure this is what 99% of us mortals are only capable of doing at home

[Anonymous No.15205336]

I've been baking a few hours the last couple of nights. I made russian tea cakes, they're cooling now

[Anonymous No.15205345]

>>15205336
I also made ginger snaps last night and I've eaten far too many. I tried making smaller flat ones but they didn't seem to crack like the larger ones did.

[Anonymous No.15205453]

>>15205336
I want a small pyramid of those in my desk while I work

[Anonymous No.15206601]

>>15205326
From the video guides and recipes I've seen, they use a mixture of cocoa butter and chocolate for the exterior, then glaze the outside with kappa carrageenan, or use the paint gun for the velvet finish. I'm not going as far as buying the paint gun, so a kappa finish is what I will go for. The rest is just making a ganache monteé, the agar agar fruit jelly and the cocoa shell, which anyone can do.

[Anonymous No.15207482]

>>15206601
Yes, the cocoa butter makes chocolate more fluid once melted
I am interested in figurines, so I may get a compressor and paintgun (one for paint, the other for chocolate). but right now I do not even have a stand mixer, paintguns come way after things like mixers and food processors

[Anonymous No.15208700]

[Anonymous No.15209488]

[Anonymous No.15209985]

Made a yule log in my intro to baking class. My first real step on my way to become a pastry chef.

[Anonymous No.15210693]

Feels off that the best passion fruit are the ugliest ones. Odd that I found a purple one mixed with the rest, the are supposed to be different cultivars

>>15209985
Fellow Student
What inserts does it have?

[Anonymous No.15211533]

>>15209985
Keep going anon-kun, we believe in you!

[Anonymous No.15212027]

>>15201911
Maybe, maybe not, ill share what i make in 12 days.

[Anonymous No.15212677]

>>15212027
Can't wait

[Anonymous No.15213436]

[Anonymous No.15213545]

>>15209985
Is this a hobby baking class or for a career? I have a good career but I want to formally learn.

[Anonymous No.15213946]

>>15205336
>>15205345
I ended up getting drunk last night and I threw everything away. My roommates don't deserve it and I'm certainly not going to eat all of them so I needed to do it. I woke up this morning and saw all of my tupperware empty and realized that I had made that decision last night. I can always bake more

[Anonymous No.15214394]

My new pill mousse molds arrived with microperforated éclair tart molds to match. Now that I can better vizualise the size I can refine >>15186414

[Anonymous No.15215103]

[Anonymous No.15215584]

[Anonymous No.15215726]

>>15210693
It's a chocolate sponge cake, with a Swiss buttercream.

>>15213545
For a career. In a pastry chef program. Hoping to pursue a career in fine pastry work or confectionary.

[Anonymous No.15216044]

>>15215726
I remember at a place I had an internship on we just tool the normal elements for a Signature cake and re-arranged them into a Bûche Noël. Pretty good, although insert cakes make for better-looking cuts

>For a career
Planing on working somewhere or eventually having your own place?

[Anonymous No.15216480]

>>15216044
Ideally I'd have my own shop down the road. Of course I'd love the chance to cut my teeth working for someone else to get the ball rolling.

[Anonymous No.15217513]

>>15216480
If so then also get your business education, you have no idea how manny businesses started by people just coming out of culinary school fail within a year

[Anonymous No.15217615]

>>15217513
Will do. My school has a hospitality administration program that covers the office side of the businesses pretty well.

[Anonymous No.15218317]

>>15217615
You should also look into equipment purchase and maintenance, marketing, catering, accounting, and so on. Manny only solidify once you actually experience them and it is stupid to get cocky and think you know it all because of school, but helps a lot to know these things.
Manny people buy equipment thinking it will be smooth sailing from them only to then realize that what they bought is set for a biphasic set up or different gas pressure, with conversion costs making you lose money for mistakes that can be avoided by knowing ehat to read in a technical sheet.

[Anonymous No.15219588]

>>15139183
I'm trying to find some red and green festive baking chips for some brownies and not one of the stores I checked even had a spot for them, either in the baking aisle or in the seasonal section. Are they just not making these this year for some reason?

[Anonymous No.15219712]

>>15218317
I think I should clarify my background. I have been trying to get into culinary school for about 13 years, and finally got to a place on my life where I can go.

In the meantime, I've had a bunch of restaurant and BoH jobs. I just really want to go for the technical aspects of pastry, as those are kinda scarce on my neck of the woods

[Anonymous No.15220515]

>>15219712
>I've had a bunch of restaurant and BoH jobs
Nice

>those are kinda scarce on my neck of the woods
I've noticed that some people are very good at cooking, but almost freeze when making bread, chocolate, sweets or pastries.

>>15219588
I really do not know, but a friend who works with the military told me that during the panic buying phase of the pandemic they were advised to stock up in a few things in case of emergency, these list included chocolate, maybe they are just out of stock, but realistically they should have already produced more and matched demand.
You could get white chocolate + liposoluble pigment. But this cannot handle very high temperatures, maybe adding more cocoa butter to decrease the ratio of powdered milk and sugar could help it in the oven.

[Anonymous No.15220539]

>>15220515
I mean, they had every other flavor baking chocolate chip imaginable. Just no red and green colored ones. I settled for baking m&ms for now.

[Anonymous No.15221126]

>>15220539
Maybe people just got the them before you, then

[Anonymous No.15221893]

[Anonymous No.15223569]

[Anonymous No.15223628]

>He enjoys pastries and confections so much that he follows designer/professionals around the world and catalogs photos of their award-winning works.
Hardcore dude.

[Anonymous No.15224531]

>>15223628
Well, they are goals

[Anonymous No.15224590]

>>15223628
Only reason why I bother to go on Instagram 70% of the time is to check out what the top pastry chefs are inventing and to take some inspiration.

[Anonymous No.15224649]

>>15139183
mom's apple muffins with apple cinnamon crumble on top

[Anonymous No.15224656]

a nicely designed mocha cake for my grandpa's birthday 2 weeks ago

[Anonymous No.15224903]

>>15224590
Same, and some clothing and drawing stuff. Meme and other community-centric pages are cancer.
I usually find an artist I like, gallery-dl it, and watch them off-line, Instagram's video player sucks anyways

>>15224656
Nice, I hope he enjoyed it

[Anonymous No.15225109]

>>15166666
Checked

[Anonymous No.15225776]

>>15139183

I keep planning on going to the Chocolate Gallery Cafe in Warren MI but not for their desserts, the apparently make a great breakfast.

[Anonymous No.15226305]

Had my practical final for my Intro course today.

Teacher gave me a few pointers afterwards for getting my eclairs more uniform, but my choux paste, pastry cream, ganache and the free standing Bavarian Creams were all technically perfect and smooth. I'll take it as a win.

[Anonymous No.15226913]

>>15226305
I wish I had taken more pictures at school

[Anonymous No.15227197]

based thread

anyone has a choux cream filling recipe? usually when I make it, I just copy some pudding recipe and then fold whipped cream in after. but this ends up too thick and sugary. I suppose I could also just keep playing with my own recipe, but I don't make it often. I should get a notebook for these things to keep record of how much I've been using

[Anonymous No.15227736]

>>15227197
I have a recipe that is
>500g milk
>120g Egg Yolks
>125g Sugar
>50g corn starch
>50g Butter
Once well-cooled you fold in a third of its weight in whipped cream (medium peaks)
If that is still too thick for you then you could make a cremeux, three parts Crème Anglaise and one part white or dark Chocolate
Whipped ganaches also exist

[Anonymous No.15227749]

Been trying to bake macarons for the last 3 or 4 months since I moved to the desert, but the high altitude is absolutely fucking me, as all of my carefully balanced and tested ingredients no longer work correctly, not to mention the cook time. Life is hell.

[Anonymous No.15228206]

>>15226913
One of the ongoing class assignments is a personal instagram account with pictures of the class production. It's wild.

[Anonymous No.15229100]

>>15228206
Sounds useful, I plan on making this Christmas desserts my first posts.

>>15227749
Over expansion? For that you can try beating the merengue for longer (starts thickening them, but does not introduce more air), and add a few more macaronage folds to knock more air our of the batter.

[Anonymous No.15229555]

how do i make cheesecake more "christmas"y

I want to give some out to friends, but what can i do besides plain new york style? I did pumpkin for thanksgiving. Maybe hot chocolate swirl?

[Anonymous No.15229572]

>>15229555
I'd go with peppermint. Maybe some crushed peppermint candies in the batter?

[Anonymous No.15229582]

>>15229572
what if i subbed heavy cream for eggnog

[Anonymous No.15229730]

>>15229582
Could work too, same spices and a hint of liqueur

[Anonymous No.15230144]

>>15229555
A dash of cardamom?
Be careful with it, tho. It's easy to overdo.

[Anonymous No.15230228]

>>15229582
You may not need to add finished eggnog, you can add the spices directly to the mix. If it is a baked cheesecake then I do not know how to add the liqueur without it evaporating during baking, maybe you can make a heavy-cream eggnog and use it as a sauce.
Cold set should be easer, just add alcohol and spices to the mix and cool

[Anonymous No.15230344]

>>15229555
Pecans praline on top, rum glaze, include some holiday spices (just a hint) to the cheesecake.

[Anonymous No.15231035]

>>15230344
I do not know much about American Eggnog, Are Pecans common? Because we have a similar drink that is too sometimes flavored with pecans

[Anonymous No.15231494]

>>15231035
Pecans aren't an ingredient in eggnog, so no. But you are definitely welcome to experiment with something you and your friends are more familiar with.

[Anonymous No.15232102]

[Anonymous No.15233311]

>>15139563
There was this chocolate thing I tried in a Paris bakery located in a random alley near the Army Museum, and it was fucking delicious and SORT OF looked like this... except it the bottom cracker base was very, very thin. It had pure rich chocolate, and it was like a ball on top of the cracker/cookie base. I forget what it looked like. But it was the best thing I've ever eaten.

[Anonymous No.15233320]

I'm >>15233311
>>15156602
This is what I was talking about, but it was chocolate. I'll never forget it. Beat anything I've ever eaten in America.

[Anonymous No.15233516]

>>15233311
I would guess it's some kind of chocolate mousse entremet? If you have some relatively basic pastry skills, you can buy the silicone molds and good quality chocolate while reverse-engineering the cookie base to replicate it. I also see a mirror glaze on the picture you cite as an example of what it looked like.

[Anonymous No.15233630]

>>15233320
>>15233311
Chocolate bomb, like >>15215584 but with a slab of pâte sucrée as a base
The most basic vesrions would be
>Chocolate mousse
>Pâte sucrée base
>Chocolate mirror glaze
And the most specialized piece of equipment you would need to replicate this would be a semi-sphere silicone mold (pic related), but things like a micro-perforated silicon mat (silpain), rolling pin strips ( >>15178155 ) should help in getting a perfect shortbread layer. You also need a ring cutter to cut the shortbread to size.
You could get smaller semi-sphere molds to make inserts (ganache, gianduja mixed with feuilletine, confiture, etc), make sponge sheets, moisturize them with some syrup or alcohol and cut them smaller than your molds to make another type of insert.

You could also skip the molds and make Parfaits with the same mousse, or make quenelles and serve them in shortbread as a plated dessert

[Anonymous No.15235038]

[Anonymous No.15235075]

How unrealistic would it be to achieve some decent canele for a beginner? I've made cakes, breads and pies before and in general can cook relatively well, but have never tried a fancy baked good like this

[Anonymous No.15235734]

>>15235075
They seem easy, aside from the specialized molds. As long as you follow the recipe the only variable should be your oven

[Anonymous No.15236124]

>>15235075
Canele aren't difficult. The batter is simple and the ingredients are basic. Just follow the steps (rest the batter overnight, high temp baking) and let them rest for about 30 minutes before eating. The genuine copper individual molds are expensive so that might be the largest obstacle, but I've been using this 12-set aluminum pan for a while and it's fine.

[Anonymous No.15237064]

>>15236124
Aluminum also has a high heat conductivity, maybe that's why they would work well as a substitute for cooper. And if the exterior is to caramelize then aluminum's staining properties are not going to be a problem

[Anonymous No.15237891]

[Anonymous No.15238852]

[Anonymous No.15239455]

[Anonymous No.15240718]

[Anonymous No.15241067]

>>15240718
what is this? elaborate and provide more photos.

[Anonymous No.15241233]

>>15241067
Appears to be a galette de rois from Cedric Grolet. It's a cake of puff pastry that you fill with frangipane in the middle. Not sure what kind of nuts are on top of it though.

[Anonymous No.15241422]

New thread, migrate
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