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/ck/ - Food & Cooking

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File: 33 KB, 440x400, floating-islands-with-caramel-sauce-f6e6fdb~2.jpg [View same] [iqdb] [saucenao] [google]
16647990 No.16647990 [Reply] [Original]

Behold, I am the best French dessert.

>> No.16648128

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

>> No.16648243

nah, I like souffle.

>> No.16648306

This isn't Kouign-Amann

>> No.16648330

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

>> No.16648361

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

>> No.16648374
File: 25 KB, 538x359, flan au caramel.jpg [View same] [iqdb] [saucenao] [google]

they really are good at desserts

>> No.16648404

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

>> No.16648414
File: 102 KB, 850x478, crepes.jpg [View same] [iqdb] [saucenao] [google]

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

>> No.16648419

All Escoffier did was simplify the work of Carême

>> No.16648434

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

>> No.16648585
File: 100 KB, 758x1024, Saint-Honoré-entier-bis_cg-1-758x1024.jpg [View same] [iqdb] [saucenao] [google]

for me it's saint honore without the candied fruits

>> No.16648593
File: 100 KB, 1200x900, opera-1200.jpg [View same] [iqdb] [saucenao] [google]

>he isn't an Opéra chad

>> No.16648602

How does one eat this?

>> No.16648610

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

>> No.16648611
File: 56 KB, 381x500, jew brothers patisserie.jpg [View same] [iqdb] [saucenao] [google]

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

>> No.16648614

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

>> No.16648618
File: 88 KB, 600x600, baba-600x600.jpg [View same] [iqdb] [saucenao] [google]

Step aside, plebs Baba au rhum coming through.

>> No.16648668

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

>> No.16648693

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

>> No.16648696

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

>> No.16648701

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

>> No.16648711


>> No.16648738

fair enough

>> No.16648742

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

>> No.16648764
File: 1 KB, 219x67, powerful_mind_of_anon.png [View same] [iqdb] [saucenao] [google]

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

>> No.16648768

Japanese, seriously ?

>> No.16648773
File: 13 KB, 400x326, s-l400.jpg [View same] [iqdb] [saucenao] [google]

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

>> No.16648790

Fascinating, really. I may have to try making these

>> No.16648803
File: 513 KB, 1000x1000, 50afc9_dfc72cffffa34d038137139179c2dcc7_mv2_d_2160_2160_s_2.jpg [View same] [iqdb] [saucenao] [google]

Have you tried the kouignettes?

>> No.16648805

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

>> No.16648807
File: 101 KB, 1200x800, Paris-Brest.jpg [View same] [iqdb] [saucenao] [google]

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

>> No.16648813
File: 70 KB, 800x533, pithiviers.jpg [View same] [iqdb] [saucenao] [google]


>> No.16648816
File: 209 KB, 1200x800, 1200px-Caneles_stemilion.jpg [View same] [iqdb] [saucenao] [google]

For me, it's the canelés.

>> No.16648834

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

>> No.16648842

what are those even made of??

>> No.16648849

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

>> No.16648869

Use a wire cutter like

>> No.16648878

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

>> No.16648881
File: 25 KB, 122x128, 1628798057445.png [View same] [iqdb] [saucenao] [google]

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

>> No.16648927

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

>> No.16648949

Floating islands are pretty common.. nothing special here.

>> No.16649150


>> No.16649171

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

>> No.16649228

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

>> No.16649236
File: 1.23 MB, 254x254, 1630727984465.gif [View same] [iqdb] [saucenao] [google]


>> No.16649402