r/pastry
▲ 445 r/pastry
Lemon Crémeux and Lavender Gelée Pâté en Croûte
Have been making pâté en croûte and wanted to come up with a dessert variation. This is alternating layers of lavender gelée made with culinary lavender and butterfly pea flower, and lemon crémeux. Topped with lightly toasted Italian meringue. Savory shell to contrast with the sweet interior.
u/olmucky — 1 day ago
▲ 142 r/pastry
Coconut entremet tart
Composition
.Sugar dome
.Modeling chocolate flower w/ gold leaf & Raindrops
.Coconut crémeux
.Apple Toffee
.Almond-Coconut Financier
.Tart Shell
.Royal Icing Vines
u/whispellgarden — 1 day ago
▲ 1.2k r/pastry
All pastries I ate in Denmark
- Cream and sea buckthorn inside
- rhubarb and pistachio
- Again rhubarb
- Cardamom bun
- Rhubarb tart
u/Maximum-Lemon-5999 — 2 days ago
▲ 280 r/pastry
Pistachio tarts
First attempt making them with so many layers but they turned out pretty good
u/Davidmonw25 — 1 day ago
▲ 2 r/pastry
Obstboden Opinions
To pastry cream, or to not pastry cream. That is my question. So, I know that at least in my German family it's most common to have it without any sort of pastry cream or vanilla pudding cream. I'm of the opinion that the cake is a tad dry like this, but I'm wondering if others have it with pastry cream or do something else to make the cake more moist. Thanks for any input!
u/Purplejazz518 — 1 day ago
▲ 6 r/pastry
Switching career to baker in the UK?
I've become massively disillusioned with the IT job market and lately I've been considering switching careers and looking into how I could get into baking.
Right now, my only baking experience ishome baking, but it is something that I'm genuinely passionate about and do love.
Are there any bakers here that could offer any insight as to the best way of starting this transition?
In my head I would love to just be making cakes and bread at a semi small bakery… But I have a feeling that's probably just unrealistic!
I love making bread, but I think patisserie is probably where I'm more interested.... are there any courses or schools that would be suitable for someone like me, a newbie who's not in their 20s anymore 😅
Appreciate any advice and input from any bakers out there!
u/_Caracal_ — 3 days ago
Eclairs!
My first try at choux dough and it worked out great. I used the recipes for pastry cream and choux dough from Claire Saffitz' Dessert Person. I got the hang of piping the dough about halfway through, but they all baked up nice.
u/ByrdMass — 3 days ago
▲ 31 r/pastry
🥨The Bakery 🧁
Hello, 🥨The Bakery🧁 is my LEGO project for Bricklink Designer Program Series 11.
It’s a tiny shop with a vintage style. A wide variety of sweets and pastries are displayed inside a large glass display counter (éclairs, macarons, cupcakes, croissants…), while inside you can find savory products (pizza, focaccia, pretzels, baguettes, multi-grain bread), cakes and a juicer for enjoying freshly squeezed orange juice.
The baker brings fresh products every day with his historic truck.
If you like it, please follow the link in the comment and click on “😍Love it!” to support it.
How Bricklink Designer Program Series 11 works:
5 of the most voted models will become official LEGO Bricklink sets. They will be available in a limited number and for a very short period of time.
⏰Crowd vote ends May 25th
Thank you!🧁🥐🍰🥨
u/Goannas89 — 2 days ago
▲ 193 r/pastry
Choux au craquelin first attempt
Yesterday I made a post on how to make choux, and I'm grateful for all the advice I got. Here's my first attempt. 6.5/10 imo. Out all the puffs only 2 rose well round. The others were a bit flat but not paper flat lmao. I believe the moisture in my dough was fine, as I got the proper V ribbon drop consistency. What could've been the issue is that I pressed on my craquelin too hard and maybe they were too big for the puffs. Also a stupid thing I did was to not preheat my oven while i was piping. I piped them and let them sit on the counter for too long. Regardless of the errors, I'm really proud with my first. Here's some pics and a cross section of a puff which is a bit flat.
u/Phantom_blown1 — 5 days ago
▲ 820 r/pastry
Palmiers with Cinnamon in butter (last pic)
I wondered if the palmiers would taste/behave differently when the flavouring agent was put in the butter instead of the dough itself.
I cant tell you because i forgot to eat one lol.
I do really really love the lamination!
u/staronay — 7 days ago