RULES

I’ve been working on learning laminated pastries recently and made mini chocolate croissants today for an event tonight. My problem is that they were too small and busted apart, as if they had too many layers.

I wanted them to be small, more like a finger food, so when I went to cut and shape them, I cut the dough lengthwise first then ended up with mini triangles from that. Then I rolled them around the chocolate and baked.

The color and the texture look really nice (literally just got them out of the oven and haven’t tried yet but I think they’re going to taste right) but I don’t think the method I made up myself was the best for making small ones.

How would you suggest making croissants smaller?

So I got 6 70mm diameter, 30mm tall baking rings a while ago and I was wondering what can I use them for? They seem a little to high for individual tarts:)

I'm just looking for a vegetarian recipe so animal products are okay. Just not gelatine.

The poinsettia ruffles were made by buttercream and I think they came out good~😊

Decorating Tutorial➡️➡️ https://youtu.be/_to--4mnq2s?si=B33gRoUabCMe7HRA

I have been a baker (mostly in wholesale production) for many years. I recently got a position at a cafe that offers plated desserts, in addition to bakery items sold throughout the day. The head pastry chef just quit so now it's just me. I have no experience with plated desserts and could use some help. I need some simple, but elevated plates that can be finished off by our front of house staff, since I am not there during service. Please share ideas!

What are some basics you recommend I master? Does anyone have any back-pocket recipes that they know will always work and they don't have to think too much about?

For some context, last weekend we did a warm coffee/cardamon bread pudding with an orange cream anglais, caramel tart with mascarpone whipped cream, and a three layer sesame cake with a burnt honey cream.

Thank you!

Since I promised an update when making another batch I didn't get a chance last week Here's the dough I have a video I can't attach for some reason. I hope you can see why I think it's dry and wet at the same time. I'll update once it's out of the fridge and I start rolling it. I also forgot to buy a normal rolling pin so I'll still be using my marble pin.

8 months of trial and error! 1.5x butter and 6 hour proof

Hello! I am a professional pastry chef on the look out for some new cookbooks. Any suggestions? I have an Antonio Boucher book but I’m looking in to buying one of Cedric Grolets.

I would like to do a pastry school in Europe

The important thing is the english courses

I thinking about France, but the country is not important Thank you☺️

Black cocoa cookie crumble crust Chocolate mousse ~60% dark Chocolate ganache Whipped cream + vanilla paste

I worked for a few months at a small chocolate company. They had these flavored pastes that we would warm up and pipe in swirls onto some of our barks & bars. I can't for the life of me remember what it was called! It came in small round white tubs and was shelf stable. It had a thick ganache-like consistency when room temperature and set pretty firm. It also came in a bunch of flavors. I remember using a mango one as well as a coffee flavored one and one that I believe was mascarpone flavored. I've been Googling combinations of words trying to find it, but no luck so far. Any help would be appreciated! TIA

Is there anywhere in Australia I could buy pistachio paste for home baking, so not wholesale. Or would anyone be able to tell me how to make it??

Raspberry tart. I hadn't made a tart crust before and ended up cracking an edge while attempting to remove it and the base from the ring. Also tried to smooth out the filling after it set in the fridge for an hour. Placing the berries moved the filling and my ocd got the best of me.

If you were going to buy or recommend a pastry cookbook that include technique/tips, not just recipes, what would it be?

I'm thinking something like chocolate and confections by Peter Greweling of the pastry world.

Hi all,

I've been trying yesterday to work on a pistacchio Paris Brest recipe from Cedric Grolet.

The final filling consists in a mix of :

• crème patissière
• crème au beurre
• pistacchio paste (nuts and a hint of sugar)
• pistacchio praliné (nuts and caramel)

I have a immersion blender (600W) which can be attached to a bowl. This is normally used to make pesto. Nonetheless, I tried to do the paste and the praliné with it. It overheated and almost died on me yesterday. After several breaks, I managed to do the pistacchio paste and praliné but it was close.

Now I'm thinking about getting a bigger, more powerful device. Space is paramount in my home, which leads me to this question: is it possible to grind / cut nuts to paste / praliné with another immersion blender, for instance a 1000W one or do I have to buy a standalone device?

Thanks!

I’m learning to make pastry cream but the texture comes out very much like mucus ? Please help.

I'm leaning towards the gas oven because the bill of usage is cheaper than the electric deck and because the electric oven seems to produce a dry baking. i can't afford convection oven and it overpriced in my country. so should I get the gas oven?

My favorite middle eastern dessert 😍 Crispy phyllo dough and two layers of pistachios and walnuts. And of course on top of that, rose water syrup 🙄

So I have a philips 650w hand blender and i can NEVER get air bubbles out of glazes or anything that needs to be smooth. I’ve tried at least 8-10 times now on multiple occasions. I’ve tried everything like using a narrow vessel and tilting it, I’ve tried having the blender on an angle under the glaze, i’ve tried having the blender protruding out slightly. Nothing works. It either adds more bubbles to it or nothing changes. In video i see peoples glazes or creams just emulsifying so satisfyingly. Do I need a stronger emersion blender?

Hello all!

I was looking up information on making croissants a d i saw this guy take some of his kneaded dough before he shaped and laminated it and set it aside.

Then he laminated the dough and just before he rolled it out he topped it with that piece he set aside. He had rolled that piece super thin.

It was an Instagram short video. So no detail or information really.

What is this and what would be the purpose of it? I think it had something to do with the look. He didn't add any color to it it was just straight unlaminated dough.

My beautiful honey mousse cake 🍯

Visiting Paris for the first time next week. Huge pastry person, but don’t live in an area where I have access to great pastry shops. A handful of shops/restaurants that I must visit, or if not individual places, types of pastries I must get would be great!

Also appreciated- popular but tourist trap places to avoid 😅