RULES

Made these French macarons a little while ago. They’re filled with a Meyer lemon curd and lemon buttercream. A little lemon extract was added to the shells as well.

Hello everyone! I’ve recently made pistachio, strawberry and raspberry ganache montées for tartelettes. And I loved them! My dad’s birthday is coming up and I would love to make a tartelette with banana flavour, because that’s his favourite. I don’t want to make a banoffee, where you only use sliced bananas and top it with whipped cream. Is it possible to make a ganache montée with fresh banana puree? Or does anyone have other ideas? Preferably with fresh bananas, cause that would be the easiest for me to buy. If anyone also has ideas about what to pair it with in the tartelette, ideas are more than welcome! I thought maybe dark chocolate or something with nuts.

If so, is it comparable to a rondo or estella?

Third time making macarons, finally a result I am happy with! I use an Italian meringue, find it much easier to get the batter right. Not sure how I feel about the gold stripe, was opting for more paint brush strokes but guess I don’t have to the right brush lol. Anyway the taste is delicious!

Plant based puff pastry, apples, vanilla.

Why do my croissants fall after they are removed from the oven? TIA.

I like making plant based desserts look appealing 😊 how about you ?

With fresh berries

As the title says. Is it possible or can anyone suggest another way to achieve the colour I want?

I want to make an entremet that looks like a wheel of brie cheese for a cake design.

TIA

Hi,

im fairly new to the whole croissant game, but I think Im making progress. I do not use any commercial yeast only sourdough in my croissants.

Im experimenting a lot with different folds (and ofc on how many to do), but I think im currently hitting a wall - so Im asking here If someone more experienced would mind steering me in the right direction :)

My problem is the following: Im doing a double fold, followed by a single fold (so it should be 27 layers total). The outside looks pretty good and the first few layers are also ok if you look at it cut open, but then, the inside layers look all "doughy" and thick (like they are underbaked?)

Does anyone know what to change here?

Thanks in advance

UPDATE: It seems that the image was lost so I readded it.

https://preview.redd.it/jxaai0gvekge1.jpg?width=3072&format=pjpg&auto=webp&s=54cd55d5f17facba3d7f976a444f8b8628684d90

I want to make a chocolate peanut butter cheesecake with Reece’s cups for garnish. Does anyone have a recipe? TIA

I royally fucked up today in class and cut through my candy and into my silpat. It's basically cut into ribbons.

If I'm going to be using my silpat a lot, should I go for the silpat brand again? Or will any silicone mat do? Is there a significant quality difference?

Please help, I am poor and another silpat brand half-sheet size mat is 60 bucks, whereas the Amazon brand is only 20.

For context, it’s hard to find halal gelatin sheets so that is why I used powdered. Sadly most recipes call for the sheets.

Strawberry meringue roses with dark chocolate drizzle & crushed freeze dried strawberries ❤️🩷

So I've been trying to make burnt butter ice cream in a ninja creami with a base of 2 cups heavy cream, browned butter, 150 grams of brown sugar, 2 teaspoons of vanilla extract, 1 cup of milk and 4 egg yolks. I have no problem making other types of ice cream but the butter always clumps up and gives my ice cream a gummy texture. I suspect it's because I didn't cool the butter long enough and I didn't blend the butter and the base well enough before freezing. the ice cream has a gummy gritty mouthfeel. I think the butter coagulated. I only added 3 eggs instead of 4 as well. Is it possible to fix the ice cream by thawing the base out and reheating it and adding another egg yolk and using an immersion blender to get everything integrated? then re freezing and churning? or is the ice cream non savable.

I ate this in Peru. The creme was solid to hold inside a passionfruit jelly. It was mango flavored. I'm not sure what kind of creme i would need to make to keep this intact. These were quite divine and I'd love to try and make some as I'm back in the states.

I wish i could describe the mango flavored creme/frosting better. It wasn't hard like to break your teeth but solid enough to give the alfajor structure. The menu didn't really describe it just "chocolate 70%, mango, passionfruit.

I appreciate all suggestions and help 🙏