Nothing spectacular to show for a late #MardiPatisserie submission, just these lime madeleines I made for personal Mother’s Day Brunch for my MIL. When life runs out of lemons, made limenade 😎🍋🟩
Un #MardiPatisserie sous le signe de la tartelette avec crème pâtissière vanille / framboise et avec caramel au beurre salé / cacahuète / mousse chocolat au lait / ganache montée cacahuète
This photo is old! But I’m making the same thing for work. Below are #chocolate sleigh bells I used to make for my former chocolate confections business (which has folded, RIP).
I’m the -resident chocolatier~ on my #pastry team so when my coworkers need chocolate work done, they ask me to teach them how to achieve a certain effect or just plain make me do something for them.
My coworker’s putting out an #XMas dessert feature and she thought sleigh bells would be a nice touch.
Our favorite pastry is croissant. However, if you need to order one, how would you call it in Spanish? we have to recognize that our favorite name is...
cangrejo
And yours?
Bon #MardiPatisserie! This is our apricot meringue bûche de noël individual serving 🙂
…please hire me, I work v hard, have good ideas, and deeply believe in collaboration and team cooperation to achieve the highest quality in pastry artistry (yes, I’m actively looking for work, my current workplace has turned extremely hostile)
One thing culinary school has taught me that has blown my mind. You do not need to sift your flour. It does nothing in relation to increasing the amount of air into your batter. All it does is take out the lumps out of compacted flour 🤯🤣 If the flour is new you are good. #baking#pastry
Had this fluffy ube-cheese ensaymada from Chapter Coffee yesterday. Not as delectable as that of Diamond Hotel's, but for less than P100, this isn't bad at all. Quite filliing, actually, and not too sweet as well.
Well, assembly wasn't as neat & clean as I'd hoped, but hey, it's bloody delicious, lol. Fillings are vanilla crème pâtissière, chocolate crème pâtissière, and lemon curd. "assembled" with a chocolate ganache. All dairy-free!
Is there like a baking / pastry mastodon, a community sharing tips on baking? If you have good people or hashtags (or whatever other way to plug in), let me know? There's a ton on Instagram but it's not a great place to chat.
Today I experimented with creating tartlet shells with high walls by cutting silpain bands into a circle. It's messy but the result is quite nice. Now to figure out what to put inside, there's lots of room! (Height is 4.5cm, almost 2")
🥐🌴✨ Guava Rugelach for the win! Here's a twist from my family's kitchen that will take you straight to the heart of the Caribbean - a sweet, fragrant voyage to the Venezuelan coast with every bite. #recipes#pastry#baking#jewish
In our ongoing effort to patronize more local coffee shops, we hit Coffee and Plants in Studio City. It has a chill vibe, window seats that open onto the street, and great food and coffee.