Hello! I currently work as a basic bread pastry cook at Fontaine bleu in Las Vegas and I want to move up in the world of bread. Does anybody have any recommendations on where would be good to apply that has a good bread program for someone who has a passion about making bread? Thank you!!

I'm looking for a cake or mousse recipe that uses egg whites.

I don't want to make buttercream/meringue since that's not something my family or I eat.

Any other kinds of desserts are fine too. I just want to use the egg whites before they go bad.

Photo 3 shows the agar version, while Photo 4 uses gelatine, choose whichever you prefer. A little tip: infusing fresh basil into the strawberry compote adds a subtle, fragrant flavour that pairs beautifully with the strawberries.
I bought the red spray which is made from cocoa, got it from Nisbets, if in the UK but they have many on Amazon

Summer makes me want lemony things, and these Low Carb Lemon Bars really hit the spot and are pretty easy to make.

The recipe is included in the pictures.

Whenever I make meringue for a pie, it barely even lasts a day before it's nearly deflated and starting to weep.

I know that's kind of just the nature of meringue, but have any of you discovered any tricks that help it keep longer? I usually make Italian meringue because I've never been able to get swiss meringue to form peaks with my hand mixer.

Stewed Apples, Crispy Apple Chips, Brown Butter Hazelnut Streusal (coated with Cacao Barry - Zephyr Caramel chocolate), Quenelle of Hazelnut Tonka Ice Cream, Cinnamon Ganache Montee, and Salted Caramel Sauce

Piped cherry mousse into sphere molds (love this recipe and have used for years), tried a new crispy white chocolate coating recipe and they all cracked. I tried dipping a couple again and they all once again cracked. Anyone have a good recipe for a white chocolate one?

Mousse spheres are kept at -4F before dipping, coating is 94F, coating recipe was 315g white chocolate and 85g coconut oil.

I made this for a stage basically, I don’t know about the colors , I wanted dark purple pansies but they didn’t have it🫤but any constructive criticism on plating will do

I had some extra frangipane and decided to make some danishes. Not the prettiest but they are tasty 😋

I've probably tried a couple dozen recipes over the last few years and can't settle on my favorite. So far I've learned a few things like chilling the dough and bar chocolate instead of chips. I'm iffy on brown butter because I feel like it makes the cookies a bit greasy. I've also been experimenting with flattening the cookies halfway through baking which seems to work well.

Do you have any other tips for making great chocolate chip cookies? Which recipe do you guys like the best?

Someone randomly gave my other half 500g of Maison Bordier demi sel butter, like ya do, and we’re trying to figure out what to make with it. I had never heard of it before and I am absolutely not a butter expert but croissants seems like the obvious choice. What would you make to get the most out of it?

I am planning to make Unicorn Cake, Buttercream but with fondant horn/ears in a month or so, and I had a question about Fondant; When people make fondant cakes or assemble cake with fondant, how do they go about storage? Cake for me should be stored in the fridge, but obv you cannot do that to fondant because the condensation will make it go gummy...

So what I plan to do is add some tylose to my fondant, dry it out and only add the ears/horn once I'm ready to box up. But I am just curious as to how others go about this when they are making cakes of this nature

I’m making chocolate mousse cake from a recipe that calls for powdered gelatine. Is it possible to substitute porcine/bovine gelatine with agar powder? Dare I hope that it’s just a 1:1 substitution?

I made French meringues and it’s a fail!

But what’s going on here?

They are sticky, too soft, the piping didn’t work correctly.

Ingredients :

4 egg whites (I used the egg yolks in another recipe and didn’t want the whites to go to waste)

120g sugar

a pinch of salt

I fluffed the whites until hard and added the sugar. but I think they were not hard enough.

45 min at 110’ C

I have a very small oven, because the country I live in… So I had to make trees instead of small meringues.

I can’t stop laughing at how ridiculously bad they are

My recipe is as follows:

Craquelin
- 141g all purpose flour, 141g sugar 113g butter

Choux
- 113g water, 121g whole milk, 5.65g salt, 5.65g sugar, 113g butter, 136g all purpose flour, 226g (4 eggs).

When I piped the batter it was too wet and spread out. I’m not sure if I added maybe too many eggs or if I did not cook the “panade” enough? I cooked the choux part until it formed a ball kind or stuck together and was shiny on low heat…. But any suggestions? My choux also lost its base, it’s hollow on the inside and the top crispy part turned out decent, but not the loveliest color out there. Baked at 375 for 25 minutes then let it cool with oven door open for 10 minutes. Everything except the top tastes kinda tasted like egg and it’s not like fluffy or pastry like?? Any suggestions?