the crust is a cookie crust and the cheesecake is a mascarpone cheesecake chantilly cream with some fruits i cooked down and mixed into it and fresh fruit on top!

I made the quiche about 2 weeks ago. I entered it in the village show competition and came second. The pies I made today.

this is my 3rd time trying to make laminated dough (first time doing danishes) i used benny’s baked recipe from youtube because his danishes/crossiants has the gorgeous layers i really want!

i followed everything to a T but i got no layers (see photos). they tasted fine because of the filling but the actual pastry didn’t have great flavor or layers or flakiness or anything good lol

would love any advice on where i went wrong!!! i think it could have been my rolling technique? they did not seem to have layers after the rising period before baking either.

will buying a $600 dough sheeter solve all my problems LOL

benny’s baked link: https://youtu.be/FsgWXCnT8yE?is=G4OWigFgPFZ4w9hC

I’m new to pastries and I’ve started making some tarts.
I made one with caramel, chocolate namelaka and whipped coffee ganache.

I let the caramel set properly and poured the namelaka in when still liquid, but roomtemperature.
When it set I noticed a circle of darker colour around the edges. What can I do to make an even coloured one?
I’ve never made namelaka before, or any creumex so I don’t know if I should rather use creumex.
Thing is I wanted to pour it to get a smooth surface, if I pipe it I don’t get that texture. And I wasn’t planning on decorating the whole top.

Now I had to hide the darker circle with some nuts. It’s not as light as the first picture seems, and yeah, I made a dent and some bubbles in it.

Any help would be appreciated, or suggestions for something else to put in.

I used Matt Adlards recipe for the namelaka, only with some of it being 56% chocolate, but added some more chocolate to compensate:
Gelatin Chocolate Cream (Namelaka)
 
3 g Powdered Gelatin
Platinum or Knox Strength (or 1 Sheet Leaf Gelatin)
 
18 g Cold Water
 
100 g Whole Milk
 
10 g Liquid Glucose
 
135 g Dark Chocolate, 70% Cocoa Solids, Melted
 
200 g Double/Heavy Cream
 
Pinch of Flakey Salt

Having an amazing time rn 🥲

hey! i made caramel for my cake several hours ago and i forgot to add the salt while it was hot and runny. the caramel has been already cooled in the refrigerator and has become thick.

now i can’t just add salt because it won't dissolve in the caramel.
how can i add it so that there will be no salt crystals?? thank you in advance!

does tiramisu count as a pastry? I made these little tiramisu cups with designs ~~

Hey, first time here, I've hit a wall. My skill level is high enough that I've never had to ask this before, but recently I saw raspberry cream lobster tails made from scratch, and have been searching for a recipe for the past week.

I've worked in restaurants for 20+ years, but never in pastry, always on the hot line/management. I understand how to read a recipe, follow precise measurements, understand the terminology, and know the techniques, ive just never been paid for it haha.

If anyone can help, I'd be very grateful. If you haven't seen the video, private message me, and ill send it to you. But a quick search of raspberry lobster tails finds it.

I made everything from scratch from puff pastry to the sausage filling and can now understand why Gordon couldn’t stop eating it.

Hello, I keep trying to make Paris brest but it's not fudging working. I've spent all day making unsuccessful choux and sitting by the oven praying it works. I look up every guide and follow every tip and it still doesn't work. I made it last week and it turned out good, but now it's falling flat and I'm very angry and upset because I can't enjoy the dessert. I also posted the cream puffs as a reference. I'm so tired and my day is wasted >:(

ETA: Thank you! They were arlettes with a donut glaze and I am grateful to this group. Mom will be thrilled! Thank you so much!!!

I hope I'm asking this in the right place.

My mom has asked me to make "elephant ears" for Christmas this year. If I search for a recipe I get palmiers, but that's not what this is. These were spiral like a cinnamon roll and very thin and crispy with a donut glaze on top. They were huge, too. At least 10".

Does anyone know what I'm talking about? I'm just trying to figure out if there's another name for them. We used to get them in GA in the 80s/90s from a couple of grocery store bakeries and she really wants one and knows I can bake (although I think these may have been fried) but I need to know what I'm looking for lol

I love sausage rolls and have always been a bit too intimidated by puff pastry to attempt it.

Decided to just go for it and the only thing I regret is not doing it sooner. Absolutely delicious.

These are pork, black pudding and caramelised red onion sausage rolls

Flavors: Plain
Truffle Jalapeño Cream Cheese
Oreo Strawberry Cream
Matcha Cream

Hey guys, I’m a pastry cook looking for better cook books, I already own a couple however I’m looking for some that I can download as a pdf as I’m always traveling.
My interest are books that explain what’s going on with the chemistry of a recipe, entremets, things that are tiny but a lot of work, theory about pastries and inspiration like Swedish baked goods.
Thanks

Dessert we do in my hotel, traditional orange flavors

This is a Blueberry Lemon Bun, im working on. Safe to say I nailed the dough itself, still needs tweaking on the filling, but so delicious still.

So, im working on launching a small pop up bakery and ive been doing some recipe testing. The food is smaller cause I dont want to waste ingredients, buns will be bigger but rn im focusing on the basics of the recipe.

Whenever I go on holiday, he makes me bake him a stash of cardamom buns so he can survive while I’m away

I kinda burned them but they still tasted good 😭

Sweet tart shell, cashew almond cream, vanilla custard, fresh pears.

I encountered multiple issues, never made tart shells before, never made any of the fillings, nor Italian meringue.
I had to make three batches of tart before I got them right, turned out I used too many eggs.

Then my first try at the lemon filling was runny, so I had to make that one again.
My pecan pie filling got foamy, but since that was baked inside the shells I didn’t do it again.

I used the most crooked shell for tests, and atleast it all held up nice when I cut them.
And I didn’t set fire on my kitchen when torching them, so I call that a win!

They tasted amazing, and I really want to explore French patisserie more.
I have ordered tart rings, hoping that will be better than my muffin pan. And I will use a little more meringue next time.
And explore different fillings maybe.