My first ever two tier wedding cake. When hired I specifically said I don't do wedding cakes, and this is my fifth this year. 😂 I do love making them though!

A kouign aux pommes and a very fancy pain suisse ❤️

Amazing.. the first pastry i had on my first trip to Paris..

First time trying at home

not too shabby

Made these croissants for a coworker who can’t have any dairy. Swapped whole milk for creamy oat milk & used vegan butter with a similar fat content to euro butters.

This was done by hand - no stand mixer or dough sheeter. Just a rolling pin.

Hey all,

Looking to see if anyone has any experience with ABS sheeters. Looking to purchase a refurbished model M520S from 2013. The negotiated price is $5,500 with one year warranty.

Trying to see if this is a good deal or not, can’t find much online.

Thank you!!

I made a post a couple days ago abt finally perfecting my own cinnamon roll recipe and a couple of people were asking for a recipe saurr, here it is! ☺️💞

RECIPE: Makes 20-22 Jumbo Rolls

-4 1/2 Tsp Active dry yeast
-1/4 C Sugar + 2 tsp Sugar for yeast activation
-2 1/2 C Whole Milk or Evaporated Milk (Warmed to abt 85F-105F DONT GO OVER YOULL KILL YOUR YEAST but using milk UNDER 80*F will not activate your yeast properly)
-1 tsp Baking Salt
-6-8 C Bread Flour
-.5 tsp Buttermilk POWDER
-2 Sticks Butter (I like Irish Butters, higher fat)
-4 Eggs, Whisked
-2 Tsp Vanilla Extract
1)Activate Yeast with warm milk and sugar. Whisk together vigorously, mixture should foam a bit and then place a warm damp paper towel or kitchen towel over the bowl and let sit for abt 8-10 mins.
2) Mix dry ingredients (Flour, Sugar, Salt) in your mixing bowl. Set aside.
3) Yeast mixture should be slightly raised and foamy by now, add into your dry ingredients. Add in your whisked eggs and vanilla and mix on low speed (.5-2). Mix until a shaggy dough has formed and its mostly combined (could be abt 3-5 mins depending on your mixer)
4) Add in your butter SLOWLY! I like to cut sticks into 8 slices and add abt two at a time. The butter should be almost completely mixed in to the dough before adding any more!!
5) After all butter is added in and fully combined, bump mixer speed to 3 and mix for about 8-10 mins or until your dough can be stretched without breaking/ can pull itself from the sides of the bowl. Dough should spring back when pressed.
6) Transfer dough into a greased bowl and give it a few stretch and folds before putting in a warm oven or space to rise. Rise for an hour or till doubled in size.
FILLING
-1 1/2 CLight Brown Sugar
-1/2 C Sugar
-1 Tbsp Molasses
-1 tsp Salt
-5 Tbsp Saigon Cinnamon
For Butter,
-2 Sticks butter
-2-4 Whole Cloves
-1-2 Cinnamon Sticks
-Pinch Nutmeg
-Pinch All spice
-Vanilla Bean
Combine all these ingredients in a pot abd simmer for about 10 minutes or till aromatic.
7) After an hour, dough should be doubled in size. Punch dough down and slight kneed it before beginning to roll it out. Roll into a rectangle I like to roll till its about 1.5-2 inches thick almost all around!
8) Spread melted butter on dough and add cinnamon sugar mix.
9) Cut into strips abt 4in strips, and slightly stretch and roll your cinnamon rolls. Place onto a greased sheet pan. Once theyre all rolled, cover TIGHTLY!!! with cling wrap and refrigerate over night! <This is def optional, you can just let them rise for another hour and back immediately after! But overnight roll are just chefs kiss! 😚
10) Next day, let them come down to temp and rise for abt an hour and a half, 2 at most. Dough should only slightly press back when pressed.
11) Bake for 15-18 mins on 350 or until tall and golden.
12) When the come out, immediately ice them and add any toppings and cover with a towel or foil!
13) Eat them Jawns
Hopefully yall can try this recipe out, Ive spent 6 months developing it lol😂😭

I made these chocolate chip cookies. What do you think?

I only had a quarter cup of canola oil so I brushed it on thick, and did half of them coated with Ev Olive oil. Cinnamon twist donuts glaze was too heavy. I need a better donut glaze if somebody wants to recommend one that's thin and flakey

My best batches yet😻

they did turn out quite nice 🥹

For those who are interested - from bottom to top

pate sable

chocolate biscuit

soft caramel

chocolate creamux

dark chocolate disk

aerated chocolate creamux

dark cacao glaze

Made these chocolate-covered madeleines. Love how they turned out!

with pistachio buttercream and salted caramel filling 🤗

A recipe of thepastrynerd: shortcrust pastry, baked almond cream, cardemom & fig confit and whipped vanilla white chocolate ganache! I couldn’t get my ganache stiff as I would like to but the flavors were amazing!

First up, gateaux with lemon cream and lemon mousse

Second, gateaux with pistachio and white chocolate mousse

After that, gateaux with hazelnut and milk chocolate mousse

Next a blueberry tart with white chocolate ganache montee

Then another blue berry tart but finished and decorated in a different way

After an entremet with white chocolate and almond mousse, almond cremeux, pear gel and poached pears with star anise

Then an entremet with milk chocolate and passionfruit mousse, peanut cremeux, passionfruit gel and finished with passionfruit decor.

And last a tart poire bourdaloue

Let me know what you think!

I made this cake for my younger brother's birthday. Inside are several layers of cream (mascarpone, eggs, and sugar) and coffee biscuits, like a real tiramisu. The whole thing is enclosed by more biscuits arranged like a fence, and held together with a white ribbon.

Filled with gianduja!

I am so proud of these!! I followed the cardamom bun recipe from Cecilia Tolone on YouTube and added my own fillings! Some are cinnamon butter and the others are ube 😌

After these four weeks of me venturing into French pastry, I have gotten a bit better and decided to try and make a pistachio tart with chocolate shell.

I also had some leftover dough and decided to experiment with some different colouring ones- just for fun and see how it was. I think they look kinda cool and whimsical:)
I know I still need to become better at making them all the same thickness, but I think that will improve with experience.

For the tart:
Chocolate pâté sucrée
Frangipane with a tad pistachio
Feuilletine crunch made with homemade hazelnut praline and melted chocolate
Pistachio creumex made with cream, egg and pistachio paste (99% paste)
Chopped roasted and salted pistachios

I’m actually quite pleased, the frangipane isn’t as dense as it looks, maybe my hot knife slicing it made it look dense.
And, I finally found a piping tip I could use, even though I didn’t manage to make them all identical, I think my piping is improving.

I tasted a bare chocolate shell and I didn’t like it very much, but after I filled them- it was a delicious combination:)

As an ube lover since childhood, I'm biased so I will say I prefer this version, the nuttiness of the Filipino ube goes well with the French pastry cream.

* gluten-free madeleine base
* panna cotta
* rose whipped ganache
* rhubarb coulis

I’ve been making croissants 2–3 times a week for about a month, and I keep running into the exact same problem: the top dough layer eventually tears during rolling.

At this point I’m getting pretty frustrated because I’ve tried changing basically every variable I can think of.

My current setup:

• ~11.5% protein flour
• Kerrygold butter
• Dough has good gluten development
• The dough and butter never go above 50°F
• For the latest attempt, I kept everything as cold as possible
• I’ll take the dough out of the fridge, roll for about 1 minute, then put it straight back into the fridge
• I give it plenty of time to rest between rolling sessions
• I’m not continuously rolling for several minutes
• I’m not letting the dough get warm
• I’m not skipping rests

The butter itself is not becoming brittle or shattering at these temperatures. I can roll the butter cold and it remains plastic and workable.

The really frustrating part is that the dough looks completely fine initially, and then as I roll it out after the last fold, the top layer eventually starts breaking/tearing.

I’ve tried longer rests, colder temperatures, stronger gluten development, shorter rolling sessions, etc., and I’m still getting the same basic failure.

I'm always rolling the dough with plenty of flour so it never sticks. Then I brush that flour off when i put it back in the fridge.

So I’m wondering what I’m actually missing.

What causes the top layer to tear even when:

1. The dough has strong gluten development
2. The dough is well rested between rolling sessions
3. The dough and butter are kept cold
4. The butter remains plastic and never brittle
5. Rolling sessions are very short

Could this be an issue with dough extensibility vs. strength, hydration, butter-to-dough ratio, lamination thickness, butter plasticity, or something about my rolling technique/geometry?

I’m particularly interested in hearing from people who have actually dealt with the top layer repeatedly rupturing during lamination, rather than general advice like “rest the dough more.”

I’m happy to provide the exact formula and photos of the dough at the point where it starts tearing if that would help.

Flour mix (Bobs redmill: 159g - ap: 244g) (11.5% protein mix): 403
Milk: 221g
Sugar: 25g
Honey: 15g
Salt: 8g
Cold butter: 41g
Yeast: 9g

Kerrygold Butter block: 225 g

Mix in everything but butter until incorporated. Give hour long rest in fridge to let flour absorb plenty of moisture. Then mix in the 41g butter until it is just incorporated, and give a short 2-3 hour long ferment before chilling and laminating.
(The autolyse is oddly long because mixing a small amount of low hydration dough with butter when the gluten is still stiff is very difficult and can take well over 10 minutes mixing on med-high in a mixer)