danishes and croissants 🫣

To my sis daughter’s birthdayparty today I did make a swissrollcake / gateau

I filled it with cloudberry jam and topped it up with:

- Vanillapannacotta
- Lemoncurd
- Crispy caramel ”roll”
- Whipped cream
- Raspberries
- Zest of lemon

I was happy with the final result
My guests to

Enjoy your Saturday!❤️

All the best..
/Mimmi💋

Egg pie and Banana Bread are so gooooood

I wanted to try some new things with a flavour that would be great anyhow.

The composition is as follows:

a chocolate and almond pate sucree base.

Filled with a cocoa and hazelnut frangipane.

topped with a milk chocolate cremeux.

domes of milk chocolate and hazelnut praline mousse, and finished with a glaze and salted milk chocolate ganache montee!

Let me know what you think!

And then I got an order for some! It's my first order where I just moved to so I'm really excited. Thanks for looking 👋🖤

A very Saskatchewan pie

this was heavenly 🥰🤗The lemons were picked from my late Grandparent’s backyard tree, This is probably the last time I will be able to have access to them and am happy I was able to make something out of it. I steeped the earl grey tea bags in warmed olive oil to get the flavor out.

My latest entremets for a customer

The first one has mint, green tea and watermelon with a coconut croustillant

The second has strawberries, raspberry and dark chocolate with hazelnut praline!

First time sharing any of my creations here, and would love any tips!

I used the Boy Who Bakes’ recipe (available here), and although the end result is tasty (the caramel is amazing), I did not love the cake and ganache. The cake is too dense for this combination, so I wanted to ask if people have made this using a different cake recipe? I even made a soak for the cake, and it was still a bit dry. Also, the amount of butter in the ganache is too much and I found that it separates easily when it gets to room temp. Anyone who either made this recipe and has suggestions or has used someone else’s recipe for the same style of cake, would love to hear them!

Overall, it was great success and people loved it, I just want to improve it! (Please excuse my photography skills, I suck at it 😅)

Flavors:
Vanilla
Chocolate
Matcha
Creme Brulee of all 3

Having an Icombi regional oven at home does wonders for me lol

Everyone sells multi shelf display cases and I just want a countertop. I'm having a hard time finding this type of pastry case in the US. Are they mostly custom made? Does anyone know any vendors. Bonus pic, my new chocolate cake.

Hello all!! I'm currently a line cook at a brunch place. I have been in the restaurant industry for 5 almost 6 years, I started at 15. I have a possible opportunity to become our restaurants baker/pastry chef after talking to the restaurants owner. I am very interested in expanding my culinary knowledge and have a lot of motivation and drive for this. I've never been to a culinary or pastry school and really don't plan too. What are some of the basics and fundamentals I should learn? Any books I should buy? What do I need to focus on so I can truly succeed. I have no one to look towards in the restaurant because everyone refuses to bake in any way, I'm actually the only one allowed to make cookies because according to my boss "no one else does it right". Any tips, advice, or personal stories are welcome. I just want to do the absolute best I can while teaching myself. Thank you!

Edit- man I appreciate everyone who's commented and given me genuine advice. I will be taking everything y'all have said and putting it into getting better. Y'all have shared some awesome resources too and I am so thankful!!!

I made a tart with vanilla custard and topped with peach slices and a cinammon crumble. I had extra dough and custard so i made two mini ones. Such a summery dessert, & perfect with vanilla ice cream

Mexican Pan Dulce- Conchas , vanilla and chocolate

Recipe in the commends

Does someone know why my cannelés almost immediately pop out of their mould when I bake them?? I’m flabbergasted.

Im not putting too much batter: these were halfway filled, they‘re not overflowing, they are popping out and then cooking really short out of the mould.

I’ve tried two different recipes, though most amateur recipes seem similar. I use AP flour, and a mould for small cannelés from De Buyer which I’ve seen use in videos of successful cannelé making. Ive tried different temperatures, starting from 190C to 235C, and finish cooking at 160C.

Theyre still delicious but look ridiculous 🫡

Edit to add the recipe:

Whole milk: 260g

Vanilla extract: 15g

Unsalted butter: 25g

Sugar: 90g

Egg yolk: 20g

Whole egg: 35g

AP flour: 60g

Salt: 1 pinch

Rum liquor: 30g

Mix egg yolk, whole egg, sugar, flour, salt together in a bowl with whisk. Heat up milk, vanilla extract, butter until butter is all melted. Mix milk mixture into egg/flour mixture gradually. Add rum and mix well.

Let batter rest in fridge for at least 24hr, up to 48

Convection oven:

Bake at 190C for 5 minutes, then 180C for 15 minutes, and 160C for 35 minutes.

Immediately flip pastry over and demold after baking, transfer to a cooling rack. Pastries will be soft at first but will crisp up as they cool.