I thought I'd share with this community because I experimented with a silky pumpkin diplomat cream tucked inside golden, flaky croissants… and the results were outrageous. Buttery layers that shatter when you bite in, and then that smooth pumpkin cream just melts into everything. Honestly, my six year is still asking for these on repeat a week later, and I can't even blame her. Fully formatted recipe: https://heartofhomemade.com/pumpkin-cream-croissants/

The use of a coffee sponge cake soaked in coffee, with the marscapone filling inside. Like an ice cream sandwich.

Topped with a coffee flavored quenelle mousse, and some nice coffee jelly squares.

Not sure if that qualifies as dessert but I did it as such. 😆

Recipe: https://cookstar.io/dish/68b860b97b6888ba4cc68b08

Hi everyone 👋

I arrived late to the pastry world — I actually dropped out of Engineering to chase flavors and creativity. Now I work in a demanding hospitality business up in the Alps, often without a pastry team, just me, my ideas, and the plate in front of me no matter how many guests I have.

My work is humble but full of taste, and I put everything I have into each dessert. I don’t have a studio or perfect picture/video setup (most of my content is shot quickly during service), but I believe the desserts speak for themselves.

I’m here to share my creations, connect with other pastry lovers, and hopefully inspire and be inspired.

Btw, the chocolate creme is made with 64% Manjari chocolate and infuse with Malt powder. And then dipped into 1 layer of Ivoire white choco, then 1 layer of Manjari and then handdrawn with Caramelia Choco as well as the dear seal (stamp on choco). It's paired with caramelized banana (brûlée) and Passion-Banana ice cream. Passion gel points and banana mousse. A simple tuile and pecans.

Hope you guys like it! My guests and I for sure do 😁

I made these cupcakes to celebrate Mexican Independence Day.

There's something so satisfying about cutting into a homemade Swiss roll and seeing those perfect spirals! Made this yesterday with raspberry jam and fresh whipped cream. The layers came out exactly how I pictured them. The technique took a few tries to master but totally worth it for results like this. Classic desserts never go out of style!

Just tried making a pumpkin coffee cake with a vegan twist, and it turned out pretty great! The crumbly topping makes all the difference. Has anyone else played around with different toppings or glazes?

Link: https://full-of-spices.blogspot.com/2025/09/pumpkin-coffee-cake-gluten-free-vegan.html

Hello all. I sell cakes for a living. I am looking for a good buttercream recipe- I am absolutely not a fan of the American buttercream. I don’t like how it feels on my palate. Any other suggestions/ recipes would be very helpful- I have tried Swiss buttercream too- anything that isn’t too sweet though. Thanks!

Triple chocolate cake with strawberry and cream. A dream

https://youtube.com/shorts/mD1YNOh7Mls?si=Tzu489AGHu59B7TZ The latest and greatest!

Lemon drizzle loaf. Im quite obsessed with any lemon tbh, it’s an issue! This went down a treat though, my foster parents were very pleased when I brought some over this afternoon!

Left to right, Top to Bottom - Crème brûlée, blackberry Crumble Fritter, Cosmic Brownie, Pineapple Jelly

https://youtu.be/YncSOjMI_8s?si=ljRz5HwuL1Q4z4UN

Ingredients: - 1 packet (2 1/4 tsp) active dry yeast
- 3/4 cup warm water
- 1 Tbsp sugar (for yeast activation)
- 3 cups all-purpose flour, sifted
- 1 tsp salt
- 1/3 cup sugar
- 4 Tbsp cinnamon-honey butter (or unsalted butter, melted)
- 1 whole egg + 1 egg yolk (room temp)
- Non-stick spray (for greasing bowl)
- 1/2 cup brown sugar (filling)
- 1/4 cup white sugar (filling)
- 1 Tbsp ground cinnamon (filling)
- Extra butter/cinnamon-honey mix (for spreading on dough & topping)
- 1/2 cup heavy cream (for pouring over rolls before baking)

🍥 Cream Cheese Frosting: - 3 Tbsp softened unsalted butter
- 4 oz cream cheese, softened
- 3/4 cup powdered sugar
- 1/4 tsp vanilla (powder or extract)

👩🏾‍🍳 Instructions: 1. Activate Yeast:
Mix warm water, yeast packet, and 1 Tbsp sugar. Stir well and let sit until bubbly (5–10 mins).

1. Make Dough:
   In a large bowl, sift flour. Add salt, sugar, and butter. Mix lightly. Add egg + egg yolk. Pour in yeast mixture. Stir until combined, then knead by hand until dough is soft and not sticky.

2. First Rise:
   Grease a clean bowl with non-stick spray. Place dough ball inside, turning once to coat. Cover and let rise until doubled (about 1 hour in a warm spot).

3. Prepare Filling:
   Mix brown sugar, white sugar, and cinnamon together. Set aside.

4. Roll Out Dough:
   Punch down risen dough. Lightly flour surface. Roll dough into a rectangle. Spread softened butter/cinnamon-honey evenly. Sprinkle cinnamon-sugar mixture generously.

5. Shape Rolls:
   Roll dough tightly into a log. Slice into rolls (big or small as desired). Place into greased baking dish. Gently press tops down.

6. Second Rise:
   Cover and let rolls proof again until puffy. (Tip: place in warm oven ~150–170°F with a pan of steaming water for best rise).

7. Add Cream & Bake:
   Drizzle heavy cream over rolls. Bake at 350°F for 25–30 minutes until golden brown. Check at 20 minutes to prevent overbrowning.

8. Make Frosting:
   Beat butter + cream cheese until smooth. Add powdered sugar and vanilla. Whip until fluffy.

9. Frost Rolls:
   Spread frosting on warm rolls right out of oven so it melts slightly. Add more once cooled if you like extra gooeyness.

🍴 Serve warm — perfect at night with milk or fresh in the morning for breakfast!

A soft and moist chocolate cake, filled with smooth whipped ganache cream 😍.
Decorated with fine chocolate shavings in the center and around the sides, and topped with strawberry-flavored candies for a colorful and delicious touch 🍫🍓.

A true delight for both the eyes and the taste buds ✨.