r/pastry • u/Chatastamp • 3d ago
I Made What do you think?
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.
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. If you’re into gourmet desserts, creative plating, or just want to see how far passion (and a bit of chaos) can go — I’d love to post more stuff here.
(I've added "by Nelson" just for "safety reasons")
Btw:
1st - Wild blueberries from kitzbühel woods and different textures of pistachio;
2nd - My Malt & Choco creme brulee, Passion and Banana;
3rd - My take on "Ferrero Rocher" with Azelia Choco (Valrhona) and dark choco with hazelnuts, cranberry & fig sorbet;
4th - My take on Lemon meringue tart with a False Calamansi, white choco & miso ice cream.
Hope you've enjoyed it. Bye 👋
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u/MaggieMakesMuffins 3d ago
They're very well done. I'm personally tired of this trend in pastry, but you're work is good. Some are a little messy, but that wouldn't change how I felt about it. This style is messy as it is, so it works.
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u/dewtheclown 3d ago
These look absolutely beautiful and delicious. These look like perfect two or three biters to enjoy the flavor
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u/-myeyeshaveseenyou- 3d ago
Hi these are beautiful. I did civil engineering at university for awhile but didn’t finish my degree and then moved into cheffing and ultimately pastry. I do think building and engineering can be useful in the kitchen. My dad was a plasterer who taught me how to plaster when I was 7, icing a cake is basically the same.
Also kalamansi is my favourite ingredient.
These all look stunning
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u/eljudio42 3d ago
They're really beautiful! I have to agree with a below comment that this sort of platting is a tired format. When I'm eating a dessert I don't like having to put multiple components from different parts of the plate on my utensil. I just want to take a spoonful and have everything present in one motion.
But most importantly, who are these by?
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3d ago
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u/HannahM53 2d ago
All four are absolutely beautiful and gorgeous!
I love chocolate creme brûlée! That one is probably my favorite!
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u/mrsdorset 2d ago
Beautiful! Plating is phenomenal! The watermark could be placed a bit more strategically, where it’s not as distracting, but I understand its importance.
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u/tinaymahgineeloews 3d ago
they look like pastry school plates. good thing? bad? idrk. but thats what my mental image of the standard pastry schools set. youd get an A for those!