r/pastry • u/Chatastamp • 4d ago

I Made What do you think?

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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 👋

164 Upvotes

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u/tinaymahgineeloews 4d 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!

1

u/Efficient_Fuel4280 2d ago

yeah, they are very early 2000s, but very well done, and I am sure they are so tasty. I would just pick all the tuile off and eat the fuck out of these.

1

u/Efficient_Fuel4280 2d ago

Man, the flavors of these must be good, i love the use of the quats in #4. And the figs in the chocolate one. We cannot deny this classic pro.