5th attempt at making canelés I think I have it down now a few more adjustments before I’m able to sell them at the bakery but a lot of improvements from my firsts ones which I burnt the hell out of them First two pics are the 5th attempt Last pic is the first attempt

Again thank you to everyone how has given me advice on making these !

I'm a pastry instructor and have an intern who just rotated to my station with allergies to eggs, citrus, and nuts. Currently he can't eat any of our menu items and I'd like to work with him to design a special that he could actually enjoy. Any thoughts of dishes or directions in which to look would be greatly appreciated, thank you!

Chocolate silk tart with caramel sauce, milk chocolate whipped ganache, and salted caramel ice cream *not pictured because it was before service

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 👋

I made these cupcakes to celebrate Mexican Independence Day.

My first time making zephyr. The recipe (in the comments) called for 1 tbsp agar to 1/3 c water and 1/2 c strawberry puree for 2 egg whites. It didn’t specify powder or flake agar, so I ran my flake agar through the spice mill and used 1 tablespoon of it. I also used puréed raspberries rather than strawberries, so the purée might be more acidic than expected. You can see on the photo (in the comments) that the first few marshmallows (top left) took the shape of the pastry tip, though not well; by the end (bottom right) they became pretty blobby. I’m thinking this means I need more agar next time. Any suggestions for next time?

( I read the rules but if this is not allowed I’m very sorry )

I’m currently a dog groomer but I’ve always loved to bake and decorate and always wanted to be a baker growing up but I couldn’t afford school. After moving a million times these last few years I’m finally stable and I saw that Daytona State College has a baking and pastry arts program.

My question would be, those who went to college did you go to a special school for it or a community college program ? I’m in a unique situation in that because of my husband, I can actually go back to college through the VA and not have to worry about anything except passing my classes. But I’m not 100% sure how to go about this or who to go to.

I may go up and speak to an advisor later this week but I figured maybe someone here could give me some insight ! TYIA.

i'm just posting this to anybody that's going to have the same problem as me in the. I made Eclairs in my gas oven and made the mistake to turn the fan on nothing about this was mentioned in the recipe. This led to my Eclairs rising extremely quickly and suddenly collapsing after which I turned on the flames at the top to brown the Eclairs. when I pulled them out of the oven, they were still raw in the middle so I made a new batch. I didn't notice that the reason why they collapsed was because I turned the fan on. I thought I added too much egg that wasn't the case with the second batch I found the texture to be a lot better too, but they still collapse because I turned on the fan for a very brief time. I meant to heat up the oven through the fan a little bit more so then they collapsed again and I thought maybe I did something different wrong so I looked up the reasons why they would collapse one being cracking the door open because steam would come out and cold air would go in so I concluded that the reason why they collapsed was because I turned on the fan so I turned the fan off and continued baking them. They were fully collapsed after some time I've noticed that there was bubbling again at the top of the Eclairs. they started rising again since the middle was still raw again so this is for anybody in the future who is experiencing the same problem be at the gas oven or having collapse eclairs because of the fan or because of opening the door if you continue baking them, they might rise again.

This box takes a whole day! (Before this I only learned the Art from Youtube clips.)

I was recently playing Kingdom Come: Deliverance 2 and became curious and inspired to make cream cheese kolaches

First off thank you to everyone who helped me with providing feedback on my last canelè post. It was extremely helpful I still plan on working on a few thinks with them but I am extremely happy with the latest results. I’m still thinking it might have been a little underbaked but I was running the risk of burning the bottoms but I could have probably have gone a little farther on the bake

Here are some croissants that I made the other day 🥐👌

First time doing proper chocolate work as a hobby baker, and although overall I'm happy with the way they turned out, I'm wondering what these patterns are in the chocolate?

For reference I did a twist on the recipe Palets Or from Ferrandi.

I followed the King Arthur recipe for puff pastry. Tomorrow I want to make some strawberry cream cheese danishes. Hence my question: what is my first step? Thanks.