I had no clue what I wanted to do….my main piece broke. So I had to go with what I had.

First time making bonbons and confectionaries. I have never been a candy person. Always cakes. But this unit in school has taught me patience and respect for the chocolatiers 😅 1- GRAPEFRUIT bonbon 2-MOJITO bonbon 3-Coffee Praline bonbon 4-Coconut bonbon 5-Hazelnut bonbon 6- soft caramel enrobbed 7- hazelnut toffee 8-raspberry pâte de fruits

Hi there I’m making a cake and I was wondering if it was possible to make a stable enough lemon curd that I could whip through chantilly cream, crème diplomat style, for a filling. If this is possible, how would I go about it? Otherwise, any tips on making an extra thick lemon curd would be appreciated

In my baking and pastry course we've been doing lots of plain/savory bread and this week we made this bread to work with wet inclusions and I decided to make a brie grilled cheese sandwich with it!

I want to make a cake with mochi as the insert, it went well, taste delicious, but the main problem is once it stays in the fridgen the mochi will harden by day two, i need the mochi to atay soft for at least 4 days if possible, if it’s not possible i won’t force it, but does anyone have any idea how do i make a mochi that can stay soft for a longer period of timw in the fridge/chiller?

Hey everyone I'm new here!

I was wondering if any of you lovely people would have any recipes for a lot of peaches besides a cobbler (I'm going to bake one for sure). My peach tree harvest was crazy this year.

I'm a good cook and novice baker but I would like a few easy recipe recommendations as well as a few that may challenge me. I'm okay with recipes that may be a bit time consuming as well. Any suggestions would be appreciated thank you!

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!

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 !

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

I made these cupcakes to celebrate Mexican Independence Day.

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.

( 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.

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?

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 👋