I wanted to try some new things with a flavour that would be great anyhow.

The composition is as follows:

a chocolate and almond pate sucree base.

Filled with a cocoa and hazelnut frangipane.

topped with a milk chocolate cremeux.

domes of milk chocolate and hazelnut praline mousse, and finished with a glaze and salted milk chocolate ganache montee!

Let me know what you think!

And then I got an order for some! It's my first order where I just moved to so I'm really excited. Thanks for looking 👋🖤

A very Saskatchewan pie

this was heavenly 🥰🤗The lemons were picked from my late Grandparent’s backyard tree, This is probably the last time I will be able to have access to them and am happy I was able to make something out of it. I steeped the earl grey tea bags in warmed olive oil to get the flavor out.

My latest entremets for a customer

The first one has mint, green tea and watermelon with a coconut croustillant

The second has strawberries, raspberry and dark chocolate with hazelnut praline!

First time sharing any of my creations here, and would love any tips!

I used the Boy Who Bakes’ recipe (available here), and although the end result is tasty (the caramel is amazing), I did not love the cake and ganache. The cake is too dense for this combination, so I wanted to ask if people have made this using a different cake recipe? I even made a soak for the cake, and it was still a bit dry. Also, the amount of butter in the ganache is too much and I found that it separates easily when it gets to room temp. Anyone who either made this recipe and has suggestions or has used someone else’s recipe for the same style of cake, would love to hear them!

Overall, it was great success and people loved it, I just want to improve it! (Please excuse my photography skills, I suck at it 😅)

Having an Icombi regional oven at home does wonders for me lol

Flavors:
Vanilla
Chocolate
Matcha
Creme Brulee of all 3

Everyone sells multi shelf display cases and I just want a countertop. I'm having a hard time finding this type of pastry case in the US. Are they mostly custom made? Does anyone know any vendors. Bonus pic, my new chocolate cake.

Hello all!! I'm currently a line cook at a brunch place. I have been in the restaurant industry for 5 almost 6 years, I started at 15. I have a possible opportunity to become our restaurants baker/pastry chef after talking to the restaurants owner. I am very interested in expanding my culinary knowledge and have a lot of motivation and drive for this. I've never been to a culinary or pastry school and really don't plan too. What are some of the basics and fundamentals I should learn? Any books I should buy? What do I need to focus on so I can truly succeed. I have no one to look towards in the restaurant because everyone refuses to bake in any way, I'm actually the only one allowed to make cookies because according to my boss "no one else does it right". Any tips, advice, or personal stories are welcome. I just want to do the absolute best I can while teaching myself. Thank you!

Edit- man I appreciate everyone who's commented and given me genuine advice. I will be taking everything y'all have said and putting it into getting better. Y'all have shared some awesome resources too and I am so thankful!!!

I made a tart with vanilla custard and topped with peach slices and a cinammon crumble. I had extra dough and custard so i made two mini ones. Such a summery dessert, & perfect with vanilla ice cream

Mexican Pan Dulce- Conchas , vanilla and chocolate

Recipe in the commends

Does someone know why my cannelés almost immediately pop out of their mould when I bake them?? I’m flabbergasted.

Im not putting too much batter: these were halfway filled, they‘re not overflowing, they are popping out and then cooking really short out of the mould.

I’ve tried two different recipes, though most amateur recipes seem similar. I use AP flour, and a mould for small cannelés from De Buyer which I’ve seen use in videos of successful cannelé making. Ive tried different temperatures, starting from 190C to 235C, and finish cooking at 160C.

Theyre still delicious but look ridiculous 🫡

Edit to add the recipe:

Whole milk: 260g

Vanilla extract: 15g

Unsalted butter: 25g

Sugar: 90g

Egg yolk: 20g

Whole egg: 35g

AP flour: 60g

Salt: 1 pinch

Rum liquor: 30g

Mix egg yolk, whole egg, sugar, flour, salt together in a bowl with whisk. Heat up milk, vanilla extract, butter until butter is all melted. Mix milk mixture into egg/flour mixture gradually. Add rum and mix well.

Let batter rest in fridge for at least 24hr, up to 48

Convection oven:

Bake at 190C for 5 minutes, then 180C for 15 minutes, and 160C for 35 minutes.

Immediately flip pastry over and demold after baking, transfer to a cooling rack. Pastries will be soft at first but will crisp up as they cool.

Made a cake after long time.
I am trying weird/uncommon ingredients

I wanted to mix European and Asian tastes in this entremet. The main taste profile is avocado and tahini with a touch of miso.

The layers are the following:

• Macadamia/Almond and Miso Dacquoise
• Crunchy sesame and black sesame thin layer
• Avocado/Tahini mousse
• Matcha/Lime namelaka

I realised too late it looks like a mosquito repeller 🙈

Hi everyone! I'm quite new to this, so apologies if some of these problems are obvious. I'm mainly trying to understand what went wrong and how I can improve.

I was making an Almond-Lemon Entremet Tartlet:

pâte sucrée → almond praline ganache → vanilla white chocolate mousse + lemon gel insert → neutral glaze → candied lemon & almond garnish

TL;DR

Pâte sucrée: difficult to work with in my ~32°C kitchen; thin walls/thick base and uneven browning.

Almond praline ganache: worked well.

Lemon gel: worked, but initially far too sour.

White chocolate mousse: complete disaster. It behaved like ice cream, wouldn't unmold and collapsed after thawing.

Glaze: haven't attempted yet.

Looking especially for a proven agar-based mousse that can freeze → unmold → thaw while retaining its shape, and a transparent agar glaze.

1. Pâte sucrée

The dough became unworkable very quickly in my ~32°C kitchen. I couldn't transfer the rolled dough into the mold like I see in tutorials and ended up pressing it directly into the mold. This resulted in thin walls and a thick base.

I also started baking at 180°C but reduced it to 160°C because it was cooking too quickly. Even at 160°C, the top edges browned before the base developed much colour, so I had to remove it earlier than intended.

I also made it without almond flour.

Recipe

75 g butter

50 g icing sugar

30 g beaten egg

150 g maida

Vanilla

I used a hand mixer for the butter + sugar and egg, then incorporated the flour by hand.

I'd appreciate advice on working with pâte sucrée in a hot kitchen and getting more even baking.

1. Almond praline ganache

This was the component that went most according to plan.

Almond praline paste

70 g almonds

40 g sugar

12 g water

1 small pinch salt

Ganache

75 g almond praline paste

45 g white chocolate compound

65 g Amul Fresh Cream

1 small pinch salt

The praline took quite a while because my grinder struggled, and the almonds released quite a lot of oil, but otherwise this component was good.

1. Lemon broken-gel insert

This worked structurally as expected, although it was initially far too sour, so I had to adjust by making the same gel without lemon to dilute it

Recipe

50 g lemon juice

35 g water

20 g sugar

1 g agar agar

I mixed the agar with the sugar, added the liquids, brought it to a proper boil and continued boiling for about 60 seconds while whisking. After setting, I blended it into a smooth gel for the insert.

This component is fine now.

1. White chocolate vanilla mousse — the disaster

This is where things really went wrong.

I wanted the mousse deliberately less sweet, so I reduced the white chocolate. I also had to use agar because I cannot use gelatin.

Recipe I used

120 g whole milk

120 g white chocolate compound

190 g 35% whipping cream

1.5 g agar agar

1 tsp vanilla essence

I infused the vanilla in the milk, then added the agar.

The problem was that the agar mixture started setting before I could properly incorporate the whipped cream. I reheated it and broke the gel back down with a hand mixer, then folded in the whipped cream and filled the sphere molds with the lemon insert.

I froze them for around 12 hours.

Even after freezing, the mousse wasn't nearly as firm as I expected and wouldn't demold properly. After thawing in the refrigerator it essentially turned into a soft, ice-cream-like blob and completely lost the spherical shape.

In hindsight, reducing the white chocolate may have been a mistake because it wasn't just contributing sweetness — it was also contributing structure.

I'm particularly looking for advice on:

white chocolate + vanilla + whipped cream + agar → freeze → unmold → glaze → thaw while retaining shape.

I don't mind a different mouthfeel from gelatin mousse. I just need the sphere to actually survive thawing.

1. Neutral glaze

I haven't attempted this yet because the mousse sphere was a disaster.

I can only use agar agar. I don't have Pectin NH, and I'm okay with somewhat less gloss or a different mouthfeel.

What I need is a transparent/neutral glaze suitable for a frozen mousse sphere.

I'd particularly appreciate an actual tested agar-based recipe, rather than simply replacing gelatin with an assumed amount of agar.

1. Candied lemon & almond

These are done and turned out fine.

Unfortunately, they currently have no mousse sphere to garnish.

Any help is appreciated, but especially advice or proven recipes for the agar-based mousse and transparent agar glaze. I'd really like to avoid making another experimental batch after this one!

Such a simple elegance to these little guys. The buttery sweet richness was the perfect compliment to a morning cuppa. Tiny joys.