I encountered multiple issues, never made tart shells before, never made any of the fillings, nor Italian meringue.
I had to make three batches of tart before I got them right, turned out I used too many eggs.

Then my first try at the lemon filling was runny, so I had to make that one again.
My pecan pie filling got foamy, but since that was baked inside the shells I didn’t do it again.

I used the most crooked shell for tests, and atleast it all held up nice when I cut them.
And I didn’t set fire on my kitchen when torching them, so I call that a win!

They tasted amazing, and I really want to explore French patisserie more.
I have ordered tart rings, hoping that will be better than my muffin pan. And I will use a little more meringue next time.
And explore different fillings maybe.

I have successfully made choux multiple times for making karpatkas, but when I tried a choux ring I failed miserably three times in a row on the same day. I think possibly my oven temps were not reliable and also my piping technique needs sorting.
Anyways, my choux rings would rise and then flop at the end. So, I kept all the failed attempts, cut them open and dried them out in the oven the next day and then used the busted up pieces to build this choc orange wreath. The flavour of the mousseline cream was totally fabulous. But I wouldn't make it again because I find it too rich. I'll stick with the pastry cream base next time.
I am happy with saving this from the bin though but definitely need more choux practice.
I used this recipe: https://www.iletaitungateau.com/en/articles/7964 (you have to scroll down to see their choux ring - seems to show a different cake at the top of the page).

danishes and croissants 🫣

To my sis daughter’s birthdayparty today I did make a swissrollcake / gateau

I filled it with cloudberry jam and topped it up with:

- Vanillapannacotta
- Lemoncurd
- Crispy caramel ”roll”
- Whipped cream
- Raspberries
- Zest of lemon

I was happy with the final result
My guests to

Enjoy your Saturday!❤️

All the best..
/Mimmi💋

Egg pie and Banana Bread are so gooooood

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 😅)

Flavors:
Vanilla
Chocolate
Matcha
Creme Brulee of all 3

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

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