Ashley's wedding pie
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Tonight is my niece Ashley's wedding. (My baby sister's daughter.) I thought I would bake her a pie. What do you think? Will I look silly handing them a pie? It will be in a professional pie box and all! 
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Cookies, Cakes, and Pastries
Mmmm.... sweets!
Inverse puff
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Kind of lost the mojo, been on a bit of a long hiatus from savory and pastry, but I did enjoy them, pastry was actually what I began with in French cooking as a kid. Anyway, just a couple from last outing. Inverse puff. Palmiers, and lemon turnovers (they have a name, can't recall).
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Chocolate tart with white chocolate crème Chantilly montée
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Chocolate tart with white chocolate crème Chantilly montée
Recipe from Bruno Albouze
Shortcrust pastry, pretty standard with butter, flour sugar and eggs. Prebaked at 350deg F for 20 minutes with pie weights, then 15 minutes at 350 without pie weights. Let cool.
60% cacao chocolate ganache
white chocolate crème Chantilly montée with vanilla and stabilized with gelatin
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Black & Blue Berry Pie
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Good morning, friends.
Please be cool and stay safe. I am preparing for a black and blue CSA farm box special today. I was about to put on my shorts and head over to the 24/7 Morten Williams supermarket; for some supplemental berries. Then I thought to myself, a little pectin never hurt any pie! Enter the pink lady.
The players are:
Blueberry
Black Rasberry
Pink lady apple
Lemon juice
1/4 tsp. Cardamom
pinch of cloves
1/4 tsp. Ginger.
1/4 tsp. Nutmeg
3/4 tsp. Cinnamon
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Strawberry Tart Entremet
Sugar pie, honey bunch!
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It's been a sweet pie kind of week! Enjoy the pie/eye candy photo montage!
1. Strawberry Chiffon
2. Toppless cherry
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The Pie pastry and filling seminar
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It was a great success! Everyone earned their certificate! No one was left-back!
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My croissant journey
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I always wanted to learn how to make croissants so, about a year ago, I picked up a recipe and thought "how hard can this be?". How naïve I was...
Today, about 60 batches and about 550 croissants later (I didn't eat many of them!), I've finally got a result that's both repeatable and one that I'm fairly happy with. I've read and experimented with many methods, watched endless videos, tried different butters, flours, yeasts, etc., and interviewed professional bakers in San Francisco.
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Improving Sourdough Croissants
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Hi all!
So I've started trying my hand at croissants over the past few months - and although I have definitely gotten better, there are still some gremlins I want to iron out:)
Today's batch of sourdough croissants followed this recipe from the Shipton forums for 3-day croissants: https://www.shipton-mill.com/baking/recipes/sourdough-croissants.htm.
Some adjustments/mistakes I made:
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First time croissants - postmortem?
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Very new to yeast baking, and this is my first post on TFL!
The following photos are from the first time I've made croissants (though I have known how to do puff pastry I guess).
While it was absolutely delicious (and goes straight to my waistline), I wanted to ask if anyone has advice on these issues:
- The egg wash seems to brown a lot faster than the rest of the croissants. I used a whole egg with a dash of 2% milk. Any suggestions? It also tastes a little too distinctly eggy for parts of it.
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