The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Some of my Pastries...

Wynder's picture

Some of my Pastries...

I figured I'd post a few things that I've done at home and in class to go along with my introduction in the intro forum. :)

Pear Frangipan Tart

German Chocolate Cake

Pumpkin Tartlette with a "Snow Dove" and Whipped Cream Quanelle

Chocolate Creme de Menth with Chocolate Shell Top

HeidiH's picture

I'm coming to your house! 

dablues's picture

Invite me, lol!

Syd's picture

Beautiful baking.  Welcome to TFL!


dabrownman's picture

are so very tempting.  I too like to bake deserts as much, if not more, than bread. Your deserts are lovely.  Welcome to TFL.

sam's picture

I will take a dozen of everything.  Thank you.  :)

merlie's picture

This looks absolutely wonderful !! I keep going back to look at it.  Please could you share the recipe ?

Thank you -Merlie.

Wynder's picture
mijo.sq's picture

Very Nice!

Can you describe your chocolate creme de menthe? It looks like it's a chocolate brownie with a layer of mousse, topped with chocolate ganache. (Cut extremely square...ugh..I can't cut straight.)

Wynder's picture
mijo.sq's picture

AH! Buttercream...


Wynder's picture

Yep! I'll be honest, I didn't appreciate the gritty texture of the granulated sugar -- if I did it again, I think I'd probably use powdered sugar for a smoother texture.

sam's picture

I've never been to Germany, but German Chocolate cake is my most favorite ever.

However, that Pear Tart looks amazing too.    

Can you tell I am hungry?   :)

This is torture, that's what it is.   :)

Wynder's picture

Did you know that German chocolate cake has nothing to do with Germany?

Sam German, an Amercan, invented the coconut/pecan topping...  and the cake was born. ;)

HeidiH's picture

Yup, Mr. German, who worked for Mr. Baker at Baker's Chocolate in Dorchester, Massachusetts, developed a light sweet chocolate recipe which became their second product. 

Ergo: Baker's German's Sweet Chocolate.

I had heard this from a Dorchester native years ago.  The Wikipedia article for Baker's Chocolate says that German developed the lighter sweeter chocolate.  The cake (with the lack of 's) came from a Texas newspaper recipe of a later date.

aytab's picture

I always wondered about that, because call me funny but, I never figured Germany to have a plethora of Coconut Palms. 

gerhard's picture

Italy grows no coffee yet are known as the kings of espresso, Belgium grows no cacao yet is the origin of world reknowned chocolate..... so I would not judge the origins of recipes by were the ingredients are native to.  I have heard the story about the origin of the name German Chocolate Cake before.


aytab's picture

Was not judging, just trying to make a humorous observation. 

Mini Oven's picture
Mini Oven

Like your photos.  Very well done!

varda's picture

sample all of them but your pumpkin tartlette takes the cake (so to speak.)   -Varda

Wynder's picture

In class, they leave out some of the left over desserts for us to sample while we're working...

On Tuesday, I tried a pumpkin tart similar to the one I made above; however, it had a streusel (brown sugar, flour, cinnamon -- typical) with walnuts and minced crystalized ginger.

O.  M.  G.


patricia hains's picture
patricia hains

All of them...wonderful.   I am a pear fanatic.  Would you be so kind as to post the recipe for the pear tart? Many thanks!

Wynder's picture

Here we go. :)

Short Dough for the Crust

227g Butter, unsalted, softened
185g Sugar
1 Egg, room temp
30g Orange Juice
1tsp Vanilla
370g AP Flour
6g Salt
2.5g Baking Powder

  1. Cream the butter and sugar with a paddle.  
  2. Add the egg, vanilla and OJ.
  3. Add the flour, powder and salt and mix until just combined.
  4. Turn out onto a floured surface and knead slightly until dough comes together.
  5. Ball it, wrap it and chill 30 minutes.
  6. When you roll it out later, warm it up with your hands so it's not too brittle,  thickness should be about 1/4".

Pear Preparation

2-4 Pears (depending on how you wish to decorate the top.
567g Wine (red or white, depending on what color you want the pears to be)
284g Water 
114g Sugar 
1 Cinnamon stick
4 cloves 

  1. Line tart pan with dough and refrigerate.
  2. Peel, core and halve 2 pears.  Poach in a liquid with the above ingredients until tender.  Remove and dry.
  3. While the pears are poaching prepare the frangipan:


240g Almond paste
30g Sugar
105g Butter, unsalted, room temp
2 Eggs
7g Vanilla
23g Cake flour

  1. Blend the almond paste and sugar on low speed with a paddle.
  2. Gradually add butter in small amounts, incorporate fully with each addition.
  3. Gradually add eggs and mix on medium for 5 minutes, until light and airy.
  4. Stir in the vanilla.
  5. Mix in the flour.


  1. Fill the tart shell with frangipan with an offset spatula.
  2. Slice the pears in 1/4" slices without cutting completely through.
  3. Pick up a pear half and gently lay it on top of the frangipan.
  4. Bake at 350F until filling is baked, about 30 minutes.
  5. When cooled, glaze with warmed, thinned apricot glaze or tart glaze.


patricia hains's picture
patricia hains

Thanks for the recipe...I even have all the ingredients on hand.  Guess I know what I will do today!