Sweet thread; Patisserie!

Will eat for hire

 

Cream Horns and Tarte Tatin -

 

Damn.

 

Sad thing is I'm tossing the second dish; it is way too stupid sweet to even consider having a slice of.

 

I googled it. Yeah wow. Beautiful thing though.

 

Crock Pot Apple Dumplings. They don't look like much, but every time I make them for a party, they disappear!

 

Cream cheese strudel, and it is so fucking good!



Unlike stuff you buy at the store, we use butter for each layer in our laminated doughs.

The reason why you get that "oily" or "slick" feel is because shortening is commonly used since 1. It's cheaper and 2. It's easier to work with when making laminated dough.

Butter layers makes the crispy dough literally melt as you bite into it.

 

Also made meringue whatever the heck they are as well as baklava.



No pic of the baklava since I gave it away.

 

OMG I would eat the f**k out of that!!

 

It's what I'm doing right now!!!

 

i hate you

 

I'll enjoy it even more Just for You!

 

Was craving chocolate, made two Chocolate Ganache tarts. I'll spare you the part where I made the dough since it just sat there cooling after having baked it.





Crappy part is after I got started, I realized I had no more white chocolate almond bar to use on top or as a layer on my tart before the chocolate.

 

With pate choux comes cream puffs and eclairs!

 

Bazinga!

 

Nice lattice work

 

I still don't know what I'm doing most of the time

 

That apricot pie sounds outstanding. Can you please post a recipe?

never mind

 

Was just multi-quoting my own posts.

Glad you found it!

Feel free to use the mealy or flaky dough.

And just remember, any left over flaky dough is then used as a mealy dough but never the other way around. This is due to flaky being kneaded only once.

 

This whole thread. ALL your baking.

Damn.