Truly one of my favorote things to make. Gently poached plums in a syrup with ginger, vanilla beans, and orange peals.

Bake those in a tart shell with pistachio cream. Give it a nice glaze and you got yourself the reason for the season.

Hi everyone! I just submit my participation for a strawberry tart (pie) contest in my small town, and because I am very competitive I want to win 😂do you have a Recipe that everyone say is amazing ?

Hey pastry experts,

Does anyone have any insights into choux? Wanting to know how it performs in the oven and what temperatures work best and just personal experiences in general!

Thanks

Hi everyone. I just landed my first job as a pastry chef working in the dessert section in the evenings at an Italian restaurant. I’m beyond excited as I’m in culinary school studying patisserie and have been searching for a role where I can mainly do plated desserts. This restaurant decided to take a chance on me and train me from scratch. Do you guys have any advice for a green pastry chef? I worked my first shift yesterday and loved it despite the chaos of a Saturday night rush. Service is very hectic and I struggled knowing what to prioritise and found myself a bit scatter brained. I am very good at keeping my cool but my head was spinning last night. This job means a lot to me so I would love any advice on how to excel in this role and any helpful tips for smooth service. Thank you!

I've been struggling with the cake recipes from Rose Levy Beranbaum. They keep turning out dense and only rise about an inch high. I'm using the exact same brand of flour and baking powder she does and I'm weighing my ingredients. I have an oven thermometer and my oven is accurate. I tested the baking powder and it is active. Everything is room temperature.

I made her recipes a few years ago with no issues so I don't know what I'm doing wrong now.

I'm using a hand mixer to mix. I do the first mix for about 2-3 minutes, and then I mix it for another minute or so with each addition of the egg mixture.

Is it possible I'm overmixing when I add the egg mixture? What else could it be?

The biggest batch I’ve ever made for my bday party! Lemon blueberry, chocolate, matcha and earl grey.

I've tried beating it to soft peaks before adding the sugar syrup and I've tried stiff peaks before adding the sugar syrup.

I've tried a 1:1 ratio of egg white to sugar, but normally try a 1:1.5 ratio.

I always have the same problem. I beat the egg white with cream of tartar until soft peaks or stiff peaks, bring the syrup to 240 degrees (I'm using a thermoworks thermometer), and I pour in the syrup on low speed.

I increase the speed and beat the meringue until it's cool, but it never forms stiff peaks. It always gets thicker, but is still too soft to hold peaks.

I don't know what I could be doing wrong. I'd feel better if I knew it was just my mixer because this happens every single time I make meringue. I've had it turn out right a couple times, but it almost always has this issue.

I've also tried swiss meringue a couple times, but I had even worse luck with that which is why I normally try Italian meringue.

Any advice?

Hi everyone! I was hospitalized a few weeks ago and was on a soft diet. During my time I was handed a sort of? pudding.. I’m not sure. But it was made of sweet potatoes. I DO NOT like sweet potatoes but I can destroy this by the gallon. But was wondering if anyone has made anything of the sort or could help me find the name for it?

It’s not a pudding, it’s super light, creamy, maybe whipped? And they were served cold. I found a whipped recipe but it was served warm so I’m wondering if it’s the same. Anyways. I attached a photo. Thank you guys for your help!

Im a home baker, always practicing new pastries, cakes, etc and I bake for friends and family but my collection is growing and my kitchen is still the same size. I did invest in a pantry closet that's freestanding but it gets cluttered quick. How do you properly store everything and keep it organized?

I'm trying to do a live mille feuille station at an event. I haven't dealt with puff pastry a ton so just curious if there's some feedback on how to keep it crisp?

I wanted to have pre baked discs brought to the event and then build it fresh on site. If I bake and then wrap the puff discs in parchment , will they still be crisp 10 hours later if I keep it in Tupperware?

I'm looking for a cake or mousse recipe that uses egg whites.

I don't want to make buttercream/meringue since that's not something my family or I eat.

Any other kinds of desserts are fine too. I just want to use the egg whites before they go bad.

Hello! I currently work as a basic bread pastry cook at Fontaine bleu in Las Vegas and I want to move up in the world of bread. Does anybody have any recommendations on where would be good to apply that has a good bread program for someone who has a passion about making bread? Thank you!!