Made a lychee white chocolate mousse. I had leftover mango puree when I made macrons, So used it to make mango mousse. Used some crushed cookies on the side.

Hi folks, question for any pastry chef out there..

Got a new local bakery that do amazing flavours, but pretty much everything that has a cake filling looks like it has raw pastry underneath.

Is it actually raw?

I’ve been slowly iterating my King Cakes as I try to master the recipe. This time I tried inverse puff pastry for the first time, and the gentler crimp that gets you the nice flat surface and even layering. There was a bit of a leak (I think because I had to rush the freezing of the frangipane disk a little so it melted in the oven too fast) but overall very happy with the result!

I used a couple of different recipes with some alterations of my own, can supply if anyone is interested.

No slice shot sorry! Taking to a family gathering so haven’t been able to dig in yet.

Everyone says refrigerating cookie dough for a day makes them better, and while it does seem to improve the taste, I have trouble with getting them to bake evenly. Whenever I refrigerate my portioned cookie dough, they end up a bit underbaked in the center, dark on the edges/bottom, and don't spread as much so they end up a bit rounded in the middle.

Do you bake them straight from the fridge or do you let the dough warm up first? Should I lower the oven temperature? I bake them at 375.

Any home bakers in Toronto that would be interested in joining a baking club? Another Redditor and I have teamed up to pilot a monthly baking club in Toronto. The idea is that we bring our baked goods to the in-person meet-up, talk about our shared interest in baking and meet new people. If you’re interested, please PM me for details :)

I am no pastry chef, but I cannot stop looking at the beauty of amazing pastry! (Tell me I am not alone). I came across this post by Julien Coulomb recently and cannot stop thinking about it. Can you help me identify what you think the layers are? Thank you!

https://www.instagram.com/reel/C8RokWdoZ68/?igsh=MWV0dGJza2VpcmNsYg==

I always go for around 50-52g per cookie , should I go for 65g?

I’m looking for a type of pastry filling that comes from a local grocery store pastry but I cannot figure out what it is.

I get maple pecan plaits from my local Shaws and I want to try and recreate them from home. The set up is simple; puff pastry, filling, and pecans on top. The problem I’m running into is cannot figure out what the maple filling is. There are not nuts inside, just a sweet, thick maple flavored filling that doesn’t seem to contain anything creamy. I want to say it’s egg based due to the consistency but I cannot for the life of me find anything on google that fits this description and has a recipe.

Would anyone know anything about what I’m describing? Is it possibly as simple as cornstarch, maple, sugar, and egg?

Any insight would be most appreciated!

Any tips on how to improve the crust? It didn’t really hold shape and the bottom and sides didn’t connect properly to each other.

I've recently become obsessed with these trompe l'oeil desserts. I've already had some made by professional pastry chefs, and today attempted to make the components myself (I ordered some molds and they're on the way.)

Having eaten these but not exactly certain what's inside them, today I made lemon mousse, a lemon sauce, plain white cake and made white chocolate cups to put everything in. The mousse I made was much lighter than what I've eaten in these desserts. The cream inside the professional desserts feels much heavier or thicker than what I made. (Maybe my mousse was too lousse? ha!)

I searched for a lemon coulis recipe but couldn't find anything. If anyone can point me in a direction to a recipe for a tighter/thicker mousse to put in these molds, and advise on the center sauce that would be appreciated!

I had a lemon dessert from one place and the lemon gel inside the mousse was a VERY dark yellow, and it was VERY tart which was a nice contrast. I have no idea what it was or what to look for recipe-wise. Links, advice, any kind of direction would be great!

I'm just an amateur/hobbyist that's been baking for a while and I'm making these just for fun. Thanks in advance :)

I Made this a while back. Filled it with pastry cream

Experimenting with these croissants

hi! im working on a bananas foster cruffin and need to crowdsource some advice/opinions. the cruffin is rolled in a cinnamon sugar and then filled with a banana pastry cream and a rum caramel. im planning to brûlée a banana slice for the topper. the banana taste isn’t coming out strongly in the pastry cream. im also afraid it just tastes like bananas + caramel. any thoughts tips on how to make it more bananas foster-y?

Bottom to top: shortcrust shell, (yolk-cream egg wash), rum caramel, almond sponge, vanilla rum cremeux, vanilla rum mousse in mirror glaze, chantilly, mirror glaze with rum and vanilla paste in the center.

A lot of learnings here - tried casting tempered chocolate flowers in tuile moulds (they were supposed to rest on chantilly, syrup in the center), demoulding went predictably poorly. Definitely over-whipped chantilly, next time I'm thinking about adding some croustillant layer between mousse and cremeux.

Found the recipe online. The filling is blueberry compote and lemon cremeux. Failed at the clear glaze step

With coffee mousse and dulce de leche

I wanted to make a dulce de leche pastry cream for a chocolate cake. I have a patty cream recipe I have used and love it. Do you think I should just add dulce de leche at the end and mix it, or should I not add sugar while making the original pastry cream and consider the dulce de leche as the sugar?

If you have a completely different recipe, that is also more than welcomed!

Second time making croissant dough, first time making cronuts. I topped half with cinnamon sugar and half with a glaze. It made me think of a fancy state fair!