Pastry & Bakery
Showcase your pastry creations, breads, doughs and ferments, and find inspiration from other members.
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Roxana Forné Gasulla posted an update in the club
Pastry & Bakery 9 hours agoHi!!! As you can see, I’ve been busy this weekend making my first Red Velvet cake, inspired by Chef Elena Adell. I had so much fun making it. I couldn’t resist and cut into it while it was still frozen 😊😊😊 I hope you like it!!!
Hola!!! Este finde ocupada como veis haciendo mi primera red Velvet inspirada en la chef Elena adell ,he disfrutado muchÃsimo haciéndola . No he podido resistir y la he cortado aún congelada 😊😊😊 espero que os guste.!!!
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ivana saiz, Antonio Salvador Moreno Carretero and 2 others4 Comments- View more comments
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ivana saiz posted an update in the club
Pastry & Bakery a day agoVanilla Flan: Quick and Easy for a Delicious Weekend Dessert
Flan de Vainilla, rápido y fácil para un postre rico de fin de semana
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Lyubomira Tuykova Tuykova posted an update in the club
Pastry & Bakery a day agoMy Rocher Croissant Rolls inspired by Antonio Bachour’s course. Plus, another batch—this time filled with a raspberry & rhubarb purée, paired with Sablé Diamant cookies.
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SONA LATIFAH posted an update in the club
Pastry & Bakery 2 days ago
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ivana saiz posted an update in the club
Pastry & Bakery 3 days agoBrownies!! The best way to brighten up your day
Brownies!! Lo mejor para alegrar el dÃa
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Roxana Forné Gasulla posted an update in the club
Pastry & Bakery 4 days agoI felt like making some good old-fashioned muffins, but they didn’t leave any for me to take a picture of 😋😋
Me apetecÃa hacer unas magdalenas de toda la vida un poco más y no dejan ninguna para poder hacer la foto 😋😋
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Marianela Solis posted an update in the club
Pastry & Bakery 5 days agoSourdough
Sourdough breadSourdough
Pan de masa madre
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Roxana Forné Gasulla posted an update in the club
Pastry & Bakery 6 days agoHere’s how the bread turned out once it cooled down 😀.
Resultado del pan una vez frÃo 😀.
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Roxana Forné Gasulla posted an update in the club
Pastry & Bakery 6 days agoRecién salido del horno 😃 está crepitando
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Laura Peters de Velásquez posted an update in the club
Pastry & Bakery a week agoa week ago (edited)
I made buckwheat bread, starting by grinding the grains. I used buckwheat sourdough and applied the scalding technique. I used only psyllium, and the bread turned out delicious. My French friends were delighted when they tasted it—one is a chef and the other is a sommelier—and they’re looking forward to my other experiments. Today I’ll toast…
Hice un pan de sarraceno que comenzó con la molienda de los granos. Utilicé masa madre de sarraceno y apliqué la técnica de escaldado. Usé psyllium nada más y me salió un pan rico. Mis amigas que son francesas estuvieron felices cuando lo probaron, una es Chef y la otra es Sommelier y quedaron expectantes de mis otros ensayos. Hoy tostaré…
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Roxana Forné Gasulla posted an update in the club
Pastry & Bakery a week agoLemon and Blueberry Cake
Bizcocho de limón y arándanos
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Hanan Almuzaini posted an update in the club
Pastry & Bakery 2 weeks agoMacarons👌
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juanamandorodriguezaguero2@gmail.com posted an update in the club
Pastry & Bakery 2 weeks ago1:24
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juanamandorodriguezaguero2@gmail.com posted an update in the club
Pastry & Bakery 2 weeks agocheesecake de arandanos
0:36
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juanamandorodriguezaguero2@gmail.com posted an update in the club
Pastry & Bakery 2 weeks agosaludos buenas tardes
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