Pastry & Bakery
Showcase your pastry creations, breads, doughs and ferments, and find inspiration from other members.
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Viktoria Soloviova posted an update in the club
Pastry & Bakery 2 weeks agoAgain and again focaccia with tomatoes and olives
Agustin Orozco Montoy, Roxana Forné Gasulla and 9 others3 Comments- View more comments
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Viktoria Soloviova posted an update in the club
Pastry & Bakery 2 weeks agoDesserts. Black currant and watermelon
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Lyubomira Tuykova Tuykova posted an update in the club
Pastry & Bakery 3 weeks agoI love autumn and decided to make a sourdough bread in the shape of a pumpkin. I think it turned out well.
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Lyubomira Tuykova Tuykova posted an update in the club
Pastry & Bakery 3 weeks agoSome of my cookies that I made after Elena Adel’s course
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Lena Haldon posted an update in the club
Pastry & Bakery 3 weeks agoMy wild blackberries jam. I picked the fruits this weekend. Love to jam!!
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stella gagliano posted an update in the club
Pastry & Bakery 3 weeks agoBreton shortbread, whipped milk chocolate ganache… simple and absolutely delicious…
Masa bretona, ganache montada de chocolate con leche …simple y riquísimo…
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Laura Peters de Velásquez posted an update in the club
Pastry & Bakery 3 weeks ago3 weeks ago (edited)
Does anyone in the group make buckwheat bread? That’s what I’m going to start experimenting with, and I don’t want to work with flour—I want to ferment the grains first and then make the bread. I’VE ALREADY bought 5 kg of green buckwheat to try this out.
If I don’t succeed, I’ll toast them a little and then grind them into flour. But really, the…
Alguien del grupo hace pan de trigo sarraceno? Es lo que voy a comenzar a experimentar y no quiero trabajar con harina, sino con fermentación de los granos y luego preparación del pan. YA compré 5 Kg de sarraceno verde para hacer ese ensayo.
Si no tengo éxito, pues los voy a tostar un poquito y luego molerlos para hacer harina. Pero realmente…
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Ruth posted an update in the club
Pastry & Bakery 3 weeks agoI have a question: if I make a cookie filled with mascarpone cream, how long can I leave it out on the counter without refrigerating it? Thank you
Tengo una preguntas , si hago una cookie rellena de crema mascarpone cuánto tiempo la puedo tener en el mostrador no refrigerado? Gracias
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Laura Peters de Velásquez posted an update in the club
Pastry & Bakery 4 weeks agoLet me tell you that at my shop, people have asked for some bread that’s made of gold—and not just because it’s almost golden in color.
They’re very healthy.
1. Say goodbye to blood sugar spikes: Durum wheat has a super-dense structure—the starch is trapped in a protein network that’s much denser than that of soft wheat. It’s harder for stomach…Les cuento que en mi negocio me han pedido unos panes que son de oro y no por ser dorados casi.
Son muy sanos.
1. Chau picos de glucemia: el trigo duro tiene una estructura súper apretada: el almidón está atrapado en una red proteica mucho más densa que la del trigo blando. A las enzimas del estómago les cuesta más entrar a romper ese… Read more
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Laura Peters de Velásquez posted an update in the club
Pastry & Bakery 4 weeks agoHi, I’m already at the club I belong to 🙂 Well, besides my struggle with rice bread, here’s my other struggle. Does anyone else love flowers on bread? Hahaha
Hola, ya estoy en el club al que pertenezco 🙂 Bueno, además de mi lucha con el pan de arroz, mi otra lucha es ésta. Alguien que ame las flores en los panes? jajajaja
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Michael Yela posted an update in the club
Pastry & Bakery 4 weeks agoMini croissant 🫡
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Arslonbek Erkinov posted an update in the club
Pastry & Bakery 4 weeks ago🖤 NOIR ARACHIDE | Maison Efsun
I created NOIR ARACHIDE as a signature cake for my own brand, Maison Efsun — a dessert designed to express my approach to modern pastry through the balance of flavor, texture, and elegance.
The concept is built around the combination of intense chocolate, roasted peanuts, salted caramel, and creamy textures.
The cake…
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Anyela Alvarez posted an update in the club
Pastry & Bakery 4 weeks ago4 weeks ago (edited)
Best regards.
My lemon tart—made using French pastry techniques—still needs some work, but as for the flavor: delicious!
I finally worked up the courage to make Italian meringue—and thanks to Chef Moni Ríos’s new book on meringues, I pulled it off. The first syrup went past 120° and started to crystallize, so I had to start over. With the…Saludos.
Mi tarta de limón, poniendo en práctica las técnicas de pastelería francesa, aún me falta pulir pero en sabor: ¡delicioso!.
Además de tomar valor y hacer el merengue italiano pero con lo nuevo en Merengues de chef Moni Ríos lo logré. El primer almibar se me pasó de 120° y empezó a cristalizar así que tuve que empezar de nuevo. Con el…
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Laura Contreras Camacho posted an update in the club
Pastry & Bakery 5 weeks agoCELEBRATION CAKES 🥂
Chocolate Sponge Cake 🍫 + Orange Jam 🧡
Inspired by Dina Alsina’s Versailles cake and with help from Lisa Cheng’s courses, I’m trying rice wafers for the first time and making my first two-tier cake for my in-laws’ golden wedding anniversary 💪🏽☺️
TARTAS DE CELEBRACIÓN 🥂
Bizcocho de 🍫 + Mermelada de naranja 🧡
Inspiradas en la tarta Versailles de Dina Alsina y con ayuda de los cursos de Lisa Cheng, me estreno con las obleas de arroz y mi primera tarta de dos pisos para las bodas de oro de mis suegros 💪🏽☺️
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Viktoria Soloviova posted an update in the club
Pastry & Bakery 5 weeks agoHello guys, I don’t know how the weather’s been for you. It’s been so hot here this past month that I haven’t turned on the oven. But I did take the Italian Gelato course. I made the chocolate one in molds.
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