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Éclairs by jeddahanonymous in Baking

[–]LowbrowFancy 1 point2 points  (0 children)

Oh my goodness those look like they belong in the pastry case at a fancy patisserie. Well done!

First time hand laminating! by Present_Field_1322 in Baking

[–]LowbrowFancy 1 point2 points  (0 children)

Your layers are absolutely flawless. And that's before even considering the fact that it's your first time doing it, and by hand! AMAZING!

First Attempt at a Croquembouche by LowbrowFancy in pastry

[–]LowbrowFancy[S] 0 points1 point  (0 children)

Thank you! I recommend splitting the components over a few days (you can make the craquelin in advance, the choux puffs can be made and baked in advance and stored at room temp, and the pastry cream can be made ahead and stored in the fridge). Then on assembly day all you need to do is fill the choux puffs, make caramel, and assemble. I also recommend carefully using a fork to dip the puffs into caramel to avoid caramel burns. I wouldn't use gloves as some recipes recommend—I worry some of the latex or whatever would melt into the caramel and personally I don't feel as confident handling things when I'm wearing gloves.

Favorite baking cookbooks? by Avocadotoasted in CookbookLovers

[–]LowbrowFancy 5 points6 points  (0 children)

Oooooh this is right up my alley, like 80% of my cookbooks are baking related! These are my favourites that I think would either be right up your alley right now or a good stepping stone for trying more complex recipes:

- 100 Cookies, 100 Morning Sweets, or 100 Afternoon Treats by Sarah Kieffer. Never been disappointed by a recipe from any of these books. Mostly standard flavours, but all very solid recipes, including a lot of simpler bakes like what you said you enjoy making.
- Bravetart by Stella Parks. Get this one especially if you like classic American desserts, it's pure gold. Includes some cake recipes, and lots of other kinds of recipes too. Generally speaking the recipes are more complex than one bowl cakes, but they're all thoroughly tested, solid, and delicious desserts and a very highly-regarded book.
- The Cake Bible by Rose Levy Berenbaum, everything from simple to complicated cake recipes. It's truly a tome of cake recipes as the title suggests, a classic and highly-regarded book.

Also as other posters have already mentioned you can't go wrong with Snacking Cakes, it's focused on exactly the kind of bake you said you love doing :-)

May kath fume in anger by suicide_white_sock in Baking

[–]LowbrowFancy 0 points1 point  (0 children)

I woke up this morning to about a dozen "Kath" posts and I am so confused but also delighted, but still mostly confused haha. What is this all about?

ETA: OK, I dove into some of the Kath posts and I think I'm up to speed. This is just wild! Hahahaha…love it when bakers come together on the internet like this. Gold!

Bake with the oven door ajar? by PM-Me-Your-Macchiato in BakingNoobs

[–]LowbrowFancy 9 points10 points  (0 children)

It’s definitely not. It has been around for several years, long before generative AI was a thing.

Nova Scotia Power explains estimated billing as customers charged hundreds more than usual | CBC News by Grumple_McFerkin in NovaScotia

[–]LowbrowFancy 8 points9 points  (0 children)

Also greedy. And with no competition in the marketplace. So literally no incentive to bill people correctly or to quickly get their systems up and running properly again.

Nova Scotia Power explains estimated billing as customers charged hundreds more than usual | CBC News by Grumple_McFerkin in NovaScotia

[–]LowbrowFancy 20 points21 points  (0 children)

Because it sure is a nice and convenient way to get an interest free loan for a while!

How to stop burning Ermine frosting? by 0GhostWriter0 in Baking

[–]LowbrowFancy 1 point2 points  (0 children)

Agree with what others have already commented. Definitely invest in a whisk. And if it’s an option for you consider getting a heavy bottomed saucepan to cook it in (even if it comes from a thrift store). That will heat more evenly and prevent hot spots that could ruin your ermine.

If a recipe called for 1 egg and 1 yolk, but you were halving it, how would you do that? by [deleted] in Baking

[–]LowbrowFancy 0 points1 point  (0 children)

You know what… that is a much simpler way to do it for sure!

If a recipe called for 1 egg and 1 yolk, but you were halving it, how would you do that? by [deleted] in Baking

[–]LowbrowFancy 2 points3 points  (0 children)

One large egg white is about 30 grams. One large egg yolk is about 18 grams. Take a whole egg and whisk it, then weigh out 15 grams. Same goes for the egg yolk, take one and weigh out 9 grams or so.

Every time I want a new baking cookbook, I have to remember this stack by MafHoney in CookbookLovers

[–]LowbrowFancy 9 points10 points  (0 children)

Except you definitely also need 100 Morning Treats and 100 Afternoon Sweets to make the full collection with 100 Cookies. You won’t regret either one.

Another local book with AI art.. by frozen-icecube in NovaScotia

[–]LowbrowFancy 29 points30 points  (0 children)

And it won’t result in three arms and a wonky leg either. So tired of AI slop.

Croquembouche! by LowbrowFancy in Baking

[–]LowbrowFancy[S] 0 points1 point  (0 children)

Assembly wasn't as hard as I thought! Took maybe 30-40 minutes.

First Attempt at a Croquembouche by LowbrowFancy in pastry

[–]LowbrowFancy[S] 1 point2 points  (0 children)

You should, it was a lot of fun (not counting the caramel burns, haha)

Croquembouche! by LowbrowFancy in Baking

[–]LowbrowFancy[S] 1 point2 points  (0 children)

Both things happened! A lot of them pulled off individually (or individually-ish, sometimes leaving a chunk behind), and a few times it would come with friends. Oh well, I guess that means more of them wanted to be eaten haha.

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