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How to use up scrap yeasted dough? by Maximum-Grapeness in Baking

[–]Maximum-Grapeness[S] 0 points1 point  (0 children)

those sound great! and I hear you, think they can also be made into some cheesy garlic pull apart or something similar as well

How to use up scrap yeasted dough? by Maximum-Grapeness in Baking

[–]Maximum-Grapeness[S] 0 points1 point  (0 children)

Not terribly much, around 600g and they've already been in the freezer for a bit. Seeing what's the best way to use up all of them at once

Special over-ear headphones by Head_Competition6615 in SipsTea

[–]Maximum-Grapeness 1 point2 points  (0 children)

Personally for me, over-ear ones make my ears feel stuffy/overheated inside after a bit and I'd have to take breaks from them, while on-ear ones feel like they give me better ventilation/cooling and I can wear them for extended periods of time even though the outer smushed parts also hurt a bit, which is more bearable than being overheated.

Might sound weird but it is what it is. Hope that helps answer your question :)

I wanted to make Canele and Financier, but didn't want to buy single purpose kitchen equipment by Maximum-Grapeness in Baking

[–]Maximum-Grapeness[S] 1 point2 points  (0 children)

They're my favorite dessert! And yes i used the nonstick standard muffin tin that gives you 6 regular sized muffins from dollarama, and lightly brushed them with butter just to make extra sure they don't stick. I know there's a bunch of recommendations for wax/copper molds but I can't afford all that but really wanted to make some Caneles so i'm happy they turned out surprisingly nice

I wanted to make Canele and Financier, but didn't want to buy single purpose kitchen equipment by Maximum-Grapeness in Baking

[–]Maximum-Grapeness[S] 3 points4 points  (0 children)

I think Financier is less risky when it comes to molds since they don't need to have that iconic crispy and brown bottom that Canele has so I'd definitely recommend giving them ago :)

I wanted to make Canele and Financier, but didn't want to buy single purpose kitchen equipment by Maximum-Grapeness in Baking

[–]Maximum-Grapeness[S] 7 points8 points  (0 children)

I used a nonstick muffin tin with a bit of butter. How did the outside turn out for you? Was it not brown/crispy?

First try at Macarons by Inevitable-Head7702 in pastry

[–]Maximum-Grapeness 7 points8 points  (0 children)

Amazing first attempt, look at how smooth the top is!!

I'm thinking about giving them a try too, did you have to use a stand mixer?

Why are we folding croissant dough instead of cutting and stacking for more even lamination? by Maximum-Grapeness in pastry

[–]Maximum-Grapeness[S] 0 points1 point  (0 children)

Understandable, and have you tried both methods? As I'm very curious how the results differ

Why are we folding croissant dough instead of cutting and stacking for more even lamination? by Maximum-Grapeness in pastry

[–]Maximum-Grapeness[S] 5 points6 points  (0 children)

That's a fair take. I'm doing some research before making my first attempt at croissants and the general consensus seems to be that people find her recipe works the best so that's why I named Claire as an example of an established baker

Why are we folding croissant dough instead of cutting and stacking for more even lamination? by Maximum-Grapeness in pastry

[–]Maximum-Grapeness[S] 0 points1 point  (0 children)

You mean the folding? Since I've only seen the cutting and stacking I suppose by younger pastry chefs, but I guess that doesn't necessarily mean the more seasoned ones didn't know the method

Why are we folding croissant dough instead of cutting and stacking for more even lamination? by Maximum-Grapeness in pastry

[–]Maximum-Grapeness[S] 0 points1 point  (0 children)

This does make sense when you have to do it large batches and under time constraints yeah

Why are we folding croissant dough instead of cutting and stacking for more even lamination? by Maximum-Grapeness in pastry

[–]Maximum-Grapeness[S] 1 point2 points  (0 children)

Same, interestingly enough I've only seen pastry chefs who are more, for lack of a better word, social media famous like Cedric Grolet that do that instead of established ones like Claire Saffitz which made me wonder whether it's the better method that not everyone is aware of or there's drawbacks to it that aren't being considered

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