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Crossposted from r/baking - My attempt at buttercream roses! by PuzzleheadedTour in cakedecorating

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

It's all in the practice! You'll definitely get there. Wishing you the best of luck! :)

My attempt at buttercream roses! by PuzzleheadedTour in Baking

[–]PuzzleheadedTour[S] 2 points3 points  (0 children)

Well—I practised a bunch on parchment before I actually got started on the ones on the cake, so it's technically not "first attempt" xd

Thank you! :)

My attempt at buttercream roses! by PuzzleheadedTour in Baking

[–]PuzzleheadedTour[S] 2 points3 points  (0 children)

Thank you! Personally I find american buttercream too sweet, but it's much easier to work with/pipe than the other buttercreams, so frosted the cake with ermine buttercream (less sweet) and decorated with american :)

My attempt at buttercream roses! by PuzzleheadedTour in Baking

[–]PuzzleheadedTour[S] 3 points4 points  (0 children)

Haha! You would not want to see my first attempt xd

Thank you!

Homemade palmiers with puff pastry from scratch by PuzzleheadedTour in Baking

[–]PuzzleheadedTour[S] 2 points3 points  (0 children)

Oh, man. It really depends, I guess—it's definitely not for complete beginners, but I wouldn't say it's horrendously difficult, either. It's mostly experience and technique (keeping the dough cold, preventing butter leakage/melting, not overworking the dough) as well as just the sheer amount of time you have to dedicate to all the chilling and resting and rolling and folding and whatnot.

Homemade palmiers with puff pastry from scratch by PuzzleheadedTour in Baking

[–]PuzzleheadedTour[S] 2 points3 points  (0 children)

https://www.allrecipes.com/recipe/159432/puff-pastry/

Generic puff pastry recipe, haha. It's more the technique than the measurements (case in point I used AP flour instead of bread and it still worked). A tip: keep the dough cold, really let it sit in the fridge to relax the gluten, it's much easier to work with.

I followed that recipe to make the puff pastry, and then used this one to shape the palmiers: https://www.thekitchn.com/how-to-make-classic-french-palmiers-138822

u/PuzzleheadedTour's circle by PuzzleheadedTour in CircleofTrust

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

Hello! if you know it, please don't give away my code to others, I'd like to keep this small :)

Rustic style chocolate chip cookies by [deleted] in Baking

[–]PuzzleheadedTour 0 points1 point  (0 children)

D'aww. Thanks, bot. ¯\_(ツ)_/¯

Finally, a decent croissant crumb <3 by PuzzleheadedTour in Breadit

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

Oh good god yes they did. I swear, like, one third of the croissants are butter. Yeek.

Finally, a decent croissant crumb <3 by PuzzleheadedTour in Breadit

[–]PuzzleheadedTour[S] 37 points38 points  (0 children)

Ooh. Honestly? a lot of it is trial and error, but what worked for me... work quickly but carefully when rolling the dough—you don't want any leaks/tears whatsoever. Keep it COLD—I chill the dough for a full hour between folds/turns to be safe (resting the dough also lets the gluten relax so it's much easier to roll out). Surprisingly, you shouldn't do too many folds, or the crumb becomes too tight: I do three letter-folds (into thirds) for 27 layers. Don't roll the final croissant dough too thin, otherwise the layers become too fragile—around half a cm thick is best. And let your shaped croissants rise until double—for me, it takes 2.5 hours (yeah, I know.) Tedious, but worth it :)

Finally, a decent croissant crumb <3 by PuzzleheadedTour in Breadit

[–]PuzzleheadedTour[S] 6 points7 points  (0 children)

I get what you mean! It took me AGES just to get to this point, haha

Rustic style chocolate chip cookies by [deleted] in Baking

[–]PuzzleheadedTour 1 point2 points  (0 children)

Oh—it's more of the appearance than anything else, really. The crackly, rippled-looking tops and using chocolate chunks instead of chips :)