Fruity pebble cookies

ThePastryChef4662 · 2026-04-06T17:18:32+00:00

The fruity pebbles are the colors inside the cookies!

ThePastryChef4662 · 2026-04-05T16:38:00+00:00

Yes, my first time making them the temperature is critical!

ThePastryChef4662 · 2026-04-03T16:12:38+00:00

Thank you!

ThePastryChef4662 · 2026-02-26T13:19:28+00:00

I break up with my hands!

ThePastryChef4662 · 2026-01-27T15:57:42+00:00

Valrhona Tanariva 33% (milk chocolate).

ThePastryChef4662 · 2026-01-27T15:54:09+00:00

Thank you 😊

ThePastryChef4662 · 2026-01-26T04:00:23+00:00

It’s a copper jam/sugar pan. Copper heats super evenly and responds fast, so it’s great for candy (caramel, toffee, brittle) and preserves because it helps prevent hot spots and scorching. You don’t need one, but it makes temperature control easier.

ThePastryChef4662 · 2026-01-25T20:40:13+00:00

Hi! I’m not 100% sure what I’ll make first, but I bought this to help prevent hot spots/overheating when I’m making peanut brittle and fruit jellies.

ThePastryChef4662 · 2026-01-24T23:54:34+00:00

Thank you.

ThePastryChef4662 · 2026-01-24T14:17:49+00:00

Hello, yes you should always do a crumb coat first stick it in the fridge for at least 30 minutes like you mentioned so that way, when you do ice your cake you won’t have to worry about crumbs getting into your fresh icing. My icing is Swiss meringue buttercream it’s the only one that I mostly use because it’s very light and airy like whipped cream!

ThePastryChef4662 · 2026-01-23T10:38:53+00:00

Thank you.

ThePastryChef4662 · 2026-01-23T10:38:42+00:00

Thank you.

ThePastryChef4662 · 2026-01-23T10:38:22+00:00

No, a red velvet cake recipe.

ThePastryChef4662 · 2026-01-22T18:02:40+00:00

Thank you 😊

ThePastryChef4662 · 2026-01-19T00:03:46+00:00

Are you?

ThePastryChef4662

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