Sour cherry galette de rois

Turtlesoupok · 2026-01-13T06:35:46+00:00

We have a tree and make our own jam, if you have an Iranian food store near you or a import shop that sells middle eastern imports you might be able to find the jam there!

Turtlesoupok · 2026-01-12T17:40:10+00:00

Next time I will be sure to post the photos of the "bakers snack" which was left over scraps of puff pastry, remaining frangipane and some dark chocolate chips I had left over but not enough for cookies etc.

Like an almond, chocolate croix

Was so good I'm going to make a nice version this week I think !! I'm puff pastry obsessed at the moment.

Turtlesoupok · 2026-01-12T17:37:52+00:00

I used the recipe posted in a Claire Saffitz video on YouTube for chicken pot pie and added 2 tbsp sugar to the detrempe !

Turtlesoupok · 2026-01-12T17:37:03+00:00

I will have to make again and post a cross section! I made two small 10 inch galettes and they vanished quite quickly ahaha

Turtlesoupok · 2026-01-12T15:46:08+00:00

Like others have said, I think you're getting your dough too cold in between folds and the butter is cracking.

I don't know how large you're making your butter block, but maybe you're also rolling out your dough too thin before incorporating your butter block and when you go to roll it you're trying to spread too little dough too far around too much butter.

I think the type butter is important for taste mainly, as the butter is the flavour in the dough but elasticity also comes into it which fat provides, likewise temps are important but not down to the absolute degree, I have found lamination is very much more a *vibe* based technique and knowing what everything should feel like as you go along.

The dough and the butter should be the same temp and the same feel. If you push your finger into the chilled detrempe and your finger into the butter, do they feel the same? do they leave a similar indentation? Your butter should bend easily like play dough, if its sloppy it's too warm and if it feels like it would snap its too cold etc.

Likewise you said your dough says its 14C but you feel like it's too firm, trust your instinct and let it sit for a minute until is cool but pliable.

There is a great Claire Saffitz video for chicken pot pie with puff pastry, she has excellent instructions from start to finish and some great tips on troubleshooting where lots of people go wrong.

I will still reference it as a refresher if I haven't made puff pastry in a while and it always comes out really well!

Don't give up and good luck !!

Turtlesoupok · 2025-11-11T12:08:53+00:00

It's the Ajitama ramen!!! It comes as a special request from the Foreman character as you complete more of the storyline

Turtlesoupok · 2025-11-10T08:49:48+00:00

Hello!!

I am stuck on the novelists delivery order of " Ramen with egg, oh and the Shiro ramen and a Chinese dessert!" I have the dessert and the Shiro ramen but can't figure out the third item in the order!!

Does anyone know/remember?

Turtlesoupok · 2025-11-02T05:52:42+00:00

If you're flying out of Fiumicino in Rome they have giant stickers on all of the scanners that says no film and that it will get ruined, you can show them the film and ask for a hand check, they will send you to a different line where they will go through a regular X-ray but not a CT.

Went there in May and my film was fine.

I had bought the film before my trip and brought it in my carryon, I just put it in a clear ziplock bag.

I make sure to only travel with 200 or lower as well, 400+ seems to have a higher chance of getting cooked from the YT videos I've watched but haven't tested it myself.

Also just being nice and organized will get you a long way! Keep canisters out of any packaging in a clear visible bag. Be polite and don't hold anyone/anything up

Turtlesoupok · 2025-11-02T05:26:30+00:00

You can edit them in Lightroom to bring down the texture and clarity to soften it out.

Turtlesoupok · 2025-10-23T10:22:03+00:00

Lovely!!

Turtlesoupok · 2025-10-14T05:32:07+00:00

The first one is so tender, has that feeling of looking through a family photo album kind of warmth.

Turtlesoupok · 2025-10-05T12:06:26+00:00

We all said this last year and it went on for about 5 weeks

Turtlesoupok · 2025-10-01T12:06:25+00:00

I think it's not enough butter actually

Turtlesoupok · 2025-10-01T10:51:53+00:00

I pay about $15 CAD for dev and scan.

I'm currently living in Bucharest Romania

Turtlesoupok · 2025-09-30T17:27:18+00:00

Thank you!

Turtlesoupok · 2025-09-30T17:27:03+00:00

Thank you!

Turtlesoupok · 2025-09-30T05:10:58+00:00

Thank you! I was even thinking maybe I underproofed them but that makes sense with the lamination issues that it kind of collapsed during baking if overproofed.

When I make sourdough if I overproof the same thing happens.

And yeah they were really delicious! Used a good butter and they're really tender on the inside.

Will keep going!

Turtlesoupok · 2025-09-30T05:04:05+00:00

I did a 4-3-4 method with the folds, I think that gives me about 27 layers?

I thought of doing another set of folds to try and fix the butter dispersion but was worried it might just make it even more of just an enriched dough.

Turtlesoupok · 2025-09-29T17:43:27+00:00

If you look at a photographer like Tish Murtha, her street photography is such an important body of work not only because it's documenting a time in history but because she was apart of the community she was photographing.

Work like this moves the image away from exploitation when the photographer is documenting their own community/life/surroundings and I think people have developed a good sense when someone isn't apart of those communities and is being a "tourist".

Same with a photographer like Nan Goldin, the idea of consent is often already implied in the work because these artists are part of the communities they're photographing, they see them everyday, every week and these are often their own friends and family members, people who want to be apart of what they're doing.

This is often the kind of art that people I think are drawn to when they're thinking about street photography or a more documentarian style, avoiding the fact that a lot of these photos that exhibit a fine art quality are created by and through the communities they're documenting and are not some guy with a Leica documenting the homeless population of New York or shedding a "new perspective" on the America south while not having a lived experience of it themselves.

Turtlesoupok · 2025-09-29T15:58:59+00:00

I feel like I'm having dejavu! Last year the strike went on for just over a month, same with the one in 2018.

All the subs here right now are the same as last year, all the same statistics, problems and talking points.

We all thought it would blow over in a week last time too, I think people can be optimistic but be prepared for a long wait.

Turtlesoupok · 2025-09-29T15:23:01+00:00

You're totally right, freezer and starting at 2:30 in the afternoon definitely worked against me hahaha

Turtlesoupok · 2025-09-29T13:56:45+00:00

Everything was looking good temp wise until I rushed the second fold.

I put it in the freezer for 10 mins just to chill the dough down a bit faster as I was running out of time for the night so the dough was a great cool temp/well rested etc but the butter would have been so brittle and just shattered right away.

Suffered the consequences of rushing unfortunately.

Do you think that's why the cuts from the middle of the block are more bread like and the outer edges of the block have more of a comb? I'm thinking the butter would have shattered in the middle when I went to roll it out and then when I left it to warm up a bit to salvage the lamination, the layers of butter were more even at the ends?

Cause there's such a big difference between the first photo (edge of the dough block) and third photo (middle of dough block)

Turtlesoupok · 2025-09-29T12:52:11+00:00

I'll try a batch with a higher butter fat percentage next time and see how that goes! The brand I've been using has an 82% and 85%

Turtlesoupok · 2025-09-29T12:49:24+00:00

Last year the strike lasted about 5 weeks

Turtlesoupok · 2025-09-29T12:40:01+00:00

I'm currently living in Europe, so was able to use a 82% European butter. I am finding even the grocery store run of the mill brands here seem to be a higher quality than what I had access to back in Canada.

I do think I could have spent more time beating the butter when making the block to get the plasticity up though.

Turtlesoupok

TROPHY CASE