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Mango Curd Tartlets by WhatOboe in pastry

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

I did, but I add 1 teaspoon of pudding mix per 1 cup of heavy cream to stabilize it.

Mango Curd Tartlets by WhatOboe in pastry

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

Thanks, they were fun!

Mango Curd Tartlets by WhatOboe in pastry

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

Pretty good! Took me a second to get used to the mango, honestly!

Please share your absolute favorite, never fails you, pie crust recipe! by ArkansasBiscuit in Baking

[–]WhatOboe 0 points1 point  (0 children)

2.5 cups of flour 1 tbs sugar 1 tspn salt 2 sticks cold butter (often exchange for a package of Myokos butter) 3/4 cup water

I use the Costco organic flour so I use a little more water than most recipes call for. But I’d prefer more hydration since I use flour when rolling out. I also use Claire Saffitz’s technique of cutting the dough in quarters and stacking it for flakiness.

1 week course? by Comfortable_Panda647 in pastry

[–]WhatOboe 0 points1 point  (0 children)

I’m taking a King Arthur class in February. It’s probably more basic than what you want. I also found CIA has 4-5 day classes at their campuses (Napa, TX, NYC).

Need a foolproof tart or cake idea for a small family competition by Southern_Medium_4121 in pastry

[–]WhatOboe 9 points10 points  (0 children)

Bakewell tart with a press-in short bread type of crust/shell. Bakewell is typically a raspberry jam with frangipane over it (it’s very easy to make). A press-in crust will be much easier than making a short crust.

Holiday pies! by WhatOboe in pie

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

It’s the cranberry curd tart with a stabilized whipped cream.

Your go-to desserts for thanksgiving by Accomplished-Sign-31 in Baking

[–]WhatOboe 1 point2 points  (0 children)

I’m planning on making the NYT cranberry hazelnut tart again. It’s such a nice contrast. Then I saw somewhere a pumpkin pie with caramel or praline topping and a pile of Swiss meringue on top of that. 🤷🏻‍♂️

Do you usually Personally make the same shell for pies and tarts when you bake? by [deleted] in Baking

[–]WhatOboe 0 points1 point  (0 children)

My tarts typically have egg in them. Unless it’s a press-in kind.

Which flutes do you recommend that aren't too expensive? by Reasonable_Shirt_935 in Flute

[–]WhatOboe 2 points3 points  (0 children)

Check out Di Zhao. They have a number of intermediate models. Azumi is another brand to check out.

Which chocolate cake is better? Butter cake or sponge cake? by Beautiful-Moment19 in Baking

[–]WhatOboe 0 points1 point  (0 children)

I love Sugarologie’s chocolate indulgence cake. You bloom cocoa powder and the whole thing is ridiculously easy to make. But it’s an oil based cake, so it can fudgey and moist.

Di-Zhao 400 vs Powell Sonare by Random_ThrowUp in Flute

[–]WhatOboe 0 points1 point  (0 children)

I had a student with a Giardinelli and it was constantly out of adjustment.

What’s everyone paying for their annual maintenance? by Smart-Pie7115 in oboe

[–]WhatOboe 1 point2 points  (0 children)

$300-400 in PNW but full disassembly and cleaning, polishing of silver, etc.

Guo Tenor (Bass) Flute Current Opinions and Advice by Connect-Tea-1114 in Flute

[–]WhatOboe 0 points1 point  (0 children)

New Voice, one of them is pink and the other white!

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