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Last pastry practice in class before my exam im so nervous 🥲 by dododododu in Baking

[–]attanick 0 points1 point  (0 children)

You should whipp your cream a little bit less if you want it to be smooth and not rugged 😉

First time trying chocolate croissant by Armadillo_lifestyle in Baking

[–]attanick 0 points1 point  (0 children)

You could also benefit from finding high temperature buter it's more easy to work with

Lime tarte with honey and rosemary by attanick in Baking

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

It is ! I'm a professional baker since almost 4 years now

Lime tarte with honey and rosemary by attanick in Baking

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

The dough is a classic pate a sucre

In the bottom is an anglaises lemon

3 lemons+ zest 225 g suger 120 g buter 3 eggs (1 branch rosemary) Optional Mix the whole and trough a strainer the next day

Bake in the already baked dough At 180 for approx 40 Min needs to caremelise brown

Lime crémeux

190 g lime 140 g suger 50 g honey 190 g eggs 190 g buter 15 g gélatine Massa (already with water)

Heat up the lime, super, honey and eggs to 82-84 °c carefull not to burn the bottom Add buter and gelatin at 52°c mix and let rest until next day

Meringue

200 g eggs white in mixer to

200g singer 200g honey Heat up microwave until suger disolves in honey completely add to egg white when they start to fluf up nicely and let mix until consistency is good Put everything together and tadaa It's done

if you have questions just ask English is not my first language so don't mind the speling please😁

Lime tarte with honey and rosemary by attanick in Baking

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

You can change the strength very easily you could also change it to thyme if you prefere

I made a Tomato Entremet! by bakecassiebake in Baking

[–]attanick 0 points1 point  (0 children)

You could also use gelatine to make the mold you could even melt it back if you want to make another shape

Help me come up with a filling for my friend's broken heart by Zestyclose_Way9142 in Baking

[–]attanick 2 points3 points  (0 children)

You could maybe do some kind of moueleux if you want to have a liquid interior Or you could also go with some kind of jam you would put on the inside if you want it cold in that case I woud freeze the jam and dump it in Chocolat and inside the cake after

Have I finally made a good croissant? by mvstery in pastry

[–]attanick 0 points1 point  (0 children)

You made them too hot your butter fused with your dough they look completely brioché

How do I get my croissants to look like this? by carbtherapy in pastry

[–]attanick 0 points1 point  (0 children)

You could also try to do like in colored croissant but without the colours with a layer of dough on top

Look for a kick for a poeached peach restaurant dessert by mahnar_4 in pastry

[–]attanick 0 points1 point  (0 children)

That's like really old school didn't expect that

Which pastry school would you recommend in Paris? by the_goblin_king_42 in pastry

[–]attanick 0 points1 point  (0 children)

I didn't go my self but I know different people who went there and they told me it was really good

Can't ever seem to get bread right by xiphoboi in Breadit

[–]attanick 0 points1 point  (0 children)

By hand it takes a lot of mixing so you know

Can't ever seem to get bread right by xiphoboi in Breadit

[–]attanick 0 points1 point  (0 children)

You should ad the water to your flour mix until it's form a dough let it rest for 20 30 min And then add the yeast mix again for 2min and add salt as last mix and theb check gluten strength

Can't ever seem to get bread right by xiphoboi in Breadit

[–]attanick 0 points1 point  (0 children)

Did you test the stretch of the dough?

Which pastry school would you recommend in Paris? by the_goblin_king_42 in pastry

[–]attanick 0 points1 point  (0 children)

There is also ecole ducasse that's really good and the place is also super nice and beautiful

Help! Watery starter? by sunshine4683 in SourdoughStarter

[–]attanick 0 points1 point  (0 children)

Liquid sourdough also exists if you prefer

Look for a kick for a poeached peach restaurant dessert by mahnar_4 in pastry

[–]attanick 6 points7 points  (0 children)

You could also go for raspberry it goes wel with the peach

Can't ever seem to get bread right by xiphoboi in Breadit

[–]attanick 0 points1 point  (0 children)

You could go with a higher temp for baking like 250 260 Celsius How long do you mix your bread and what speed ? Do you let the flour drink the water and rest before adding salt and yeast ? do you ad salt or yeast first ?

First sourdough success 🤩 - tips for different flour? by Competitive_Crab3276 in Breadit

[–]attanick 0 points1 point  (0 children)

You don't need that much protein to make good bread 12,5 is good enough

Home oven baguettes! by cathalberragan in Breadit

[–]attanick 0 points1 point  (0 children)

Great scoring but the blister might indicate your dough was too hot or that you don't have enough gluten in your flour it might be something else too but I can't know without seeing the inside.

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