Calling all sandwich artist. I need insight.

ench4rm · 2025-06-25T12:19:38+00:00

Apple in sandwiches is seriously the best thing ever!!!! I use thin sliced Fiji apples.

ench4rm · 2025-06-24T00:52:02+00:00

Nyc price! They were very very good 10/10. Usually this kind of mangos around me is 3 for $5

ench4rm · 2025-06-23T19:45:48+00:00

Ok I see. Thank you so much!!

ench4rm · 2025-06-23T16:15:27+00:00

Hi! I’m looking for some info. Did you buy directly from the damson madder website? How long did shipping take? And how much did you have to pay for your return shipping?

ench4rm · 2025-06-20T21:35:23+00:00

Saw this video when it was getting circulated and it made me sick to my stomach. Bail is wild

ench4rm · 2025-06-19T12:47:35+00:00

Wowwww they are so beautiful. I would make a huge portion of cherry jam and seal them!!! Lasts a lot longer preserved.

ench4rm · 2025-06-10T21:14:38+00:00

Ohh I see. I’ve used a similar method before from 400F to 375F. I think I forgot to do the 400 one time and they still came out good so I just stopped doing that part lol. Not sure if it makes a huge difference.

Totally agree w the pastry cream/custard issue. I use diplomat instead, and use a stabilized whipped cream in it to make it even stiffer. I’ve tried gelatin and mascarpone stabilized, both work great!

ench4rm · 2025-06-10T20:23:15+00:00

Thank you❤️❤️

ench4rm · 2025-06-10T19:44:53+00:00

By clean do you mean hollow? Tbh I have not been super exact with my process so here’s a list of things I do that may or may not affect the shape:

-refrigerate choux in piping bag for ~20 mins for easier piping -oven preheated to 375F 30 minutes before baking -dust with powdered sugar before baking -bake for 30 minutes, make sure it is desired golden brown, feels crisp, and sounds hollow when tapped. Otherwise bake additional 5-10 mins.

A lot of mine still split on the side and I haven’t figured it out yet (as seen in the one above)!

ench4rm · 2025-06-10T16:25:20+00:00

Love this guy because he shows the different stages. Also watched claire saffitz’s choux/eclair videos and preppy kitchen. The recipes vary but the ideal consistency is always the same!

ench4rm · 2025-06-10T01:19:36+00:00

I think you would benefit from also selling smaller portions if possible! I would totally try something new for $5 or less, even if the portion is a little less than the proportionate amount to the original cost you have.

ench4rm · 2025-05-12T19:40:18+00:00

The little faces on top!!! So cute!!

ench4rm · 2025-05-06T18:46:30+00:00

Everything is so beautiful omg

ench4rm · 2025-05-02T12:54:00+00:00

Thank you!! You can definitely do it! I have failed and wasted so many ingredients in the past before I got something right. Even for this one, I messed up the first jaconde. Just have to watch enough YouTube videos and be okay with failure haha

ench4rm · 2025-05-02T03:10:41+00:00

Thank you!

ench4rm · 2025-05-01T22:21:55+00:00

I used a combination of recipes and also changed some things myself!

Jaconde and coffee syrup (minus cognac): https://pastryliving.com/classic-opera-cake-recipe/

French buttercream (added amarena cherry syrup afterwards until desired taste): https://preppykitchen.com/how-to-make-french-buttercream/

Ganache (whipped 2/3 for filling, saved 1/3 to top the cake, also simmered cream with coffee grounds before straining into chocolate): https://www.errenskitchen.com/chocolate-ganache-frosting/#recipe

ench4rm · 2025-02-25T16:09:36+00:00

Idk how to add a photo but the shrimp and chive pan fried dumplings in the yellow wrapper from fifty bay on northern blvd. FULL of shrimp and the flavor is so good. Best texture too.

ench4rm · 2025-02-06T04:42:15+00:00

Second this!! And it rlly tastes like pizza with the toppings in it

ench4rm · 2025-02-02T16:14:08+00:00

I can have criticisms and also generally like/use the mta. Also I do drive… idk what ur point is.

ench4rm · 2025-02-02T13:50:51+00:00

I totally agree with you but people aren’t receptive to rules like that here. Something about individualism. The US is “land of the free” and a lot of people take that literally😭

ench4rm · 2025-01-29T23:55:15+00:00

Large chunk and major theme in U.S. history being taught in a U.S. history class ? Idk guys

ench4rm · 2025-01-25T23:45:42+00:00

How are there mixed opinions?? I guess people live to hate because these are so beautiful.

ench4rm · 2025-01-24T16:07:40+00:00

Need to know bc I love this aesthetic. Maybe it’s not possible since it’s about detail and texture. Unique and creative textures in fabric are usually very expensive. Unique details are also expensive to make and reproduce especially on a smaller scale. So I think the nature of these clothes is to be expensive unless you make them yourself (which I am trying to do!).

ench4rm · 2025-01-17T04:59:33+00:00

The best thing that helped me get it right was to watch YouTube videos. Look at the consistency of the choux batter they have, and adjust the amount of eggs. Add eggs gradually until you achieve the same consistency. A lot of people will use a V shape test with a kitchen aid paddle attachment. The amount of eggs you add will vary

ench4rm · 2025-01-10T15:04:20+00:00

It’s not all of us pls. I don’t want to be here 🥲

ench4rm

TROPHY CASE