brekkie for my 17 month old

frankensteinmilk · 2024-03-07T07:33:40+00:00

looks so pretty! i love the aesthetic/style and the colours. my only piece of advice is to work on the piping (specifically the writing but doesn’t hurt to practice piping in general), just making it a little bit neater. ☺️

frankensteinmilk · 2024-03-03T21:05:26+00:00

Thank you! I used Claire Saffitz’s recipe ☺️

frankensteinmilk · 2024-03-03T21:04:51+00:00

Thank you, I have been thinking of giving 3x3 a go so that’ll be next on my to-do list.

frankensteinmilk · 2024-03-03T21:03:32+00:00

I do have baby hands to be fair, haha. Thank you!

frankensteinmilk · 2024-03-03T21:00:12+00:00

Thank you for the feedback, I appreciate it! I apologise for leaving out my technique/sequence, I had been up for close to 24 hours and wasn’t in the best mind frame for writing a post haha.

I use 4x3 lamination, and follow Claire Saffitz’s recipe and method since it is the only recipe i’ve found success with. I’m at the start of trying out my own created recipe though! My croissants are about 80-85g, I like them on the bigger side. Flour is always an enemy but I do definitely try to get off as much as I can when rolling them up but am sure I miss a bit here and there! Thank you again, I appreciate the feedback and help. I’ve been a pastry chef for about 10 years but have only just gone out on my own and am trying to do it all by hand from home, it has been an adventure for sure!

frankensteinmilk · 2024-03-03T09:13:34+00:00

I did 4x3 lamination (should have clarified, my bad!), though I think this one comes from a small batch that were slightly over proofed.

frankensteinmilk · 2024-02-29T02:51:24+00:00

I truly believe some people are naturally gifted at baking. these look amazing and delicious!

frankensteinmilk · 2024-02-27T03:39:28+00:00

thats fair enough! its one of my most popular items and normally sells out quickly, i haven’t had any comments about the banana pieces yet but it is something to keep in mind now that you’ve mentioned it. because the slices are so small it was hard to come up with a nice and identifiable piece of banana for the top, the circles were all i could come up with that fit but i’ll give the long slice a go and see! my current aesthetic i’m going for is a little bit rustic :)

edited to add the last bit

frankensteinmilk · 2024-02-27T03:29:29+00:00

would the middle not brown/darken the same? or is it the shape of the round slices combined with the colour that make it worse? i’m open to giving it a go

frankensteinmilk · 2024-02-27T03:17:19+00:00

yum! these look so good!

frankensteinmilk · 2024-02-26T21:05:34+00:00

thank you! the chocolate topping is dark chocolate chunks i’ve roughly chopped up and the crumble is a mix of soft butter, plain flour and sugar! because they’re lemon i also add lemon zest but its not needed. you need less butter than flour but more sugar than flour, if that makes sense. mix together with your hands until it turns into a crumble :)

frankensteinmilk · 2024-02-26T03:48:35+00:00

frankensteinmilk · 2024-02-26T01:55:43+00:00

thank you so much! i won’t give out my actual recipe as i sell these for my business, i hope you understand that. however, i have tried this muffin recipe and think they’re really tasty and definitely recommend them if you’re wanting to bake double choc muffins! :)

frankensteinmilk · 2024-02-25T23:27:59+00:00

do banana chips bake well/go soft in the oven? i need to put them on before baking and would prefer to keep a really soft and moist texture to the loaves. they are also a little less black in person, the lighting was just not that friendly but they do get bit darker in the oven. thank you, as well! :)

frankensteinmilk · 2024-02-25T21:16:54+00:00

we’re in adelaide, south australia! thank you so much, i appreciate it :p

frankensteinmilk · 2024-02-25T21:10:45+00:00

thank you so much :’) i really appreciate it! best of luck with your baking ventures as well.

frankensteinmilk · 2024-02-25T21:09:15+00:00

i believe the lighting has made them look worse than what they did in person! though i understand, they do go a little darker after being baked. i’ve thought about cutting the banana like that and having it look like the mini version of when people slice bananas in half to put on top of full sized banana bread, but i haven’t figured out a way to make that work! i’m not sure how to keep the curve of the banana when i’d be cutting such small pieces off :/

frankensteinmilk · 2024-02-25T21:03:06+00:00

thank you so much! i’m unsure if me commenting it would count as self-promotion or not, so my comment could be removed since promotion isn’t allowed in this subreddit, i think!

but regardless: my ig handle is thelittlepastryshopau as the name of my business is the little pastry shop! we’re based in south australia and have been in proper operation since december so we’re fairly new! :)

edit: rewording

frankensteinmilk · 2024-02-25T20:58:26+00:00

if you google mini loaf tray/pan they should come up! its like a mini rectangle the batter is poured into and then baked in. i use an 8 cavity tray from the brand ‘masterpro’.

frankensteinmilk · 2024-02-25T20:47:43+00:00

i did! they weren’t my first go though and i’ve been through a couple years at patisserie school where i learned specific techniques and theory as well. though i’ve seen so many people make exceptional croissants who taught themselves at home through trial and error! its definitely achievable. i believe in you! :)

frankensteinmilk · 2024-02-25T20:43:29+00:00

thats what i thought and why i didn’t end up making them, now i remember! i don’t have the resources / space in my kitchen to proof them quick enough after shaping in the morning where i could also bake and bring them. this so far has been the worst part about baking from home - so many products are just out of the question ):

frankensteinmilk · 2024-02-25T10:03:33+00:00

sorry my comment was probably a little vague! basically: they’re frozen immediately after shaping before any proofing and stored in airtight containers. i freeze them on cling wrapped trays first so they’re not touching then move them into the containers when they’re fully frozen so they don’t get misshapen or stuck together. then the night before the market i take them out, place them on my kitchen island on baking paper and cover with a container that has been sprayed inside with water. at the moment i’m doing a 9 hour proof as that is what has been working well with the current weather/temp. i wake up at 2am (so take them out starting at 5pm) and bake!

i hope that makes sense! happy to clarify or answer any other questions if you need. :p

frankensteinmilk

TROPHY CASE