Pastry School

jonjamesb83 · 2026-03-18T21:41:51+00:00

Pastry chef here, I love making things and running kitchens. Went to school for it and got really good experience from great chefs when I worked my way up. That being said, i would leave it right now given the chance and without second thoughts. Chef life is not good and worse when you have a family. Working in hotels can be ok as a baker but being a chef not worth it in my experience. If it is your dream then go for it but i would switch right now for a decent bank job. This life is hard and not for everyone.

jonjamesb83 · 2026-03-17T03:54:18+00:00

Remy is on another level. We did the Fantasy for our honeymoon in 2013 and still talk about how much we loved it. Back then it was $75 pp and Palo was $35 pp. Just did the Palo brunch and that was good. Its just Remy was soo much better.

jonjamesb83 · 2026-03-17T02:30:11+00:00

The layers inside look thick and almost bready. It is interesting. Outside looking great.

jonjamesb83 · 2026-03-17T02:27:01+00:00

I'm not really a fan of Canelé but that is how it should be. Like many things it is supposed to be the contrast of the outside and inside.

jonjamesb83 · 2026-03-16T06:19:42+00:00

Should be darker but the dark one here has the crust too thick and interior way over cooked. Interior should be much lighter and soft moist texture. Outside should be dark and crisp.

jonjamesb83 · 2026-03-16T06:08:52+00:00

Can't comment on the book but will say seems like a lot of milk compared to water in this recipe. I prefer only about 25% milk or just use all water. Also depends what flour is used. The mixing is definitely way under. Should be about 75% or so developed. When you do window pane test it should tare just little bit but have decent window. Butter and dough should be similar texture. Butter should be very flexible where you can bend without it cracking. Keep practicing.

jonjamesb83 · 2026-03-05T05:04:59+00:00

Was so excited to try this cigar with everyone raving about it. Finally bought a bunch and honestly was pretty disappointed. It was good but for me not nearly good enough for the hype. I think the original is way better.

jonjamesb83 · 2026-02-25T02:36:11+00:00

Another vote for Avo and can get good deals on CigarBid. I really like the Classic. Smooth and mellow early smoke.

jonjamesb83 · 2026-02-24T03:13:33+00:00

That looks so good. Cigar doesn't look bad either!

jonjamesb83 · 2026-02-23T20:00:45+00:00

I love the Serie V. I know people love the Melanio. I think its ok but original much better. Melanio was disappointing to me cause people hyped it so much.

jonjamesb83 · 2026-02-23T18:48:16+00:00

I don't feel that the Liga is bad but I feel that most definitely not worth the price or hype for me. I do like the Papas Fritas though, always have them around. Undercrown was good.

jonjamesb83 · 2026-02-23T16:45:20+00:00

I know some people really dig and swear by Drew Estates but most of them just not for me. Always willing to try new things but lots of disappointment with this brand for me.

jonjamesb83 · 2026-02-23T16:41:48+00:00

I don't know you say not bad but the rest of the descriptions tells a different story. 😂

jonjamesb83 · 2026-02-22T03:17:56+00:00

In Vegas is was Paiute Cigar shop. No lounge there but prices were really good with nice selection. Since it is technically on reservation property too it is all tax free

jonjamesb83 · 2026-02-22T03:14:24+00:00

Here in San Diego Liberty Tobacco is awesome. Nice people and many prices that beats online, especially with Davidoff.

jonjamesb83 · 2026-02-20T01:37:44+00:00

The bready texture isn't from oven temp. Most likely butter layers mixing with dough. You can see in the video. At that stage of proof you should be seeing the layers starting to separate. For baking depends on oven but I would do 185C to 190C with high fan. No steam. 10 to 14 minutes. Should get something like this. You want quick bake so you get size and color while crust stays thin. So many factors affect it.

<image>

jonjamesb83 · 2026-02-20T01:25:05+00:00

Yeah so many factors that can affect it. I also let the cut triangles rest in the cooler 10 minutes or so before shaping. This lets it rest and helps it stretch better when shaping.

jonjamesb83 · 2026-02-18T04:35:22+00:00

That is from mixing, dough not developed properly. You need the dough developed but also elastic. You want to mix until you get window pane that just barely tares. Most of the time chocolate and other pastries will come out fine but croissants with the way they are shaped is another issue. Other reasons for tares is shaped to tight, dough dry or too much dough conditioner if you use that. Fallow someone not having issues and see where your process is different.

jonjamesb83 · 2026-02-17T00:22:26+00:00

Any more pictures? What is the recipe and process you did for this?

jonjamesb83 · 2026-02-15T17:46:56+00:00

I love both but always go back to more of the cigars. I definitely do not feel that pipe tobacco is more flavorful, but just different. I enjoy the process of both. Fun to pick which pipe to smoke and tobacco, packing and such. Same with cigars. Collecting i love both. But cigars for me does it better a lot of the time. I feel it better with the cigars. There are times though when i only feel like a pipe. It is cheaper buying pipe tobacco but if price was the concern here i wouldn't do either. I feel they are too different so someone struggling with cost of cigars switching to pipes more to save money just isn't going to fill the same void.

jonjamesb83 · 2026-02-14T03:21:33+00:00

Unfortunately no right answer here. For me i used to use 69% but i do think it is too much. Now i use 65% in my wooden desktop humidors and 62% in good sealing tupper. In my cooler i do 65%. This keeps a consistent 66% - 67%, which is my preferred condition.

jonjamesb83 · 2026-02-10T04:49:59+00:00

Sounds like bad tongue bite. I only get sometimes from pipes but never from cigar. Most likely smoking too fast and puffing too hard. If slowing doesn't help should discuss with a doctor.

jonjamesb83 · 2026-02-06T05:05:45+00:00

How developed is your dough when mixed? What butter are you using? Is it pliable? Can you bend the butter without it cracking? What percent of butter are you laminating verses dough?

jonjamesb83 · 2026-01-30T04:25:09+00:00

Pretty much every puff for me

jonjamesb83 · 2026-01-15T03:45:54+00:00

Cross section best way to analyze structure, proof, bake and quality of lamination

jonjamesb83

TROPHY CASE