Used Japanese pumpkin for this. You can google ‘Tarts Anon pumpkin tart recipe’ for the recipe.

If you have a pressure cooker (or Instant Pot), you can make the dulce de leche using the soup function or pressure cook for 40mins to avoid boiling the condensed milk for 4-6 hours.

Puff pastry, whipped cream cheese filling, fresh sliced strawberries with Nutella and pistachio cream drizzle and a little crushed pistachios for a little razzle dazzle 😋

Pretty, tasty but not enough on its own

Used bake settings in oven (no fan)

150 Celcius (302F) for 18-20 minutes

Matcha oxidises & browns at high temps, so 150 was maximum for my oven

Topped with homemade caramel sauce, matcha powder, icing sugar & crushed hazelnuts

I need to make a whimsical fairy/moon/witch cake and need to turn this more pink or green or purple,etc. Anyone have any idea what color is best to aim for and any advice? Ty 👋

I believe these are the best trompe l'oeil ever but trompe l'oeil are just mid.

Maybe the best Flan I have tried in Paris

I was making like 12 tarts for someone.
Pistachio kadayif with chocolate creumex and chocolate tart shell with frangipane, feullitine praline crunch and pistachio creumex.

Had some leftover chocolate creumex, decided to make some caramel and make some caramel/chocolate tarts.

Had some leftover frangipane so decided to make some frangipane raspberry tarts.

Somehow making 12 tarts ended with a whole lot of tarts🤭😂

I’m gonna gift some and put some in my freezer.
I haven’t cut them yet, or, I did cut some, but I kinda forgot to take a picture of the section before my family ate them. I added some old cut sections, but these I made today had even better layers. Frangipane layer was better today, and the crunch was nicer and thinner.

hello! this is my recipe for one half sheet of marshmallows. advice on the conversion of silver gelatin sheets to powdered beef gelatin?

whites 250g
gelatin sheets 25
sugar 1000g
vanilla specks 1/4t
vanilla 1t

I have little idea what i'm doing, chat gpts confusing me, google cant answer specific questions on why my cakes turn out like they do, so here i am.

For this quatre quarts cake, i used 120 g eggs but one egg had 2 yolks for some reason, 120g each of homemade caster sugar, plain/corn flour substitute for cake flour and softened butter.

Taste was alr, but my pics show all my issues, The creaming didnt go all too well ( i dont think at least), the egg and creamed butter and sugar seperated a lil bit, my batter was kinda thick, and the top didnt brown and there were bubbles at the surface ( the browning and bubbles are a recurring issue with all cakes i make). Also the bottom of the cake was denser than the top. Crumb was fine, top crispy, felt a teensy bit dry but also kinda moist (tf?). What couldve gone wrong. Im speculating the browning issue could be because my ovens ancient and isnt the best at the moment. But what do u guys think? Is it cause my cakes are too shallow?

I have half a gallon of milk that I need to use brfore it expires very soon so I came up with the idea to make a milk cake. I clicked on one of the first recipes that came up which is this one https://www.seriouseats.com/hot-milk-cake-recipe-11878680

I ended up buying three boxes of cake mix because I couldn't afford 10, if my math is right. I've been trying to multiply the amount of ingredients to be close to the amount of milk and cake mix I have but I have pretty much given up. I'm completely lost.

Perhaps someone will have a better idea, a more fitting recipe, or a consistently multiplied recipe of the one I linked.

If someone's advice is to make something else altogether, I would prefer the fact that I already bought 3 boxes of cake mix to be taken account and then advised on what to do about the rest of the milk.

Making 60+ macarons for birthday party,

Will be filling them with pink buttercream

I will get gel or powder food colouring for next time, less mess & more consistent with colour.

First time making puff pastry, all went well, puffed up nicely but just tastes too buttery/greasy. I used 250g floor to 200g butter. What the minimum amount of butter you think I could use and still have a reasonable puff? Or any other tips to improve it?

Garash Torte is a really delicious Bulgarian cake with walnut meringue layers and loads of chocolate. This one has mocha buttercream on the inside and dark chocolate ganache on the outside. I make it every year for my husband's birthday and this is the best one yet.

I used this recipe, divided in half because it makes an enormous cake https://lapatisseriedumonde.com/recipes/garash-torte/

Éclair with a Lemon Curd Filling and topped with a Burnt Honey Whipped Ganache, Edible Flowers, Candied Lemon Peel, and Fresh Figs

A bite out of it because my husband broke my “phone eats first” rule 😂

So I used to serve this chocolate tree and am revisiting the idea, originally we used cotton candy but I want to try it with a thicker spun sugar ball, ive tried a few YouTube methods but haven't really had any luck. Does anyone have any ideas?

Recipe https://www.instagram.com/reel/DemZH_7Oo6J/?exln=MWs4Ym5rZnl4a3U4cg==

Like probably some of you, I've been eagerly watching the new season of Great British Baking Show, where one contestant made hibiscus curd, inspired by an African drink, zobo, a blend of spices and juice and hibiscus. The idea of using that tart flavor in a curd really appealed to me, and the color was beautiful.

This got me thinking: Can... anything be made into a curd or custard (save for ingredients that wouldn't play well with milk)? Though I guess one can do vegan/cornstarch, even.

A quick Google shows some interesting things like Cantonese ginger milk curd (Jiang Zhi Zhuang Nai), a tart with corn custard, red pepper sformato, ube custard. I make my own ice cream, and love experimenting with flavors that play well with sweetness but aren't traditional (pepper and corn for example).

I've stuck to typical ones, citrus, passion fruit with the typical pumpkin pie custard and one that used poppyseeds and corn syrup.

Have you experimented with this at all in your pastry work?