#pastrychef

[volkanaltinors]

What is your favorite?

[wander-a-bit-more]

Made By Me

Strawberry with whipped buttercream on vanilla cake

[springtiger95]

Tarte au citron meringuée recipe

INGREDIENTS:

For the crust:

1 ½ cups (180g) all-purpose flour

½ cup (115g) unsalted butter, cold and cut into small cubes

¼ cup (50g) granulated sugar

1 egg yolk

1-2 tablespoons ice water

For the lemon filling:

1 cup (240ml) freshly squeezed lemon juice

Zest of 2 lemons

1 cup (200g) granulated sugar

1/4 cup (30g) cornstarch

4 large eggs

1/4 teaspoon salt

1/4 cup (60g) unsalted butter

For the meringue topping:

4 large egg whites

1/4 teaspoon cream of tartar

1/2 cup (100g) granulated sugar

>>> Video tutorial here &lt;;<<

PREPARATION:

Preheat the oven: Preheat your oven to 350°F (175°C)

Prepare the crust:

In a food processor, combine the flour, cold butter, and sugar. Pulse until the mixture resembles coarse crumbs.

Add the egg yolk and pulse again.

Gradually add the ice water, one tablespoon at a time, and pulse until the dough comes together.

Gather the dough into a ball, flatten it into a disk, wrap it in plastic wrap, and refrigerate for about 30 minutes.

Roll out the dough:

On a lightly floured surface, roll out the dough into a circle slightly larger than your tart pan.

Transfer the dough to a 9-inch (23 cm) tart pan with a removable bottom. Press the dough into the bottom and sides of the pan. Trim any excess dough hanging over the edges.

>>> Video tutorial here &lt;;<<

Blind bake the crust:

Line the crust with parchment paper and fill it with pie weights or dried beans.

Bake the crust in the preheated oven for about 15 minutes.

Remove the weights and parchment paper, then bake for an additional 5 minutes or until the crust turns golden brown.

Remove from the oven and let it cool.

Prepare the lemon filling:

In a medium saucepan, combine the lemon juice, lemon zest, sugar, cornstarch, eggs, and salt.

Whisk the mixture together until well combined and smooth.

Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens to a custard-like consistency.

Remove the saucepan from the heat and whisk in the butter until melted and incorporated.

Pour the lemon filling into the cooled crust.

>>> Video tutorial here &lt;;<<

Make the meringue topping:

In a clean, dry bowl, beat the egg whites and cream of tartar using an electric mixer until soft peaks form.

Gradually add the sugar while continuing to beat until stiff, glossy peaks form.

Assemble and bake the tart:

Spread the meringue over the lemon filling, making sure to cover the entire surface and create decorative peaks.

Bake the tart in the preheated oven for about 10-15 minutes, or until the meringue turns golden brown.

Cool and serve:

Remove the tart from the oven and let it cool to room temperature.

Once cooled, refrigerate for a few hours to set.

Serve chilled and enjoy!

>>> Video tutorial here <<<

[kayscorn]

I’m obsessed with the shade of purple that I made these macarons. (I am in a fridge though.) I love being a pastry person. #macarons #macaronsofinstagram #macaronfiends #macaron #purple #baking #pastry #glutenfree #banquets #twitch #foodie #pastrychef https://www.instagram.com/p/ClFI5UiLAgr/?igshid=NGJjMDIxMWI=

[amritlounge]

Taste Traditional Flavors and Amazing Delights!

contact:  02085 776859

In our Restaurant, we use only the fresh and best products to create each meal and dessert. Reserve your table today!

https://amritlounge.co.uk/

[anika010397]

[edwintse-diary]

July 5 2023 Maruko and French Gramps chow down on Poutine

[scarleteye]

Best. Moment. Ever.

The flavors are nothing short of pure chef artistry.

[tresenella]

non ho ancora capito se sia per passione o dovere, però è okay (poco ma è okay)

[war4utv]

Pastry life . . . . #pastry #cake #food #dessert #patisserie #instafood #foodporn #pastrychef #chocolate #bakery #yummy #sweet #homemade #baking #foodie #foodphotography #delicious https://www.instagram.com/p/CiQAoUMPfGp/?igshid=NGJjMDIxMWI=

[chefgerardmolloy]

📢 “Incredible Italian” 🥁 👨‍🍳 Half day Cookery Class at The Kitchen Cookery School at Chewton Glen Hotel. @thekitchenatcg @chewtonglen 📸 “Tiramisu” ℹ️ One of Italy’s 🇮🇹 most popular desserts, tiramisu is an elegant, rich layering of bold espresso ☕️ & cocoa, creamy mascarpone, sweet Marsala wine, & delicate ladyfingers 👌 🙋 What’s your favourite dessert? #cooking #cookeryschools #cookerycourses #cookeryclasses #italy #italianfood #dessert #tiramisu #sweettreats #learn #thekitchencookeryschool #chewtonglen #thekitchenatcg #chef #cheflife #instafood #pastrychef (at The Kitchen at Chewton Glen) https://www.instagram.com/p/Cp0F7IZoR0L/?igshid=NGJjMDIxMWI=

[volkanaltinors]

Prepared by chefvusal @casa Culinary arts school of Azerbaijan 🇦🇿

[reinadevainilla]

[springtiger95]

Mille-feuille recipe

INGREDIENTS

For the Pastry and Filling:

1 1/2 pounds frozen puff pastry, or 1/2 batch homemade pâte feuilletée

3 cups store-bought pastry cream (or homemade)

Optional: 1/2 cup heavy cream, whipped to medium peaks

2 tablespoons all-purpose flour

For the Royal Icing and Decoration:

80 grams bittersweet chocolate, melted

2 large egg whites, room temperature

2 teaspoons fresh lemon juice

350 grams confectioners' sugar

>>>>Get access to the tutorial video here<<<<

PREPARATION

Prepare the Pastry and Filling

Gather the ingredients. Preheat oven to 400 F / 200 C.

If using homemade puff pastry dough, have it ready and chilled. Or thaw store-bought frozen puff pastry dough according to the package directions.

If you want to lighten the texture of the pastry cream, fold the optional whipped heavy cream into it. Cover and refrigerate until assembly time.

Bake the Pastry Layers

On a lightly floured surface, gently roll out the puff pastry dough into an elongated rectangle, the thickness of a thin piece of cardboard.

With a sharp knife, cut the dough into three equally sized pieces.

Transfer the dough to a baking pan (or pans) lined with parchment paper and pierce the dough all over with a fork.

Cover the dough with another sheet of parchment paper and place a baking pan or pie weights on top to weigh down the dough as it bakes.

Bake the weighed-down dough, in batches if necessary, for about 18 to 20 minutes or until the dough is deep golden brown. The weights and the top layer of parchment paper pan can be removed for the last 5 minutes or so of baking to help crisp up the dough. 

Transfer the baked pastry layers to racks to cool completely.

>>>>Get access to the tutorial video here<<<<

Assemble the Mille-Feuille

Gather the ingredients. If the baked pastry layers look unevenly sized, you'll have the chance to trim the edges for a uniform look after assembling the pastry.

Start by distributing half of the pastry cream over one layer of baked puff pastry.

Top with another layer of dough, pressing gently to adhere it to the pastry cream.

Spread the remaining pastry cream over the second layer of pastry, top with the third layer of pastry, and again press down gently. Reserve.

>>>>Get access to the tutorial video here<<<<

Decorate the Mille-Feuille

Melt the chocolate in a saucepan over very low heat and transfer it to a pastry bag or decorating tube fitted with a fine round tip. Alternatively, you can use a small plastic bag with a pierced or snipped corner to make a tiny opening. Reserve.

Using a standing mixer or mixing by hand, make the royal icing by beating the egg whites, lemon juice, and confectioners' sugar on low until the mixture is very smooth and glossy. This should take at least 7 to 10 minutes.

Add more confectioners' sugar or water, if necessary, to achieve a consistency so that when the icing is drizzled back into the bowl from the beaters, it will sit briefly on the surface of the icing before sinking back in.

Immediately pour the royal icing over the top layer of the assembled pastry and spread it evenly over the entire surface with the help of a spatula. Some of the icing might drip over the edges.

Working quickly before the icing sets, drizzle the chocolate across the icing in evenly spaced parallel lines. Don't worry if some of the chocolate drips over the edges or if your lines look sloppy. After trimming the edges the appearance will be very refined.

Drag the tip of a thin, sharp knife through the lines of chocolate, spacing them evenly from one side of the pastry to the other; go first in one direction and then in the opposite direction to make a chevron pattern. This creates the most classic mille-feuille decorative pattern.

Before trimming the edges or cutting into individual portions, refrigerate the assembled mille-feuille for at least two hours, or freeze for at least 30 minutes if pressed for time.

>>>>Get access to the tutorial video here<<<<

[chocolategardenhorsebat]

A simple wedding cake 💍 Chef Ana Ceita 🌺🌸 #instafood #instacake #foodporn #lisboa #portugal #bolodecheff #chef #bololisboa #confeitaria #pastrychef #cake #cakes #tasty #bakery #cakeslovers #chantilly  #pastelaria #delicious #instagramer #redvelvet #buttercream #creamcheese #love #weedding https://www.instagram.com/p/CpaoZGUMp9M/?igshid=NGJjMDIxMWI=

[rosettabelllove]

Lemon Citrus Salmon with fresh from scratch Fettuccine Alfredo with broccoli 🥦, mushrooms 🍄, roasted red peppers, scallions, and a splash of fresh lemon 🍋 juice. Yum 😋 #delectableloungesllc #delectablelounges #delicious #alfredo #alfredopasta #broccoli #roastedredpeppers #mushrooms #salmon #lemon #fresh #atlanta #atl #georgia #cle #cleveland #chef #personalchef #pastry #pastrychef #ohio #freshpasta #pasta #parmesan #freshparmesan #scallions #greenonion https://www.instagram.com/p/CpGyE0UuwvL/?igshid=NGJjMDIxMWI=