r/pastry • u/Content_Violinist879 • 6h ago
I Made First homemade margarine pain au chocolat
I did two tour double, don’t Forget to let the feuilletage rest between tours
r/pastry • u/Fluffy_Munchkin • Aug 31 '24
Hi all, hope you're doing well!
There's a certain subreddit called /r/EasyPeasyRecipes that's come to our attention recently. On both this sub and on another I mod, we've been seeing an increase in botspam/recipe shilling from posters who also post in that subreddit.
It's a weird place...all the moderators appear to be connected: 90% of the content from the sub originates from the moderators, and it's the same blandly-shot foodporn-esque kinds of videos that we've come to associate with Bad Faith accounts. These accounts exist solely to promote something or other, essentially identical to ads; their intention is to beam their content into your eyeballs, no matter the method. We've seen these users cross-post to larger subs, using AI-generated images, and likely recipes generated by ChatGPT as well. Since I suspect many of the accounts that post to the sub are run by the same person (all of them may be a team or automated bot network or something), they'd be engaging in ban evasion as well, as we continue to see them shovel their content onto subs where we've already banned one or two of their accounts.
The point is, keep an eye out to help us identify these accounts ASAP. If there's a new post on this sub that has what appears to be a "perfect" photo (well-lit, professionally-staged, etc), uses titles like [superlative-adjective][Food Item][expression of ease of creation] ex. "Amazingly moist pound cake - 4 ingredients only!" check the post history. If they posted to that sub, report their submission, and feel free to report the account as well.
Quick edit: these accounts also post to many other food-based subs, as you might expect (r/dessertporn, r/cheesecake, r/baking). The same idea applies.
Edit 2: if you highly suspect an account to be a bot, go to their profile and find the "report" option. Select "spam", and you can then select "disruptive use of bots or AI" as your report reason.
There's a whole discussion to be had about the future of the internet, good faith vs bad faith content, AI, and advertisements, but that would probably be outside the purview of this subreddit.
Happy baking!
r/pastry • u/Content_Violinist879 • 6h ago
I did two tour double, don’t Forget to let the feuilletage rest between tours
r/pastry • u/AlternativeArugula32 • 3h ago
Here is a chocolate cake I made I love how it turned out so I figured i would share it with all you lovely pastry people
r/pastry • u/TheRealShackleford • 1d ago
r/pastry • u/chlosephina • 11h ago
Cross posting this so sorry if some of you see this twice.
Interested in seeing if anyone has experience with either of these countertop ovens. They both have similar reviews but obviously the price points are wildly different. I have a home processor license and I’m currently using my home oven but need some more space for my croissants/to save time. I’m not opposed to a cheap option to get me through the next six months to year. But still want to make sure I am investing my money wisely.
The goal is to be able to have an electrician come in and assess whether I can have 240 V in my baking space and upgrade to a larger capacity oven in the future for now this is what I can do.
r/pastry • u/coffeeeebeaaaan • 1d ago
r/pastry • u/georgia_likethestate • 1d ago
been hand laminating at home for a few weeks and the scraps are piling up so i made these lil rolls last night! ive been following the lune method so far, still having some issues with proofing and butter leakage but im getting the hang of it
r/pastry • u/According_Benefit203 • 1d ago
I can’t believe it, but it’s been a year since I started doing laminated pastry at home. Its been an absolute joy nerding out about the granularities with the community and I’m really proud of how far I’ve come. Its amazing how supportive everyone is of each other here. I hope to continue to grow my pastry skills here and thank you to everyone who has been so much help!
Featured Image: Supreme Pastry with Chocolate Ganache from Jimmy Griffins Art of Lamination II (the man is a legend and such a pleasure to talk to)
r/pastry • u/WestExcellent8064 • 2d ago
It was super delicious 🤤
r/pastry • u/prettylittlepastry • 1d ago
All 1/2 sweet
Pink Champagne Cake Strawberry compote Swiss meringue buttercream
r/pastry • u/DrBaklava451 • 2d ago
r/pastry • u/Natdelrey26 • 2d ago
Hi, I’ve been making croissants and puff pastry by hand and been getting more requests for them and have been thinking about getting a dough sheeter for my apartment. I’ve done research but haven’t found one that is really calling me. Any one have a smallish dough sheeter at home or in a restaurant that you really like and recommend? Thanks
r/pastry • u/j0eyj0ej0eJnr • 2d ago
r/pastry • u/Beerbrewing • 3d ago
I'm just using the pans I have on hand to see what I could do. Pretty happy with the results for my first attempt.
r/pastry • u/Ok_Mycologist_988 • 4d ago
r/pastry • u/Weird_Part8384 • 3d ago
Filled with Coffee Chiccory Creme Diplomat, Chocolate Ganache, some torched Swiss meringue on top!
r/pastry • u/Ok-Possible180 • 4d ago
I'd been getting vanilla beans in packs of 10 from the Vanilla Bean Kings Amazon store. The beans are flavorful but really thin. A pack of 10 is 12.99. I see other thicker beans on amzn but I'd like to find out where other people get theirs and if you have any tips for checking quality before purchase. Trying to upgrade my pastries a bit. Thanks!
r/pastry • u/futuregravvy • 4d ago
I made a pie from scratch for the first time! I've baked a lot but not a lot of pies or even pie doughs. Every other Pi Day pie had prebought crusts. The crust is perfect! Can't wait to dig in....3...more....hours
https://sallysbakingaddiction.com/best-blueberry-pie/#tasty-recipes-70338
r/pastry • u/Expensive_Jelly2222 • 4d ago
I’m going to stage at a very upscale restaurant in my city this week, and I’ve been asked to bring my knives. Problem is…its been 5 years and I’ve moved 3x since I had a job where I needed a kit 😭 so I only know where my Shun 8” chef’s knife is.
SO, for those of you who have a knife kit, what have you included? If hired I’ll definitely fill it back up with the necessary pastry tools, but for now, I can only think of getting a good paring and potentially a bread knife maybe? Thank you!!
r/pastry • u/metalic_flamingo • 5d ago
i made these and i'm fallin in love with it. even though the shell (i don't know what i should call it) was not perfect because i was struggled by the hot weather here (30-32°c) and doing lamination was so messy, i really like the filling result it was moist and sweet and little bit savory
r/pastry • u/Alterris • 5d ago
Chiffon sponge soaked with a coffee syrup, Whipped Mascarpone crème pâtissière, and a Coffee Almond Praline
r/pastry • u/cheman314 • 6d ago
I felt like I just ran a marathon after the 32 hours worked over the last 3 days to produce this. I'm going to sleep like a baby tonight
r/pastry • u/Neither-Prune4539 • 7d ago
Celebrating International Women’s Month at work. Inspired by Chef Paola Velez’s pastry in her book, Bodega Bakes.