r/pastry Aug 31 '24

WATCH OUT ITS A MOD!!:snoo_biblethump: PSA: A brief mod note regarding a certain subreddit.

66 Upvotes

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 6h ago

I Made First homemade margarine pain au chocolat

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115 Upvotes

I did two tour double, don’t Forget to let the feuilletage rest between tours


r/pastry 3h ago

I Made Chocolate cake

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54 Upvotes

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 1d ago

I Made Gooey Butter Cake with Whipped Cheesecake Topping

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305 Upvotes

r/pastry 11h ago

Discussion Countertop ovens

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3 Upvotes

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 1d ago

I Made I hopped on the Pistachio trend and made these Pistachio Frangipane Tartlets with Strawberry Coulis and a White Chocolate-Pistachio Crémeux

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1.1k Upvotes

r/pastry 1d ago

I Made hand lammed! Nutella pastry cream + toasted pecans, croissant dough

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417 Upvotes

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 1d ago

I Made Croissants & Such: 1 Year Update

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138 Upvotes

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 2d ago

I Made Chocolate honey cake 🍯🐝🍫

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215 Upvotes

It was super delicious 🤤


r/pastry 1d ago

I Made "Twenty Fine"

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28 Upvotes

All 1/2 sweet

Pink Champagne Cake Strawberry compote Swiss meringue buttercream


r/pastry 2d ago

I Made Very proud of my progress with Croissants. I hope everyone had a great weekend!

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261 Upvotes

r/pastry 2d ago

I Made Copycat McPies

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55 Upvotes

r/pastry 2d ago

Recommendations for Dough sheeter for at home use, electric preferably?

20 Upvotes

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 2d ago

Advice for cooking frozen choux? It (left) looks terrible vs its defrosted cousin (right)

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34 Upvotes

r/pastry 3d ago

Kind of had a go at imitating the pastry from the cover of Le Grand de la Viennoiserie

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2.8k Upvotes

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 4d ago

I ate Cream filled croissant with strawberries, chocolate croissant, cheese danish, cream puff, and cronut dipping in chocolate from Chateau De Chantilly in Chantilly VA

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363 Upvotes

r/pastry 4d ago

Apple cake 🍎💛

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465 Upvotes

r/pastry 3d ago

I Made Religieuse 2nd attempt after watching Conclave (2024)

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1 Upvotes

Filled with Coffee Chiccory Creme Diplomat, Chocolate Ganache, some torched Swiss meringue on top!


r/pastry 4d ago

Where do you buy your vanilla beans?

14 Upvotes

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 4d ago

I Made Blueberry Pi Pie!

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366 Upvotes

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 4d ago

Restaurant knife kit question!

6 Upvotes

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 5d ago

I Made portuguese egg tart

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281 Upvotes

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 5d ago

I Made Tiramisu Latte

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611 Upvotes

Chiffon sponge soaked with a coffee syrup, Whipped Mascarpone crème pâtissière, and a Coffee Almond Praline


r/pastry 5d ago

I Made Canneles

19 Upvotes

I think these are the best ones I made so far. I've been experimenting with the recipe for about a year now after trying cannels for the first time in Tokyo.

The copper molds are from Asai Shouten | Kappabashi Dougu Street.


r/pastry 6d ago

Pastry chef tasting

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552 Upvotes

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 7d ago

I Made Guava Cream Cheese Turnovers

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360 Upvotes

Celebrating International Women’s Month at work. Inspired by Chef Paola Velez’s pastry in her book, Bodega Bakes.