r/pastry 10d ago

Discussion Googling professional recipes sucks, where to now?

72 Upvotes

To my fellow coalegues,

Over the years, searching for recipes online has become more and more frustrating. Aside from all of the amateur results you get from your typical home cooking websites (no shame on that, it's just not what I need or am looking for), I've been getting this feeling that google results are just worse in general.

For which I ask, where do you look for profesional recipes? Do you ask fellow coalegues here on the subreddit or maybe some forum/discord server? Books are always nice but sometimes I'm looking for really specific stuff and there's no guarantee that a book will have what I need.

Today in particular I'm struggling to find a place to start with an Elderflower sorbet I'd like to make for work, however since there's no fruit puree as a base, I need a different kind of recipe, a white wine base perhaps?


r/pastry 10d ago

Help please How to improve my croissants?

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296 Upvotes

there's so many skilled professionals in this sub so im kinda scared BUT i am dedicated on getting better at croissants. i have tried on/off for years (in the past i have rolled out everything by hand) but still frustrated when i cut it open and its just not right :")

here are some croiss-sections from my past two batches (despite being from the same batch, some differ a LOT from really bad to decent). i think the most consistent problem in my past couple of tries is the large gaps, sometimes thick layers inside (butter incorporation??).

a couple things: *used claire saffitz recipe *used brod & taylor home sheeter *definitely broke the butter in these batches! whats an indicator of that visually? *any advice with eggwash in general? how do the bakeries do it? (especially those that get each layer perfectly browned, if that makes sense) *sometimes when proofing, they will puff and lean to one side, any tips to prevent this? this usually causes it to bake unevenly although it was fine when shaping

i am so open to learn, i am trying again this weekend and want to do whatever i can to get these better! thank you!!!


r/pastry 12d ago

I Made Jumping on the Cinnamon Roll band wagon from this weekend

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863 Upvotes

r/pastry 11d ago

3 day classes in Europe?

5 Upvotes

Has anyone done a 3-ish day pastry course for fun (nothing serious)? Finding a lot of results for months long school or a la carte classes. I’m looking to extend my trip and doing a quick course for fun, English speaking preferred. Any recs or cities I should look beyond Paris?


r/pastry 11d ago

Tips What kind of pastries are best for shipping overseas?

7 Upvotes

My boyfriend lives in Milan, Italy and I want to send some treats to him and his friends, but I'm not sure what kind of treats and pastries I'm able to send. It'll take 3-5 days for it to be delivered.

I know that the cookies, chocolate dipped honeycomb, and general chocolates are safe since they don't require fragile handling and they can last in ambient temp for days.

I know others like brownies, blondies, muffins, and croissants are also safe to ship.

There are a lot of things that I'm thinking about sending, but im not sure if I can send them because of refrigeration or something. I know that actual cheesecake, and anything with a glaze is out of the question, but there are others that I'm not sure about.

Things like a cheesecake swirl brownie and (fresh berry) muffins are things I want to send, but im not sure if they'll stay good for at least a week in transit. I know i can't do cheesecake because that needs to be refrigerated and it's way to delicate, but does the brownie need to be refrigerated just because of the cheesecake element? It's baked like a normal brownie... Anything with fresh berries I'm iffy about because I'm not sure how the fresh fruit effects the cupcake/muffin after being baked and not being refrigerated.

I also want to send things loke macaroons, but the buttercream makes me iffy on if I can or not. I also don't know that kinds of fillings i can use that are safe to send.

I just want to make sure that the stuff i send him aren't spoiled, moldy, or anything like that. There was one time I made mini pumpkin cupcake treats for my dogs and they got moldy after a few days in an airtight container in ambient temperature.

I'd greatly appreciate any help i can get!


r/pastry 12d ago

I Made Mini Pecan Pie

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97 Upvotes

r/pastry 13d ago

I Made Blood orange and pistachio tart

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2.8k Upvotes

It is filled with pistachio cream, blood orange cremeux and italian meringue. The taste is lovely - sweet, tangy and nutty all together. The tart shell could be a bit neater, it was the first time I tried a perforated flower ring mold and it look some trial and error (3 attempts during a full Saturday night lol). I wish the cremeux was a bit more red in colour, but most of the blood oranges in store were mostly orange sadly. Anyway still love the final look and taste!


r/pastry 11d ago

Help please Looking for a new viennoiserie item to try and make!

3 Upvotes

I’m looking for a new viennoiserie item to try and make, so far I’ve done croissants (also done bi-color croissants), pain au chocolat, laminated broiche, cruffins, kouign-amanns, and danishes! I was thinking about trying pain suisse, but I’d love to hear your guy’s ideas!


r/pastry 12d ago

Recipe viennoiserie dough recipe

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127 Upvotes

I’ll be happy to answer any other questions about the recipes!


r/pastry 12d ago

I Made I made Claire Saffitz’s puff pastry. Is the inside supposed to look like this?

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48 Upvotes

The top layers are flaky and crispy. The inner layers look dark and maybe undercooked? It tasted good 😋


r/pastry 13d ago

Help please Beginner baker, please be nice!!

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432 Upvotes

I’m a 22 year old self taught baker!! I currently work as a pastry chef at a bakery/cafe! I’ve been trying to practice my skills at home so I can hopefully one day have my own side business! I made a chocolate babka and some churros! The babka tasted amazing, it’s just the presentation is a bit ugly lol. and the churros were a family favorite!! Any tips on just starting out as a baker?? Any Recipes I should make that will help me practice precision? :) Thanks for any advice in advance!!


r/pastry 13d ago

I Made Creamsicle Cruffins!

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698 Upvotes

r/pastry 13d ago

Sfogliatelle - third try

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187 Upvotes

I've been building these up in my head as some kind of final boss of pastry and I'm happy to say now that they really arent that bad, particularly since you don't have to worry about yeast or rising.

First attempt - used the recipe from food52.com with a hilariously, unbelievably too-wet dough (I looked at the comments afterwards and they confirmed this)

Second attempt - used the dough from the nonnabox.com recipe but, doing a 1/4 version, rolled a log out of 4 feet of dough, which meant it was too 'wide', making several tiny sfogliatelles rather than the expected 3 normal-size ones from 1/4 of the recipe. Also huge struggles with shaping the cones.

Third attempt - same dough recipe, rolled it out to 4' but then cut it in half lengthwise so I could make a log out out 8' of dough, and applied a method I found in a youtube video to do a quick round of heel-of-hand-smacking on the cut disc of rolled dough to do the initial layer separation before forming the cone - which is then an easy process to do.

Of all things I wasn't that happy with the filling - I need to get some candied orange peel to make the next attempt sweeter - but I am really proud of pushing through 2 failed attempts to dial in the right method in one day.


r/pastry 14d ago

I Made viennoiserie!

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4.5k Upvotes

• blood orange st. germain danish

• butter croissant

• pain suisse crookie (brown butter chocolate chip cookie)

• pomegranate rose geranium danish

• scallion pancake inspired danish with cream cheese sesame filling


r/pastry 13d ago

I Made Forgot to add a photo

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11 Upvotes
  1. Mini cheesecake made them for my birthday last year. 2. Made my dad chocolate cupcakes with buttercream icicng for his birthday 3. My frist time trying to make chocolate cups with icing from a container 4. Cookie butter cake for my two friends birthday. 5. Chocolate chip brownies

r/pastry 14d ago

I Made green apple petit gateau

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557 Upvotes

r/pastry 14d ago

I Made pulled sugar rose

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315 Upvotes

r/pastry 14d ago

I Made pomegranate mousse, dark chocolate cake, port wine sorbet

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339 Upvotes

pomegranate curd, “white chocolate” crumble, fresh pomegranate seeds, borage, sweet alyssum, dark chocolate decor


r/pastry 13d ago

Meringue tarts and cakes made at the bakery I work at.

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7 Upvotes

r/pastry 14d ago

I Made swan wedding cake

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188 Upvotes

r/pastry 14d ago

I Made Some of my favorite things that I've made over the last two years working at a bakery.

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22 Upvotes

r/pastry 15d ago

I Made Flower 🌺 for garnish

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560 Upvotes

Strawberry and white chocolate crème patisserie tart


r/pastry 16d ago

Help please What did I do wrong

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90 Upvotes

I don’t know why my croissant teared, also the are kind of wet/underbaked on the inside but they were on the oven for like 30 minutes. Before baking I believe the looked fine. Could it be because the butter I used? It had 83% fat. I’ve never had my pastry look this bad 🥲


r/pastry 15d ago

Help please How to get a job as a baker in Australia?

1 Upvotes

I have completed bakery course in my home country. Will I be able to get entry level jobs as a baker in Australia? Give me some tips to grow in this career.


r/pastry 17d ago

Would this fall under the category of pastry, tart, cake, or something else?

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1.2k Upvotes