Baking | Artisan Artistry
View allAll Photos Tagged pastry
kick your legs like...
coy tilt
to your hips just...
that, yeah.
hold it....
Read the rest and grab the designer and event info on Threads & Tuneage
Cakes are like books: There are new ones you want to read and old favorites you want to reread.
Thanks for Surbhi Sharma for capturing the moment!
Danish pastry with vanilla custard and cherries.
For FlickrFriday#Homemade
Be well stay at home and thank you for visiting.
Treated myself to one of these after my old car passed it's yearly test. Similar to the UK's MOT.
2021 one photo each day
My favorite utensil in the kitchen is the pastry blender used to cut butter into dough. It probably is not the utensil as much as I know what is coming when this is in hand.
Canon EOS 6D - f/10 - 1/160sec - 100mm - ISO 200
- mini banana éclair
for group Macro Mondays,
theme Styling Food on a Fork
- length of the éclair: 5cm
- An éclair (also known as a sweet baguette) is an oblong pastry made with choux dough filled with a cream and topped with chocolate icing.
The dough, which is the same as that used for profiterole, is typically piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside.
Once cool, the pastry is then filled with a vanilla-, coffee- or chocolate-flavoured custard (crème pâtissière), or with whipped cream, or chiboust cream; and then iced with fondant icing. Other fillings include pistachio- and rum-flavoured custard, fruit-flavoured fillings, or chestnut purée.
The word comes from French éclair "flash of lightning", so named because it is eaten quickly (in a flash).
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- Een éclair is een zacht langwerpig gebakje met een zachte vulling en een chocolade- of glazuurlaagje. Als vulling wordt gewoonlijk banketbakkersroom gebruikt en soms slagroom of crema catalana. De room kan eerst nog op smaak gebracht worden met koffie, kastanjes, fruit of rum.
De eclair wordt gemaakt van kookdeeg.
De eclair stamt waarschijnlijk uit het Frankrijk van de 18e eeuw en is mogelijk bedacht door de kok Marie-Antoine Carême.
Het woord éclair betekent bliksemschicht in het Frans.
that's what I was told, but I do know it was closed for a short time then reopened , this image was after hours
filo pastry flic.kr/p/2rRj1gX filled with bramley apple, green sultanas and grated cheddar cheese topped with a sprinkling of crushed pistachios alongside shop bought natural yoghurt flic.kr/p/2rRd2UX
i'm learning how to make filo pastry in order to follow up with making katmer. filo is key to making katmer. this is my best effort so far, i've had a few disasters along the way. i'm feeling happier about making the filo pastry and will return in the coming week to making katmer www.beyondkimchee.com/katmer-turkish-pistachio-dessert/
How To Make Your Own Fillo Pastry Using 2 Methods
www.youtube.com/watch?v=QIhUUnFyxVo excellent video. i halved the ingredients
How to make Maznik- Macedonian / Phyllo pastry homemade
www.youtube.com/watch?v=EQTTSJU3-9c excellent video
How to make Filo Pastry
www.oetker.co.uk/recipes/r/how-to-make-filo-pastry
5 Stunning Phyllo Pastry Tricks
www.youtube.com/watch?v=6EC43tgYUos
5 Phyllo Pastry Hacks
www.youtube.com/watch?v=AMJIYSEmUUo
Filo Pastry Samosas
www.youtube.com/watch?v=Abv1YOZ44DQ
Fillo Crinkle Recipes
antonioufillo.com.au/fillo-crinkle-recipes
Vegetarian dinner recipes
antonioufillo.com.au/vegetarian-dinner-recipe-collection
this photo is a square format
just one thing with michael mosley
food special with professor tim spector
7 days 30 different plant based foods
www.bbc.co.uk/sounds/play/m001ngjx
ps i'm not recommending any of these cookery adventures. they suit my personal taste. photographing to encourage myself to eat more healthily ...
i've created a group www.flickr.com/groups/cooking_is_my_hobby/ to gather ideas and encourage myself to continue with healthy eating by learning from others if you're interested in cooking, sometimes or a lot, or enjoy the cooking of others, you're always welcome ...
ODC - Diagonal
Macro Friday - Kitchen Equipment
ATSH - Utensils
Thank you in advance for your views, comments, and faves. They are much appreciated!
Es ist nicht alles Gold was glänzt.
Macro Mondays Theme: Forks.
Nikkro 50mm f/.4 + 20mm extension tube.
250 gMehl
1 TL Backpulver
1 Prise(n)Salz
1 Msp.Paprikapulver
1 Ei(er)
125 mlSahne
125 gButter, kalte
200 gKäse, (Gouda oder Emmentaler, gerieben)
Eigelb / Milch zum Bestreichen
Alle Zutaten zu einem Knetteig verarbeiten und 15 min. kalt stellen.
Teig ½ cm dick ausrollen, Füße ausstechen, mit Eigelb bestreichen. Mit Sesam, Kümmel, Mohn, Paprika o. dgl. bestreuen.
Bei 180°C 12-15min. backen.
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250 gflour
1 tsp baking powder
1 pinch(s) salt
1 pinch paprika powder
1 egg(s)
125 ml cream
125 g Butter, cold
200 g cheese, (Gouda or Emmental, grated)
Egg yolk / milk to coat
Mix all ingredients into a kneaded dough and chill for 15 min.
Roll out dough ½ cm thick, cut out feet, brush with egg yolk. Sprinkle with sesame seeds, caraway seeds, poppy seeds, paprika or similar.
Bake at 180°C for 12-15 min.