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
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
For some reason, this image reminds me of a scene in one of these dystopic films like Gilliam's Brazil. Of a man sitting in front of his screen in his office. Or of Winston Smith in 1984.
Chinese horseshoe biscuits, or Beh Teh Soh (马蹄酥) or Heong Paeng (香饼), filled with sticky sweet fillings and a crispy skin, a popular pastry with the Chinese community.
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).
-----------------------------------------------------------------
- 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
Apricot Pastry Cookies
creativeelegancecatering.blogspot.com/?m=1
Delicious apricots make for a wonderful pastry type cookie. Still available in many parts of the country freshly from the orchard, but if not, preserved or frozen apricots work well too. Light in flavor, slightly sweet, a little tart, wrapped up in a flaky cookie pastry. What could be bad? The fact that you didn't make enough? Lol!
Apricot Patry Cookies
Makes 80 cookies
Prep time 90 minutes
Cook time 12 minutes
Total time 4 hours (including chill time)
Ingredients
2 1/4 cups enriched bleached all-purpose flour
1/2 teaspoon salt
1 cup butter, softened
1 (8 oz.) package cream cheese, softened
No-Stick Cooking Spray
1 cup Apricot Preserves
3/4 cup shredded coconut
3/4 cup chopped walnuts
1/4 cup powdered sugar
Directions
Combine flour and salt; set aside.
Beat butter and cream cheese in medium bowl until light and fluffy.
Stir in flour mixture by hand just until blended.
Divide dough into fourths, wrap in plastic wrap; chill several hours or overnight.
Heat oven to 400ºF.
Spray baking sheet lightly with no-stick cooking spray.
Combine apricot preserves, coconut and walnuts; set aside.
Roll one fourth of dough at a time on floured pastry cloth or other floured surface into an 8 x 10-inch rectangle.
Cut rolled dough into 2-inch squares.
Spread each square with 1 teaspoon apricot mixture, leaving edges of dough uncovered.
Moisten one corner of dough with water. Beginning at opposite corner, roll towards moistened corner; press lightly to seal.
Bake 10 to 12 minutes or until edges begin to brown.
Cool on wire rack.
Sprinkle with powdered sugar.
Posted 21 hours ago by Creative Elegance Catering
When we get back to normal, I'll definitely must stop do this or I'll start with the bakery business ;-))
Be well, stay at home and thank you for visiting.
Small portion of the corner of my pastry blender. I haven't used this is quite some time now. The only time I use it is when I make scones and that's been way too long now since I made them.
For Macro Mondays
This week's theme: Kitchen
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.
--------------------
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.