pastry chefs
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Buns made of puff yeast dough with apple filling.
Wheat flour / Flour - 600 g
Milk - 300 ml
Yeast (Dry) - 8 g
Sugar - 4 tsp
Salt - 1 tsp
Chicken egg - 2 pieces
Butter (Chilled) - 300 g
Dissolve yeast, 1 tsp of sugar and 1 tablespoon of flour in 100 ml of warm milk. Leave in a warm place.
Add 2 eggs, 3 teaspoons of sugar, 1 teaspoon of salt and the remaining milk to a bowl. Beat with a whisk.
Sift flour into a large bowl. If making a dough for sweet pastries, add vanillin here to taste.
In the middle we make a depression and pour the egg mixture. We mix.
Then add the yeast mixture, knead the dough. The dough should not be soft, otherwise it will tear when working with it. It must be well kneaded, dusting with flour, so that it is not sticky.
Put the dough in a bowl greased with vegetable oil, cover with cling film and put in the refrigerator for 1 hour.
Roll out the dough into a 50 * 30 rectangle.
Divide it mentally into 3 parts.
On the middle part, spread half the chilled butter in small pieces or three on a grater. Cover with cling film and a rolling pin to evenly distribute the butter over the entire middle part of the dough.
Cover with the second part of the dough. Pinch the edges of the dough.
Again we spread the second half of the butter and also use a film and a rolling pin to distribute the butter over the dough.
Cover with the third part of the dough. We pinch the edges.
Sprinkle flour on both sides. Roll out again into a rectangle 50 * 30 cm.
Fold the rolled out dough into a booklet.
Sprinkle with flour and roll for the third time into a rectangle 50 * 30 cm. Fold in a book, then in half. Wrap in plastic wrap and put in the refrigerator for 30 minutes or in the freezer for storage until the right moment.
After 30 minutes, you can work with the dough. Roll out the dusting with flour. Cut with a cold knife. Bake in an oven preheated to 220 degrees.
From the specified amount of ingredients, 1400 g of dough is obtained.
For filling:
Peel and chop 4-5 apples. Place apples, granulated sugar and butter in a saucepan. Obtain, stirring continuously. Cool and spread over the dough in small portions. Collapse with an envelope. Arrange on a baking sheet, brush with an egg and bake at 100 degrees for 10 minutes.
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
Pineapple filling enveloped with rich buttery flavor, this type of pastry has smooth, soft texture and light sweetness. It not only originated from Taiwan but also made in Taiwan. Go Taiwan 🇹🇼 go!
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
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.
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!
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**🎬 Prompt :**
Portrait cinématographique hyperréaliste d’une élégante femme steampunk dans une pâtisserie victorienne chaleureuse. Elle se tient derrière un comptoir en bois ancien, tenant un grand bol en cuivre rempli de petites pâtisseries dorées, mélangeant délicatement avec une pince métallique. Elle porte un corset noir en cuir finement lacé, des gants noirs élégants et un haut-de-forme steampunk orné d’engrenages en laiton et de plumes sombres.
Son regard est intense et captivant, maquillage sophistiqué avec peau lumineuse, texture de peau ultra détaillée, profondeur de champ cinématographique. Ses cheveux longs et ondulés tombent naturellement sur ses épaules. L’éclairage est chaud et tamisé, ambiance bougies et lampes Edison, avec un bokeh doux en arrière-plan.
Le décor montre une boutique victorienne riche en détails : étagères en bois remplies de pâtisseries, verrerie ancienne, mécanismes steampunk en laiton, grande fenêtre arquée diffusant une lumière douce. Deux silhouettes floues en costume d’époque apparaissent en arrière-plan, renforçant la narration.
Style photographique cinéma haut de gamme, 85mm, f/1.4, ultra-sharp focus sur le visage, color grading chaud ambré, contraste doux, volumetric lighting, rendu photoréaliste 8K, textures extrêmement détaillées, ambiance film historique steampunk, composition rule of thirds, profondeur atmosphérique.
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**🎬 Prompt:**
Hyperrealistic cinematic portrait of an elegant steampunk woman inside a warm Victorian pastry shop. She stands behind an aged wooden counter, holding a large copper bowl filled with small golden pastries, gently mixing them with a metallic tong. She wears a finely laced black leather corset, elegant black gloves, and a steampunk top hat adorned with brass gears and dark feathers.
Her gaze is intense and captivating, with sophisticated makeup, luminous skin, and ultra-detailed skin texture. Long wavy hair cascades naturally over her shoulders. The lighting is warm and moody, illuminated by candlelight and Edison lamps, with soft cinematic bokeh in the background.
The setting reveals a richly detailed Victorian shop: wooden shelves filled with pastries, antique glassware, brass steampunk mechanisms, and a large arched window diffusing soft light. Two blurred figures in period suits appear in the background, enhancing the narrative depth.
High-end cinematic photography style, 85mm lens, f/1.4, ultra-sharp focus on the face, warm amber color grading, soft contrast, volumetric lighting, photorealistic 8K render, extremely detailed textures, historical steampunk film atmosphere, rule of thirds composition, atmospheric depth.
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--ar 16:9 --v 6 --style raw --q 2 --s 200 --chaos 5 --seed 12345
Es ist nicht alles Gold was glänzt.
Macro Mondays Theme: Forks.
Nikkro 50mm f/.4 + 20mm extension tube.