Hello guys! I am struggling to find options here in the US. I'm looking for recommendations on authentic copper canelé molds. I'd like to purchase at least 24 molds.

A few requirements:

• Must be tin-lined copper (no silicone, aluminum, or coated steel)
• Suitable for seasoning
• Produce authentic Bordeaux-style results with a crisp, caramelized crust
• Ideally made in France or from a trusted professional manufacturer

If you've had great results with a particular brand or supplier in the US, I'd love to hear your recommendations.

Thanks so much!

I had some extra frangipane and decided to make some danishes. Not the prettiest but they are tasty 😋

I've probably tried a couple dozen recipes over the last few years and can't settle on my favorite. So far I've learned a few things like chilling the dough and bar chocolate instead of chips. I'm iffy on brown butter because I feel like it makes the cookies a bit greasy. I've also been experimenting with flattening the cookies halfway through baking which seems to work well.

Do you have any other tips for making great chocolate chip cookies? Which recipe do you guys like the best?

I am planning to make Unicorn Cake, Buttercream but with fondant horn/ears in a month or so, and I had a question about Fondant; When people make fondant cakes or assemble cake with fondant, how do they go about storage? Cake for me should be stored in the fridge, but obv you cannot do that to fondant because the condensation will make it go gummy...

So what I plan to do is add some tylose to my fondant, dry it out and only add the ears/horn once I'm ready to box up. But I am just curious as to how others go about this when they are making cakes of this nature

Someone randomly gave my other half 500g of Maison Bordier demi sel butter, like ya do, and we’re trying to figure out what to make with it. I had never heard of it before and I am absolutely not a butter expert but croissants seems like the obvious choice. What would you make to get the most out of it?

My recipe is as follows:

Craquelin
- 141g all purpose flour, 141g sugar 113g butter

Choux
- 113g water, 121g whole milk, 5.65g salt, 5.65g sugar, 113g butter, 136g all purpose flour, 226g (4 eggs).

When I piped the batter it was too wet and spread out. I’m not sure if I added maybe too many eggs or if I did not cook the “panade” enough? I cooked the choux part until it formed a ball kind or stuck together and was shiny on low heat…. But any suggestions? My choux also lost its base, it’s hollow on the inside and the top crispy part turned out decent, but not the loveliest color out there. Baked at 375 for 25 minutes then let it cool with oven door open for 10 minutes. Everything except the top tastes kinda tasted like egg and it’s not like fluffy or pastry like?? Any suggestions?

I made French meringues and it’s a fail!

But what’s going on here?

They are sticky, too soft, the piping didn’t work correctly.

Ingredients :

4 egg whites (I used the egg yolks in another recipe and didn’t want the whites to go to waste)

120g sugar

a pinch of salt

I fluffed the whites until hard and added the sugar. but I think they were not hard enough.

45 min at 110’ C

I have a very small oven, because the country I live in… So I had to make trees instead of small meringues.

I can’t stop laughing at how ridiculously bad they are

I’m making chocolate mousse cake from a recipe that calls for powdered gelatine. Is it possible to substitute porcine/bovine gelatine with agar powder? Dare I hope that it’s just a 1:1 substitution?

I'm looking for both practical and scientific books! You know, the kind that have good recipes to practice, but not just the recipe, but an explanation of the process and technique? With a touch of science! I'm a cook with some experience in pastry making, and I really enjoy it!

i came upon a potential opportunity through work to get a scholarship to go to pastry school - and am trying to get a vibe check on if it was worth the investment? i've been in the culinary industry for approximately 3 years atp but have never had formal training - any advice or thoughts are always appreciated and am extremely grateful <3

I am gonna go to a pastry job and they wanna test my skills. I’m nervous.😬 I think the taste is good but I would like to improve my presentation. Elements are, lemon white mousse, lemon curd, almond cake, almond fuellentine with white chocolate, pate sucre, Italian meringue , honey gel, lemon gel, honey comb tuille. You guys have any ideas on how else I can play with plating/ improve?

Has anyone done the Christophe Adam class on pastryclass.com AND have his éclair book?

Is the class worth paying for, or is it basically the same as the book?

Lemon Raspberry Pavlova with Tatin Plumclot and plumclot caramel

Delicious pastry, sad story. I lost my best friend a couple of days ago. We spoke 41 minutes on the phone that morning, and four hours later I got THE CALL he was gone. It’s been a wild roller coaster of emotions, and still, there is work to be done and I can’t seem to settle my mind. It’s not that I have any regrets, or left anything unsaid. I just miss him and that makes me very sad. I keep thinking the next time I lose someone close I’m going to be this Jedi master of navigating the emotions… nope, still humbled by loss. Perhaps it’s just our capacity for love that allows us to feel loss so deeply? On the flip side it brings me so much joy to have known and loved him. What a gift it was to call him my best friend. What an honor it is to be able to carry the best parts of his spirit forward. Anyhow, here’s to that guy, my best friend. I love you man. Rest easy.

a delicate, meringue-based French sandwich cookie made from egg whites, almond flour, granulated sugar, and powdered sugar

Hi! I'm a beginner tart maker wanting to get into making them more often. I've made tarts a few times now and want to look into buying tart rings. Are there any recommendations for cheap-ish tart rings, or are tart rings/smaller tarts not even recommended for beginners? Thanks!

Why is crème pâtissière seemingly only used as a filling in France? What caused the switch to sweetened Chantilly cream in Britain? (particularly when the former seems so much nicer). The British version also seems to use ganache as a topping rather than sugar fondant.

Was it a case or practicality, or money, or just plain preference? Our enquiring minds wish to know!

First batch of croissants I've ever made (using this recipe btw: https://mxriyum.com/beginner-friendly-croissants/).

Very happy with how they turned out and it wasn't quite* as intimidating as it seemed to be beforehand. Probably could've cooked for 2 or 3 more minutes, but no complaints here!

an incredibly easy, no-bake dessert made by combining crushed tea biscuits with a rich chocolate fudge sauce, then rolling it into a log and freezing it.

I used carbon steel connected molds because copper is pricey haha. Canelés are so hit or miss in taste, I guess the texture isn't for everybody!