Post things you've cooked

Strawberry, rose, and raspberry tart

Apple, vanilla bean, & cinnamon bread pudding

Dragonfruit, pear, and almond

Guava, mango, coconut, & elderflower

Black sesame, dark chocolate ganache

Tiramisu inspired profiteroles (chocolate & coffee mascarpone cream)

Caramelized honey w/ blood orange

Dark chocolate, almond, & bruleed banana mousse cake

Lemon, strawberry, & grapefruit tart

Lemon, orange, strawberry, and elderflower "opera cake"

Salted caramel, roasted pineapple, candied pistachio millefeuille

Strawberry, passionfruit, blackcurrant, pistachio, ginger

40% milk chocolate almond praline & cognac bonbons

Red velvet inspired mousse cake - velvet textured chocolate mousse, almond praline, vanilla parfait

Matcha, rose, and elderflower

Pina colada inspired - pineapple mousse, rum & coconut mascarpone cream, coconut biscuit, chocolate & passionfruit cremeux

Blackcurrant, rose, almond, green tea

Matcha & yuzu eclair

Salted caramel, maple syrup, pecan, and almond

Yuzu, saffron, blackberry, hazelnut, passionfruit

Bergamot, jasmine, & elderflower tart

Plated dessert - vanilla parfait, pecan praline

Passionfruit & dark chocolate with floral notes

Last one

Bonus non pastry - 5 spice fried duck hearts, 64 degree egg yolk, hibiscus balsamic reduction

>fat girl
>twink faggot
which one are you, OP?

This looks like a 'za from the thumbnail.

Your desserts are all beautiful OP! I wish I was better at desserts but I can really only make banana bread and tiramisu.

Nice blog post

Memes aside, they look really good keep up the good work.

chicken heart?

why the fuck are there seashells on it?

Those are white chocolate
Duck hearts

Are you a professional baker? Care to share some tips with us?

I remember you posting this stuff a few months ago. What are you up to now? What skills/techniques have you improved?

you should get some cross section shots

what the fuck, all of this stuff is amazing

and reverse image search isn't showing anything for me

A+ OP

OP you work in restaurant?

can you explain how you pulled these quenelles please / what we're lookin at here

thanks in advance

Distilled water, frozen into crescent shapes, on 1-inch (one-inch) sliced white bread.

It's mostly/only reposts from many months back though.

...

Baked mac and cheese

Ground beef stroganoff


Was good, but I put too much mustard in it

I've never seen mustard on beef stroganoff before

>stroganoff
>mustard
nigga what?

My attempt at a 'go 'za from lat week. I can see why people defend it now, shit was cash.

just made a bunch of pelmeni

inside: ground beef rib and pork rib, sautéed onion and garlic, salt, and msg.

potato gratin

Looks really good, user. 9/10 '' I would have browned the crust a little more but that's just personal preference.

Thanks! is right, only my last 7 posts are new since the last time I posted

Been pretty busy with work/traveling so not much time to cook lately. I have been slowly tweaking my glaze recipe and I think it's getting better. Also got a sous vide immersion circulator so I've been having some fun with that as well.

Those are caramelized honey with blood orange, encased in a dark chocolate shell. I just used a quenelle shaped chocolate mold.

Artichoke pasta salad based on Alton Brown's recipe mixed with leftover chicken paprikash that I shredded up.

Thanks, man, I tried. First time making a deep dish.

Nice job, looks great.
If you try it again, go for a thinner, crispier buttery crust. In Chicago, that's how you tell the real shit from tourist food.