Stunning!
2 Likes
Okay you made me look - and it looks great! Wonder why she didn’t cook the mushrooms first though. (Everyones a critic 
)
2 Likes
Good heavens - those are beautiful!
Your husband is a lucky lucky man. Do you have a specific recipe you use, or do you wing it?
1 Like
I didnt use mushrooms 
1 Like
I just heard the Food Porn Police have issued an APB for you… 
2 Likes
Lol @RedJim 
2 Likes
This is my go-to 
Thanks!
2 Likes
I know these ones, they are classics in here! Delicious. I made this raspberry tart a while ago, it has a raspberry sauce (or jam) filled in each raspberry and quite delicious. Almond tart case, almond insert and topped with a raspberry mascarpone chantilly. A bit more work, but lovely.
4 Likes
Wow the tart you described sounds amazing, I’ll have to give that a go next! I’ve learned the extra work is usually worth it when it comes to baking 
.
Wow that’s a high compliment! Always nice to get! It doesn’t surprise me though based on what you described! I’m drooling over here.
Here is the recipe, if you’re interested. It is French and with English subtitle (choose the subtitles in the video settings). I don’t know if you understand or read French, but if you need any help with the ingredients, let me know.
This guy on the video, Ludovic Van Rompu has won a TV pastry competition in France “Best Baker” (non professional) in 2018. I think he becomes a full time YouTuber, he has quite some good advice if you like French pastry, has some videos on basic technique. The original recipe of this raspberry tart is by another chef Cyril Lignac. Enjoy!
1 Like
I definitely need to taste each of those NOW! Beautiful!
1 Like
Thank you Naf! Loved the video. What an amazing tart. I noticed he measured eggs in grams which I like but rarely see. I get farmers eggs that are all sizes so weight measuring is easiest for me. I did ask about measuring eggs by gram weight once and was slightly mocked for such a silly idea. 
2 Likes
Yes! Eggs come in all sizes, when you need a lot of eggs for a certain recipe, the differences can be big, pastry chefs are very precise in measurements.
Thanks! Looks delicious 
. I’ve been learning off and on for years now but not fluent. My French is good enough to figure out a recipe though, thank goodness! I make my husband translate the things I can’t figure out 
Finally got round to these blueberry biscuits ( freeform).
Frozen berries, buttermilk, cream cheese and butter in the batter. They get a thin coating of vanilla butter out of the oven.
11 Likes
These look incredible. Can you share the recipe?
Sure. My Aunt directed me to this link after she and my sister baked off a batch. They both recommended splitting the dough into 2 pans and baking each in a loaf vs baking sheet to get a more bun like shape.
I followed this to the letter, used the KA dough hook and let it run 20 minutes for a smooth ball. One rise whole, 2nd rise shaped. But, next time I will let the dough rest overnight in the frig and make one 9x5 loaf for slicing vs buns.
Beautiful!
Looks good! How much time did your dough rest this time?
I’m thinking of making some burger buns this weekend, was planning to use King Arthur recipe, but yours make me want to change my plan.
1 Like
