May 17
This is my 4th attempt at baking macarons & I'm so excited to keep learning.
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This is my 4th attempt at baking macarons & I'm so excited to keep learning.
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(via Grand Marnier SoufflĂ©) Light as air and beautifully golden, this classic Grand Marnier soufflĂ© rises tall with a delicate citrus aroma and a soft, cloudlike center. A timeless French dessert that feels elegant yet surprisingly simple to make at home. Dust with confectioners’ sugar and serve immediately for the full Paris bistro experience.Â
Trying to explain my special interests is crazy cause on one hand, I'm known as the Cullen girl who also is weirdly obsessed with DAI, but I'm also an anime girl who loves One Piece. Then I'm an absolute Godzilla and Miku fanatic to the point of insanity.
Don't get me started on my sudden LADS craze or how about the fact I'm in STEM and I read research papers and medical texts for fun (and research for meta and fics :])
Oh, plus I make art and write on the occasion. What i mean to say is its wild that people who know me know me as the Cullen girl.
10 Secrets to mastering the art of baking and pastry
Baking and making pastries are special skills. They need precision, creativity, and knowing the science of ingredients. If you love baking at home or are new to making baked goods1, we have tips to improve your skills. These 10 secrets come from Kyle Bartone, a famous pastry chef at Eataly Downtown in New York City. They will make your baking better and help you be a great cook.
Baking and making pastries are special skills. They need precision, creativity, and knowing the science of ingredients. If you love baking a
Day Six of Macarons
Chocolate Coconut Shells with Dark Chocolate Coconut Ganache.
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Day Five of Macarons
Peanut Butter Shells with Dark Chocolate Peanut Butter Ganache.
Day Three of Macarons
Blueberry Shell with Lemon Buttercream
bonjour, pendant les vacances de printemps, j'ai fait beaucoup de pâtisserie. J'ai trouvé une recette de croissant amusante, alors j'ai décidé de la faire. il a fallu 23 heures pour les terminer, mais ça valait vraiment le coup ! ils étaient si délicieux, légers et beurrés. je vais certainement cuire à nouveau