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  • Now this is pretty incredible — bravo @florann_cake bravo 🍯🐝😍 What do you think?
  • Now this is pretty incredible — bravo @florann_cake bravo 🍯🐝😍 What do you think?
  • 1,200 11 5 hours ago
  • Brownie Ice Cream Sandwiches 😋 Tag a friend who'd love this! ❤️ ⠀
Follow 👉@deliciouseasyrecipesvideos ⠀
Recipe Down Below 👇⠀
⠀
1 chocolate fudge brownie mix, prepared according to package⠀
1 ½ qt  ice cream, preferred flavor⠀
⠀
Preheat oven to 350˚F (180˚C).⠀
Prepare the brownie mix as directed for “fudgy” brownies. Replace the directed amount of water with dark, freshly brewed, coffee.⠀
Take 1 cup (235 ml) of the batter and transfer it to a 9 x 9in (23 x 23 cm) brownie tray that has been lined with parchment paper.⠀
Using a spatula, spread the batter evenly over the bottom of the pan to make a thin layer.⠀
Once the batter is spread out, take another piece of parchment paper and layer it on top of the batter. Using your hands, smooth out the brownie mix to create a flat, even layer in the pan with no air bubbles between the batter and the paper.⠀
Repeat steps 3 and 4 so that you have 2 thin brownie layers.⠀
Bake for 14 minutes.⠀
Once baked, remove the top layer of parchment paper form the brownie. Then remove the thin brownie form one pan and transfer it to a cooling rack.⠀
NOTE: You will have one on the cooling rack and another still in the baking tray with the top layer of parchment paper removed.⠀
Take the ice cream out of the freezer and give it 5-10 minutes to soften.⠀
Once soft, spread the ice cream over the top of the brownie in the baking tray.⠀
Take the first brownie layer from the cooling rack and placing it on top.⠀
Lightly press the top brownie down into the ice cream then transfer the entire baking tray to the freezer to freeze completely.⠀
Once frozen, use the remaining layer of parchment paper to lift the contents out of the baking tray and transfer them to a cutting board.⠀
⠀
Recipe tasty .co⠀
⠀
 #sweets #chocolate #icecream #dessert #froyo #cupcakestagram #sundae #sweettreats #chocoholic #cakestagram #dessertlover #chocolatechipcookies #instadessert #pastrylife #dessertporn #bakery #icecreamporn #chocolove #instadesserts #icecreamcone #dessertbae #pastryelite #bananapudding #pastry_inspiration #icecreamsundae #icecreams #summerdessert #bakeryshop
  • Brownie Ice Cream Sandwiches 😋 Tag a friend who'd love this! ❤️ ⠀
    Follow 👉@deliciouseasyrecipesvideos
    Recipe Down Below 👇⠀

    1 chocolate fudge brownie mix, prepared according to package⠀
    1 ½ qt ice cream, preferred flavor⠀

    Preheat oven to 350˚F (180˚C).⠀
    Prepare the brownie mix as directed for “fudgy” brownies. Replace the directed amount of water with dark, freshly brewed, coffee.⠀
    Take 1 cup (235 ml) of the batter and transfer it to a 9 x 9in (23 x 23 cm) brownie tray that has been lined with parchment paper.⠀
    Using a spatula, spread the batter evenly over the bottom of the pan to make a thin layer.⠀
    Once the batter is spread out, take another piece of parchment paper and layer it on top of the batter. Using your hands, smooth out the brownie mix to create a flat, even layer in the pan with no air bubbles between the batter and the paper.⠀
    Repeat steps 3 and 4 so that you have 2 thin brownie layers.⠀
    Bake for 14 minutes.⠀
    Once baked, remove the top layer of parchment paper form the brownie. Then remove the thin brownie form one pan and transfer it to a cooling rack.⠀
    NOTE: You will have one on the cooling rack and another still in the baking tray with the top layer of parchment paper removed.⠀
    Take the ice cream out of the freezer and give it 5-10 minutes to soften.⠀
    Once soft, spread the ice cream over the top of the brownie in the baking tray.⠀
    Take the first brownie layer from the cooling rack and placing it on top.⠀
    Lightly press the top brownie down into the ice cream then transfer the entire baking tray to the freezer to freeze completely.⠀
    Once frozen, use the remaining layer of parchment paper to lift the contents out of the baking tray and transfer them to a cutting board.⠀

    Recipe tasty .co⠀

    #sweets #chocolate #icecream #dessert #froyo #cupcakestagram #sundae #sweettreats #chocoholic #cakestagram #dessertlover #chocolatechipcookies #instadessert #pastrylife #dessertporn #bakery #icecreamporn #chocolove #instadesserts #icecreamcone #dessertbae #pastryelite #bananapudding #pastry_inspiration #icecreamsundae #icecreams #summerdessert #bakeryshop
  • 4,906 27 19 August, 2019
  • *Edit - please read the below post carefully before commenting. The instructions and intentions are really quite clear*

You said YES, you want the recipe to my 🍑 gateau
You said YES, you want the recipe to my 🍏 gateau
You said YES, you want there recipe to my 🍓 gateau

Well here you go then. And I’ll even show you how to make them! Did I mention this class also covers the ‘basic mirror glaze’? 🤔

Head over to www.edibleartpatisserie.com (link on my profile), and under the ‘shop’ section, you’ll see the course entitled
‘Introduction to petit gateau’

Put it in your basket, checkout and use the code
TAKE50OFF and treat yourself.

9am Monday is the deadline as I ‘can’t give it away’ forever.

These online classes are designed to show you simple techniques that can be used and altered in your every day creations. You’ll struggle to find cheaper online classes out there.
  • *Edit - please read the below post carefully before commenting. The instructions and intentions are really quite clear*

    You said YES, you want the recipe to my 🍑 gateau
    You said YES, you want the recipe to my 🍏 gateau
    You said YES, you want there recipe to my 🍓 gateau

    Well here you go then. And I’ll even show you how to make them! Did I mention this class also covers the ‘basic mirror glaze’? 🤔

    Head over to www.edibleartpatisserie.com (link on my profile), and under the ‘shop’ section, you’ll see the course entitled
    ‘Introduction to petit gateau’

    Put it in your basket, checkout and use the code
    TAKE50OFF and treat yourself.

    9am Monday is the deadline as I ‘can’t give it away’ forever.

    These online classes are designed to show you simple techniques that can be used and altered in your every day creations. You’ll struggle to find cheaper online classes out there.
  • 1,735 58 17 August, 2019
  • Seasonal Fresh Fruit Tart - flaky pastry shell filled with vanilla bean custard and topped with Jersey Fresh raspberries & blackberries, cherries, goldenberries, organic grapes & redcurrants!

@food52 @foodandwine @thebakefeed
  • Seasonal Fresh Fruit Tart - flaky pastry shell filled with vanilla bean custard and topped with Jersey Fresh raspberries & blackberries, cherries, goldenberries, organic grapes & redcurrants!

    @food52 @foodandwine @thebakefeed
  • 1,292 42 19 August, 2019
  • Bonbon by @yvan_chevalier
🍫Gianduja
🌰Hazelnut praliné
🌰Caramelized hazelnuts
  • Bonbon by @yvan_chevalier
    🍫Gianduja
    🌰Hazelnut praliné
    🌰Caramelized hazelnuts
  • 2,989 5 19 August, 2019

Latest Instagram Posts

  • А вы умеете делать меренгу или безе?) Знаю, что у многих с ней проблемы, что уж говорить, мне меренгу далась далеко не сразу, пробовала французскую, итальянскую, то жидкая, то трескалась, то сироп вытекал. Но и этого з время можно приручить. Топ 5 правил работы с меренгой:
1. Сухая и чистая миска. Это условие обязательно, иначе ничего не выйдет. 
2. Мощный миксер и достаточный объем массы, выбить 1 белок сложнее, чем 3.
3. Прогрев массы должен быть постепенным, если вода для водяной бани будет слишком кипеть, то масса нагреется очень быстро, сахар не успеет раствориться. 
4. Нагреть массу до 70 градусов, постоянно помешивая, так сахар точно растворится. 
5. Выбирать на высокой скорости довольно долго, пока масса не остынет полностью, именно при охлаждении она становится стабильной. 
Я использую только швейцарскую меренгу, это тот случай, когда сахар и белки постепенно нагревается на водяной бане, а потом взбиваются) пропорции стандартные. Здесь ключевой момент не рецепт, а технология.
  • А вы умеете делать меренгу или безе?) Знаю, что у многих с ней проблемы, что уж говорить, мне меренгу далась далеко не сразу, пробовала французскую, итальянскую, то жидкая, то трескалась, то сироп вытекал. Но и этого з время можно приручить. Топ 5 правил работы с меренгой:
    1. Сухая и чистая миска. Это условие обязательно, иначе ничего не выйдет.
    2. Мощный миксер и достаточный объем массы, выбить 1 белок сложнее, чем 3.
    3. Прогрев массы должен быть постепенным, если вода для водяной бани будет слишком кипеть, то масса нагреется очень быстро, сахар не успеет раствориться.
    4. Нагреть массу до 70 градусов, постоянно помешивая, так сахар точно растворится.
    5. Выбирать на высокой скорости довольно долго, пока масса не остынет полностью, именно при охлаждении она становится стабильной.
    Я использую только швейцарскую меренгу, это тот случай, когда сахар и белки постепенно нагревается на водяной бане, а потом взбиваются) пропорции стандартные. Здесь ключевой момент не рецепт, а технология.
  • 32 1 3 hours ago