Maple custard tart, cinnamon infused whipped cream, and ground pecans.
First pic is from a few months ago and i took what you guys told me to make the second pic. The pastry itself kinda let me down this time, it cracked so the filling leaked. One question, how would i go about making a smooth glossy cream as opposed to whipped like this
by Historical-Berry8162
35 Comments
My critique is that it is not currently halfway into my mouth
Cleanup on aisle _My Pants_.
https://preview.redd.it/64i2m5plyang1.jpeg?width=1080&format=pjpg&auto=webp&s=45ffbf1644ac9fa55515dfc7ff46ac77bfd57a28
I’ll take 3
It makes me think of Cerrela De Ville, in a somewhat okay way.
NOT SURE HOW TO EDIT A POST BUT i meant the first and second pic is what i just made and third one is from months ago
I don’t even like maple & I’ll take piece.
If I’m doing a custard filling, I always par bake a tad more. Then cover the edges with foil or one of those crust shields for the rebake. Yours doesn’t look too thin, either. Honestly, crusts are just bitchy like that sometimes.
For the whip? Add a little powdered sugar or a stabilizer like a bit of cream cheese. Or both.
Why you gotta be so mean and not let us all try some?
If you dont bring enough for the class dont bring any at all!
Looks fantastic, good job!
The pie itself looks great. Focus on food styling and photography and you will wow people. The lattice looks a little big, but I wouldn’t mind if it were on my plate. For the whipped cream, If you add some mascarpone, it will photograph better and you might like the addition.
The fact that I want to try it means you did a good job
Looks awesome. Have you considered splashing a giant ganache ribbon either across the plate or draped over the top of the piece of pie?
It’s been a while since I’ve seen a massive ganache ribbon, and it just may elevate this dish to ganache ribbon heaven.
Looks horrible. Send it to me and I’ll dispose of it for you.
I love it! As a former Garmo, I always loved plating according to a theme!
My favorite was a cream waterfall with candied-pumpkinseed boulders!
What was your vision here?
I think the presentation is very nice. I am staring at the filling though. It’s looks so smooth and delicious. I haven’t had this pie before and would love to try it.
Take number one and add a SMALL amount of caramel sauce or some kind of sauce that works, and you’re healed.
First pic is much better, you may want to stabilize your cream with gelatin or another additive if you want a smooth cream that won’t run. Personally I used to do a brown sugar Chantilly with just a touch of xanthan gum (like .1%) and it would hold for days.
My critique is the apparent spiders on the plate
Tighter quenelle IMO (use a warmer or wetter spoon depending on your technique… and keep practicing) but hot damn I’d eat the shit out of that!!
Can you make mini rounds? The slice makes it look like it came from the bakery case at a grocery store.
1st pic, all the way chef.
Looks delicious. My only critique is that you did all that beautiful plating and then had an egg carton and a sink in your photo. You are also using lighting that isn’t helping. Try taking photos in natural light. In the daytime, near a well lit window works well. Make sure to turn off any inside lights when you do this.
bro, that’s pretty and sounds like the rare sweet i’d fuck with.
Maybe Italian Meringue?
Looks good. Even had pumpkin chiffon? You will never want regular pumpkin pie again.
Nicely implemented critiques.
You’re ahead of the curve just by coming back and applying your skills.
Sugar work needs more practice, but I like the effort.
It’s not easy! Sometimes color and shapes need more simplicity—do it again without trying to make a fancy mesh.
Try simply drizzling overlapping thin circles until you get a size appropriate to a slice…not too big. This looks big. A clean oval or round-ish shape would look nicer to me. Others might like the smaller 1st net you did.
See you tomorrow chef!
Would.
Wait im confused… the whole hazelnuts is the 2nd try? If so, i think you regressed.
Tuile looks better in the 1st. Ground pecans look better and texturally easier to knock back then the chonky hazelnuts. And most importantly, the tart filling looks way better in 1 vs 3.
Only critique would be maybe make a sturdier whip cream dollop and as a quenelle? but i would pick 1 over 3 for sure
Crush the pistachios, garnish on top. It looks nice with bits of bright green as well.
This is entirely too fancy, I’ll take the normal looking one.
It looks amazing and the cinnamon whipped cream is such a good pairing with maple!
Would you mind sharing the recipe?
I always want more ways to use maple syrup.
Fuck yes chef
Maybe an interesting sauce/jam on the side? Something to enjoy the original flavor of the dish, then bring a new flavor into the mix?
I’d partake the tart dough longer before adding the filling- it looks underdone. If you have issues with leaking you can brush the crust with egg yolk at the end of partaking and bake for like 5 min before adding the filling. For the whip- I’d whip it a lot less so that it’s looser- that’s how you get a nice glossy whip. Using a stabilizer won’t help, as it’ll set up over time and be ragged when you try to spoon it on. If you need whip throughout service, what I usually do is have a chilled metal bowl that I keep in the lowboy and just whip a little at a time by hand with a whisk until soft-medium peak. With whip, even the act of spooning or quelling it will cause it to set up more- so much better to under whip than over. Also you can do it with a mixer but always finish by hand. Last critique is be more intentional with the crushed hazelnut- try and give it some direction when you sprinkle it on.
The custard looks amazing and perfect and it’s a lovely dish!