trisme11

I'm a little obsessed with passion fruit filled macarons. I also made a coconut milk white chocolate ganache for the centers of some of them.

Thank you!

So do you mind sharing what is your photography setup is like? Indoor lights? Windows? I am beyond jealous! Gorgeous photos!

Sorry I haven't been on in a while. I used premade milk chocolate truffle shells. The caramel was just a goats milk caramel I had on hand from a recent trip, then I dipped it in a Callebaut milk chocolate and rolled it around in feuilletine. It's one of my go to quick bonbons for when I want to gift some chocolates.

Chocolate milk truffle filled with salted caramel, dipped in chocolate and covered with feuilletine

I've been trying to figure out the perfect temperature for my oven to bake these things correctly. The struggle! Just when I think I have it a batch turns out weird and it's back to the drawing board. Good thing even the wonky ones taste good. 😅

The second to last offering of my stop being lazy and make things in June project. 😁

I'm always get distracted and forget to post . I've decided to make something every week this June. So far.. a petit gâteau , some macaron and a bundt cake I didn't get a chance to photograph This is my Pineapple Upside down cake. I've never actually had it but decided to create something using the same flavors. --Pineapple gelée,Vanilla mousse,Cherry compote,Brown sugar caramel,Cream cheese pound cake. I also made macarons. Filled with a mango and passion fruit confit

Would you mind sharing which Wagner you use? I've been meaning to buy one to practice/experiment but can't seem to choose one. Thx

Ah, makes sense lol.

Thank you. I love the look of it. I remember making this tart in school and loving it! Is there a reason why you used a gelatin thickened glaze as opposed to the Pectin NH?

@Patrick S How thick are you rolling out your dough for the tart shells?

I know the snow has already started but since I usually limit my intake of pumpkin bread to just during the fall months I tend to extend it just a little into winter to get the most out of my favorite quick bread. Eta: Woah, did not expect it to be that big lol. Is there a perfect size for posting?

Thank you