Home//ck/·Food & Cooking/Thread #22049799
Anonymous
06/03/26(Wed)16:19:39
No.
22049799
The St-Ho! salted butter caramel
Showing all 33 replies.
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Anonymous
06/03/26(Wed)16:20:57
No.
22049805
Be real now, how gay are you?
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Anonymous
06/03/26(Wed)16:24:45
No.
22049808
I am sensing car keys...
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Anonymous
06/03/26(Wed)16:25:13
No.
22049811
>>22049805
Living a blessed life, so pretty happy, I must say.
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Anonymous
06/03/26(Wed)16:26:14
No.
22049815
>>22049805
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Anonymous
06/03/26(Wed)16:30:13
No.
22049821
The pâte sablée tart shell
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Anonymous
06/03/26(Wed)16:34:57
No.
22049829
The salted butter caramel crémeux
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Anonymous
06/03/26(Wed)16:38:55
No.
22049832
The salted butter caramel crème pâtissière
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Anonymous
06/03/26(Wed)16:46:52
No.
22049841
The caramel glazed choux filled with salted butter caramel crème pâtissière
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Anonymous
06/03/26(Wed)16:51:03
No.
22049849
The whipped cream
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Anonymous
06/03/26(Wed)16:52:31
No.
22049852
The cross section
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Anonymous
06/03/26(Wed)22:42:40
No.
22050248
>>22049852
whats with the black specks?
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Anonymous
06/03/26(Wed)22:54:26
No.
22050257
>>22049852
Truly astounding as always, tartfag. Thank you for gracing this gutterboard with your presence.
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Anonymous
06/03/26(Wed)23:52:23
No.
22050308
>>22049852
describe the flavor and texture
great shots, they're cookbook/magazine worthy
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Anonymous
06/04/26(Thu)00:07:52
No.
22050329
>>22050248
Probably vanilla
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Anonymous
06/04/26(Thu)02:52:47
No.
22050502
>>22050248
>whats with the black specks?
>>22050329 is wrong, it's nanites.
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Anonymous
06/04/26(Thu)04:16:27
No.
22050565
>>22049799
Can you recommend some patisserie books?
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Anonymous
06/04/26(Thu)13:54:29
No.
22050966
>>22049849
I really like the topping design, how much was planned beforehand and how much was spontaneous?
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Anonymous
06/04/26(Thu)14:00:26
No.
22050969
>>22049811
>>22049815
you're a cheeky cunt aren't you
>>22049852
looks fantastic and the vase is a classy touch
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Anonymous
06/04/26(Thu)14:03:52
No.
22050972
>>22049852
I bet that was absolutely delicious
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Anonymous
06/04/26(Thu)14:06:08
No.
22050975
>>22049852
Yeah I would devour this. Looks awesome, tart anon
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Anonymous
06/04/26(Thu)15:04:36
No.
22051043
Based on the volume of desserts OP produces, I can only deduce that he’s a very fat fuck.
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Anonymous
06/04/26(Thu)20:01:20
No.
22051505
>>22049852
wow
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Anonymous
06/05/26(Fri)14:07:09
No.
22052629
>>22050248
Vanilla. One bean in the crème pâtissière, half in the whipped cream.
>>22050257
Thanks for the kind words mon ami.
>>22050308
Crispy tart shell, heavy salted butter caramel crémeux, lighter salted butter caramel crème pâtissière, peak lightness lightly vanilla scented whipped cream, almost cloud like.
Absolute fookin' banger.
>>22050565
Pâtisserie, l'ultime référence from Christophe Felder is really good
>>22050966
It's a saint-honoré revisited, so the design is not so much spontaneous.
>>22050969
:)
Merci mon ami.
>>22050972
Safe bet, it was absolutely delicious.
>>22050975
Thanks bro, i kept a slice just for you.
>>22051043
Nutrition is not some obscure science. It's actually very simple.
>>22051505
Wowsers!!
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Anonymous
06/05/26(Fri)14:58:58
No.
22052682
>>22052629
>Nutrition is not some obscure science. It's actually very simple.
i agree. dessert = you fat
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Anonymous
06/05/26(Fri)16:20:12
No.
22052746
I think OP is confused. We don’t actually cook food here
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Anonymous
06/05/26(Fri)16:25:16
No.
22052753
>>22049852
fuckin great.
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Anonymous
06/05/26(Fri)16:38:34
No.
22052766
>>22052753
Thanks bro.
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Anonymous
06/05/26(Fri)17:02:15
No.
22052804
>>22052682
Are you one of those people who thinks sugar is the devil and you only drink apple cider vinegar
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Anonymous
06/06/26(Sat)02:09:14
No.
22053523
>>22049799
Looks good
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Anonymous
06/06/26(Sat)19:11:57
No.
22054352
>>22050248
mind-altering dust commonly referred to as the spice
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Anonymous
06/07/26(Sun)19:46:04
No.
22055626
>>22049799
Looks like shit
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Anonymous
06/07/26(Sun)20:44:52
No.
22055685
>>22049799
Saint Whore?
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Anonymous
06/08/26(Mon)03:59:21
No.
22056113
>>22055685
but enough about your mother
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