Is this porny enough for the carb-lovers out there?

[parisbaby_2003]

To recap: I'm a pastry chef student at a culinary school in Toronto, Canada.  I make gud things ta eats.

This week was a triple-header; bagels and croissants and danishes (oh my!).  Sadly, I was too busy to take pics of the danishes (boo!), but I did bring home some of the croissants and bagels, and managed to take a picture or two in between my

Comments

[naked_oblivion]

I hate you so much. lol.

Carbs are my favourite thing, and I recently found out I have a sensitivity to gluten.

I want to eat it all!

[parisbaby_2003]

I'm sorry to hear about your gluten sensitivity (sux).

I imagine a lot of investigation into gluten-free products in your immediate future!

If you find any good GF recipes, pls post them; I'm always up for lernin' stuffs!

[parisbaby_2003]

Thank you! They were fun to make!

[samuraig33k]

Woot! Those are gorgeous. I'm a professional baker. We do chocolate croissants at my bakery, as well as cherry and cream cheese. I'm stealing your idea to drizzle the chocolate ones with chocolate ganache. :D

[parisbaby_2003]

Indeed; our chefs are really big on the concept of decorating the tops of baked goods with examples of what is inside the pastry for visual reference. I guess that makes it less likely that a customer with an allergy or intolerance for a particular ingredient, like say, nuts, will chomp into a pastry that has sliced almonds scattered across its surface.

It's alllll about minimizing stupidity (and lawsuits!) lol... ;oD

[sandramort]

It's good for families with picky eaters. I know my husband won't bite into something with almond slices scattered across it because he hates nuts. Have you ever used solo almond filling in a croissant? Is it too wet, do you think? I just inherited two cans of it and was trying to think of something special to make with it... this could work.

[parisbaby_2003]

Nope, I can't say that I've ever used it. It's for sure almond filling, and not paste?

There are some great recipes that use almond filling (such as the croissants you mention!); also think Pithivier, tartlets made with sweet paste, or maybe even a new take on a big fruit tart. I'd look up recipes that call for "almond cream", too, to have a huge choice.

Hope it goes well - be sure to post pictures! :o)

[amnotcute]

Oh wow. Oh yum. I wants the pretty yummy goodness... I think I need to go eat.

[parisbaby_2003]

Indeed it does.

It's a good thing we don't own our production (one reason our tuition is relatively low), or I'd be as big as a house. As it is, what I *do* purchase is the cream of the crop, and heavily discounted (since I'm only paying for the cost of the ingredients).

If you're ever in the area on a Wednesday, Thursday or Friday, you can buy our production from the bakery store, still at very low prices compared to what a grocery store would charge!