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desserts

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Hi! My name is Hali.

I'm a French-trained baker who loves sharing accessible, clear, and delicious recipes that take your home baking to the next level!

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Halicopter Away on Instagram

Laminated pastry tips - make sure your butter isn’t too cold! I often see advice around making sure butter isn’t too warm, but cold butter will lead to its own set of issues 

The goal is to have the butter and dough at the same texture before starting  lamination 

Butter temperature: 11-14C for softer butter like @kerrygoldusa, up to 18C for harder butter 

Dough temperature: 4-7C. I like to put the dough in the freezer for 20-30 minutes before laminating 

#frenchpastry #croissant #laminateddough #pastrygram #bakestagram
French pastry 101 - almond cream, my favorite base French pastry 101 - almond cream, my favorite base recipe that’s so easy to customize 

Base recipe (easy to scale up or modify)
100g room temperature butter
100g granulated sugar 
100g almond flour 
100g eggs (~2 eggs) 

Modifications 
▫️add 5g of corn starch to help thicken the cream and avoid leaking in the oven 
▫️add 2g of salt to balance out flavor 
▫️add flavorings such as rum, vanilla extract, or citrus zest to taste 

The cream is used as a filling and baked before eating 

🥐 detailed recipes and tips in my profile link! 

#pastryschool #bakestagram #almondcream #frenchpastry #bakingtips
Testing assembly and ganache for the wedding cake Testing assembly and ganache for the wedding cake I’m making in Costa Rica - vanilla sponge, vanilla mousse, passion fruit jelly and syrup, white chocolate ganache 

#weddingcake #bakestagram #homebaker #pastrylife
A look at my inner monologue any time I’m baking A look at my inner monologue any time I’m baking 

(don’t worry, the recipient of the cake loved it)

#pastrylife #entremet #bakestagram #moussecake #blacksesame
How I make my pastries and dessert “not too swee How I make my pastries and dessert “not too sweet” without cutting sugar 

While baking with less sugar is one of my goals, it is such an important ingredient for texture, moisture retention, and shelf life! When I first started baking, I would often half sugar in recipes, and end up with really dense and dry results 

#bakingreels #pastryschool #bakingtips #nottoosweet #bakestagram
How I make tempered caramelized white chocolate. I How I make tempered caramelized white chocolate. I love @valrhonausa dulcey but can’t justify buying it when I use it so infrequently 

🍫 full tutorial is in my profile link!

#whitechocolate #pastryschool #bakingtips
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