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LOL I LOVE YOU GUYS vitauta & LPBeier YOU ARE THE BEST!!! If I get a dessert and there is a component that I do not know *SUFFOCATING HUG FOR EACH OF YOU*

This is a cafe, they don't know! LOL come on you guys give me more credit than that I search for recipes wherever I go but unfortunately almost impossible to track down the source.

I went all the way and bought it. I tried to make poured fondant at home (recipe I got from the internet, not sure if it was successful), If you see the cake you notice that the topping is a cover by itself and be removed as a blanket, would a poured fondant do that? The one I just made was...

Poured fondant? hmmmm, does it look like it in the photo? I don't have experience with it but it is a good guess I have to say. But I am gonna check it for sure! THANKS LPBeier

I tried the powdered sugar with cream, and another time with water, and another with the egg white. The end result is always sticky and not smoothly shiny as this one. Any ideas you guys?

Actually my thought is also a glaze done by powdered sugar, water or milk and I guess gelatine too because as you can see it is firm, the marbling I think was done by caramel sauce I tried it at home and effect was similar but I need to know how the glazing was done. I tried to experiment at...

Hi everyone, Can someone please tell me any idea of how the white topping up was done in this cake? IMG-20130308-00753d.jpg Picture Not the chocolate part drizziling over the cake but the marbled part. The marble effect I think was done with caramel, I know it can be hard to be determine...

Ok I know tarts and crusts must call for cold butter, I read about kinds of pies such as the sablee or the brisee but I noticed some sweet tarts call for eggs in the crust, and others call for soften butter (room-temp) What characteristics does that give to the dough and in what kind of pies...

Thanks for your response justplainbill The cream recipe you sent me is a pastry cream with hazelnut and I tried that, but it doesn't set as this one. I left this dessert for a while and it doesn't really melt as in runny but it is kinda firm. When it melt it has the consistency of a cream...

Hello, Please have a look at this picture Image Upload ! It is a dessert I have been trying to get the recipe for long time. As you can there is layers. I know how to make the almond macornade and I know how to make hazelnut praline. But this cream in the middle is driving me crazy. IT...