PFE Pastry

Rhubarb Season is over so let's reminisce 🥰

Rhubarb Tarte 🧡 - Pâte sucrée, frangipane, rhubarb sauce and roasted/caramelized rhubarb on top. 🧡

Have you ever baked with rhubarb? 🥰

It's an easy to grow vegetable that can be chopped up and frozen for whenever you need a pie pick-me-up 😍

This was a special one 🍪❤️

The chunkier the cookie, the happier we are 😂🎊

This order was a mixed box to help celebrate a special occasion. ♥️

We had so much filling this box to the maximum 😍

Box of 16 ~ 45-48$ 🎉

Thank you for always tipping .k_ you have a heart of gold 🍪♥️

💕 What is your favourite go to chocolate?

💕 Where do you find it in the world?

💕 One combination we LOVE is hazelnut and chocolate!!

SWIPE to see inside the cookie 🎉🎉🎉🎉🎉🎉🎉

The Bueno Cookie is a favourite by so many of you ♥️

They're $3 each and still available only for Sunday orders this weekend ♥️

Letting brownies rest is one of the most important part of baking them ♥️♥️♥️♥️♥️

BROWNIES ❤️

Crunchy flaky top, soft goey insides ❤️

The quickest shot before they go out the door 🤣🤣🤣!

🌸 Caramel salé dark chocolate brownies
🌸 Triple chocolate brownies

Fun tip: It's important that your brownie is goey in the middle when you remove it from the oven. As it cools, it will take shape. ❤️

Our brownies bake 25-45 minutes depending on how we want the insides ❤️

Want a light sponge with lots of air pockets? 💕

Or a stable full macaron shell? 💕

Practice MERINGUES ❤️
( + folding 😉, not whisking).

Three types of meringues exist:

🌸FRENCH
🌸ITALIAN
🌸SWISS

For a light fluffy sponge, we use the French meringue technique: egg whites and white sugar.

The lowest amount of sugar you can use is 1:1 ratio, most increase the amount of sugar for more stability.

You start by whisking your egg whites and slowly adding a pinch of sugar until you've added all your sugar.

You will notice it go from clear, frothy, opaque, volumous to shiny and volumous ❤️

We prefer a stiff peak for light airy sponges. ❤️

Following the correct consistency, it is important to FOLD your meringue into your batter and not whisk or beat it vigorously..it can take longer but gives a beautiful result ❤️

🌸Ask us any questions you have about your meringue trials!! 🌸