Thursday, August 26, 2010


Oh Bakeshop, how I love thee. 


almond croissants


k, thats it; just a little dedication. 


Indica said...

I would love to know how you make the tart shells on the first picture?

Indica said...

That is if you know how to make them ;)

Anonymous said...

i do know how to make them, i am a baker after all!

the tart shells are made from pate brisee and then molded into tarts, blind baked and then baked again.
after they have cooled they are filled with anything.

the ones that you see are chocolate ganache tarts and they are first filled with a chocolate crumb layer, then the chocolate ganache is poured on top. after they set a topping is then placed on top (i.e. chocolate strusel, chocolate mousse, etc.)