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pastrychef ampastrychefsmagrí alberto (@pastrychef_am)pastry chef am (pastrychef_am) latestpastrychef_am

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#Pastrychef Reel by @aisharay_vlogs (verified account) - My happy place ✨❤️ #pastrychef #pastry #fyp #foryou #explorepage #explore #trending #trendingnow #pastrylife #pastryplateform
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@aisharay_vlogs
My happy place ✨❤️ #pastrychef #pastry #fyp #foryou #explorepage #explore #trending #trendingnow #pastrylife #pastryplateform
#Pastrychef Reel by @artviralunion - @cedricgrolet 🎂🍋🌟 French pastry artist celebrated for creating hyper-realistic desserts that look just like fresh fruit. His mastery redefines mode
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@artviralunion
@cedricgrolet 🎂🍋🌟 French pastry artist celebrated for creating hyper-realistic desserts that look just like fresh fruit. His mastery redefines modern pâtisserie, earning him top honors including Best Pastry Chef by Le Chef Magazine (2015) and recognition from The World’s 50 Best Restaurants (2018).
#Pastrychef Reel by @l.architecte.patissier (verified account) - Croissants fascinate me. The entire process is a pure moment of handcrafting. I always enjoyed drawing layers as an architect.. l'll always keep enjoy
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@l.architecte.patissier
Croissants fascinate me. The entire process is a pure moment of handcrafting. I always enjoyed drawing layers as an architect.. l’ll always keep enjoying shaping them as a pastry chef! :) Thanks guys for all the love! Again, here’s to many more layers of creativity and passion 🫶 . . . . #croissants #pastrypassion #layering #pasteleria #architect
#Pastrychef Reel by @godigitalwithnovani - Some people are working so hard to become a pastry chef… Meanwhile, many pastry chefs are quietly trying to find a way out. And that alone should ma
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@godigitalwithnovani
Some people are working so hard to become a pastry chef… Meanwhile, many pastry chefs are quietly trying to find a way out. And that alone should make people pause. Because no one enters the culinary world dreaming of burnout, long hours, missed holidays, aching bodies, and pay that barely keeps up with the cost of living. Yet here we are. I spent 20+ years in pastry kitchens doing everything “right.” Perfecting my craft. Working early mornings, late nights, weekends, and holidays. Pushing through exhaustion and telling myself… this is just what dedication looks like. But dedication shouldn’t feel like slowly destroying your body. Most people think chefs leave because they don’t love the work anymore. That’s not the truth. They leave because the industry quietly teaches you that your value is measured by how much you can endure. The long shifts. The pressure. The injuries. Last year I injured my wrist from overworking. And that’s when reality hit me: How long can I keep doing this? Not the kind of tired sleep fixes. The kind of tired that comes from realizing your life could look different… but you don’t know how to change it. That was me. I didn’t walk away from pastry overnight. I didn’t gamble everything. I started learning new digital skills and building something online — giving myself another path and real options. Because here’s the truth more people in hospitality need to hear: You don’t have to hate what you do to want more freedom. You just have to stop building your entire future on one paycheck. If you’re in the culinary world and quietly thinking… “I can’t do this forever.” That’s not weakness. That’s awareness. And awareness is where change begins. 💬 Comment START if you want to learn how I began building my Plan B. Follow me so I can send you the details. 💻✨ #digitalmarketing#olinebusiness#ai
#Pastrychef Reel by @bakea_holic - Make quenelles like a pro ✨ Two pastry chef techniques you need to know. Level up your plating game with this small technique. Follow for more ❤️ . .
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@bakea_holic
Make quenelles like a pro ✨ Two pastry chef techniques you need to know. Level up your plating game with this small technique. Follow for more ❤️ . . . #pastry #pastrychef #dessert #tutorial #diy
#Pastrychef Reel by @nadyakkus (verified account) - o yolda emin adımlarla⭐️ • • • • • • • #keşfet #aile #keşfetteyiz #michelinrestaurant #pastrychef
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@nadyakkus
o yolda emin adımlarla⭐️ • • • • • • • #keşfet #aile #keşfetteyiz #michelinrestaurant #pastrychef
#Pastrychef Reel by @ivanetspastry - Pastry is the quietest, sweetest language of love 🍰 We have exactly one month left until the most romantic day of the year. For a pastry chef, this
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@ivanetspastry
Pastry is the quietest, sweetest language of love 🍰 We have exactly one month left until the most romantic day of the year. For a pastry chef, this is the best time to start planning. We created the Pastry Romance Cookbook to help you express your feelings through the art of baking. Whether you want to create something playful and vibrant or something refined and elegant, I have broken down every step so you can succeed. My advice? Don’t wait until February 13th. Pick a recipe this week. Buy the ingredients. Enjoy the process of creating something beautiful with your own hands. You will find all the support and inspiration you need in this book. Let’s create a moment they will never forget. Which recipe speaks to your heart? ❤️ 👉 Get the cookbook via the link in Stories.
#Pastrychef Reel by @foodoholics_only - They saw the risk, I saw the pink sky 💓 . . . . . #pastryart #pastrychef #like #pastryschool #pastry_certified #sep #schoolforeuropeanpastry #gurugra
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@foodoholics_only
They saw the risk, I saw the pink sky 💓 . . . . . #pastryart #pastrychef #like #pastryschool #pastry_certified #sep #schoolforeuropeanpastry #gurugram #lcb #chef #hatdwork #fyp #reel #2025
#Pastrychef Reel by @michelinguide (verified account) - 🔊 Turn the sound on and step into a quiet moment of dessert ASMR. 🍊 In gastronomic dining, dessert is never just the final course. It is the closi
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@michelinguide
🔊 Turn the sound on and step into a quiet moment of dessert ASMR. 🍊 In gastronomic dining, dessert is never just the final course. It is the closing note of a tasting menu, where the dialogue between chef and pastry chef comes into full focus, echoing the rhythms, ingredients and philosophy of the meal that came before. In this series, we listen closely to dessert. At 3-Star @plenitude.paris, pastry chef @maxime.frederic and his team present Winter Bloom: delicate meringue petals layered with citrus fruits and herbs. Finishing with Esquisse d’Endocarpe, a sauce with mandarin olive oil, taking centre stage as the finishing touch. Every detail resonates with the philosophy of the restaurant: at Plénitude, the dishes are in tune with the sauces, and not the other way around. #MICHELINGuide #Dessert #Gastronomy #ASMRDining
#Pastrychef Reel by @bakea_holic - The 10-second piping bag every pastry chef knows. One sheet of baking paper. Precise chocolate writing. No piping bag needed. Save this for later ✨ #
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@bakea_holic
The 10-second piping bag every pastry chef knows. One sheet of baking paper. Precise chocolate writing. No piping bag needed. Save this for later ✨ #dessert #chocolate #piping #pastrychef #hack
#Pastrychef Reel by @verorocherr (verified account) - SAVE & SHARE THIS WITH YOUR PASTRY CHEF FRIENDS! 🍫✍️ Honestly, I could do this for hours-it's so therapeutic! I learned this technique back in Frenc
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@verorocherr
SAVE & SHARE THIS WITH YOUR PASTRY CHEF FRIENDS! 🍫✍️ Honestly, I could do this for hours—it’s so therapeutic! I learned this technique back in French pastry school, where they call this piping bag a cornet. A minute might not be enough to explain everything, so read through for details! 👇 Materials: 📄 Square parchment paper (at least 20x20cm, but if you’re a beginner, go bigger—mine is 30x30cm) 🔪 Sharp knife 🍫 50-60% couverture melted chocolate (or compound chocolate works too!)—just don’t heat it above 38°C or it’ll get lumpy and clog the piping bag! If using a microwave, start with 20 sec bursts, adding 10 sec at a time until melted. If using a double boiler, simmer water, turn off the heat, and let the chocolate melt gently. Steps: 1️⃣ Cut a square piece of parchment in half diagonally to form a triangle. 2️⃣ Place the triangle with the longest edge facing you and the tip pointing away. 3️⃣ Take one bottom corner and roll it toward the center to form a cone. 4️⃣ Bring the other bottom corner around to complete the cone shape, ensuring the tip is tightly closed. Check the video for the correct angle—if the cone is too small, your writing might turn curly due to improper folding. 5️⃣ Fold the top edges over to secure the cone and prevent it from unrolling. 6️⃣ Fill with melted chocolate, fold the top down, and snip a tiny hole at the tip for writing. Start small and adjust as needed! ✂️ 7️⃣ If you’re practicing, write on a big plate and use a spatula/scraper to wipe the chocolate off so you can redo it without wasting it. 8️⃣ Most importantly—relax and let it flow! Writing with chocolate is like handwriting; you’ll develop your own style with practice. 💫 🎥 Watch the video & give it a try! Tag me in your creations! 👩‍🍳✨ #ChocolateWriting #PastryTips #CornetTechnique #PipingBagHack #PastryChefLife
#Pastrychef Reel by @bakingmentor_jeyadra (verified account) - This valentines love can fail you but baking should not. Not when I'm around. I will not just stop you from failing but i will make sure you ace and e
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@bakingmentor_jeyadra
This valentines love can fail you but baking should not. Not when I’m around. I will not just stop you from failing but i will make sure you ace and excel, move from a home baker to a professional pastry chef, without going to a pastry school or having to spend lakhs. Comment ❤️ Enter the world of French Entremets in this class of LA VIRAL FRUIT CAKES Masterclass. ONLINE ZOOM WEBINAR Beginner friendly Course Happy Valentines 💌 #jeyadrarecipes #jeyadraentremet #viralfruitcake

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