UNDER CONSTRUCTION !! THIS PAGE WAS JUST BORN !

Howdy-hi !! My name is PAPIER and welcome to my BAKERY !!!!


This here webblesite's a place for me to share some of the recipes I've developed and log my growth as a patissier! Currently a student, my staples are bread and chocolates, but of course I love a good cake n' pastry.
THAT BEING SAID, this is also naturally my capital p Personal Page, where you can hear all about little old me-me-me. (A reasonable amount, anyway.) Of course, if you're just looking for a quick treat, navigate over to my RECIPES page to browse some wares!

RECENT BAKES


Raspberry-Gianduja Biscuit Entremets !

COOL VIDEO




papier

mar. 10

he/it/blip

trans arogay

Here to hear about the baker? Well it's nice to meet you! I'm Papier (or Paper, if ya nasty.)

I am a pastry chef and hobby artist with a love of hot beverages, frozen fruits, and lemon-y things. Other interests of mine include puzzle games, computers, cute businessmen, old virtual assistants, and obviously HTML!


TELL ME MORE

I'm Jamaican-Canadian and know a vague amount of French!
My favorite flavors are lemon-vanilla and chocolate-hazelnut ^o^
My boyfriend is a savory chef ❤︎‬❤︎‬
I have a dog !!! Her name is Booger ( other names include bug, boogie, and smelly girl )
My favorite animal is the humble binturong, but I'm also partial to seals

WHY A BAKERY?

Actually, my big DREAM and goal in life is to one day publish a fully illustrated cookbook! So, why not start small with a nice little webspace that'll encourage me to develop and document recipes? And while of course, I could always just have a regular food blog, that's kinda...... laaaame.... Thus, this is my bakery ! My compilation of recipes, resources, and tips! I hope this page ends up giving someone inspiration or getting somebody into the world of baking- I try to be as beginner-friendly as possible.

Because, as that one guy from that rat movie said: Anyone can cook!


THINGS IM STOATALLY INTO RIGHT NOW !

Severance, Interview with the Vampire, Any cruddy cooking show I can find
Hot Freaks/Leo Vondracek, Papooz, Fall Out Boy, Her's, Tyler the Creator, Jeff Buckley
INSCRYPTION, Hello Kitty Island Adventure, Yakuza 0, Bully, Webfishing, Psychonauts

HAZELNUT PRALINE BON-BONS

DIFFICULTY ★★☆☆☆
ingredients
300g hazelnuts
500g dark molding chocolate
250g white sugar
100g milk chocolate
1/2 tsp salt
100ml heavy cream
specialty tools include polycarbonate chocolate moulds, a metal scraper and a food processor!

1 Start by roasting your hazelnuts at 425°F until brown. Once roasted and aromatic, remove from the oven and let cool.
2 In a small saucepan, warm your sugar and salt over medium heat. Watch closely and begin stirring once the bottom starts caramelizing.
3 Allow sugar to caramelize to a golden, amber color before removing from heat. Careful not to burn it!!!
4 Toss roasted hazelnuts in caramel, then spread out on a parchment-lined sheet tray to cool.
5 While they cool, melt 20g of milk chocolate either in a microwave or over a water bath (bain-marie). 6 Once your caramel-nuts are cool enough to handle, pop them in your food processor (or a reeeally good blender) and blitz. Slowly add your melted chocolate and continue blitzing until it comes together as a paste.
NOTE - if your praline paste is looking a bit dry, don't be afraid to cut it with some warm water !
7 Transfer your smooth praline paste to a jar or container- You can continue using this for your chocolate fillings OR use it as a flavouring agent for buttercreams, frostings, or whatever!
8 Warm heavy cream in a small pot to a simmer and pour it over your remaining milk chocolate. Let sit for two minutes before mixing, making a smooth and loose ganache.
9 Melt down your dark chocolate. Use molding chocolate for a simpler recipe, or couveture if you are able to temper chocolate! 10 Fill your chocolate bon-bon moulds and tap the chocolate around to ensure a nice shell. Tab the side before turning it over to pour out the excess chocolate, scraping the mould as you do. Make sure you save this for capping!
11 Allow chocolate bon-bon shells to set at room temperature.
12 With the shells set, pipe in your ganache and praline paste! Start with ganache so it doesn't seep out the bottom of the chocolate. Do NOT pipe to the top of the mould, leave enough space to cap/close your chocolates.
13 Once your fillings are piped, cap each bon-bon with the leftover dark chocolate and scrape off the excess. If there are any holes, use a toothpick to cover them with chocolate.
14 Let set in your refrigerator! You will know your chocolates are ready when they leave NO residue on your finger and are cold-cold-cold to touch.
15 Turn your chocolates out! Some may slip right out of the mould, set those easy once aside. If some remain, firmly and confidently SLAM the mould face-down on your surface to release the stragglers.

AND BAM !! PRALINE BON-BONS !