The mesmerising layered fruit and braided dough creations of pastry chef Karin Pfeiff-Boschek.
Coloured with freeze-dried berries, spinach, and beetroot, each pie takes between two and six hours to assemble and decorate.
You may also like the equally impressive work of Lauren Ko.
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Pastry envy is a thing now, can confirm.
…folly that V…
defo….swoon
No reason why we shouldn’t be lashing even nicer stuff than that out
like that top one is easily done if you’ve the kitchen to yourself
I’ve always been of the view that Pastry is our specialist bake
Or at least should be
Like we’ve no tradition of enriched fancy breads and plaits
Or recognised Irish signatures, or festival bakes,
Like other countries,
Strudel, Pavlova, Dundee Cake, Panettone, all the Patisserie ranges, Challah, Zopf all the Italians, Bagels and Danishes
Our baking tradition is a product of our famine history, Soda Breads. And our festival bake was a communion wafer.
then came the Wedding Cake & Christmas Cake
anyway, whatever; said all that before
All that looks great but doesn’t guarantee there isn’t a soggy bottom
We have the best quality ingredients to produce the best Pastry, so I wouldn’t allow anyone think our output is any the less ’cause they don’t look like the above
And there is no way they assembled that fruit without it being sealed or dyed
Do a few cuts outs
Colour some pastry
Lets see it,
There ye go, Broadsheet Lockdown Challenge
I have the perfect freezing cold hands for pastry work but lack the patience, more of a rough puff ya know
All becomes poopy-pie in the end.