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Fernanda Soares - Fee

@pastryfee

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🌎Pastry chef | Tea sommelier | Foodie
📍Worldwide
“Let’s dill with it”.🍴

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Hi everyone!

I’m Fernanda , and I can’t wait to share my journey as a Pastry Chef and Tea curator with you all !!!
Let’s explore delicious flavours together !! 🍰🍵

Ops! wait a minute… I forgot to mention all the great recipes that I will be sharing with you and of course all my food travels around this beautiful world! 🌎🤫🫶🏻🧑🏼‍🍳- stay tuned!

What should I share next?

#culinaryjourney#hospitality#dillandzest #pastrychef #gobally#consultingservices #pastryconsultant by @pastryfee

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2 years ago

It’s not a Regular Cake! ❗️❗️❗️

Fudge- Chocolate cake | Nocciola ganache | Feulletine crunchy| Raspberry gel | Dark chocolate deco | Hazelnut Buttercream.

www.dillandzest.com

#chocolatecake #sliceofcake #chocolate #culinary #pastrychef #pastry #hospitality #dillandzest #consulting taken in Nassau, Bahamas by @pastryfee

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2 years ago

As a proud Brazilian , Brigadeiros hold a special place in my heart.
These delightful chocolate truffles are a beloved tradition, bringing sweetness and joy to every celebration.
My passion for making Brigadeiros is rooted in my childhood, where each bite evokes memories of family gathering and festive moments.
I’m excited to share my favourite recipe with you blending rich flavors and a touch of nostalgia .

Let’s make “The Classic” chocolate Brigadeiros:

- 397 g sweetened condensed milk
- 20 g unsalted butter
- 200 g milk chocolate (40% cacao)
- 20g inverted sugar syrup ( optional )
- 100 g heavy cream
- Chocolate sprinkles** (for coating)

Instructions:

• In a medium saucepan, combine the sweetened condensed milk, unsalted butter, inverted sugar and heavy cream. Mix well until smooth.

• Place the saucepan over medium heat. Stir constantly with a spatula to prevent sticking.

• When the mixture begins to boil (after about 5–7 minutes), add the chopped milk chocolate. Stir until the chocolate is fully melted and the mixture is smooth.

• Continue cooking for another 10–15 minutes, stirring constantly. The mixture should pull away from the sides of the pan and hold its shape.

• Remove the saucepan from heat and transfer the mixture to a greased half sheet tray (to cool down quickly) or plate. Allow it to cool at room temperature for about 20 -30 minutes.

• Once cooled, grease your hands with butter. Take about 15 g of the mixture and roll it into small balls.

• Roll each ball in chocolate sprinkles until fully coated.

• Place the Brigadeiros in paper cups for serving. Enjoy your delicious treats!

Tips:

- Store Brigadeiros in an airtight container at room temperature for up to a week or even frozen (using the same airtight container )- for up 3 months.
- Feel free to experiment with different coatings like crushed nuts ,shredded coconut, chocolate pearls or whatever you have available.

Enjoy your Brigadeiros!❤️❤️❤️ @pastryfee

www.dillandzest.com

#pastryfee#dillandzest#brigadeiros#brazilian#brazil#pastrychef#pastry#hospitality#consulting#culinary#culinaryjourney#recipes#chocolate#pastrychefelite #foodandbeverage by @pastryfee

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2 years ago

Delizia al Limone🍋

Savoiardi | Lemon preserve | Lemon Curd | Lemon glaze

La Sponda taken in Grove Isle by @pastryfee

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15 days ago

Strawberry Pavlova

Meringue | Vanilla | Salted Caramel | Compressed Strawberries taken in Grove Isle by @pastryfee

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24 days ago

Hazelnut Crunchy Cake💥

Chocolate fudge cake | Hazelnut Crunch | Gianduja Ganache | Candied Hazelnuts | Nocciola Swiss buttercream

#pastryart #pastrychef#cakesofinstagram by @pastryfee

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2 months ago

Hojarascas Cake

• 13 layers of hojarasca dough
• Manjar
• Vanilla meringue

Did you know?

Hojarascas cake is a Chilean layered cake consisting of 10 to 12 thin, baked sheets of the hojarasca dough, generously stacked and layered with manjar. It is very similar in concept to the Latin American milhojas (thousand leaves) cake.

Manjar - similar to dulce de leche ( slightly thicker and pastier) by @pastryfee

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3 months ago

Just Choux.

Chocolate choux pastry| Guanaja cremeux | Strawberry insert | strawberry compote | chocolate crumble | vanilla meringue| strawberry gel by @pastryfee

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3 months ago

Fresh yeast or dry yeast?

Yeast is the magic ingredient that “wakes up” in your dough and starts fermentation, helping your bread rise, develop texture, and get that perfect soft, airy crumb.

But here’s the thing: even though both types do the same job, they can behave very differently in timing and performance.

Swipe to find out - because yeast isn’t just yeast. by @pastryfee

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4 months ago

Cacao🤎

Cacao starts with the fruit of the cacao tree (Theobroma cacao): a pod that holds white sweet pulp (mucilage) and cacao beans (the seeds).

Native to the tropical Americas, cacao was revered long before “chocolate” became a pantry staple-basically, it arrived with pedigree.

After harvest, the real magic is in the process:

-> fermentation (flavor development)
-> drying (stabilizes the beans)
-> roasting (brings out aroma), then grinding into cacao mass-the base of chocolate.

If you’re wondering where the “chocolate personality” comes from, this is it.

Add cacao butter (for structure and mouthfeel) and refine + temper for that professional finish: smooth texture, shine, and the perfect snap.

And the variety matters (pod + bean traits):

• Criollo: often high-shouldered, long-pointed pods; prized for fine flavor potential.

• Forastero: typically rounder pods; more robust/ bulk-type characteristics.

• Trinitario: the hybrid-pod shape is usually intermediate, with traits blending between Criollo and Forastero.

So yes... cacao is just a pod. But it’s a pod with a storyline.

@pastryfee by @pastryfee

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6 months ago

Key Lime Pie🍋

Graham crumbs| key lime custard | passion fruit gel | lime meringue| edible flower taken in Miami, Florida by @pastryfee

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7 months ago

Brigadeiro Cake🤎

Chocolate fudge cake
Milk chocolate brigadeiro
Feulletine crunch
Milk chocolate buttercream
Mix - dark chocolate brigadeiros taken in Miami, Florida by @pastryfee

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7 months ago