Tagged Questions
2
votes
2answers
144 views
How can you achieve the glazed top in a mille-feuille?
A mille-feuille (or tompouce) is a pastry, consisting of layers of puff pastry with pastry cream in-between (see this if you don't know it).
If you buy it in a pastry store, I find that the glazed ...
4
votes
2answers
163 views
How do I get the filling inside pâte à choux?
How do I get the filling inside a pâte à choux (cream puff)? Do I have to cut a hole in the baked pastry form?
Also, is there a way to get the filling inside without a pastry bag? Using a pastry ...
6
votes
3answers
268 views
What ingredient adds the sweetness on Croissants in Europe?
I'm travelling in Europe right now, and in France, Spain, and Italy I've had croissants and similar pastries. Unlike the ones I've had in America, these have a bit of sweetness to them - my intuition ...
4
votes
3answers
1k views
How do I make macarons de Paris in a neat shape and make them rise with the lip?
I have a recipe for macarons that works well; it says to use 2 trays while baking to get the raised lip.
I find if I crust the macarons overnight, that the lip comes up because the goo inside ...
