Tagged Questions
5
votes
1answer
613 views
How to get my croissant flakier and bigger? Is it possible to get a hollow inside?
I am slightly new to the puff pastry process and have gotten the layers and and folding. I use a three fold, and the temperature remains at a cool degree so the butter does not melt or seep out of the ...
4
votes
2answers
884 views
How do I make a flaky croissant?
I found this nice vegan croissant recipe: http://www.sabjimatablog.com/2011/05/17/recipe-vegan-croissants/ I am quite happy with the end result, but I wish I can bake a flakier pastry.
I have a ...
2
votes
1answer
134 views
How to bake lokum rolls well?
These rolls are made by rolling short pastry dough thin (0.5 cm/0.2 inch), cutting it in small squares (ca. 5 cm / 2 inches) and rolling a small log of turkish delight (1x1x4 cm, 0.5x0.5x1.5 inches) ...
4
votes
2answers
227 views
What is the maximal thickness for choux pastry?
I recently made puff balls. I made pâte a choux, but instead of baking it as small spheres (profiteroles-like) or piping it for eclaires, I shaped it into 3 cm big balls and baked it. They puffed ...
3
votes
1answer
251 views
Sausage roll pastry - how do I achieve a smooth shiny effect?
I came across this on the net and would love to be able to make them for a party next week.
...
3
votes
2answers
7k views
Glazing pastry - Egg white or Milk?
What are the benefits of using egg white vs milk when glazing different kinds of pastry? - For example what should you use for Puff Pastry and Plain Pastry?
Does using either glaze give a different ...
3
votes
2answers
207 views
How can I prevent pear juice from soaking into pastry dough?
I'm baking a cheesecake with pieces of pears, using rich shortcrust pastry. The problem is that, during the baking, the pear juice is soaking the pastry. How could I avoid that?
2
votes
2answers
2k views
How do I stop my pastry shrinking?
So I line a flan tin with shortcut pastry. It's quite a nice deep pan (sides are maybe 2 to 3 cm) so it looks like there's going to be plenty of room for a filling.
But after 20 mins baking blind, I ...
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 ...
7
votes
4answers
8k views
What is the glaze on a bakery-style fruit tart?
I am looking to re-create a bakery-style fruit tartlette. I was wondering what the glaze on top of the fruit tarts you find in US bakeries is and how you can create it at home.
I have heard that it's ...
3
votes
1answer
668 views
How to stop cupcakes from collapsing?
I made two kinds of cupcakes recently from Who You Callin' Cupcake? and both of them collapsed in the center.
The cupcake that collapsed the most was the Devil's Food Cupcake. This contained:
...
2
votes
1answer
6k views
Choux pastry (Chocolate eclairs) doesn't cook properly
Last time I tried to make Chocolate eclairs (similar to cream puffs), the choux pastry just sat in the oven and basically fried.
It didn't rise/grow and so I couldn't hollow out the shells.
Any ...
11
votes
8answers
6k views
How can I make macarons with “feet” in my oven at home?
I've tried many macaron recipes, and all have tasted very good. The problem is they always end up as a meringue, or looking like cookies. They usually don't have the "feet" that macarons are known ...
