Pastry dough is made of fat, flour and a thin liquid. It is typically light and flaky with a tender inside.

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How do I infuse fruit flavor in ganache?

I know to infuse the flavor of citrus fruits in ganache, I can simple boil the cream with the zest and strain it out. What about fruits that have juice but don't have zest or aren't commonly powdered, ...
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Creme brulée heating milk

In creme brulée, does milk/cream really have to be brought up to simmering point before being adde to the egg/sugar mixture and being put in oven in bain marie? Seems a waste of time to wait for it to ...
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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: ...
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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 ...
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Halva smells like play-dough? a common ingredient?

I tried a Halva (gound sesame and sugar kind of sesame marzipan) of a kind I didn't try before, and I find it smells like Play-dough. My wife says that when she makes Play-dough from flour it also has ...
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Can I make Crème Brûlée using a flambé?

I've made Crème Caramel/Crème Brûlée several times and don't have too much trouble with it. I'll be making them for company this weekend and thought it would make for a nice spectacle to flambé them. ...
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What is the difference between a Sfogliatelle and a Lobster Tail (Pastry)

What are the differences between Sfogliatelle and a Lobster Tail (Pastry). There is conflicting information about them being either different or the same pastry. Additionally, I'm curious of other ...
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Savoury equivalent of choco-cornflake cakes

I'm currently trying to work out a savoury equivalent to chocolate to allow the creation of a non-sweet version of chocolate cornflake cakes. Currently the best equivalent of chocolate (in terms of ...
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Uses for thick “country-style” phyllo?

I bought a few boxes of Phyllo (Fillo) that is described as Horiatiko / Country Style - Extra-Thick #10. Extra-thick is definitely relative; it is probably twice as thick as normal phyllo but still ...
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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 ...