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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Only recipe I can find for Anacini says “as much as plain flour as the mixture will need”

http://tuscanity.com/?p=96 What does that mean - they say "until the mixture becomes an easy workable smooth dough" - but how do you know if you haven't added enough or added too much? Do you have a ...
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3answers
335 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 ...
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582 views

How do I make the filling in pain aux raisins / danish pastry

I'm making pain aux raisin, but would like some help making the jelly like filling that goes in between. The recipe here describes the filling as frangipane, yet when I make it, it is not as jelly ...
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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 ...
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Could coconut cream be used to create a non-dairy ganache for whipping?

A few days ago I made a batch of profiteroles and éclairs, with a minor twist: For half the profiteroles, instead of chantilly cream I used a whipped ganache made from about 2 parts dark or ...
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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 ...
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1answer
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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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963 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: ...
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3answers
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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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1answer
295 views

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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1answer
2k views

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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3answers
266 views

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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1answer
277 views

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 ...