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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Adjusting whipped cream to hold its shape longer?

How can I adjust a whipped cream recipe so that it holds together longer? I envision a cross between whipped cream and a light airy frosting. The whipped cream will also have different flavorings ...
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7answers
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Troubleshooting a soggy baklava with torn sheets

I've attempted to make Baklava just once in my life and the results were pretty disasterous. Some issues I have questions about when making the Baklava: How to handle the Phyllos dough sheets? ...
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4answers
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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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0answers
42 views

Pastry not “sticking” to beef Wellington

I've cooked a Wellington a couple of times and whilst I've been pleased with the overall outcome on each occasion the pastry comes away when serving. This is purely for aesthetic reasons. I use a 1kg ...
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2answers
213 views

What is the name of this Italian pastry?

Italian pastry made at Christmas. Ingredients: Eggs Flour Whiskey Sugar Vanilla Shortening Then deep fried, and covered with powdered sugar are called "CRUSTELLIS" OR "CRUSTOLI". Instead of ...
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50 views

Rolling shop-bought pastry without flour [duplicate]

Last night I got a block of frozen shortcrust pastry out of the freezer as I'm planning on making a pie tonight. It has just occurred to me that to roll it out, I'll need flour, and I don't have ...
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3answers
151 views

Can I make choux pastry with an electric hob?

I would like to make choux pastry, and the recipe I have emphasises bringing the pan quickly to a boil after the butter has melted into the water at the beginning of the procedure. I only have ...
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2answers
711 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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7answers
555 views

Non-flaky non-crumble pie crust

For some reason everone seems to love the standard pie crusts and want to get it either flaky or crumbly. For me, both are equivalent to "dry and floury, and give me the same shills down my spine as ...
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3answers
118 views

Butter Alternatives for Baking Pastry

I'm dairy intolerant but I really love to bake. I've found success by substituting butter with either lard or coconut oil. The other night, I made a short pastry dough that called for 13 tablespoons ...
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2answers
15k views

Is it possible to make kataifi dough (by yourself or starting from filo dough)?

I really like the thready structure in this dish. But when I look for recipes, they all ask for a box of kataifi dough. I haven't found this in regular supermarkets (I haven't been to greek stores), ...
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1answer
401 views

What is the best sugar for sweet short crust pastry?

I am reading an American Pastry & Pies cookbook and they say the sugar granules in sweet short crust pastry stabilize it and recommend using granulated sugar. So does this mean the bigger the ...
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4answers
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How to get puff pastry to cook right through

I often use bought puff pastry to make a topping for a chicken pie. However, I tend to find that the pastry is fully cooked on the top but the underside of the pastry remains almost raw. How can I ...
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2answers
288 views

Cake Projector Alternatives

My wife is making a cake for some kid, and she asked me to come up with something brilliant to project an image of the Paw Patrol dog (like this guy) she needs to draw on the cake, but we don't have a ...
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3answers
3k views

Why is my pastry blistering in the microwave?

I am trying to make my own shortcrust pastry, but don't have a blender or food mixer. I also don't have a gas or electric oven and am using the convection bake function of a microwave. I mix 1 1/4 ...
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2answers
414 views

Glazing bread pre-baking

I was at a restaurant for brunch this past weekend and had a pastry basket that included, among other things, a dried fruit focaccia. It was much lighter than a typical, savory focaccia, almost like a ...
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2answers
83 views

Red Bean Cream puffs timing and filling

I want to make this recipe for a luncheon tomorrow: http://eatnorth.com/eat-north/karine-moulins-red-bean-cream-puffs I have three concerns. First, the local Asian grocery store was closed early ...
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5answers
842 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 ...
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1answer
42 views

Temperature controlled work surface?

I made croissants yesterday, but couldn't be bothered to keep returning the pastry to the fridge in order to keep it cool, so the butter became too soft. While the end result was still pretty ...
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2answers
1k views

How can I keep samosa pastry crispy longer?

I am making samosa (a triangular savoury pastry fried in ghee or oil, containing spiced vegetables or meat). To make outer cover I am making dough using the following: All purpose flour (100 gram) ...
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6answers
9k views

Impastata Ricotta for Cannoli

I have been trying to make homemade cannoli filling, but I can not find Impastata Ricotta anywhere. I have tried using regular Ricotta, leaving it to drain in a cheesecloth overnight and then food ...
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9answers
22k 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 ...
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0answers
90 views

Reduce butter when not using ground almonds in shortcrust pastry?

I'm using a tart recipe that gives the following quantities for the shortcrust pastry: 185 g plain flour 60 g icing sugar 125 g butter 1 egg yolk 35 ground almonds I found that the almonds don't ...
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2answers
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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 ...
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1answer
2k views

How do I fix my dough after I did not activate the yeast properly?

This is my first time making anything using yeast, but I decided to try making Dominique Ansel's At-Home Cronut recipe. Everything was going fine, but I realized that I had bought rapid-rise yeast ...
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1answer
98 views

Why Does a Lot of Pastry Have an Orange Flavor?

At several different bakeries I've gone to over time, I have gotten pastries from danishes to cinnamon rolls and so on. Sometimes those pastries (the pastry dough itself) have had a slight orange ...
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1answer
645 views

Why do my pastries come out flat when I use butter instead of margarine?

I am making Danish puff and also mini cream puffs. When I make them with butter, they are coming out thinner and flatter, spreading out. they should be high and round. It calls for margarine (which I ...
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1answer
65 views

Choux pastry What to do when I make a mistake with it [closed]

if I add my eggs too quickly while making choucroute pastry by hand what action should be taken
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3answers
7k 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 ...
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4answers
301 views

Low Hassle, Knead-Free Doughs

I wanted to try creating a type of curry filled pastry, but I am curious if there are any good doughs I could utilize that don't need the large waiting times/kneading/rising that most bread recipes ...
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2answers
4k views

Is Dextrose the same as Atomized Glucose Powder?

I have been making some yummy sorbets and ice creams. Many recipes call for atomized glucose powder. However, 'atomized glucose powder' is not that readily available. 'Dextrose', however, is ...
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3answers
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How can I prevent pastry becoming soggy when it has a filling and is stored overnight?

I want to make sausage rolls the night before and store them in the fridge before cooking. I am worried that the sausage meat will make the pastry go soggy. How can I prevent this?
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2answers
790 views

Potato and onion used in cheese & onion pasties

In online recipes of cheese & onion pasties, they call for raw potato and onion mixed with grated cheddar cheese. I am wondering if the chopped potatoes and onions cook properly in the oven, don't ...
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4answers
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How to make soft Gulab Jamuns?

I use Gulab Jamun mix of the Gits company. http://www.gitsfood.com/gulabjamun/ The problem is that even on low fire the balls get brown from out side, but don't get cooked "properly" within. When I ...
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5answers
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What techniques or tricks make soft, flaky pastries instead of leathery ones?

These are my first experiences with the lovely pastry, puff pastry. I loved it so much that I'd bake more and more of it everyday. The only problem I encountered is that my pastries had a tough ...
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Substitute apricot with some other fruit in this Sunny-Side-Up Apricot Pastries recipe

This recipe (scroll down to the bottom of the page) calls for apricot to use on the topping of the pastries. What fruit do you recommend to use that will be as good, along with its jam for the glaze? ...
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4answers
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Is yogurt plus milk considered buttermilk?

I've read somewhere (it was a vanilla cake recipe, IIRC) that 3/4 cup yogurt plus 1/4 milk is buttermilk. A recipe (buttermilk biscuits) calls for buttermilk and I'd like to know if I can use this ...
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2answers
66 views

Substitute for pastry flour

The recipe calls for pastry flour which I can't find here. I would like a substitution which results exactly the same dough as they show in the video.
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278 views

Giant meringue French pastry - what are these called?

A few months ago we were visiting Paris, and in Montmartre, there were several pastry shoppes with large meringues. And by large, I mean the size of someone's head, or an American football. They were ...
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5answers
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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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1answer
179 views

cooking pastry for bottom of pie using cold filling

Sometimes my meat pies do not cook properly on the bottom. I usually put the filling in cold rather than hot. Should I cook the bottom pastry blind before adding filling and top.
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9answers
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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
504 views

Will these mince pies still be good and/or safe to consume?

I've discovered some home made mince pies (frozen after production, un-cooked) which were made by following Delia's Traditional Mince Pie recipe this time last year (lard & butter based pastry and ...
3
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1answer
11k views

What is the effect of adding eggs to a pastry dough?

As I understand it, making dough is really the process of hydrating flour so that a gluten network can be formed and the dough structure emerges. Pastry dough usually adds butter in order both to ...
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1answer
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How to make my croissants to grow?

I tried to cook croissants following a recipe I found on internet, but although I used yeast they didn't grow at all once in the oven. Is there any secret to prepare the dough?
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4answers
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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 ...
10
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4answers
508 views

Is it possible to make transparent / translucent pastry?

I'm looking for something that works like pastry (malleable before baking, rigid after baking, mild unobtrusive flavour) that is transparent or translucent. The idea is to use for topping savoury ...
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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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1answer
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How does fat affect gluten development in strudel/phyllo dough?

I'd like to prepare a strudel/phyllo dough from scratch, and I have noticed that the recipe calls for about 10%-12% of olive oil mixed into the strudel dough. I have learnt that oil and/or fat ...
3
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2answers
896 views

choux pastry, keep mixing while waiting for the roux to cool?

I made some choux pastry last night, however it didn't come out quite right for what could be various reasons. After making the recipe, I came on here loking for some tips and came across this: ...