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 ...
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 ...
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 ...